ENTRÉES
Batters and Fritters
Batter I
1 cup bread flour
½ teaspoon salt
Few grains pepper
⅔ cup milk
2 eggs
Mix flour, salt, and pepper. Add milk gradually, and eggs well beaten.
Batter II
1 cup bread flour
1 tablespoon sugar
¼ teaspoon salt
⅔ cup water
½ tablespoon olive oil
White 1 egg
Mix flour, sugar, and salt. Add water gradually, then olive oil and
white of egg beaten until stiff.
Batter III
1⅓ cups flour
2 teaspoons baking powder
¼ teaspoon salt
⅔ cup milk
1 egg
Mix and sift dry ingredients, add milk gradually, and egg well beaten.
Batter IV
1 cup flour
1½ teaspoons baking powder
3 tablespoons powdered sugar
¼ teaspoon salt
⅓ cup milk
1 egg
Mix and sift dry ingredients, add milk gradually, and egg well beaten.
Batter V
1 cup flour
¼ teaspoon salt
⅔ cup milk or water
Yolks 2 eggs
Whites 2 eggs
1 tablespoon melted butter or olive oil
Mix salt and flour, add milk gradually, yolks of eggs beaten until
thick, butter, and whites of eggs beaten until stiff.
Apple Fritters I
2 medium-sized sour apples
Batter III
Powdered sugar
Pare, core, and cut apples in eighths, then cut eighths in slices, and
stir into batter. Drop by spoonfuls and fry in deep fat (see Rules for
Testing Fat, page 21). Drain on brown paper, and sprinkle with powdered
sugar. Serve hot on a folded napkin.
Apple Fritters II
2 medium-sized sour apples
Batter IV
Prepare and cook as Apple Fritters I.
Apple Fritters III
Sour apples
Powdered sugar
Lemon juice
Batter II
Core, pare, and cut apples in one-third inch slices. Sprinkle with
powdered sugar and few drops lemon juice; cover, and let stand one-half
hour. Drain, dip pieces in batter, fry in deep fat, and drain. Arrange
on a folded napkin in form of a circle, and serve with Sabyon or Hard
Sauce.
Banana Fritters I
4 bananas
Powdered sugar
½ tablespoon lemon juice
3 tablespoons Sherry wine
Batter V
Remove skins from bananas. Scrape bananas, cut in halves lengthwise, and
cut halves in two pieces crosswise. Sprinkle with powdered sugar, lemon
juice, and wine; cover, and let stand thirty minutes; drain, dip in
batter, fry in deep fat, and drain on brown paper. Sprinkle with
powdered sugar, and serve on a folded napkin.
Banana Fritters II
3 bananas
1 cup bread flour
2 teaspoons baking powder
1 tablespoon powdered sugar
¼ teaspoon salt
¼ cup milk
1 egg
1 tablespoon lemon juice
Mix and sift dry ingredients. Beat egg until light, add milk, and
combine mixtures; then add lemon juice and banana fruit forced through a
sieve. Drop by spoonfuls, fry in deep fat, and drain. Serve with Lemon
Sauce.
Orange Fritters
Peel two oranges and separate into sections. Make an opening in each
section just large enough to admit of passage for seeds, which should be
removed. Dip sections in Batter II, III, IV, or V, and fry and serve
same as other fritters.
Fruit Fritters
Fresh peaches, apricots, or pears may be cut in pieces, dipped in
batter, and fried same as other fritters. Canned fruits may be used,
after draining from their syrup.
Cauliflower Fritters
Cold cooked cauliflower
Batter V
Salt and pepper
Sprinkle pieces of cauliflower with salt and pepper and dip in Batter I
or V. Fry in deep fat, and drain on brown paper.
Fried Celery
Celery cut in three-inch pieces
Salt and pepper
Batter I, III, or V
Parboil celery until soft, drain, sprinkle with salt and pepper, dip in
batter, fry in deep fat, and drain on brown paper. Serve with Tomato
Sauce.
Sardines Fried in Batter
Drain fish and pour over boiling water to free from oil, then remove
skins. Dip in Batter III, fry in deep fat, and drain on brown paper.
Serve with Hot Tartare Sauce.
Tomato Fritters
1 can tomatoes
6 cloves
⅛ cup sugar
3 slices onion
1 teaspoon salt
Few grains cayenne
¼ cup butter
½ cup corn-starch
1 egg
Cook first four ingredients twenty minutes, rub all through a sieve
except seeds, and season with salt and pepper. Melt butter, and when
bubbling, add corn-starch and tomato gradually; cook two minutes, then
add egg slightly beaten. Pour into a buttered shallow tin, and cool.
Turn on a board, cut in squares, diamonds, or strips. Roll in crumbs,
egg, and crumbs again, fry in deep fat, and drain.
Cherry Fritters
2 cups scalded milk
¼ cup corn-starch
¼ cup flour
½ cup sugar
¼ teaspoon salt
¼ cup cold milk
Yolks 3 eggs
½ cup Maraschino cherries, cut in halves
Mix corn-starch, flour, sugar, and salt. Dilute with cold milk and add
beaten yolks; then add gradually to scalded milk and cook fifteen
minutes in double boiler. Add cherries, pour into a buttered shallow
tin, and cool. Turn on a board, cut in squares, dip in flour, egg, and
crumbs, fry in deep fat, and drain. Serve with Maraschino Sauce.
Maraschino Sauce
⅔ cup boiling water
⅓ cup sugar
2 tablespoons corn-starch
¼ cup Maraschino cherries, cut in halves
½ cup Maraschino syrup
½ tablespoon butter
Mix sugar and corn-starch, add gradually to boiling water, stirring
constantly. Boil five minutes, and add cherries, syrup, and butter.
Farina Cakes with Jelly
2 cups scalded milk
½ cup farina (scant)
¼ cup sugar
½ teaspoon salt
1 egg
Mix farina, sugar, and salt, add to milk, and cook in double boiler
twenty minutes, stirring constantly until mixture has thickened. Add egg
slightly beaten, pour into a buttered shallow pan, and brush over with
one egg slightly beaten and diluted with one tablespoon milk. Brown in a
moderate oven. Cut in squares, and serve with a cube of jelly on each
square.
Gnocchi à la Romaine
¼ cup butter
¼ cup flour
¼ cup corn-starch
½ teaspoon salt
2 cups scalded milk
Yolks 2 eggs
¾ cup grated cheese
Melt butter, and when bubbling, add flour, corn-starch, salt, and milk,
gradually. Cook three minutes, stirring constantly. Add yolks of eggs
slightly beaten, and one-half cup cheese. Pour into a buttered shallow
pan, and cool. Turn on a board, cut in squares, diamonds, or strips.
Place on a platter, sprinkle with remaining cheese, and brown in oven.
Queen Fritters
¼ cup butter (scant)
½ cup boiling water
½ cup flour
2 eggs
Fruit preserve or marmalade
Put butter in small saucepan and pour on water. As soon as water again
reaches boiling-point, add flour all at once and stir until mixture
leaves sides of saucepan, cleaving to spoon. Remove from fire and add
eggs unbeaten, one at a time, beating mixture thoroughly between
addition of eggs. Drop by spoonfuls and fry in deep fat until well
puffed and browned. Drain, make an opening, and fill with preserve or
marmalade. Sprinkle with powdered sugar and serve on a folded napkin.
Chocolate Fritters with Vanilla Sauce
Make Queen Fritters, fill with Chocolate Cream Filling, and serve with
Vanilla Sauce; filling to be cold and sauce warm.
Coffee Fritters, Coffee Cream Sauce
Cut stale bread in one-half inch slices, remove crusts, and cut slices
in one-half inch strips. Mix three-fourths cup coffee infusion, two
tablespoons sugar, one-fourth teaspoon salt, one egg slightly beaten,
and one-fourth cup cream. Dip bread in mixture, crumbs, egg, and crumbs
again. Fry in deep fat and drain. Serve with
=Coffee Cream Sauce.= Beat yolks three eggs slightly, add four
tablespoons sugar and one-eighth teaspoon salt, then add gradually one
cup coffee infusion. Cook in double boiler until mixture thickens. Cool,
and fold in one-third cup heavy cream beaten until stiff.
Sponge Fritters
2⅔ cups flour
⅓ cup sugar
⅞ cup scalded milk
⅓ yeast cake, dissolved in 2 tablespoons lukewarm water
⅓ cup melted butter
¼ teaspoon salt
2 eggs
Grated rind ½ lemon
Quince marmalade
Currant jelly
Make a sponge of one-half the flour, sugar, milk, and dissolved yeast
cake; let rise to double its bulk. Add remaining ingredients and let
rise again. Toss on a floured board, roll to one-fourth inch thickness,
shape with a small biscuit-cutter (first dipped in flour), cover, and
let rise on board. Take each piece and hollow in centre to form a nest.
In one-half the pieces put one-half teaspoon of currant jelly and quince
marmalade mixed in the proportion of one part jelly to two parts
marmalade. Brush with milk edges of filled pieces. Cover with unfilled
pieces and press edges closely together with fingers first dipped in
flour. If this is not carefully done fritters will separate during
frying. Fry in deep fat, drain on brown paper, and sprinkle with
powdered sugar.
Calf’s Brains Fritters
Clean brains, and cook twenty minutes in boiling water, to which is
added one-half teaspoon salt, one tablespoon lemon juice, three cloves,
two slices onion, and one-half bay leaf. Remove from range, and let
stand in water until cold; drain, dry between towels, and separate into
pieces. Make a batter of one-half cup flour, one teaspoon baking powder,
one-fourth teaspoon salt, a few grains pepper, one egg well beaten, and
one-fourth cup milk. Add brains, and drop mixture by spoonfuls into
greased muffin rings, placed in a frying-pan in which there is a
generous supply of hot lard. Cook on one side until well browned, turn,
and cook other side. Arrange on serving dish and pour around Sauce
Finiste (see p. 279).
Clam Fritters
1 pint clams
2 eggs
⅓ cup milk
1⅓ cups flour
2 teaspoons baking powder
Salt
Pepper
Clean clams, drain from their liquor, and chop. Beat eggs until light,
add milk and flour mixed and sifted with baking powder, then add chopped
clams, and season highly with salt and pepper. Drop by spoonfuls, and
fry in deep fat. Drain on brown paper, and serve at once on a folded
napkin.
Croquettes
Before making Croquettes, consult Rules for Testing Fat for Frying, page
21; Egging and Crumbing, page 22; Uses for Stale Bread, page 69; and
Potato Croquettes, page 316.
Banana Croquettes
Remove skins from bananas, scrape, using a silver knife to remove the
astringent principle which lies close to skin, and cut in halves
crosswise; then remove a slice from each end. Dip in crumbs, egg, and
crumbs again, fry in deep fat, and drain on brown paper.
Cheese Croquettes
3 tablespoons butter
¼ cup flour
⅔ cup milk
Yolks 2 eggs
1 cup mild cheese, cut in very small cubes
½ cup grated Gruyère cheese
Salt and pepper
Few grains cayenne
Make a thick white sauce, using butter, flour, and milk, add yolks of
eggs without first beating, and stir until well mixed; then add grated
cheese. As soon as cheese melts, remove from fire, fold in cheese cubes,
and season with salt, pepper, and cayenne. Spread in a shallow pan, and
cool. Turn on a board, cut in small squares or strips, dip in crumbs,
egg, and crumbs again, fry in deep fat, and drain on brown paper. Serve
for a cheese course.
Chestnut Croquettes
1 cup mashed French chestnuts
2 tablespoons thick cream
Yolks 2 eggs
1 teaspoon sugar
¼ teaspoon vanilla
Mix ingredients in order given. Shape in balls, dip in crumbs, egg, and
crumbs again, fry in deep fat, and drain.
Chestnut Roulettes
1 cup chestnut purée
2 eggs
Few drops onion juice
2 tablespoons butter
2 tablespoons heavy cream
¼ teaspoon salt
Few grains paprika
Mix ingredients in order given, cook two minutes, and cool. Shape a
little larger than French chestnuts, dip in crumbs, egg, and crumbs
again. Fry in deep fat, and drain on brown paper.
Lenten Croquettes
Soak one-half cup lentils and one-fourth cup dried lima beans over
night, in cold water to cover; drain, add three pints water, one-half
small onion, one stalk celery, three slices carrot, and a sprig of
parsley. Cook until lentils are soft, remove seasonings, drain, and rub
through a sieve. To pulp add one-half cup stale bread crumbs, one egg
slightly beaten, and salt and pepper to taste. Melt one tablespoon
butter, add one tablespoon flour, and pour on gradually one-third cup
hot cream; combine mixtures, and cool. Shape, dip in crumbs, egg, and
crumbs again, fry in deep fat, and drain on brown paper. Serve with
Tomato Sauce I.
Rice Croquettes with Jelly
½ cup rice
½ cup boiling water
1 cup scalded milk
½ teaspoon salt
Yolks 2 eggs
1 tablespoon butter
Wash rice, add to water with salt, cover, and steam until rice has
absorbed water. Then add milk, stir lightly with a fork, cover, and
steam until rice is soft. Remove from fire, add egg yolks and butter;
spread on a shallow plate to cool. Shape in balls, roll in crumbs, then
shape in form of nests. Dip in egg, again in crumbs, fry in deep fat,
and drain. Put a cube of jelly in each croquette. Arrange on a folded
napkin, and garnish with parsley, or serve around game.
Sweet Rice Croquettes
To rice croquette mixture add two tablespoons powdered sugar and grated
rind one-half lemon. Shape in cylinder forms, dip in crumbs, egg, and
crumbs again, fry in deep fat, and drain.
Rice and Tomato Croquettes
½ cup rice
¾ cup stock
½ can tomatoes
1 slice onion
1 slice carrot
1 sprig parsley
1 sprig thyme
2 cloves
¼ teaspoon peppercorns
1 teaspoon sugar
1 egg
¼ cup grated cheese
1 tablespoon butter
½ teaspoon salt
Few grains cayenne
Wash rice, and steam in stock until rice has absorbed stock; then add
tomatoes which have been cooked twenty minutes with onion, carrot,
parsley, thyme, cloves, peppercorns, and sugar, and then rubbed through
a strainer. Remove from fire, add egg slightly beaten, cheese, butter,
salt, and cayenne. Spread on a plate to cool. Shape in form of
cylinders, dip in crumbs, egg, and crumbs again, fry in deep fat, and
drain.
Oyster Crabs à la Newburg
1 cup oyster crabs
1 cup mushroom caps
⅓ cup Sherry wine
¼ cup butter
1 tablespoon flour
Salt
Cayenne
Nutmeg
¾ cup cream
Yolks two eggs
1 tablespoon brandy
Peel mushroom caps and break in pieces. Add oyster crabs and wine,
cover, and let stand one hour. Melt butter, add first mixture, and cook
eight minutes. Add flour, and cook two minutes. Season with salt,
cayenne, and nutmeg; then add heavy cream. Just before serving add egg
yolks, slightly beaten, and brandy.
Oyster and Macaroni Croquettes
⅓ cup macaroni, broken in ½ inch pieces
1 pint oysters
1 cup Thick White Sauce
Few grains cayenne
Few grains mace
½ teaspoon lemon juice
¼ cup grated cheese
Cook macaroni in boiling salted water until soft, drain in a colander,
and pour over macaroni two cups cold water. Clean and parboil oysters,
remove tough muscles, and cut soft parts in pieces. Reserve one-half cup
oyster liquor and use in making Thick White Sauce in place of all milk.
Mix macaroni and oysters, add Thick White Sauce and seasonings. Spread
on a plate to cool. Shape, dip in crumbs, egg, and crumbs again, fry in
deep fat, and drain.
Oysters à la Somerset
1 pint selected oysters
1 tablespoon chopped onion
2 tablespoons chopped mushrooms
3 tablespoons butter
⅓ cup oyster liquor
⅓ cup Chicken Stock
Salt
Pepper
Cayenne
4 tablespoons flour
Parboil and drain oysters. Reserve liquor, strain, and set aside for
sauce. Cook onion and mushroom in butter five minutes, add flour, and
pour on gradually oyster liquor and chicken stock. Season with salt,
pepper, and cayenne. Remove tough muscles from oysters, and discard.
Shape oysters, cover with sauce, and cool on a plate covered with stale
bread crumbs. Dip in egg and stale bread crumbs, fry in deep fat, and
drain on brown paper.
Salmon Croquettes
1¾ cups cold flaked salmon
1 cup Thick White Sauce
Few grains cayenne
1 teaspoon lemon juice
Salt
Add sauce to salmon, then add seasonings. Spread on a plate to cool.
Shape, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.
Salmon Cutlets
Mix equal parts of cold flaked salmon and hot mashed potatoes. Season
with salt and pepper. Shape in form of cutlets, dip in crumbs, egg, and
crumbs again, fry in deep fat, and drain. Arrange in a circle, having
cutlets overlap one another, on a folded napkin. Garnish with parsley.
Lobster Croquettes
2 cups chopped lobster meat
½ teaspoon salt
¼ teaspoon mustard
Few grains cayenne
1 teaspoon lemon
1 cup Thick White Sauce
Add seasonings to lobster, then add Thick White Sauce. Cool, shape, dip
in crumbs, egg, and crumbs again, fry in deep fat, and drain. Serve with
Tomato Cream Sauce.
Lobster Cutlets
2 cups chopped lobster meat
½ teaspoon salt
Few grains cayenne
Few gratings nutmeg
1 teaspoon lemon juice
Yolk 1 egg
1 teaspoon finely chopped parsley
1 cup Thick White Sauce
Mix ingredients in order given, and cool. Shape in form of cutlets,
crumb, and fry same as croquettes. Make a cut at small end of each
cutlet, and insert in each the tip end of a small claw. Stack around a
mound of parsley. Serve with Sauce Tartare.
Beef and Rice Croquettes
1 cup chopped beef (cut from top of round)
⅓ cup rice
½ teaspoon salt
¼ teaspoon pepper
Few grains cayenne
Cabbage
Tomato Sauce
Mix beef and rice, and add salt, pepper, and cayenne. Cook cabbage
leaves two minutes in boiling water to cover. In each leaf put two
tablespoons mixture, and fold leaf to enclose mixture. Cook one hour in
Tomato Sauce.
=Tomato Sauce.= Brown four tablespoons butter, add five tablespoons
flour, and pour on gradually one and one-half cups each Brown Stock and
stewed and strained tomatoes. Add one slice onion, one slice carrot, a
bit of bay leaf, a sprig of parsley, four cloves, three-fourths teaspoon
salt, one-fourth teaspoon pepper, and a few grains cayenne. Cook ten
minutes, and strain.
Lamb Croquettes
1 tablespoon finely chopped onion
2 tablespoons butter
¼ cup flour
1 cup stock
1 cup cold cooked lamb, cut in small cubes
⅔ cup boiled potato cubes
Salt and pepper
1 teaspoon finely chopped parsley
Fry onion in butter five minutes, then remove onion. To butter add flour
and stock, and cook two minutes. Add meat, potato, salt, and pepper.
Simmer until meat and potato have absorbed sauce. Add parsley, and
spread on a shallow dish to cool. Shape, dip in crumbs, egg, and crumbs
again, fry in deep fat, and drain. Serve with Tomato Sauce.
Veal Croquettes
2 cups chopped cold cooked veal
½ teaspoon salt
⅛ teaspoon pepper
Few grains cayenne
Few drops onion juice
Yolk 1 egg
1 cup thick sauce made of White Soup Stock
Mix ingredients in order given. Cool, shape, crumb, and fry same as
other croquettes.
Chicken Croquettes I
1¾ cups chopped cold cooked fowl
½ teaspoon salt
¼ teaspoon celery salt
Few grains cayenne
1 teaspoon lemon juice
Few drops onion juice
1 teaspoon finely chopped parsley
1 cup Thick White Sauce
Mix ingredients in order given. Cool, shape, crumb, and fry same as
other croquettes.
White meat of fowl absorbs more sauce than dark meat. This must be
remembered if dark meat alone is used. Croquette mixtures should always
be as soft as can be conveniently handled, when croquettes will be soft
and creamy inside.
Chicken Croquettes II
Clean and dress a four-pound fowl. Put into a kettle with six cups
boiling water, seven slices carrot, two slices turnip, one small onion,
one stalk celery, one bay leaf, and three sprigs thyme. Cook slowly
until fowl is tender. Remove fowl; strain liquor, cool, and skim off
fat. Make a thick sauce, using one-fourth cup butter, one-half cup
flour, one cup chicken stock, and one-third cup cream. Remove meat from
chicken, chop, and moisten with sauce. Season with salt, cayenne, and
slight grating of nutmeg; then add one beaten egg, cool, shape, crumb,
and fry same as other croquettes. Arrange around a mound of green peas,
and serve with Cream Sauce or Wine Jelly.
Chicken and Mushroom Croquettes
Make as Chicken Croquettes I, using one and one-third cups chicken meat
and two-thirds cup chopped mushrooms.
Maryland Croquettes
Season one cup chopped cold cooked fowl with salt, celery salt, cayenne,
lemon juice, and onion juice; moisten with sauce, and cool. Parboil one
pint selected oysters, drain, and cover each oyster with chicken
mixture. Dip in crumbs, egg, and crumbs; fry in deep fat, and drain.
=Sauce.= Melt one and one-half tablespoons butter, add three tablespoons
flour, and gradually one-third cup oyster liquor and two tablespoons
cream. Season with salt and cayenne.
Lincoln Croquettes
Mix one cup each bread crumbs, walnut meats cut in pieces, and cold
cooked chicken cut in cubes. Moisten with a sauce made by melting one
and one-half tablespoons butter, adding one and one-half tablespoons
flour, and pouring on gradually, while stirring constantly, one-half cup
chicken stock. Season with salt, celery salt, paprika, nutmeg, and
Sherry wine. Shape in balls, dip in crumbs, egg, and crumbs, fry in deep
fat, and drain on brown paper. Serve with a sauce made of one-half
chicken stock and one-half cream and flavored with Sherry wine.
Cutlets of Sweetbreads à la Victoria
2 pairs parboiled sweetbreads
2 teaspoons lemon juice
½ teaspoon salt
⅛ teaspoon pepper
Slight grating nutmeg
1 teaspoon finely chopped parsley
1 egg
1 cup Thick White Sauce
Chop the sweetbreads, of which there should be two cups; if not enough,
add chopped mushrooms to make two cups, then season. Add egg, slightly
beaten, to sauce, and combine mixtures. Cool, shape, crumb, and fry.
Make a cut in small end of each cutlet, and insert in each a piece of
cold boiled macaroni one and one-half inches long. Serve with Allemande
Sauce.
Epigrams of Sweetbreads
Parboil a sweetbread, drain, place in a small mould, cover, and press
with a weight. Cut in one-half inch slices, and spread with the
following mixture: Fry one-third teaspoon finely chopped shallot in one
and one-half tablespoons butter three minutes, add three tablespoons
chopped mushrooms, and cook three minutes; then add two and one-half
tablespoons flour, one-half cup stock, two tablespoons cream, one
tablespoon Sherry wine, one egg yolk, and salt and pepper to taste.
Cool, dip in crumbs, egg, and crumbs, fry in deep fat, and drain.
Swedish Timbales
¾ cup flour
½ teaspoon salt
1 teaspoon sugar
½ cup milk
1 egg
1 tablespoon olive oil
Mix dry ingredients, add milk gradually, and beaten egg; then add olive
oil. Shape, using a hot timbale iron, fry in deep fat until crisp and
brown; take from iron and invert on brown paper to drain.
=To Heat Timbale Iron.= Heat fat until nearly hot enough to fry uncooked
mixtures. Put iron into hot fat, having fat deep enough to more than
cover it, and let stand until heated. The only way of knowing when iron
is of right temperature is to take it from fat, shake what fat may drip
from it, lower in batter to three-fourths its depth, raise from batter,
then immerse in hot fat. If batter does not cling to iron, or drops from
iron as soon as immersed in fat, it is either too hot or not
sufficiently heated.
=To Form Timbales.= Turn timbale batter into a cup. Lower hot iron into
cup, taking care that batter covers iron to only three-fourths its
depth. When immersed in fat, mixture will rise to top of iron, and when
crisp and brown may be easily slipped off. If too much batter is used,
in cooking it will rise over top of iron, and in order to remove timbale
it must be cut around with a sharp knife close to top of iron. If the
cases are soft rather than crisp, batter is too thick and must be
diluted with milk.
Fill cases with Creamed Oysters, Chicken, Sweetbreads, or Chicken and
Sweetbreads in combination with Mushrooms.
Bunuelos
Use recipe for and fry same as Swedish Timbales, using a Bunuelos iron.
Serve with cooked fruit and with or without whipped cream sweetened and
flavored.
Strawberry Baskets
Fry Swedish Timbales, making cases one inch deep. Fill with selected
strawberries, sprinkled with powdered sugar. Serve as a first course at
a ladies’ luncheon.
Rice Timbales
Pack hot boiled rice in slightly buttered small tin moulds. Let stand in
hot water ten minutes. Use as a garnish for curried meat, fricassee, or
boiled fowl.
Macaroni Timbales
Line slightly buttered Dario moulds with boiled macaroni. Cut strips the
length of height of mould, and place closely together around inside of
mould. Fill with Chicken, or Salmon Force meat. Put in a pan, half
surround with hot water, cover with buttered paper, and bake thirty
minutes in a moderate oven. Serve with Lobster, Béchamel, or Hollandaise
Sauce I.
Spaghetti Timbales
Line bottom and sides of slightly buttered Dario moulds with long strips
of boiled spaghetti coiled around the inside. Fill and bake same as
Macaroni Timbales.
Pimento Timbales
Line small timbale moulds with canned pimentoes. Fill with Chicken
Timbale II mixture (see p. 366), and bake until firm. Remove from
moulds, insert a sprig of parsley in top of each, and serve with
Brown Mushroom Sauce
3 tablespoons butter
Few drops onion juice
3½ tablespoons flour
1 cup cream
½ lb. mushrooms
1 teaspoon beef extract
Salt
Paprika
Melt butter, add onion juice, and cook until slightly browned; then add
flour and continue the browning. Pour on, gradually, while stirring
constantly, the cream. Clean mushrooms, peal caps, cut in slices
lengthwise, and sauté in butter five minutes. Break stems in pieces,
cover with cold water, and cook slowly until liquor is reduced to
one-third cup; then strain. Dissolve beef extract in mushroom liquor.
Add to sauce, and season with salt and paprika. Just before serving, add
sautéd caps.
Halibut Timbales I
1 lb. halibut
⅓ cup thick cream
¾ teaspoon salt
Few grains cayenne
1½ teaspoons lemon juice
Whites 3 eggs
Cook halibut in boiling salted water, drain, and rub through a sieve.
Season with salt, cayenne, and lemon juice; add cream beaten until
stiff, then beaten whites of eggs. Turn into small, slightly buttered
moulds, put in a pan, half surround with hot water, cover with buttered
paper, and bake twenty minutes in a moderate oven. Remove from moulds,
arrange on a serving dish, pour around Béchamel Sauce or Lobster Sauce
II, and garnish with parsley.
Halibut Timbales II
1 lb. halibut
⅔ cup milk
Yolk 1 egg
1¼ teaspoons salt
¼ teaspoon pepper
Few grains cayenne
⅔ teaspoon corn-starch
⅓ cup thick cream
Force fish through a meat chopper, then rub through a sieve or finely
chop. Add yolk of egg, seasonings, corn-starch, and cream beaten until
stiff. Cook same as Halibut Timbales I and serve with Cream or Lobster
Sauce.
Lobster Timbales I
Sprinkle slightly buttered Dario or timbale moulds with lobster coral
rubbed through a strainer. Line moulds with Fish Force-meat I, fill
centres with Creamed Lobster, and cover with force-meat. Put in a pan,
half surround with hot water, place over moulds buttered paper, and bake
twenty minutes in a moderate oven. Serve with Lobster or Béchamel Sauce.
Lobster Timbales II
2 lb. live lobster
¼ cup stale bread crumbs
½ cup heavy cream
2 eggs
Sherry wine
Salt and pepper
Split lobster, remove intestinal vein, liver, and stomach. Crack claw
shells with mallet, then remove all meat, scraping as close to shell as
possible to obtain the color desired. Force meat through a sieve, add
bread crumbs, cream, eggs slightly beaten, and salt, pepper, and Sherry
wine to taste. Fill small timbale moulds two-thirds full, place in iron
frying-pan, and pour in boiling water to two-thirds the depths of the
moulds. Place over moulds buttered paper and cook on the range until
firm, keeping water below the boiling-point. Remove from moulds and
serve with Hot Mayonnaise (see p. 278).
Lobster Cream I
2 lb. lobster
½ cup soft stale bread crumbs
½ cup milk
¼ cup cream
2 teaspoons Anchovy essence
½ teaspoon salt
Few grains cayenne
Whites 3 eggs
Remove lobster meat from shell and chop finely. Cook bread and milk ten
minutes. Add cream, seasonings, and whites of eggs beaten until stiff.
Turn into one slightly buttered timbale mould and two slightly buttered
Dario moulds. Bake as Lobster Timbales. Remove to serving dish, having
larger mould in centre, smaller moulds one at either end. Pour around
Lobster Sauce I, sprinkle with coral rubbed through a sieve, and garnish
with pieces of lobster shell from tail, and parsley.
Lobster Cream II
1 cup chopped lobster meat
1 tablespoon butter
1 tablespoon flour
1 teaspoon salt
⅛ teaspoon paprika
Few drops onion juice
2 egg yolks
⅓ cup milk
⅓ cup heavy cream
White one egg, beaten stiff
Cook lobster meat with butter five minutes. Add flour, seasonings, egg
yolks, milk, cream beaten until stiff, and white of egg. Fill buttered
timbale moulds three-fourths full, set in pan of hot water, cover with
buttered paper, and bake until firm. Serve with Lobster Sauce.
Chicken Timbales I
Garnish slightly buttered Dario moulds with chopped truffles or slices
of truffles cut in fancy shapes. Line with Chicken Force-meat I, fill
centres with Creamed Chicken and Mushrooms, to which has been added a
few chopped truffles. Cover with Force-meat, and bake same as Lobster
Timbales Serve with Béchamel or Yellow Béchamel Sauce.
Chicken Timbales II
2 tablespoons butter
¼ cup stale bread crumbs
⅔ cup milk
1 cup chopped cooked chicken
½ tablespoon chopped parsley
2 eggs
Salt
Pepper
Melt butter, add bread crumbs and milk, and cook five minutes, stirring
constantly. Add chicken, parsley, and eggs slightly beaten. Season with
salt and pepper. Turn into buttered individual moulds, having moulds
two-thirds full set in pan of hot water, cover with buttered paper, and
bake twenty minutes. Serve with Béchamel Sauce.
Chicken Timbales III
Soak one-half tablespoon granulated gelatine in one and one-half
tablespoons cold water, and dissolve in three-fourths cup chicken stock.
Add one cup chopped cooked chicken, and stir until the mixture begins to
thicken, then add one cup cream beaten until thick. Add one tablespoon
Sherry wine and a few grains cayenne. Mould, chill, and serve on lettuce
leaves.
Ham Timbales
Make and bake same as Chicken Timbales II, using chopped cooked ham in
place of chicken. Serve with Béchamel Sauce.
Sweetbread and Mushroom Timbales
Cook two tablespoons butter with one sliced onion five minutes. Add one
and one-half cups mushroom caps finely chopped, and one small parboiled
sweetbread, finely chopped; then add one cup White Sauce II, one-fourth
cup stale bread crumbs, one red pepper chopped, one-half teaspoon salt,
yolks two eggs, well beaten, and whites two eggs, beaten until stiff.
Fill buttered timbale moulds, set in pan of hot water, cover with
buttered paper, and bake fifteen minutes. Remove to serving dish and
pour around
=Mushroom Sauce.= Clean five large mushroom caps, cut in halves
crosswise, then in slices. Sauté in three tablespoons butter five
minutes; dredge with two tablespoons flour, add one-third cup cream and
one cup chicken stock, and cook two minutes. Season with salt and
paprika, and add one chopped truffle.
Sweetbread Mousse
Parboil a sweetbread ten minutes, chop, and rub through sieve; there
should be one-half cup. Mix with one-third cup breast meat of a raw
chicken, and rub through sieve. Pound in mortar, add gradually white of
one egg, and work until smooth, then add three-fourths cup heavy cream.
Line buttered timbale moulds with mixture, fill centres, cover with
mixture, place in a pan of hot water, cover with buttered paper and bake
until firm. Remove to serving dish, and pour around sauce.
=Filling.= Melt one tablespoon butter, add one tablespoon corn-starch,
and pour on gradually one-fourth cup White Stock; then add one-third cup
parboiled sweetbread cut in cubes, one tablespoon Sherry wine, and salt
and pepper to taste.
=Sauce.= Melt three tablespoons butter, add three tablespoons flour, and
pour on one cup rich chicken stock and one-half cup heavy cream. Season
with one tablespoon Sherry wine, one-fourth teaspoon beef extract, and
salt and pepper to taste.
Suprême of Chicken
Breast and second joints of uncooked chicken weighing 4 lbs.
4 eggs
1⅓ cups thick cream
Salt and pepper
Force chicken through a meat chopper, or chop very finely. Beat eggs
separately, add one at a time, stirring until mixture is smooth. Add
cream, and season with salt and pepper. Turn into slightly buttered
Dario moulds, and bake same as Lobster Timbales, allowing thirty minutes
for baking. Serve with Suprême or Béchamel Sauce.
Devilled Oysters
1 pint oysters
¼ cup butter
¼ cup flour
⅔ cup milk
Yolk 1 egg
½ tablespoon finely chopped
parsley
½ teaspoon salt
Few grains cayenne
1 teaspoon lemon juice
Buttered cracker crumbs
Clean, drain, and slightly chop oysters. Make a sauce of butter, flour,
and milk; add egg yolk, seasonings, and oysters. Arrange buttered
scallop shells in a dripping-pan, half fill with mixture, cover with
buttered crumbs, and bake twelve to fifteen minutes in a hot oven. Deep
oyster shells may be used in place of scallop shells.
Crab meat, Indienne
2 tablespoons butter
1 teaspoon finely chopped onion
3 tablespoons flour
⅔ tablespoon curry powder
1 cup chicken stock
1 cup crab meat
Salt
Cook butter with onion three minutes, add flour mixed with curry powder
and chicken stock. When boiling-point is reached add crab meat and
season with salt.
Devilled Crabs
1 cup chopped crab meat
¼ cup mushrooms, finely chopped
2 tablespoons butter
2 tablespoons flour
⅔ cup White Stock
Yolks 2 eggs
2 tablespoons Sherry wine
1 teaspoon finely chopped parsley
Salt and pepper
Make a sauce of butter, flour, and stock; add yolks of eggs, seasonings
(except parsley), crab meat, and mushrooms. Cook three minutes, add
parsley, and cool mixture. Wash and trim crab shells, fill rounding with
mixture, sprinkle with stale bread crumbs mixed with a small quantity of
melted butter. Crease on top with a case knife, having three lines
parallel with each other across shell and three short lines branching
from outside parallel lines. Bake until crumbs are brown.
Devilled Scallops
1 quart scallops
⅓ cup butter
⅓ teaspoon made mustard
1 teaspoon salt
Few grains cayenne
⅔ cup buttered cracker crumbs
Clean scallops, drain, and heat to the boiling-point; drain again, and
reserve liquor. Cream the butter, add mustard, salt, cayenne, two-thirds
cup reserved liquor, and scallops chopped. Let stand one-half hour. Put
in a baking-dish, cover with crumbs, and bake twenty minutes.
Fried Oyster Crabs
Wash and drain crabs. Roll in flour, and shake in a sieve to remove
superfluous flour. Fry in a basket in deep fat, having fat same
temperature as for cooked mixtures. Drain, and place on a napkin, and
garnish with parsley and slices of lemon. Serve with Sauce Tyrolienne.
Bouchées of Oyster Crabs
Pick over oyster crabs, dip in flour, cold milk, and crumbs, fry in deep
fat, and drain on brown paper. Fill bouchée cases with crabs.
Halibut Marguerites
Line a buttered tablespoon with Fish Force-meat II. Fill with Creamed
Lobster, cover with force-meat, and garnish with force-meat, forced
through a pastry bag and tube, in the form of a marguerite, having the
centre colored yellow. Slip from spoon into boiling water, and cook
eight minutes. Serve with Béchamel or Lobster Sauce.
Cromesquis à la Russe
Melt two tablespoons butter, add two tablespoons flour, and pour on
gradually one-half cup milk; then add one-half cup finnan haddie which
has been parboiled, drained, and separated into small pieces. Season
with cayenne, and spread on a plate to cook. Cut French pancakes in
pieces two by four inches. On lower halves of pieces put one tablespoon
mixture. Brush edges with beaten egg, fold over upper halves, press
edges firmly together, dip in crumbs, egg, and crumbs, fry in deep fat,
and drain. Serve garnished with parsley.
=French Pancakes.= To one-fourth cup bread flour add one-third cup milk,
one egg, and one-fourth teaspoon salt; beat thoroughly. Heat an omelet
pan, butter generously, cover bottom of pan with mixture, cook until
browned on one side, turn, and cook on other side.
Shad Roe with Celery
Clean a shad roe, cook in boiling, salted, acidulated water twenty
minutes, and drain. Plunge into cold water, drain, remove membrane, and
separate roe into pieces. Melt three tablespoons butter, add roe, and
cook ten minutes; then add one tablespoon butter, one-half cup chopped
celery, few drops each onion and lemon juice, and salt and pepper. Serve
on pieces of toasted bread.
Stuffed Clams
Cover bottom of dripping-pan with rock salt. Arrange two quarts
large-sized soft-shelled clams on salt, in such a manner that liquor
will not run into pan as clam-shells open. As soon as shells begin to
open, remove clams from shells, and chop. Reserve liquor, strain, and
use in making a thick sauce (follow directions for thick White Sauce for
Croquettes, p. 266), making one-half rule, and using one-fourth cup each
clam liquor and cream. Season highly with lemon juice and cayenne.
Moisten clams with sauce, fill shells, sprinkle with grated cheese,
cover with buttered soft stale bread crumbs, and bake in a hot oven
until crumbs are brown.
Crab Meat, Terrapin Style
1 cup crab meat
2 tablespoons butter
½ small onion, thinly sliced
2 tablespoons Sherry wine
⅓ cup heavy cream
Yolks 2 eggs
Salt and cayenne
Cook butter and onion until yellow; remove onion, add crab meat and
wine. Cook three minutes, add cream, yolks of eggs, salt, and cayenne.
Mock Crabs
4 tablespoons butter
½ cup flour
1½ teaspoons salt
¾ teaspoon mustard
¼ teaspoon paprika
1½ cups scalded milk
1 can Kornlet
1 egg
3 teaspoons Worcestershire Sauce
1 cup buttered cracker crumbs
Melt butter, add flour mixed with dry seasonings, and pour on gradually
the milk. Add Kornlet, egg slightly beaten, and Worcestershire Sauce.
Pour into a buttered baking-dish, cover with crumbs, and bake until
crumbs are brown.
Martin’s Specialty
½ tablespoon onion (finely chopped)
2 tablespoons butter
1 cup chopped cooked chicken or veal
1 cup soft bread crumbs
Stock
1 egg yolk
Salt and pepper
Lettuce
Cook onion in butter three minutes. Add meat and bread crumbs, moisten
with stock, and add egg yolk and seasonings. Wrap in lettuce leaves,
allowing two tablespoons mixture to each portion. Tie in cheese-cloth
and steam. Remove to serving dish and pour around Tomato Sauce.
Sweetbread Ramequins
Clean and parboil a sweetbread and cut in cubes. Melt two tablespoons
butter, add three tablespoons flour, and pour on gradually one cup
chicken stock. Reheat sweetbread in sauce and add one-fourth cup heavy
cream and one and one-half teaspoons beef extract. Season with salt,
paprika, and lemon juice. Fill ramequin dishes, cover with buttered
crumbs, and bake until crumbs are brown.
Sweetbread à la Mont Vert
Parboil a pair of sweetbreads, and gash. Decorate in gashes with
truffles cut in thin slices, and slice in fancy shapes. Melt three
tablespoons butter, add two slices onion, six slices carrot, and
sweetbreads; fry five minutes. Pour off butter, and add one-fourth cup
brown stock and two tablespoons Sherry wine. Cook in oven twenty-five
minutes, basting often until well glazed. Serve in nests of peas, and
pour around Mushroom Sauce.
=Nests.= Drain and rinse one can peas, and rub through a sieve. Add
three tablespoons butter, and salt and pepper to taste. Heat to
boiling-point, and shape in nests, using pastry bag and tube.
=Mushroom Sauce.= Clean three large mushroom caps, cut in halves
crosswise, then in slices. Sauté in two tablespoons butter five minutes.
Dredge with one tablespoon flour, and add one cup cream and liquor left
in pan in which sweetbreads were cooked. Cook two minutes.
Sweetbread in Peppers
Parboil sweetbread, cool, and cut in small pieces; there should be one
cup. Melt two tablespoons butter, add two tablespoons flour, and pour on
gradually one-half cup chicken stock; then add two tablespoons heavy
cream, and one-third cup mushroom caps broken in small pieces. Season
with salt, paprika, and Worcestershire Sauce. Cut a slice from stem end
of six peppers, remove seeds, and parboil peppers fifteen minutes. Cool,
fill, cover with buttered crumbs, and bake until crumbs are brown. Break
stems of mushrooms, cover with cold water, and cook slowly twenty
minutes. Melt two tablespoons butter, add a few drops onion juice, two
tablespoons flour, and pour on gradually the water drained from mushroom
stems, and enough chicken stock to make one cup. Add one-fourth cup
heavy cream, and season with salt and paprika. Pour sauce around
peppers.
Cutlets of Chicken
Remove fillets from two chickens; for directions, see page 245. Make six
parallel slanting incisions in each mignon fillet and insert in each a
slice of truffle, having the part of truffle exposed cut in points on
edge. Arrange small fillets on large fillets. Garnish with truffles cut
in small shapes, and Chicken Force-meat forced through a pastry bag and
tube. Place in a greased pan, add one-third cup White Stock, cover with
buttered paper, and bake fifteen minutes in a hot oven. Serve with
Suprême or Béchamel Sauce.
Fillets of Game
Remove skin from breasts of three partridges. Cut off breasts, leaving
wing joints attached. Separate large from mignon fillets. Make five
parallel slanting incisions in each mignon fillet, and insert in each a
slice of truffle, having part of truffle exposed cut in points on edge.
Beginning at outer edge of large fillets make deep cuts, nearly
separating fillets in two parts, and stuff with Chicken Force-meat I or
II. Arrange small fillets on large fillets. Place in a greased
baking-pan, brush over with butter, add one tablespoon Madeira wine and
two tablespoons mushroom liquor. Cover with buttered paper, and bake
twelve minutes in a hot oven. Serve with Suprême Sauce.
Chicken Cutlets
Remove fillets from two chickens; for directions, see page 245. Dip each
in thick cream, roll in flour, and sauté in lard three minutes. Place in
a pan, dot over with butter, and bake ten minutes. Serve with White
Sauce I, to which is added one tablespoon meat extract.
Russian Cutlets
Cover bottom of cutlet moulds with Russian Pilaf and cover Pilaf with
Chicken Force-meat II (see p. 150), doubling the recipe and omitting
nutmeg. Set moulds in pan of hot water, cover with buttered paper, and
bake in a moderate oven fifteen minutes. Remove from moulds to serving
dish, surround with Brown Mushroom Sauce, and garnish with parsley.
=Russian Pilaf.= Wash one-half cup rice. Mix one cup highly seasoned
chicken stock with three-fourths cup stewed and strained tomato, and
heat to boiling-point. Add rice, and steam until rice is soft. Add two
tablespoons butter, stirring lightly with a fork that kernels may not be
broken, and season with salt.
Brown Mushroom Sauce
3 tablespoons butter
1 slice carrot
1 slice onion
1 tablespoon lean raw ham, finely chopped
5 tablespoons flour
1¼ cups brown stock
½ lb. mushrooms
1 cup cold water
1 teaspoon beef extract
Salt
Pepper
Cook butter with vegetables and ham until brown, add flour, and when
well browned add stock, gradually, then strain. Clean mushroom stems,
break in pieces, cover with water, and cook slowly until stock is
reduced to one-third cup. Strain, and add to sauce with beef extract and
seasonings. Just before serving add mushroom caps peeled, cut in slices
lengthwise, and sautéd in butter five minutes.
Chicken à la McDonald
1 cup cold cooked chicken, cut in strips
3 cold boiled potatoes, cut in one-third inch slices
1 truffle cut in strips
3 tablespoons butter
3 tablespoons flour
1½ cups scalded milk
Salt
Pepper
Make a sauce of butter, flour, and milk. Add chicken, potatoes, and
truffle, and, as soon as heated, add seasoning.
Chicken Mousse
Make a chicken force-meat of one-half the breast of a raw chicken
pounded and forced through a purée strainer, the white of one egg
slightly beaten, one-half cup heavy cream, and salt, pepper, and cayenne
to taste. Add three-fourths cup cooked white chicken meat rubbed through
a sieve, the white of an egg slightly beaten, and one-half cup heavy
cream beaten until stiff. Decorate a buttered mould with truffles, turn
in mixture, set in pan of hot water, cover with buttered paper, and bake
until firm. Remove to platter, and pour around Cream or Béchamel Sauce.
Fillets of Chicken, Sauce Suprême
Remove fillets from three chickens, leaving wing joint and a piece of
bone attached to each fillet. Reserve mignon fillets for the making of
force-meat. Make a pocket in each large fillet, and stuff with one-half
tablespoon force-meat; close pockets, and fasten each with five pieces
of truffle, shaped to represent nails and drawn through with a larding
needle. Sprinkle with salt and pepper, put in small baking-pan, brush
over with cold water, add one-half cup Madeira wine, cover with buttered
paper, and bake in a hot oven ten minutes. Arrange cooked mushroom caps
overlapping one another the entire length of platter, put a chop frill
on bone of each fillet, and put three fillets on each side of mushrooms.
Garnish with celery tips and pour around
[Illustration:
RUSSIAN CUTLETS.—_Page 373._
]
[Illustration:
DRESDEN PATTIES.—_Page 380._
]
[Illustration:
DEVILLED CRABS.—_Page 368._
]
[Illustration:
PAN BROILED LAMB CHOPS À LA LUCULLUS.—_Page 376._
]
=Sauce Suprême.= Cook remaining chicken with one small sliced carrot,
one onion, one stalk celery, two sprigs parsley, and a bit of bay leaf,
with enough water to cover, one hour. Strain and cook stock until
reduced to one cup. Melt two tablespoons butter, add two tablespoons
flour, and pour on stock; cook slowly fifteen minutes. Add three-fourths
cup heavy cream and season with salt and pepper; then add twelve peeled
white mushroom caps and cook five minutes. Remove caps to platter and
add one-fourth cup heavy cream to sauce.
=Chicken Force-meat.= Put mignon fillets through a meat chopper, add
one-half the quantity of stale bread crumbs cooked with milk until
moisture has nearly evaporated. Cool and put through purée strainer;
then add one and one-half tablespoons melted butter, yolk one egg, two
tablespoons cream, and salt and pepper to taste.
Birds on Canapés
Split five birds (quails or squabs), season with salt and pepper, and
spread with four tablespoons butter, rubbed until creamy, and mixed with
three tablespoons flour. Bake in a hot oven until well browned, basting
every four minutes with two tablespoons butter, melted in one-fourth cup
water. Chop six boiled chickens’ livers, season with salt, pepper, and
onion juice, moisten with melted butter, and add one teaspoon finely
chopped parsley. Spread mixture on five pieces toasted bread, arrange a
bird on each canapé, and garnish with parsley.
Breast of Quail Lucullus
Remove breasts from six quail, lard, and bake in a hot oven twenty
minutes, basting every five minutes with a very rich brown stock, that
breasts may have a glazed appearance. Mould corn meal or hominy mush in
cone shape; when firm remove from mould and sprinkle with finely chopped
parsley. Arrange breasts on cone around base, and make six nests of
mashed seasoned sweet potato around base of cone at equal distances,
using a pastry bag and rose tube. Fill nests with creamed mushrooms and
sweetbread. Garnish between nests with toasted bread points, the tips of
which have been brushed with white of egg, then dipped in finely chopped
parsley. Insert a stab frill in each nest and one in top of cone.
Serve with one and one-half cups rich brown sauce seasoned with tomato
catsup and mashed sweet potato. A small amount of the sweet potato gives
a suggestion of chestnuts.
Pan Broiled Lamb Chops à la Lucullus
Pan broil lamb chops and garnish same as Breast of Quail Lucullus.
Chickens’ Livers en Brochette
Cut each liver in four pieces. Alternate pieces of liver and pieces of
thinly sliced bacon on skewers, allowing one liver and five pieces of
bacon for each skewer. Balance skewers in upright positions on rack in
dripping-pan. Bake in a hot oven until bacon is crisp. Serve garnished
with watercress.
Chestnuts en Casserole
Remove shells from three cups chestnuts, put in a casserole dish, and
pour over three cups highly seasoned chicken stock. Cover, and cook in a
slow oven three hours; then thicken chicken stock with two tablespoons
butter and one and one-half tablespoons flour cooked together. Send to
table in casserole dish.
Cheese Fondue
1 cup scalded milk
1 cup soft stale bread crumbs
¼ lb. mild cheese, cut in small pieces
1 tablespoon butter
½ teaspoon salt
Yolks 3 eggs
Whites 3 eggs
Mix first five ingredients, add yolks of eggs beaten until
lemon-colored. Cut and fold in whites of eggs beaten until stiff. Pour
in a buttered baking-dish, and bake twenty minutes in a moderate oven.
Cheese Soufflé
2 tablespoons butter
3 tablespoons flour
½ cup scalded milk
½ teaspoon salt
Few grains cayenne
¼ cup grated Old English or Young America cheese
Yolks 3 eggs
Whites 3 eggs
Melt butter, add flour, and when well mixed add gradually scalded milk.
Then add salt, cayenne, and cheese. Remove from fire; add yolks of eggs
beaten until lemon-colored. Cool mixture, and cut and fold in whites of
eggs beaten until stiff and dry. Pour into a buttered baking-dish, and
bake twenty minutes in a slow oven. Serve at once.
Ramequins Soufflés
Bake Cheese Soufflé mixture in ramequin dishes. Serve for a course in a
dinner.
Cheese Balls
1½ cups grated mild cheese
1 tablespoon flour
¼ teaspoon salt
Few grains cayenne
Whites 3 eggs
Cracker dust
Mix cheese with flour and seasonings. Beat whites of eggs until stiff,
and add to first mixture. Shape in small balls, roll in cracker dust,
fry in deep fat, and drain on brown paper. Serve with salad course.
Compote of Rice with Peaches
Wash two-thirds cup rice, add one cup boiling water, and steam until
rice has absorbed water; then add one and one-third cups hot milk, one
teaspoon salt, and one-fourth cup sugar. Cook until rice is soft. Turn
into a slightly buttered round shallow mould. When shaped, remove from
mould to serving dish, and arrange on top sections of cooked peaches
drained from their syrup and dipped in macaroon dust. Garnish between
sections with candied cherries and angelica cut in leaf-shapes. Angelica
may be softened by dipping in hot water. Color peach syrup with fruit
red, and pour around mould.
Compote of Rice and Pears
Cook and mould rice as for Compote of Rice with Peaches. Arrange on top
quarters of cooked pears, and pour around pear syrup.
Croustades of Bread
Cut stale bread in diamonds, squares, or circles. Remove centres,
leaving cases. Fry in deep fat or brush over with melted butter, and
brown in oven. Fill with creamed vegetables, fish, or meat.
Rice Croustades
Wash one cup rice, and steam in White Stock. Cool, and mix with
three-fourths cup Thick White Sauce, to which has been added beaten yolk
of one egg, slight grating of nutmeg, one-half teaspoon salt, and
one-eighth teaspoon pepper. Spread mixture in buttered pan two inches
thick, cover with buttered paper, and place weight on top. Let stand
until cold. Turn from pan, cut in rounds, remove centres, leaving cases;
dip in crumbs, egg, and crumbs, and fry in deep fat. Fill with creamed
fish.
Soufflé au Rhum
Yolks 2 eggs
¼ cup powdered sugar
1 tablespoon rum
Whites 4 eggs
Few grains salt
Beat yolks of eggs until lemon-colored. Add sugar, salt, and rum. Cut
and fold in whites of eggs beaten until stiff and dry. Butter a hot
omelet pan, pour in one-half mixture, brown underneath, fold gradually,
turn on a hot serving dish, and sprinkle with powdered sugar. Cook
remaining mixture in same way. Soufflé au Rhum should be slightly
underdone inside. At gentlemen’s dinners rum is sometimes poured around
soufflé and lighted when sent to table.
Omelet Soufflé
Yolks 2 eggs
¼ cup powdered sugar
½ teaspoon vanilla
Whites 4 eggs
Few grains salt
Prepare same as Soufflé au Rhum. Mound three-fourths of mixture on a
slightly buttered platter. Decorate mound with remaining mixture forced
through a pastry bag and tube. Sprinkle with powdered sugar, and bake
ten minutes in a moderate oven.
Patties
Patty shells are filled with Creamed Oysters, Oysters in Brown Sauce,
Creamed Chicken, Creamed Chicken and Mushrooms, or Creamed Sweetbreads.
They are arranged on a folded napkin, and are served for a course at
dinner or luncheon.
Bouchées
Small pastry shells filled with creamed meat are called bouchées.
Vol-au-vents
Vol-au-vents are filled same as patty shells.
Rissoles
Roll puff paste to one-eighth inch thickness, and cut in rounds. Place
one teaspoon finely chopped seasoned meat moistened with Thick White
Sauce on each round. Brush each piece with cold water half-way round
close to edge. Fold like a turnover, and press edges together. Dip in
egg slightly beaten and diluted with one tablespoon water. Roll in
gelatine, fry in deep fat, and drain. Granulated gelatine cannot be
used.
=Filling for Rissoles.= Mix one-half cup finely chopped cold cooked
chicken with one-fourth cup finely chopped cooked ham. Moisten with
Thick White Sauce, and season with salt and cayenne.
Cigarettes à la Prince Henry
Roll puff paste very thin, and spread with Chicken Force-meat. Roll like
a jelly roll, and cut in pieces four inches long and a little larger
round than a cigarette. Brush over with egg, roll in crumbs, fry in deep
fat, and drain on brown paper. Arrange log-cabin fashion on a folded
doily, and serve while hot.
Zigaras à la Russe
Make and fry same as Cigarettes à la Prince Henry, using cheese mixture
in place of Chicken Force-meat. Melt two tablespoons butter, add four
tablespoons flour, and pour on gradually one-half cup milk, then add one
tablespoon heavy cream, one egg yolk, and one-third cup grated cheese.
Season highly with salt and cayenne. Cool before spreading on paste.
Dresden Patties
Cut stale bread in two-inch slices, shape with a round cutter three
inches in diameter, and remove centres, making cases. Dip cases in egg,
slightly beaten, diluted with milk and seasoned with salt, allowing two
tablespoons milk to each egg. When bread is thoroughly soaked, drain,
and fry in deep fat. Fill with any mixture suitable for patty cases.
Russian Patties
1 pint oysters
3 tablespoons butter
4½ tablespoons flour
½ cup chicken stock
½ cup cream
½ tablespoon vinegar
¾ tablespoon lemon juice
Yolks 2 eggs
1 tablespoon grated horseradish
2 tablespoons capers
Salt and pepper
Parboil oysters, drain, and reserve liquor; there should be one-half
cup. Make sauce of butter, flour, stock, oyster liquor, and cream; add
yolks of eggs, seasonings, and salt and pepper to taste. Add oysters,
and as soon as oysters are heated, fill patty shells.
Cheese Soufflé with Pastry
2 eggs
⅔ cup thick cream
½ cup Swiss cheese, cut in small dice
½ cup grated American cheese
⅓ cup grated Parmesan cheese
Salt and pepper
Few grains cayenne
Few gratings nutmeg
Add eggs to cream and beat slightly, then add cheese and seasonings.
Line the sides of ramequin dishes with strips of puff paste. Fill dishes
with mixture until two-thirds full. Bake fifteen minutes in a hot oven.
Lamb Rissoles à l’Indienne
Roll puff paste one-eighth inch thick and shape, using circular cutters
of different sizes. On the centres of smaller pieces put one tablespoon
prepared lamb mixture, wet edges, cover with large pieces, press edges
firmly together, prick upper paste in several places, brush over with
yolk of egg diluted with one teaspoon cold water, and bake in hot oven.
=Lamb Filling.= Cook three tablespoons butter, with a few drops onion
juice, until well browned, add one-fourth cup flour, and brown butter
and flour, then add one cup lamb stock. Season highly with salt,
paprika, and curry powder. To one-half the sauce, add two-thirds cup
cold roast lamb cut in one-third inch cubes. Add stock to remaining
sauce, and pour around rissoles just before sending to table.
Quail Pies
6 quails
6 slices carrot
Stalk of celery
2 slices onion
Sprig of parsley
Bit of bay leaf
¼ teaspoon peppercorns
Flour
Salt and pepper
Sherry wine
Remove breasts and legs from birds, season with salt and pepper, dredge
with flour, and sauté in butter. To butter in pan add vegetables and
peppercorns, and cook five minutes. Separate backs of birds in pieces,
cover with cold water, add vegetables, and cook slowly one hour. Drain
stock from vegetables, and thicken with flour diluted with enough cold
water to pour easily. Season with salt, pepper, and wine. If not rich
enough, add more butter. Allow one bird to each individual dish, sauce
to make sufficiently moist, and cover with plain or puff paste, in which
make two incisions, through which the legs of the bird should extend.
Aspic Jelly
──────┬──────────────────────────────────
Carrot│2 tablespoons each, cut into cubes
Onion │
Celery│
──────┴──────────────────────────────────
2 sprigs parsley
2 sprigs thyme
1 sprig savory
2 cloves
½ teaspoon peppercorns
1 bay leaf
⅞ cup white wine
1 box gelatine
1 quart White Stock for vegetables and
white meat, or
1 quart Brown Stock for dark meat
Juice 1 lemon
Whites 3 eggs
Aspic jelly is always made with meat stock, and is principally used in
elaborate entrées where fish, chicken, game, or vegetables are to be
served moulded in jelly. In making Aspic Jelly, use as much liquid as
the pan which is to contain moulded dish will hold.
Put vegetables, seasonings, and wine (except two tablespoons) in a
saucepan; cook eight minutes, and strain, reserving liquid. Add gelatine
to stock, then add lemon juice. Heat to boiling-point and add strained
liquid. Season with salt and cayenne. Beat whites of eggs slightly, add
two tablespoons wine, and dilute with one cup hot mixture. Add slowly to
remaining mixture, stirring constantly until boiling-point is reached.
Place on back of range and let stand thirty minutes. Strain through a
double cheese-cloth placed over a fine wire strainer, or through a jelly
bag.
Tomatoes in Aspic
Peel six small firm tomatoes, and remove pulp, having opening in tops as
small as possible. Sprinkle insides with salt, invert, and let stand
thirty minutes. Fill with vegetable or chicken salad. Cover tops with
Mayonnaise to which has been added a small quantity of dissolved
gelatine, and garnish with capers and sliced pickles. Place a pan in
ice-water, cover bottom with aspic jelly mixture, and let stand until
jelly is firm. Arrange tomatoes on jelly garnished side down. Add more
aspic jelly mixture, let stand until firm, and so continue until all is
used. Chill thoroughly, turn on a serving dish, and garnish around base
with parsley.
Stuffed Olives in Aspic
Stone olives, using an olive stoner, and fill cavities thus made with
green butter. Place small Dario moulds in pan of ice-water, and pour in
aspic jelly mixture (see p. 382) one-fourth inch deep. When firm put an
olive in each mould (keeping olives in place by means of small wooden
skewers) and add aspic by spoonfuls until moulds are filled. Chill
thoroughly, remove to circular slices of liver sausage, garnish with
green butter forced through a pastry bag and tube, yolks of
“hard-boiled” eggs forced through a strainer, and red peppers cut in
fancy shapes.
=Green Butter.= Mix yolk one “hard-boiled” egg, two tablespoons butter,
one sprig parsley, one sprig tarragon, one small shallot, one-half
teaspoon anchovy paste, one teaspoon capers, and one teaspoon chopped
gherkins, and pound in a mortar; then rub through a very fine sieve.
Season with salt and pepper, and add a few drops vinegar.
Tongue in Aspic
Cook a tongue according to directions on page 210. After removing skin
and roots, run a skewer through tip of tongue and fleshy part, thus
keeping tongue in shape. When cool, remove skewer. Put a round pan in
ice-water, cover bottom with brown aspic, and when firm decorate with
cooked carrot, turnip, beet cut in fancy shapes, and parsley. Cover with
aspic jelly mixture, adding it by spoonfuls so as not to disarrange
vegetables. When this layer of mixture is firm, put in tongue, adding
gradually remaining mixture as in Tomatoes in Aspic.
Birds in Aspic
Clean, bone, stuff, and truss a bird, then steam over body bones or
roast. If roasted, do not dredge with flour. Put a pan in ice-water,
cover bottom with aspic jelly mixture, and when firm garnish with
truffles and egg custard thinly sliced and cut in fancy shapes. The
smaller the shapes the more elaborate may be the designs. When
garnishing with small shapes, pieces are so difficult to handle that
they should be taken on the pointed end of a larding-needle, and placed
as desired on jelly. Add aspic mixture by spoonfuls, that designs may
not be disturbed. When mixture is added, and firm to the depth of
three-fourths inch, place in the bird, breast down. If sides of mould
are to be decorated, dip pieces in jelly and they will cling to pan. Add
remaining mixture gradually as in Tomatoes in Aspic. Small birds,
chicken, capon, or turkey, may be put in aspic.
Egg Custard for Decorating
Separate yolks from whites of two eggs. Beat yolks slightly, add two
tablespoons milk and few grains salt. Strain into a buttered cup, put in
a saucepan, surround with boiling water to one-half depth of cup, cover,
put on back of range, and steam until custard is firm. Beat whites
slightly, add few grains salt, and cook as yolks. Cool, turn from cups,
cut in thin slices, then in desired shapes.
Stuffing for Chicken in Aspic
Chop finely breast and meat from second joints of an uncooked chicken,
or one pound of uncooked lean veal. Add one-half cup cracker crumbs, hot
stock to moisten, salt, pepper, celery salt, cayenne, lemon juice, and
one egg slightly beaten. In stuffing boned chicken, stuff body, legs,
and wings, being careful that too much stuffing is not used, as an
allowance must be made for the swelling of cracker crumbs.
Spring Mousse
Chop three-fourths cup cold cooked chicken or veal, and pound in a
mortar. Add gradually one-half cup heavy cream, and force mixture
through purée strainer. Add one-half tablespoon granulated gelatine
dissolved in three tablespoons White Stock. Add another one-half cup
heavy cream and season with salt, cayenne, and horseradish powder. Pour
jelly into small moulds one-third inch deep, using lemon Sauterne, or
aspic. When firm, fill moulds with veal mixture and set aside to chill.
Remove from moulds and serve on lettuce leaves.
Chaud-froid of Eggs
Cut six “hard-boiled” eggs in halves lengthwise and remove yolks. Mix
one-third cup cold cooked chicken finely chopped, two tablespoons cold
cooked ham finely chopped, two tablespoons chopped raw mushroom caps,
one-half tablespoon chopped truffles, and yolks of four of the eggs
rubbed through a sieve. Moisten with Spanish Sauce and refill whites
with mixture. Mask eggs with Spanish Sauce, garnish with truffles, cut
in fancy shapes, and brush over with aspic. Arrange on serving dish and
garnish with cress.
=Spanish Sauce.= Cook one and one-half cups canned tomatoes fifteen
minutes with one-fourth onion, sprig of parsley, bit of bay leaf, six
cloves, one-third teaspoon salt, one-fourth teaspoon paprika, and a few
grains cayenne; then rub through a sieve. Beat yolks three eggs
slightly, and add, gradually, three tablespoons olive oil. Combine
mixtures and cook over hot water, stirring constantly. Add one
tablespoon granulated gelatine soaked in three-fourths tablespoon each
tarragon vinegar and cold water. Strain, and cool.
Jellied Vegetables
Soak one tablespoon granulated gelatine in one-fourth cup cold water,
and dissolve in one cup boiling water; then add one-fourth cup, each,
sugar and vinegar, two tablespoons lemon juice, and one teaspoon salt.
Strain, cool, and when beginning to stiffen, add one cup celery cut in
small pieces, one-half cup finely shredded cabbage, and one and one-half
canned pimentoes cut in small pieces. Turn into a mould and chill.
Remove from mould and arrange around jelly thin slices of cold cooked
meat overlapping one another. Garnish with celery tips.
Mayonnaise of Mackerel
Clean two medium-sized mackerel, put in baking-dish with one-third cup
each water, cider vinegar, and tarragon vinegar, twelve cloves, one
teaspoon each peppercorns and salt, and a bit of bay leaf. Cover with
buttered paper and cook in a moderate oven. Arrange on serving dish,
remove skin, cool, and mask with Mayonnaise thickened with gelatine. Let
stand until thoroughly chilled, and garnish with sliced cucumbers, lemon
baskets filled with Mayonnaise sprinkled with finely chopped parsley,
and sprigs of parsley.
Chaud-froid of Chicken
2 tablespoons butter
3 tablespoons flour
1 cup White Stock
Yolk one egg
2 tablespoons cream
1 tablespoon lemon juice
Salt and pepper
¾ teaspoon granulated gelatine dissolved in one tablespoon hot water
Aspic jelly
Truffles
6 pieces cooked chicken, shaped in form of cutlets
Make a sauce of butter, flour, and stock; add egg yolk diluted with
cream, lemon juice, salt and pepper; then add dissolved gelatine. Dip
chicken in sauce which has been allowed to cool. When chicken has
cooled, garnish upper side with truffles cut in shapes. Brush over with
aspic jelly mixture, and chill. Arrange a bed of lettuce; in centre pile
cold cooked asparagus tips or celery cut in small pieces, marinated with
French Dressing, and place chicken at base of salad.
Moulded Salmon, Cucumber Sauce
1 can salmon
½ tablespoon salt
1½ tablespoons sugar
½ tablespoon flour
1 teaspoon mustard
Few grains cayenne
Yolks 2 eggs
1½ tablespoons melted butter
¾ cup milk
¼ cup vinegar
¾ tablespoon granulated gelatine
2 tablespoons cold water
Remove salmon from can, rinse thoroughly with hot water, and separate in
flakes. Mix dry ingredients, add egg yolks, butter, milk, and vinegar.
Cook over boiling water, stirring constantly until mixture thickens. Add
gelatine soaked in cold water. Strain, and add to salmon. Fill
individual mould, chill, and serve with
[Illustration:
CHAUD-FROID OF EGGS.—_Page 385._
]
[Illustration:
CAPON IN ASPIC GARNISHED WITH COOKED YOLKS AND WHITES OF EGGS CUT IN
FANCY SHAPES, PISTACHIO NUTS, AND TRUFFLES.—_Page 384._
]
[Illustration:
HARVARD PUDDING SERVED WITH CRUSHED BERRIES AND WHIPPED CREAM.—_Page
400._
]
[Illustration:
SNOWBALLS GARNISHED WITH STRAWBERRIES AND SERVED WITH CRUSHED
STRAWBERRIES AND WHIPPED CREAM.—_Page 401._
]
=Cucumber Sauce II.= Beat one-half cup heavy cream until stiff, add
one-fourth teaspoon salt, a few grains pepper, and gradually two
tablespoons vinegar; then add one cucumber, pared, chopped, and drained.
Moulded Chicken, Sauterne Jelly
Cover a four-pound fowl with two quarts cold water, and add four slices
carrot, one onion stuck with eight cloves, two stalks celery, bit of bay
leaf, one-half teaspoon peppercorns, and one tablespoon salt. Bring
quickly to boiling-point, and let simmer until meat is tender. Remove
meat from bones, and finely chop. Reduce stock to three-fourths cup,
cool, and remove fat. Soak one teaspoon granulated gelatine in one
teaspoon cold water, and dissolve in stock which has been reheated. Add
to meat, and season with salt, pepper, celery salt, lemon juice, and
onion juice. Pack solidly into a slightly buttered one-pound baking
powder tin, and chill. Remove from tin, cut in thin slices, and arrange
around Sauterne Jelly, beaten with a fork until light.
When making Sauterne Jelly (see p. 420) to serve with meat, use but
three tablespoons sugar.
Lenox Chicken
1 tablespoon granulated gelatine
¾ cup hot chicken stock
¾ cup heavy cream
1½ cups cold cooked chicken, cut in dice
½ tablespoon granulated gelatine
2 tablespoons cold water
Yolks 2 eggs
1 teaspoon salt
1½ teaspoons sugar
1 teaspoon mustard
¼ teaspoon pepper
2 tablespoons lemon juice
1 tablespoon vinegar
½ cup hot cream
1½ tablespoons butter
Whites 2 eggs
½ cup heavy cream
2 cups finely chopped celery
Dissolve one tablespoon gelatine in chicken stock and strain. When
mixture begins to thicken beat until frothy, and add three-fourths cup
heavy cream, beaten until stiff, and chicken dice. Season with salt and
pepper, turn into individual moulds, and chill. Soak remaining gelatine
in cold water, dissolve by standing over hot water, then strain. Beat
yolks of eggs slightly and add salt, sugar, mustard, lemon juice,
vinegar, and hot cream. Cook over hot water until mixture thickens, add
butter and strained gelatine. Add mixture, gradually, to whites of eggs
beaten stiff, and when cold, fold in heavy cream beaten until stiff, and
celery. Remove chicken from mould, surround with sauce, and garnish with
celery tips.
Rum Cakes
Shape Brioche dough in the form of large biscuits and put into buttered
individual tin moulds, having moulds two-thirds full; cover, and let
rise to fill moulds. Bake twenty-five minutes in a moderate oven. Remove
from moulds and dip in Rum Sauce. Arrange on a dish and pour remaining
sauce around cakes.
Rum Sauce
½ cup sugar
1 cup boiling water
¼ cup rum or wine
Make a syrup by boiling sugar and water five minutes; then add rum or
wine.
Flûtes
Shape Brioche dough in sticks similar to Bread Sticks. Place on a
buttered sheet, cover, and let rise fifteen minutes. Brush over with
white of one egg slightly beaten and diluted with one-half tablespoon
cold water. Sprinkle with powdered sugar and bake ten minutes. These are
delicious served with coffee or chocolate.
Baba Cakes
To one and one-half cups Brioche dough add one-third cup each raisins
seeded and cut in pieces, currants, and citron thinly sliced, previously
soaked in Maraschino for one hour. Shape, let rise, and bake same as Rum
Cakes. Dip in sauce made same as Rum Sauce, substituting Maraschino in
place of rum.
Baba Cakes with Apricots
1½ cups flour
1 yeast cake dissolved in
½ cup lukewarm water
⅔ cup butter
4 eggs
½ cup sugar
¼ teaspoon salt
Make sponge of one-half cup flour and dissolved yeast cake; cover and
let rise. Mix remaining flour with butter, two eggs, sugar, and salt.
Beat thoroughly, and add, while beating, remaining eggs, one at a time,
then beat until mixture is perfectly smooth. As soon as sponge has
doubled its bulk, combine mixtures, beat thoroughly, and half fill
buttered individual tins. Let rise, and bake in a moderate oven. Remove
from tins, cut a circular piece from top of each, and scoop out a small
quantity of the inside. Fill centres thus made with Apricot Marmalade,
replace circular pieces, and serve with Wine Sauce (see p. 409).