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M&S A. B. MARSHALL’S
LARGER COOKERY BOOK
OF
EXTRA RECIPES
PUBLICATIONS.
Mrs. A. B. MARSHALL’S COOKERY BOOK.
Thirtieth Thousand. 5s.; by post, 5s. 6d.
Mrs. A. B. MARSHALL’S LARGER COOKERY BOOK OF
EXTRA RECIPES.
Sixth Thouzand. One Guinea; by post, 22s.
THE BOOK OF ICES. By Mrs. A. B. MARSHALL,
Eighth Thousand, 2s. 6d. post free.
FANCY ICES. By Mrs. A. B. MARSHALL,
Just published. 10s. post free.
For further particulars see Advertisement page at end of
this book.
Poor
* s,
SIXTH THOUSAND
eA Dav LAR SH ATL’S
LARGER COOKERY BOOK
OF
EXTRA RECIPES
DEDICATED
BY PERMISSION
RO
H.R.H. PRINCESS CHRISTIAN
WITH TWO HUNDRED AND HEIGHTY-FOUR ILLUSTRATIONS
London
MARSHALL’S SCHOOL OF COOKERY
30 & 32 MORTIMER STREET, W.
anpD SIMPKIN, MARSHALL, HAMILTON, KENT & CO. trp.
STATIONERS’-HALL COURT, E.O.
PREFACE
In the Preface to my previous work (referred to throughout this book as
Volume I.) I mentioned the solicitations of my pupils as my reason for
publishing it. The success which has attended the publication of that
volume—the thirtieth thousand” having been issued—has induced me
to again accede to repeated requests for new and Extra RECIPES.
There is nothing in this book which is contained in Volume I., con-
sequently anyone using this work will require to refer to Volume I. for
standard sauces and other things given therein.
Volume I. contains nothing that is given in this book, hence I have
adopted the term ‘ Extra Recipes’ for this work.
Regarding these Extra Recipes I may remark that I have made
every dish given in the book, and can therefore vouch for the accuracy of
quantities, time of cooking, and other details.
All the engravings have been sketched from dishes actually prepared
iz my class-room.
I have embodied in this book my newest inventions in sauces,
savouries, entrées, sweets, &c.
The division of the work into chapters on various branches is handy
for reference, but in most chapters there will be found dishes which could
with equal reason have been included in one of the other chapters. In
most cases, therefore, I have added at the end of the recipes instructions
for serving.
I take this opportunity to thank my old pupils and readers for their
valued support, and especially for the numerous recommendations which
have enabled me to carry on my work so successfully up to the present.
AGNES B. MARSHALL
MortTIMER STREET, LONDON:
November, 1891.
* Corrected to date of this edition, December 1894.
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IX.
X.
XI.
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XV.
XVI.
VII.
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CONTEHNTS
For Alphabetical Indew see end of the book
SAUCES
HORS D‘UVRES AND SAVOURIES
SOUPS
DRESSED FISH AND FISH ENTRE£ES
HOT ENTREES
COLD ENTREES
BREAKFAST AND LUNCHEON DISHES AND CURRIES
REMOVES AND ROASTS
DRESSED VEGETABLES AND MEAGRE DISHES
SALADS AND SANDWICHES
HOT SWEETS AND PUDDINGS
COLD FANCY SWEETS
FANCY JELLIES, CREAMS, AND COLD PUDDINGS
DISHES WITH PASTRIES, PASTES, RICE, ETC. .
BUNS, BRHADS, CAKES, BISCUITS, AND DESSERT SWERBTS
JAMS, PRESERVES, COMPOTES, AND MACEDOINES OF FRUITS
PICKLES AND PRESERVES OF VEGETABLES AND MEATS
GARNISHES, FARCES, PUREES, ICINGS, ETC.
INDEX
INDEX TO ILLUSTRATIONS
PAGE
5
33
. 376
. 409
. 433
580
. 594
. 599
. 623
3
MRS. A. B. MARSHALL'S
LARGER
COOKERY BOOK OF EXTRA RECIPES
CHAPTER I
SAUCES
HOT SAU CHS
Ambassade Sauce
Sauce & LT Ambassade
Cuop up the bones from a whiting, sole, or any other white fish, put
them in a stewpan with one large or two small onions, a bunch of herbs,
a few peppercorns and a little salt; cover them with cold water, bring
it gently to the boil, skim it and let it boil on for about half an hour ;
fry lightly together two ounces of butter and an ounce and a half of
flour in a stewpan, mix on to this half a pint of the fish stock; stir all
together till it boils, add half a gill of cream, a teaspoonful of essence
of anchovy and a few drops of Marshall’s Liquid Carmine, the juice
of a lemon ; pass it through the tammy, and use with salmon, soles, &c.
dressed or otherwise.
Andreani Sauce
Sauce &@ ?Andréant
Put in a stewpan four onions that have been fried in two ounces of
butter without browning, a pinch of salt and a quarter of an ounce of
Marshall’s Coralline Pepper, a pint and a half of good-flavoured white
stock, the juice of two lemons, and two ounces of glaze; boil steadily
till tender, then add to it one ounce of arrowroot mixed with a little
stock, add a few drops of liquid carmine and two ounces of grated
Parmesan cheese; stir again till it boils, add a gill of cream ; tammy,
rewarm and use for dressed calf’s head, chicken, &c.
6 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
Angelic Sauce
Sauce Angélique
Put four peeled and sliced onions into a stewpan, with enough cold
water to cover them; just bring them to the boil, then strain them and
return to the stewpan, with four washed and finely-chopped fresh white
mushrooms and a bunch of herbs; cover with a pint and a half of
chicken stock, the strained juice of one lemon, and a quarter of a pint of
mushroom liquor ; boil for one hour, mix in an oance and a half of fine
flour that has been fried without discolouring with the same quantity of
butter ; stir again till it boils, add a quarter of a pint of cream and a
pinch of salt; tammy, and use with cutlets, rabbit, chicken, &e
Bechamel Cheese Sauce
Sauce Béchamel au Fromage
Take one pint of boiling creamy Bechamel sauce (vol. i.), four ounces
of grated Parmesan cheese, a dust of Marshall’s Coralline Pepper, the
strained juice of one lemon; bring to the boil, then use for chicken, or
vegetables or meagre dishes.
Biarritz Sauce
Sauce Biarritz
Chop the bones of the bird very fine and put them into a stewpan
with one ounce of butter, a sliced onion, a bunch of herbs (thyme, bay-
leaf, parsley), six or eight peppercorns, and a pinch of salt and mignonette
pepper; fry these together for about fifteen minutes; then add one and
a half to two gills of oyster liquor with some beardsif you have any, two
wineglasses of white wine, and one pint of light stock, a teaspoonful of
Liebig Company’s Extract of Meat; bring this to the boil, then skim
and simmer gently for about half an hour; when boiled mix on to two
ounces of fine flour that have been fried with two ounces of butter, and
stir over the fire till it boils, then add the juice ot a lemon and a quarter
of a pint of cream; tammy, and use with stuffed game or poultry or with
oyster soufflé.
Capsicum Sauce
Sauce Piment
Put into a stewpan two tablespoonfuls of French vinegar, one ounce
of glaze, two and a half gills of good Brown sauce, two sliced tomatoes,
OF EXTRA RECIPES—SAUCES 7
a pinch of coralline pepper, the seeds from the capsicums, a dessert-
spoonful each of French and English mustards, a few drops of liquid
carmine, a teaspoonful of chutney and a pinch of castor sugar; boil
all together for fifteen minutes, then tammy, and add three chopped
capsicums from which the seeds have been removed, reboil and use.
Cardinal Sauce
Sauce Cardinal
Take some good-flavoured light fish stock, and for one pint of it take
two ounces of good butter and two ounces of fine flour that have been
fried together without browning ; boil up, keeping it stirred, add a quarter
of an ounce of pounded live lobster spawn, five or six drops of Marshall’s
Liquid Carmine to make it a good red colour; add to it a wineglassful
of white wine, a quarter of a pint of cream and the juice of a lemon;
reboil, tammy and use. This is a nice sauce to serve with salmon,
turbot, sole, or any fillets of fish.
- Carlsbad Sauce
Sauce Carlsbad
Take half a pint of very good Espagnol sauce (vol. 1.), a wine-
glassful of claret, a dessertspoonful of red currant jelly, a dust of
Marshall’s Coralline Pepper, one washed and sliced mushroom, one
chopped eschalot, the juice of one lemon, a teaspoonful of Liebig
Company’s Extract of Meat, two red French chillies, one ounce of
erated horseradish, a teaspoonful of French mustard, a few drops of
Marshall’s Liquid Carmine; boil together for about fifteen minutes,
tammy, reboil and serve with fillets of beef, &c.
Champagne Sauce
Sauce Ohampagne
Half a pint of Espagnol sauce (vol. i.), one ounce of glaze, pinch of
sugar, dust of coralline pepper; reduce to half the quentity, keeping it
skimmed while boiling, then tammy, and when ready to serve add a
quarter of a pint of champagne. Serve with hot ham, braised fillet
of beef, veal, cutlets, &e.
8 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Cheese Cream Sauce
Sauce Creme de Fromage
Take four ounces of good Cheddar or Gruyére cheese, cut up into
very fine slices, put it into a stewpan with a gill and a half of cream,
a quarter of a pint of Bechamel sauce, and a dust of Marshall’s Coralline
Pepper ; stir these ingredients over the fire until they melt, then use
at once for crofitons, cauliflowers, macaroni, &c.
Chevet Sauce
Sauce Chevet
Take a quarter of a pint of gravy from braised celery, free it from
fat, and mix with it one pint of Brown sauce (vol.i.), a quarter of a pint
of sherry, one ounce of Liebig Company’s Extract of Meat, a saltspoonful
of castor sugar ; boil together for about fifteen minutes, keeping skimmed
while boiling, then add four large tablespoonfuls of celery prepared as
below, reboil and use. :
CELERY SHREDS.—T'ake the hearts from two good sticks of celery
that have been kept in cold water till crisp, cut them into fine Julienne
shreds, put them into cold water with a little salt, and just bring to
the boil; then strain and rinse in cold water, put them in a pan, caver
with good-flavoured stock, and simmer till quite tender, adding occa-
sionally a little more stock if needed; it is then ready for use for
poulardes, pheasant, veal, duck, &c. The liquor from the shreds to be
used for the sauce as above.
Claudine Sauce
Sauce Claudine
Take a gill and a half of Brown sauce (vol. i.), two table-
spoonfuls of French capers, a pinch of chopped raw parsley, the
purée of four Christiania anchovies, a teaspoonful of Liebig Company’s
Extract of Meat, and one chopped eschalot, three or four shredded
button mushrooms; boil up and simmer for ten minutes, rub through
the tammy, then add the juice of a lemon and four chopped Spanish
olives, reboil and serve with fillets of beef, fish, &c.
Clementine Sauce
Sauce Olémentine
Put about a pound of white fish bones into a stewpan with a pinch
of salt, two sliced onions, a bunch of herbs, such as thyme, parsley,
OF EXTRA RECIPES—SAUCES 9
bayleaf, six or eight peppercorns, and enough cold water to cover them ;
add the juice of two lemons, and bring to the boil, skim, and then let
it simmer gently for about twenty minutes; put an ounce and a half
of butter and an ounce and a half of flour into a stewpan and fry them
together without discolouring, then mix in two gills and a half of the
fish stock ; stir till it boils, add one ounce of grated Parmesan cheese, a
few drops of carmine, a dust of coralline pepper, and half a gill of
cream ; reboil, tammy, and use with boiled fillets of turbot, boiled soles,
salmon, &c. 7
Commodore Sauce
Sauce Commodore
Take two wineglassfuls of white wine, one large fresh mushroom
chopped fine, one chopped eschalot, two bayleaves, one ounce of glaze.
a dessertspoonful of anchovy essence, a teaspoonful of French mustard,
two tomatoes, one large chopped capsicum, one pint of good Brown
sauce (vol. i.); boil together for fifteen minutes, then tammy, colour
with a few drops of carmine, and use. ‘This is an excellent sauce for
any fish.
Conti Sauce
Sauce Conte
Put a quarter of a pint of oyster liquor and beards into a stewpan,
with an ounce of glaze, two sliced raw tomatoes, the juice of one lemon,
a wineglass of sherry, and the same of white wine, and boil all together
for about ten minutes. Put into another stewpan two ounces of butter,
a saltspoonful of Marshall’s Coralline Pepper, two finely-chopped French
chillies, and one ounce of arrowroot ; fry together for about ten minutes
without browning, and stir in the former mixture with a quarter of a
pint of good-flavoured mushroom gravy; boil up the sauce and use
with salmon, steak, fillets of veal, &c.
Courte Sauce
Sauce Courte
Put into a stewpan the juice of one lemon and one orange, four
tablespoonfuls of good-flavoured Brown sauce (vol. i.), half an ounce of
glaze, and two finely-chopped eschalots; bring to the boil, skim, add
a wineglassful of port wine and claret, and a dust of castor sugar.
Serve very hot with teal, widgeon, pheasant, or other birds, roast, grilled,
or braised. —
10 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Cream Sauce
Sauce Créme
Put into a stewpan three raw yolks of eggs, three tablespoonfuls of
cream, an ounce and a half of good butter, a pinch of salt, a dust of
Marshall’s Coralline Pepper, and the strained juice of one large lemon,
and stand the pan in a bain-marie ; stir with a wooden spoon until the
mixture is to the consistency of thick cream, then wring it through
the tammy and use while quite hot. This sauce is very good to serve
with soles, chicken, sweetbread, asparagus, artichoke bottoms, Wc.
Cream Sauce with fine Herbs
Créme Sauce aux fines herbes
Take four raw yolks of eggs, four large tablespoonfuls of cream ;.
put it into a stewpan with one tablespoonful of thin Bechamel sauce
(vol. i.), a pinch of salt and Marshall’s Coralline Pepper, a tea-
spoonful of tarragon vinegar; mix in one ounce of fresh butter by
degrees (that is, in little pieces), stir in the bain-marie till the sauce
thickens, taking care that it does not curdle; tammy it, add a little
chopped tarragon and chervil and a dessertspoonful of strained lemon
juice, and use while hot with meats and fish, tendons of veal, calf’s
head, &c.
Cussy Sauce
Sauce Cussy
For four persons put a gill and a half of good Espagnol sauce (vol. 1.)
in a stewpan with one large washed and finely-chopped fresh mushroom,
one small eschalot, a pinch of chopped parsley, and a teaspoonful of
French capers; boil these together for about forty minutes, occasionally
skimming the sauce while boiling, and then use for serving with game
or poultry, roast beef or mutton, also with grilled mullet, salmon, &c.
Czarina Sauce
Sauce Ozarina
Put a few bones from larks, quails, or other birds into a stewpan
with half a pint of white wine, a wineglassful of sherry, and two
finely-chopped eschalots ; boil together for about fifteen minutes, then
pour off the liquor or wring it through the tammy, add it to three-
OF EXTRA RECIPES—SAUCES Ey:
quarters of a pint of Veloute sauce (vol. i.), and eight to ten fresh
button mushrooms that have been washed and finely chopped ; boil all
together for fifteen minutes, add half a gill of cream and one or two
chopped truffles, and use with entrées, sweetbreads, farced birds, such
as roast pheasant, chickens, Xc.
Egg Sauce
Sauce dus
Take half a pint of Supréme, sauce (vol. 1.), the strained juice of one
lemon, and mix with it the hard-boiled yolks of four eggs that have
been rubbed through a fine wire sieve, then use for serving with roast
birds.
Hstouffade Sauce
Sauce & U Hstouffade
Take the bones from one or two cleansed partridges, and put them
into a stewpan with two or three fresh mushrooms, one sliced onion, two
wineglassfuls of sherry, a dust of Marshall’s Coralline Pepper, a pint
and a half of good-flavoured light stock, and six or eight peppercorns ;
boil for about half an hour, keeping skimmed while boiling, then strain
and mix three-quarters of a pint of it on to an ounce and a quarter
of fine flour (that has been fried without browning with one ounce of
butter), the pulp of two large raw ripe tomatoes, one ounce of grated
Parmesan cheese, the strained juice of a lemon, half an ounce of
Liebig Company’s Extract of Meat, and about six drops of carmine to
colour; let-it boil for about fifteen minutes, keep it skimmed while
boiling, tammy and use. This is excellent served with bird entrées or
roasts.
Financiere Sauce
Sauce Hinanciére
Put into a stewpan two wineglassfuls of sherry, a dust of Marshall’s
Coralline Pepper, three well-washed fresh mushrooms, and the liquor
from a bottle of truffles; reduce to half the quantity, then add three-
quarters of a pint of good Espagnol sauce (vol. i.). Boil up all
together, tammy and use for entrées and meats, chickens, &c. as a hot
sauce. If this sauce is to be used for braised meats, take the liquor
from the braise, free it from the fat, and add it to the sauce with the
Espagnol sauce.
12 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Geneva Sauce
Sauce Geneve
Put into a stewpan two ounces of butter and an ounce and a half
of fine flour, and fry these together till a nice golden cclour; then
mix it with two gills of very good-flavoured chicken gravy, a tea-
spoonful of Liebig Company’s Extract of Meat, and a large tablespoon-
ful of finely grated horseradish; stir together till boiling, then add
a teaspoonful of French mustard, ditto of mixed English, the strained
juice of two lemons, a gill of cream that is mixed with the raw yolks of
three eggs, a pinch of salt and a dust of castor sugar and a saltspoonful of
apricot yellow; stir over the fire until the mixture thickens, then rub all
through the tammy and stir again in the bain-marie til] the sauce is hot ;
add a wineglassful of sherry and serve with sauted fillets of beef and
with braised or roast beef.
Gironde Sauce
Sauce Gironde
Reduce one pint of claret to half the quantity, add one pint of bruised
cherries and one pint of Brown sauce (vol. 1.), half an ounce of glaze
and a little carmine, two tomatoes cut up finely, the juice of half a
lemon, a saltspoon of castor sugar, and half an ounce of arrowroot that
is mixed with a little claret. Boil for about half ‘an hour, keep skimmed
while boiling ; tammy, and boil it up again with the kernels from the
fruit, add a teaspoonful of Kirsch, and use for game or poultry, fillets of
veal, mutton cutlets, venison, &c.
Good Man Sauce
Bon Homme Sauce
Take one tablespoonful of strained lemon juice, two tablespoonfuls of
mushroom liquor, four ounces of grated Gruyére or Cheddar cheese, a
teaspoonful of French mustard, the same of English mustard, one gill
and a half of tomato sauce, half a wineglassful of sherry, and six
Christiania anchovies rubbed through a sieve; stir all together oyer
the fire till boiling and quite smooth, and use for any kind of fish,
steak, dc.
Green Sauce
Sauce Verte
Take a handful of parsley, put it in cold water with a pinch of
salt and a tiny bit of soda, and let it come to the boil; strain it off
OF EXTRA RECIPES—SAUCES 13
and press the water from it ; mix it with an ounce of butter and a little
apple green; rub it through a hair sieve or tammy, then add to it a
pint of Veloute sauce (vol. i.) ; add the strained juice of a lemon, and
use for calt s head, rabbit, &c.
Hubert Sauce
Sauce Hubert
Put in a stewpan the chopped bones from any birds, such as
pheasant, partridge, grouse, a few strips of celery, two sliced onions, a
bunch of herbs, the peels and stalks of a few fresh mushrooms, a wine-
glass of sherry and white wine, the juice of a lemon, and enough cold
water to cover; bring to the boil, skim and simmer for half an hour ;
strain and mix three-quarters of a pint of this gravy into two ounces of
butter and an ounce and a half of fine flour that has been fried with-
out discolouring ; stir together till boiling, then tammy and mix with a
gill of whipped cream, and just before serving add a teaspoonful of
chopped truffle. Use with game entrées.
Imperial Sauce
Sauce Impériale
Take the cleansed bones of the birds, and put them into a stewpan
with a quarter of a pint of liquor from a braise that has been freed from
fat, a wineglass of port wine, a wineglass of claret, a wineglass of sherry,
an ounce of glaze, half a pint of thick Brown sauce (vol. i.), a dessert-
spoonful of red currant jelly, two bayleaves and the strained juice of one
lemon, a few drops of Marshall’s Liquid Carmine; boil this all together
for about fifteen minutes, during which time keep it well skimmed, then
take out the bones (which can be used up in a general stock-pot), wring
the sauce through the tammy, and use when quite hot for cutlets of
pigeons, roast birds, cutlets of venison, &c.
Julienne Sauce
Sauce Julienne
Put into a stewpan a dessertspoonful of oil, two ounces of chopped raw
lean bacon, three fresh mushrooms, a bunch of herbs, a pinch of mignon-
ette pepper; fry for fifteen minutes, shaking it about; then add one
wineglassful of port wine, one of claret, one of sherry, six Christiania
anchovies, a pint of Brown sauce, one ounce of glaze, boil till reduced to
14 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
half the quantity, keep it well skimmed; then tammy and add three
French gherkins and three red chillies freed from pips and shredded,
and serve with fish, grilled or broiled, or steaks, hare, venison and roast
pork. :
Laver Sauce
Sauce Laver
Put into a stewpan the strained juice of two lemons, a tablespoonful
of red currant jelly, one ounce of good glaze, a pinch of castor sugar,
and four tablespoonfuls of good -thick Brown sauce (vol. i.); boil
these together for about ten minutes, during which time keep the scum
removed, then mix with half a pint of laver, boil up again, tammy, re-
warm, and use, either with roast lamb, mutton, or venison.
Lobster Cream
Oréme de Homard
Fry two ounces of fine flour with two ounces of butter without dis-
colouring, then mix it with half a pint of good-flavoured fish stock,
stir together till it boils, then add one ounce of pounded live spawn, a
dessertspoonful of anchovy essence, the strained juice of one lemon, and
a dust of coralline pepper, and wring through a clean tammy cloth;
then add to it half a cooked lobster that is cut into small pieces, and
half a gill of cream; warm up in the bain-marie, and use for masking
any hot fish.
Lucine Sauce
Sauce Lnucine
Put the cleansed bones from any birds into a stewpan, with two
chopped eschalots, one tablespoonful of salad oil, a bunch of herbs, one
or two fresh mushrooms, a pinch of mignonette pepper, two raw
tomatoes, and a little bacon bone ; fry all together for twenty minutes,
then add a wineglass of sherry, one ounce of glaze, a pint of Brown
sauce (vol. i.), one ounce and a half of grated Parmesan cheese, two
chopped capsicums and a dust of Marshall’s Coralline Pepper ; boil for
twenty to thirty minutes, keeping well skimmed while boiling ; remove
the bones, rub through the tammy, rewarm, and use with roast or
dressed birds.
OF EXTRA RECIPES—SAUCES 15
Magenta Sauce
Sauce Magenta
Take the bones and skin from any birds, chop them up and put
them into a buttered sauté pan with two or three fresh mushrooms, two _
sliced tomatoes, a bunch of herbs (such as thyme, parsley and bayleaf),
a piece of bacon bone, and a pinch of mignonette pepper; place the
cover on the pan, and fry the contents for about fifteen minutes, then
add a wineglassful of sherry, a teaspoonful of Liebig Company’s Extract
of Meat, one pint of good Brown sauce (vol. i.), and a few drops of Mar-
shall’s Liquid Carmine ; bring to the boil, reduce a quarter part, keep well
skimmed while boiling, then remove the bones, pass the sauce through
a tammy, add a little raw chopped parsley or truffle, and use with roast
or braised birds, &c.
Marinade Sauce
Sauce Marinade
Put one ounce of butter with one ounce of flour into a stewpan
and fry without browning, then mix with three-quarters of a pint of
good-flavoured fish stock, two or three fresh mushrooms that are chopped
fine, and one or two eschalots, a good dust of coralline pepper, and two
or three chopped Christiania anchovies; boil all together for about fifteen
minutes, then add a tablespoonful of French tarragon vinegar, one
tablespoonful of warm glaze, a dessertspoonful of anchovy essence, and
one tablespoonful of lemon juice ; tammy, and use with any kind of grilled,
broiled, or boiled fish.
Marseilles Sauce
Sauce Marseillaise
Put into a stewpan one ounce of glaze, one gill of white wine, half
‘a pint of Tomato sauce (vol. i.), one tablespoonful of strained lemon juice,
a good dust of coralline pepper, one or two mushrooms that are washed
and chopped fine, and three boned and chopped Christiania anchovies ;
boil all together for fifteen minutes, keeping it well skimmed ; then add
a dessertspoonful of French mustard, a teaspoonful of English mustard,
and a teaspoonful of chopped chutney. Do not let it boil after the
mustard is added. Use for any kind of grilled or boiled fish, game, or
poultry or pork.
16 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Mecklenburg Sauce
Sauce Mecklenbourg
Put into a saucepan half a pint of thick rich Brown sauce (vol. 1.),
one ounce of glaze, the bones from some bird (such as pheasant) cooked or
raw, and one or two fresh mushrooms ; boil together for fifteen to twenty
minutes, keeping it well skimmed while boiling, then tammy, add three
or four sliced truffles and button mushrooms, and a wineglass of cham-
pagne. Serve with meats or game or poultry.
Moltke Sauce
Sauce Moltké
%.
” hae
Fry two large peeled and finely sliced onions in one ounce of butter,
with one ounce of lean ham, or bacon, a bunch of herbs (thyme.
parsley, bayleaf), two capsicums, and a dust of coralline pepper, for
about twenty minutes; then add two wineglassfuls of cooking sherry,
one ounce of glaze, three sliced tomatoes, and one pint of Veloute sauce
(vol. i.). Simmer together for about half an hour, colour: with a few
drops of Marshall’s Carmine, keep skimmed while boiling, tammy, re-
warm in the bain-marie and use with cutlets, sweetbread, braised
meats, dc.
Monico Sauce
Sauce Monico
Chop up the bone and head from a sole and put it in a stewpan with
enough cold water to cover them; add a wineglassful of white wine
and a wineglass of sherry, one sliced onion, a bunch of herbs, four
black peppercorns and a pinch of salt, and cook on the side of the
stove for about fifteen minutes; fry together one ounce and three-
quarters of butter and the same of flour till a pale golden colour; add
half a pint of the stock, stir over the fire till it boils, mix in a gill of
cream, boil up and tammy, and add a tablespoonful of chopped button”
mushrooms, and use with any fillets of fish.
Montansier Sauce
Sauce Montansier
Take a good handful of raw game bones, put them into a stewpan
with a little bit of raw bacon bone, half an ounce of butter, two chopped
eschalots, a bunch of herbs (bayleaf, thyme, parsley), a dozen pepper-
"a
’
OF EXTRA RECIPES—SAUCES — - LF
corns, and a pinch of Marshall’s Coralline Pepper; fry together for
about fifteen minutes with the pah covered down, then add a wine-
glassful of sherry, a teaspoonful of the Liebig Company’s Extract of
Meat, one pint of Brown sauce (vol. 1.), four boned Christiania anchovies,
‘and a quarter of a pint of oyster beards or liquor; boil gently for twenty
minutes, then remove the bones and any fat, and rub the remains
through the tammy, then rewarm in the bain-marie, and use with farced
_ or plainly roast pheasant, partridge, chicken, grouse &e.
Green Mousseline Sauce
Sauce Mousseline Verte
a
Take one large capsicum, two French gherkins, six boned anchovies,
a teaspoonful of French capers, a handful of blanched tarragon and
chervil, one eschalot, a sprig or two of parsley, a saltspoonful of
Marshall’s Apple Green, pound all together, tammy it, put the purée
into the bain-marie with five raw yolks of eggs, an ounce and a half
of fresh butter, two whites of eggs, a dust of cayenne pepper, a pinch
of salt, the strained juice of a lemon; whip over boiling water till
thick, and serve with any kind of fish such as salmon, trout, mullet, or
with asparagus, globe artichokes Wc.
Oyster Mousseline Sauce
Sauce Mousseline aux Huitres
Put into a stewpan a pinch of Marshall’s Coralline Pepper, four raw
yolks of eggs, two tablespoonfuls of Veloute sauce (vol. i.), four
whites of eggs, a pinch of salt, a quarter of a pint of strained oyster
liquor, and a tablespoonful of warm glaze; whip over boiling wa tertill
the mixture is hot and spongy ; then add eighteen to twenty-four sauce
oysters that have been bearded and cut into little dice shapes, and use
for serving with turkey, chickens, veal, sweetbreads, fish, such as
Rarbot &e.
Moville Sauce
Sauce Moville
Put a quarter of a pint of mushroom liquor into a stewpan with an
ounce of glaze, a wineglassful of sherry, a pinch of castor sugar, three
tomatoes, one finely chopped eschalot, and two gills of thick Veloute
sauce (vol. i.). Boil all together to a pulp, add a few drops of liquid
carmine, tammy and use with fillets of beef, cutlets &c.
18 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Brown Mushroom Sauce
Sauce aux Champignons
‘Take three-quarters of a pint of thick Brown sauce (vol. 1.), one ounce
of glaze, two wineglasses of sherry, and a handful of fresh mushrooms
that have first been washed and pressed from the water; boil down to
half the quantity, keeping it well skimmed while boiling, then tammy
and mix in the contents of a quarter-pint tin of button mushrooms
that have been finely sliced, reboil and serve with grilled steak, pheasant,
roast or boiled chicken &c.
White Mushroom Sauce
Sauce Blanche aua Champignons a
Put half a pound of well-washed white fresh button mushrooms, with
their peels and stalks (or preserved button ones), chop them fine and
put them in a saucepan with a quart of good-flavoured white stock, such
as chicken, veal, or rabbit, the strained juice of one lemon, a pinch of
salt; simmer gently on the stove for about half an hour, keeping
skimmed ; stir one pint of the liquor on to two ounces of butter and the
same of fine flour that have been fried together without browning, until
it reboils, then add a pinch of salt, a half wineglassful of sherry, and a gill
of thick cream. Stir again till boiling, and use for entrées of meat, such
as sweetbread, cutlets of chicken, boiled chicken, rabbit, pheasant &c.
Nabob Sauce
Sauce Nabob
Cut up two small onions in slices, and put them in a stewpan to fry
with one ounce of butter till a good golden colour; then add one
sliced onion and an apple, the juice of one lemon, a bunch of herbs, one
dessertspoonful of tamarinds and half a saltspoonful of turmeric powder,
a saltspoonful of ginger, four red peppers, a saltspoonful and a half
of cumin powder, one tablespoonful of chutney, one dessertspoonful of
Marshall’s Créme de Riz, two sliced tomatoes, two tablespoonfuls of grated
cocoanut, a quarter of a pint of cocoanut milk, and two figs ; mix with
half a pint of Tomato sauce (vol. 1.) and half a pint of good stock. Boil
all together for about half an hour, then add half a gill of cream and
pass through the tammy, warm in the bain-marie and add one table-
spoonful of cooked carrot, the same of turnip, three or four green capsicums
freed from pips and all cut into little dice shapes, and the juice of two
lemons. Serve with roast mutton, braised meats, poularde, pheasant, &c.
ow
¥
OF EXTRA RECIPES—SAUCES 19
Napier Sauce
Sauce Napier
- Put the bones and skin from soles into a stewpan with two sliced
onions, a bunch of herbs, six peppercorns, a little salt, the juice of one
lemon, half a pint of white wine and enough water to cover the bones;
let this simmer gently for about half an hour, then strain off the liquor
and mix three-quarters of a pint of it on to two ounces of sifted flour
and the same of butter that have been fried together without dis-
colouring, and stir over the fire till it boils; then add half a pint of
cleansed cooked mussels, a teaspoonful of mixed English mustard, and
strain into it a quarter of a pint of cream that is mixed with the raw
yolks of two eggs; stir again over the fire till it thickens, ‘but do not let
it boil, tammy and use with fillets of soles &c.
Napoleon Sauce
Sauce Napoléon
_ Take the liquor from the braising of meat, free it from fat and mix
with it the liquor from a tin of button mushrooms and half a pint of
champagne ; stir it on to two ounces of butter that have been fried with
an ounce of arrowroot without browning; stir it over the fire till it boils ;
add to it a wineglassful of sherry, the pulp of two large raw ripe toma-
toes, a few drops of liquid carmine, and a dust of Marshall’s Coralline
Pepper; tammy, reboil, and use for any braised meat or poultry.
Nesle Sauce
Sauce Nesle
Take one ounce of glaze, half a pint of Brown sauce (vol. i.), two
tablespoonfuls of white wine and the. same of sherry, a teaspoonful of
French mustard, a dessertspoonful of chopped chutney, two finely chopped
eschalots, two washed and finely chopped mushrooms; boil all together
for about fifteen minutes, add a teaspoonful of chopped parsley and use
with roast meats or poultry.
Orange Sauce
Sauce d’ Oranges
Put into a stewpan a gill and a half of thick Brown sauce, one ounce
of glaze, a dust of Marshall’s Coralline Pepper, the strained juice of a
lemon, a pinch of castor sugar, the strained juice of three oranges, boil
rp
20 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
all together, then thicken with half an ounce of arrowroot that has been
mixed with a wineglassful of sherry; stir till the sauce reboils, then
pass through a tammy cloth. Cut the quarters from two oranges into
fine slices, free them from pith and pips and add to the sauce; make
quite hot in the bain-marie; take the peel of an orange that is freed
from pith and cut into Julienne strips, put into cold water with a pinch
of salt and bring to the boil, then strain and rinse in hot water, and
add to the sauce. Serve with wild duck, teal, turkey, braised ham &c.
Polignac Sauce
Sauce Polignac
Put into a stewpan the bones and odds and ends from eels or other
fish, the beards and liquor from about eight oysters, a bunch of herbs,
six or eight peppercorns, four or five cloves, two sliced onions, a gill and a
half of fish stock, the juice of two lemons, a teaspoonful of French mustard,
three sliced tomatoes, and eight Kriiger’s appetit sild; cover with water
and simmer all together for about half an hour; then remove the bones,
and for three-quarters of a pint of the liquor mix into it an ounce and a
half of butter and an ounce and a half of Marshall’s Créme de Riz; stir till
it boils, add a gill of white wine and a few drops of carmine, a quarter of
an ounce of live lobster spawn, and a teaspoonful of anchovy essence ;
tammy and make quite hot in the bain-marie and use with drone y or
plain fish.
Polonaise Sauce
Sauce Polonaise
Put three-quarters of a pint of good thick Espagnol sauce (vol. i.) into
a stewpan with two chopped eschalots, an ounce of glaze, four finely
chopped, well-washed, fresh mushrooms, and half a pint of champagne ;
boil all together quickly for about a quarter of an hour, keeping well
skimmed while boiling ; when quite thick, tammy it, and add a quarter of
a pint of cooked asparagus points (vol. i.) and six or seven cooked and
sliced artichoke bottoms; just boil up again and serve in a sauce-boat
with ham, ox tongue, braised beef, venison &c.
Raguse Sauce
Sauce Ragquse
al r es
Take the bones from raw hare, chop them up finely and put them
into a stewpan with two or three green capsicums, a bunch of herbs
-OF EXTRA RECIPES—SAUCES 2Ni
(basil, marjoram, bayleaf, thyme and parsley), and one ounce of butter ;
fry with the cover on the pan for about fifteen minutes, then add two
raw fresh mushrooms or a few peels of the same, two ounces of lean raw
ham, a dessertspoonful of red currant jelly, a teaspoonful of Liebig
' Company’s Extract of Meat, half a pint of claret, a quarter of a pint of
mushroom ketchup and a pint and a half of brown stock; let these
simmer together on the side of the stove for about half an hour, keeping
well skimmed while boiling, then strain off the liquor; mix together in
another stewpan one ounce of butter and an ounce and a half of arrow-
root, then add a pint of the liquor from the bones, sur till it boils again,
tammy and use after adding a few drops of liquid carmine; serve with
hare either roast or braised, or with entrées. ‘The bones can be reboiled
and will make good gravy stock. ,
Red Sauce
Sauce Rouge
_ Put the bones of a lobster in enough light fish stock to cover them, with
two wineglasses of white wine, one sliced onion, eight or nine pepper-
corns, a bunch of herbs; when the stock comes to the boil skim it and
boil for half an hour; put two ounces of butter and two ounces of flour
to fry together till a pale golden colour; add three-quarters of a pint
of stock from the bones, and a quarter of a pint of créam; stir till
it boils, reduce a quarter part, then add a little pounded live lobster
spawn (if you have no spawn use a little carmine), and reboil, add
the, juice of a lemon, tammy, add a little coralline pepper, rewarm in
the bain-marie and use for lobster or salmon creams or cutlets.
Reform Sauce —
Sauce Réforme
Put into a stewpan one ounce of glaze, one wineglassful of claret and
one of port, three-quarters of a pint of Brown sauce (vol. i.), the juice
of a lemon, a pinch of castor sugar and one large tablespoonful of red
currant jelly; boil and keep skimmed till reduced a quarter part, then
tammy and use for meats, venison, beef, roast or braised birds, cutlets &c.
Reyniére Sauce
Sauce Reyniere
. ‘ Chop up the bones from any birds and put them in a stewpan with
two chopped fresh mushrooms, a bunch of herbs such as thyme, parsley,
22, MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
bayleaf, a wineglassful of sherry, one ounce of glaze, a pint of Brown
sauce (vol. i.), a quarter of a pint of liquor from the cooking of birds,
boil for twenty minutes, remove the bones, then tammy and add two or
three finely chopped truffles and the liquor from a bottle of the same,
and six or eight drops of carmine; make hot in the bain-marie and use
with farced or roast birds, timbals of larks &c.
Riche Sauce
Sauce Riche
Take the bones and skin from some salmon or other fish, the liquor
and beards from twelve oysters, two peeled sliced onions, a bunch of
herbs (thyme, parsley, bayleaf), six or eight peppercorns and two or
three cloves ; cover with water, add the strained juice of a lemon, a wine-
glassful of white wine, a wineglassful of claret, one or two fresh mushrooms,
a pinch of salt, and six Kriiger’s appetit sild; boil for about half an hour,
then strain and mix three-quarters of a pint of it on to two ounces of butter
and an ounce of arrowroot that have been mixed together ; stir over the
fire till it boils, add a few drops of Marshall’s Liquid Carmine, and the
pulp of two large tomatoes ; tammy and use for cutlets of fish, fillets &c.
Richelieu Sauce
Sauce Richelieu
Put into a stewpan an ounce and a half of butter and the same of
fine flour, and fry together without browning, then mix with three-
quarters of a pint’ of liquor from shell fish (oysters &c.); stir together
till it boils, add the juice of a lemon and a teaspoonful of Liebig Com-
pany’s Extract of Meat; tammy and add the purée of five or six large
tomatoes which have been passed through a hair sieve, rewarm in the
bain-marie and use with fillets of any fish, boiled salmon &c.
Rubanee Sauce
Sauce Rubanée
Take a wineglassful of sherry, the same of port wine, six Christiania
anchovies rubbed through a sieve, one teaspoonful of Liebig Company’s
Uxtract of Meat, two fresh mushrooms, two chopped capsicums, two raw
tomatoes, the juice of a lemon, a dust of Marshall’s Coralline Pepper
and one pint of thick Brown sauce (vol. i.); reduce a quarter part, keep
skimmed while boiling, tammy, add six drops of carmine and use for
entrées of birds, meats &c. |
OF EXTRA RECIPES—SAUCES Zo
Sardou Sauce
Sauce Sardou
Put a pint of oyster liquor and beards into a stewpan with two sliced
onions, a quarter of a pint of white wine, half a pint of good-flavoured
brown gravy, a bunch of herbs, four peppercorns, and half a blade of mace ;
boil these steadily for a quarter of an hour, then take out the spice and
herbs and mix the liquor on to one ounce of butter and the same of flour,
that have been fried till a nice brown colour, stir over the fire till it boils,
mix with it half a pint of good Brown sauce (vol. 1.), one ounce of
glaze, one or two sliced tomatoes and one or two fresh sliced mush-
rooms; let it continue boiling for about fifteen minutes, keeping it well
skimmed, then rub through the tammy, mix with it two or three sliced
‘truffles, make hot in the bain-marie and use for fillets of bird, cutlets &c
*: «
Hy
Thick Soubise Sauce
Sauce Soubise Inée
Put six large peeled and sliced onions into a stewpan with a little
salt and sufficient cold water to cover them, bring this to the boil, then
strain and rinse, put them into another pan and boil again with a pint
of milk till the mixture is quite a pulp, then tammy and add the purée
to one pint of thick Bechamel sauce (vol.i.); season with a little salt
and Marshall’s Coralline Pepper, mix in four raw yolks of eggs and the
strained juice of a lemon; stir over the fire till it thickens, but do not let
it boil, then use for masking meats &Xc.
Vienna Sauce
Sauce Viennoise
Fry together in a stewpan for about twenty minutes two eschalcts
cut up fine, a tablespoonful of salad oil, a little thyme, one or two bay-
leaves, two red French chillies, a pinch of mignonette pepper, two
tomatoes sliced and two tresh mushrooms sliced; then add a dessert-
spoonful of red currant jelly, the juice of one lemon, three-quarters of a
pint of Brown sauce (vol. i.) and a wineglass of port wine ; reduce this
a quarter part, keep it skimmed, then tammy and boil up, and use hot
for marinaded cutlets, meats, such as roast venison, mutton, hare &e.
24 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
Wellington Sauce
Sauce Wellington
Slice one or two peeled onions and put them in a stewpan with an
ounce of butter, fry them till a nice golden colour, then add a table-
spoonful of French vinegar, two sliced tomatoes, three boned and pounded
Christiania anchovies, a teaspoonful of French mustard, a gill and a half
of Brown sauce (vol. i.), and a quarter of a pint of good gravy ; boil to-
gether for about twenty minutes, then rub through a tammy, rewarm in
the bain-marie, add a few drops of liquid carmine and use with fish or
steak &c.
White Wine Sauce
Sauce Vin Blane
Put the chopped-up bones and skin from the fish into a stewpan with
two peeled and sliced onions, six peppercorns, a bunch of herbs (bayleaf,
thyme, parsley), a pinch of salt, half a pint of any light fish stock, and
half a pint of white wine; bring to the boil, then simmer gently for half
an hour; strain, and mix on to an ounce and a half of flour and two
ounces of butter that have been fried together without discolouring ; stir
till it boils, then add a gill of cream and a tablespoonful of lemon juice,
and pass through the tammy and use for fish creams, boiled sole &e.
Xerxes Sauce
Sauce. Xerawes
Take half a pint of boiling Espagnol sauce (vol. i.), skim it well, add
to it some nice slices (allowing one to each person) of beef marrow that
is blanched and cut about a quarter of an inch thick, half a tin of finely
sliced button mushrooms, a quarter of a pint of gravy from the meat with
which it is to be served and the strained juice of a lemon, and serve with
braised ham, tongue, beef or pouitry.
OF EXTRA RECIPES—SAUCES 25
COLD SAUCES
Albany Sauce
Sauce Albany
Take six Christiania anchovies, free them from bone, and rub them
through a hair sieve; mix with a quarter of a pint of thick Mayonnaise
sauce (see vol. i.), a tablespoonful of tarragon vinegar, a good pinch of
Marshall’s Coralline Pepper, the strained juice of a lemon, a pinch of
castor sugar, a quarter of a pint of whipped cream and a few drops of
carmine, two chopped gherkins, a quarter of a pint of chopped picked
shrimps; mix together and use with fish, dressed lobster, crab &c.
Crab Sauce
| Sauce Crabe
Cook a nice small fresh crab for half an hour in slightly salted
boiling water, then take it up and set it aside till cold; remove the meat
from the claw-bones and pull it into little shreds; take the creamy part
from the body, and pound it with six boned. Christiania anchovies, and
rub through a wire sieve; put into a basin a quarter of a pint of thick
Mayonnaise sauce, the pulp from two raw ripe tomatoes (that have been
tubbed through a hair sieve), a tablespoonful of tarragon vinegar, a
dust of coralline pepper, a good pinch of finely chopped tarragon
and chervil, a saltspoonful of mixed English mustard, and the same of
French mustard; add the purée from the crab, and three tablespoonfuls
of the shreds from the claw; colour with a few drops of Marshall’s
Liquid Carmine, add half a gill of liquid aspic, and one gill of stiffly
whipped cream ; mix well together with a whisk, then add a quarter of a
pint of double cream, set on ice till wanted. Serve with hot or cold fish
—salmon, cod, turbot &c.—or with cold roast or boiled fowl or turkey.
Gorgona Sauce
Sauce Gorgona
Have six Gorgona anchovies well washed in cold water, and then
bone them and chop them up finely with one eschalot, two French
gherkins, and a pinch of coralline pepper; mix these in a basin with
the raw yolk of an egg, a tablespoonful of salad’ oil, a teaspoonful of
parsley or fennel chopped fine, a dessertspoonful of tarragon vinegar and
26 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
the pulp of two tomatoes which have been rubbed through a sieve; keep
in a cool place till wanted. This is an excellent sauce to serve with
boiled or grilled salmon, trout, mullet &c.
Cold Lobster Sauce
Sauce de Homard Froide
Take a quarter of a pint of Lobster sauce (vol. i.), and flavour with
a good dust of coralline pepper; set aside till cool, then add a quarter
of a pint of stiffly whipped cream, two tablespoonfuls of thick Mayon-
naise sauce (vol. i.), the purée from six Christiania anchovies, the cream
from the head of a cooked lobster rubbed through a hair sieve, the meat
from the lobster cut up into little dice, and a tablespoonful of tarragon
vinegar. If needed add a few drops of liquid carmine to colour, and
then serve with any cold fish such as salmon, trout, soles &c.
Cold Mousseline Sauce (Savoury)
Sauce Mousseline Froide
Whip a quarter of a pint of aspic jelly till quite stiff and spongy ;
mix it with a quarter of a pint of thick Mayonnaise sauce, a quarter of a
pint of whipped cream, a dust of cayenne pepper, a dessertspoonful of
tarragon vinegar, a pinch of castor sugar ; stir all together, and when ice- ©
cold serve with asparagus or globe artichokes, salmon or any kind of
cold fish.
Green Mousseline Sauce
Sauce Mouseline Verte
Take half a pint of Mayonnaise sauce (vol. i.) and add the purée
prepared as follows: put a handful of mixed tarragon, chervil and parsley
with one eschalot, a little fennel, and a pinch of salt and soda in cold
water in a saucepan and bring to the boil, then strain off and pound
with a teaspoonful of capers, three gherkins, four filleted Christiania
anchovies, one hard-boiled yolk of egg, a little apple green, a tiny dust of
coralline pepper, and a tablespoonful of salad oil; then pass through
a tammy cloth, add a tablespoonful of tarragon vinegar and half a
ill of stiffly whipped cream that has been mixed with half a gill of
stifly whipped aspic jelly ; ‘stir all together and serve with hot or cold
fish.
OF EXTRA RECIPES—SAUCES 27
Suédoise Sauce
Sauce Suédoise
Take half a pint of very stiff Mayonnaise sauce (vol. i.) and mix
into it two tablespoonfuls of finely grated horseradish, two tablespoon-
fuls of fresh-peeled cucumber chopped fine, one finely chopped eschalot,
a teaspoonful of chopped capers, and one ounce of chopped lax; then add
a quarter of a pint of stiffly whipped cream, and put aside on ice till
wanted. Serve with hot or cold fish, either grilled or boiled, artichokes,
asparagus &c.
Tomato Cream Sauce
Sauce Oréme de Tomates
Take four ripe tomatoes, pound them till smooth, then mix with
half a gill of aspic jelly, a few drops of carmine, a dust of coralline
pepper, and a little salt; rub through a tammy, then mix with a gill
of stiffly whipped cream, a dessertspoonful of tarragon vinegar, a
teaspoonful of chopped capers, one finely chopped eschalot, a little
green tarragon and chervil, two French red chillies, and a tablespoonful
of grated horse-radish, six Christiania anchovies boned and rubbed
through a sieve ; mix up and set on ice till wanted. This sauce may
be served with cold salmon or other fish, or with cold chicken, pheasant,
or turkey, asparagus, artichokes &c.
Cold Tomato Purée
Purée de Tomates Froide
Pound three large ripe tomatoes, and season with a little salt, a dust
of coralline pepper, a few drops of carmine, one tablespoonful of salad
oil, a dessertspoonful of tarragon vinegar, and a few drops of chilli
vinegar; rub this through the tammy, and mix with it two tablespoon-
fuls of liquid aspic jelly, and a little chopped tarragon and chervil; keep
on ice until wanted, then use for pouring round, or serving in sauce-
boats with meats, fish, fowl, vegetables &c.
28 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
HOT SWEHET SAUCES
Albert Sauce
Sauce Albert
Put in a stewpan one wineglassful of brandy or Silver Rays (white)
Rum, the strained juice of two lemons, half a pint of water, as much
ground ginger as will cover a threepenny piece, a wineglassful of Mara-
schino syrup or liqueur, the peel of one lemon, an ounce and a half of
castor sugar, and a wineglassful of rose water, in which is mixed a
quarter of an ounce of Marshall’s Créme de Riz; boil these ingredients
for ten minutes, keeping occasionally stirred; then mix it on to four
raw yolks of eggs that have been stirred till smooth in a basin, return it
to a stewpan in the bain-marie, and continue stirring till it thickens ;
it is then ready for use with puddings, hot cakes &c. that are used as
dinner or luncheon sweets.
Yellow Apricot Sauce
Sauce d Abricots Jaune
Take a pot of apricot jam and put it into a stewpan with the
finely chopped peel of one iemon, two ounces of castor sugar, one gill
and a half of water, a saltspoonful of Marshall’s Apricot Yellow, and
boil up together. Putinto a basin one ounce of Marshall’s Créme de Riz
with half a gill of cold water, mix it into a smooth paste, and add
to the apricot ; reboil and simmer for about ten minutes, then rub all
through a hair sieve, return it to the stewpan and make it hot; mix in
a wineglass of Maraschino syrup or liqueur and use for puddings.
Arrowroot Sauce
Sauce Arrowroot
Put into a stewpan the peel of one lemon and one orange finely
chopped and the strained juices, half a pint of water, two ounces of
castor sugar, a piece of cimmamon about one inch long crushed up small ;
bring to the boil, then simmer for about five minutes, then add to it
half an ounce of the best arrowroot that has been mixed up till quite
smooth with a gill of water; stir together till boiling, then simmer for
three to five minutes till the arrowroot is cooked, and wring through a
clean tammy. Rewarm in the bain-marie, flavour with a wineglass of
OF EXTRA RECIPES—SAUCES 29
Maraschino or Noyeau liqueur, or, if liked, a wineglass of orange-flower
water can be used instead, and the sauce may be coloured, if liked,
with carmine. Use with hot puddings &c.
Banana Sauce
Sauce Bananes
Take four ripe bananas, remove the skins and pound the fruit, then
mix it with the pulp of three oranges, one large or two small good
cooking apples sliced, two ounces castor sugar, the peel of one lemon,
and two bayleaves, add two gills of water, and boil together for about
fifteen minutes ; mix with a dessertspoonful of Marshall’s Créme de Riz
that has been mixed with half a gill of water, colour with a saltspoonful
of apricot yellow, and a few drops of carmine, add a wineglass of
Marshall’s Noyeau Syrup and half a wineglass of Silver Rays (white)
Rum, rub through a tammy, rewarm, and mix with it a few blanched
and shredded pistachio nuts, and use with hot puddings, cakes &c.
Vanilla Chocolate Sauce
Sauce Chocolat Vanille
_ Put into a stewpan three-quarters of a pint of water, two ounces of
icing sugar, and five ounces of Fry’s Ceylon Chocolate finely cut; bring
to the boil, and simmer for about five minutes; then add to it one ounce
of Marshall’s Créme de Riz that has been mixed with a quarter of a pint
of cold water, stir all together till the mixture reboils, simmer for three
or four minutes, then if not quite smooth wring through the tammy,
rewarm, and add a teaspoonful of vanilla essence and half a wineglass of
Silver Rays (white) Rum. Use for hot or cold puddings.
Greengage Sauce
Sauce Reine-Claude
Put four large teaspoonfuls of greengage jam in a stewpan with a
gill of water and two ounces of loaf sugar, and boil up- together with
the juice of one lemon, then add to it one ounce of Marshall’s Créme
de Riz that has been mixed with a gill and a half of cold water, and let
5 5)
it simmer for about ten minutes; then rub through a fine sieve or
tammy, add a wineglass of Kirsch liqueur or syrup, and a few drops of
sap green or carmine, rewarm and use.
30 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Marmalade Sauce
Sauce Marmelade
Mix the contents of a pot of orange marmalade with the pulp and
peel of three fresh oranges and of one lemon, add half an ounce of arrow-
root that is mixed with the orange juice till smooth, mix into it two wine-
glasses of Marshall’s Maraschino Syrup, and stir till it boils, then simmer
for five minutes and rub through a tammy, and just before using add a
wineglass of Silver Rays (white) Rum. Use with hot puddings &c.
Mousse Sauce
Sauce Mousse
Put into a bain-marie pan three ounces of castor sugar, a few drops
of carmine, a teaspoonful of vanilla essence, six raw yolks and two whites
of eggs, a wineglass of Silver Rays (white) Rum, and half a wineglass of
strained lemon juice; whip these ingredients over boiling water till
thick as cream and perfectly spongy, then use at once for hot puddings,
sovfilés &e.
Hot Mousseline Sauce (Sweet)
Sauce Mousseline Chaude
Put into a whipping tin five raw yolks of egg, a winegiass of
Maraschino liqueur, two whites of egg, and an ounce and a half of
castor sugar; mix up together with a whisk, and stand the tin in a
stewpan with boiling water ‘until the contents are perfectly thick and
like a soufflé, then use for hot puddings, soufflés &e.
COLD SWEET SAUCES
Brandy Cream
Oréme Cognac
Take one pint of double cream, sweeten it with an ounce of castor
sugar, add the finely chopped peel of a lemon, a teaspoonful of vanilla
essence and the strained juice of a lemon; mix in a Wineglass and a
half of brandy and a wineglass of Marshall’s Maraschino Syrup, and freeze
in the freezer (like an ice) till quite thick. Use with plum pudding or any
other rich boiled or steamed pudding. It can be frozen in a Neapolitan
ice mould, then cut and served in gmall squares in a sauceboat.
OF EXTRA RECIPES—SAUCES aL
Cherry Sauce
Sauce aux Cerises
Put in a stewpan one pound of raw ripe cherries, half a pint of
claret, two tablespoonfuls of red currant jelly, the peel of one lemon
(tied up with one inch of cinnamon), and two ounces of castor sugar ;
boil till the liquor is reduced to half the quantity, then remove the peel
and cinnamon ; colour with a little liquid carmine and set aside on ice
till wanted, then add a wineglass of Kirsch and half « wineglass of
Silver Rays (white) Rum and use.
If fresh cherries are used, crack the stones and remove the kernels
and boil the latter with the fruit; should preserved cherries be utilised,
add six or eight drops of almond essence to bring up the flavour, and
half a pound of the preserved fruit will be sufficient in the place of one
pound of the fresh. ‘This sauce is excellent either with hot or cold sweet
puddings, soufflés &c.
Cold Chocolate Sauce
Sauce Chocolat Froide
- Put into a stewpan half a pint of water, three ounces of Marshall’s
Icing Sugar, and three ounces of Fry’s Caracas Chocolate cut up ; bring
to the boil, and when it has dissolved mix into it four sheets of Marshall's
Finest Leaf Gelatine and colour with a little coffee brown; boil together
for about five minutes, then tammy, and when cool mix with a quarter of
a pint of stiffly whipped cream ; then set on ice till wanted, and use.
Fruit Sauce
Sauce de Fruits
Take a pot of apricot jam, the chopped peel of one lemon, four
tablespoonfuls of. cold water, the juice of two lemons, a little carmine,
a wineglass and a half of Noyeau syrup or Silver Rays (white) Rum, one
ounce of castor sugar, tammy, and put on ice till thoroughly cold, then
use with hot or cold puddings, soufflés &c.
Cold Mousseline Sauce with Strawberries
Sauce Mousseline Froide auaw Fraises
Put a quarter of a pint of water and six ounces of loaf sugar into
a stewpan, and boil to pearl; then stir it on to six raw yolks of egg,
half a wineglass of Kirsch syrup, a quarter of a pint of strawberry
32 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
purée, and a few drops of Marshall’s Liquid Carmine; place the pan on
ice and stir with a whisk till perfectly thick and cold; then mix ina gill
and a half of stiffly whipped cream flavoured with vanilla, and three
raw stiffly whipped whites of eggs; leave on ice till perfectly cold and
wanted for use. This sauce may be used with ices &c. =
Cold Mousseline Sauce (Sweet)
Sauce Mousseline Froide
Put into a stewpan six ounces of loaf sugar and a quarter of a pint
of water, and boil to pearl (vol. i. page 28) with half a split pod of vanilla ;
then stir it with a whisk on to six raw yolks of eggs on ice till the mixture
is of the consistency of cream. Mix in a wineglassful of Maraschino, a
wineglassful of Silver Rays (white). Rum, the whipped whites of two
eggs, and a quarter of a pint of stiffly whipped double cream, and leave
on ice till wanted to serve. Use with puddings, ices &c.
Cold Orange Sauce
Sauce d@ Oranges Froide
Put four ounces of castor sugar into a stewpan with half a pint
of water and boil together for a few minutes, then add an eighth of
an ounce of Marshall’s Gelatine ; when this is dissolved mix it with
the pulp of four oranges (which have been freed from pith and pips), a
tablespoonful of orange-flower water and a saltspoonful of apricot yellow,
a wineglass of Silver Rays (white) Rum, and the same of Maraschino
syrup ; rub through a clean tammy cloth and add to it the fine shredded
peel of two orarges that has been blanched, eight or ten drops of vanilla
essence; serve in a sauceboat, ice-cold. This is an excellent sauce to
serve with hot or cold souftiés, puddings &c.
OF EXTRA RECIPES—HORS D’(EHUVRES AND SAVOURIES 33
| CHAPTER I
HORS “D' BUVRES AND SAVOURIES .
Anchovies a la Colmar
Anchois & la Colmar
TAKE some of the prepared Christiania anchovies, curl each one up, and
place it on a little round crotiton of fried bread, garnished with hard-
boiled white and yolk of egg that have been rubbed through a wire sieve ;
garnish round each crotiton with Anchovy cream (vol. 1.), using a forcing
bag and small rose pipe for the purpose; dish up on a paper and serye
one to each person. These can also be served as a savoury or for any
cold collation, |
Anchovy Crotites a la Francaise
Orotites @Anchois a la Francaise
Cut out some slices of bread with a kite-shape cutter, fry them till
a pale golden colour, then by means of a forcing bag with a rose pipe,
mask them with anchovy purée prepared as below; sprinkle here and
there a little hard-boiled yolk and white of egg that have been rubbed
through a hair sieve, and a little finely-chopped raw green parsley and
coralline pepper, place a turned olive on each, and dish on a paper and
serve as a savoury or for any cold collation.
ANCHOVY PUREE FOR ANCHOVY CROUTES A LA FRANGAISE.—Take
eight washed and boned anchovies, three hard-boiled yolks of eggs, a
few drops of carmine, a quarter-pound of fresh butter, and a dust of
coralline pepper; pound together, rub through a fine hair sieve and use.
D
34 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Anchovies a la Rosamond
Anchois & la Rosamond
Put some of the Christiania anchovies on a plate, season with a little
finely chopped eschalot, parsley and French gherkin, and sprinkle well
with salad oil and coralline pepper. Cut some raw ripe tomatoes into
slices about a quarter of an inch thick, season these in the same manner
as the fish, and mask them all over with hard-boiled yolk of egg that
has been rubbed through a wire sieve. ‘T'wist the anchovies into a
round form and place two of them on each piece of tomato, arrange
some hard-boiled yolk of egg that has been rubbed through a sieve
on a dish to form a border, place the tomatoes on this, sprinkle over a
little salad oil, some French capers, and a little coralline pepper, serve
for a luncheon, second course or savoury dish.
Anchovies a la Saint Augustine
Anchois & la Saint Augustin
Take twelve washed and boned anchovies, pound them with three
hard-boiled yolks of egg, one ounce of lax, colour with a few drops of
liquid carmine, add a tablespoonful of Tomato sauce (vol. i.) and half a
pint of liquid aspic jelly, and rub through a fine hair sieve, then add to
it half a gill of stiffly whipped cream. Line some little fluted dariol
moulds with aspic jelly, garnish the top of each with little sprigs of
green chervil and shreds of hard-boiled white of egg, setting with a
little jelly. Then fill up each with the creamy mixture, and leave on
ice till wanted ; then dip into hot water to turn out, and place each little
shape on a slice of hard-boiled egg that has been seasoned with salad
oil, a little mignonette pepper and salt, and chopped raw parsley. Beis
one to each person for hors d’ceuvre or savoury.
Appetit Sild a la Burlington
Appetit Sild & la Burlington
Take some Kriiger’s appetit sild, lay them on a plate, season them
with salad oil, some finely chopped red pickled cabbage and French
gherkin, and roll each up into a little ball shape; cut some hard-boiled
egg into slices about a quarter of an inch thick, season them with salad
OF EXTRA RECIPES—HORS D’HUVRES AND SAVOURIES 39)
oil, sprinkle over them a little finely shredded crisp lettuce, place two or
three of the prepared fish on the top, and serve for a savoury or luncheon
dish.
Appetit Sild on Crottes
Crotites au Appetit Sild
Cut some rounds of stale tin bread about a quarter of an inch thick
by two inches in diameter, fry them in clean boiling fat till a pretty
golden colour, then take up, brush them over with a little warm glaze,
season with a dust of coralline pepper. Put the purée prepared as
below into a forcing bag with a large rose pipe, and with it form a
border on the crotitons ; place in the centre one of Kriiger’s appetit sild
rolled up, fill up the inside with a little hard-boiled yolk of egg (that has
been rubbed through a wire sieve), put on this two or three large French
capers; sprinkle over with a little lobster coral or coralline pepper and
a little chopped fresh green parsley ; arrange the crotites on a dish paper
and serve for a savoury, or make the crotitons smaller and serve for
hors d’ceuvre or for ball suppers or luncheon.
PUREE FOR APPETIT SILD ON CrotTes.—Pound together till smooth
a quarter of a pound of chicken with two ounces of. fresh butter, a
good dust of Marshall’s Coralline Pepper, a little salt, one ounce of grated
Parmesan cheese, one tablespoonful of thick cream, two hard-boiled yolks
of eggs, and two ounces of lean cooked ham or tongue; rub through a
fine hair sieve and use as directed above.
Devilled Biscuits
Biscuits a la Diable
Take a pinch of Marshall’s Coralline Pepper, half a saltspoonful of
salt, a dessertspoonful of: anchovy paste, a tablespoonful of Bengal
chutney, a saltspoonful of strained lemon juice, a teaspoonful of English
mustard, and a dessertspoonful of French mustard, and mix these
ingredients together; steep some captain biscuits in warm fresh butter,
then cut them up in three or four pieces; place these on a grill-iron
over the fire for about ten minutes, turning them occasionally, when
they should be a nice brown colour; when cooked take them up and
mask them over with the mixture prepared as above, then return. to
the grill and cook again for about five minutes. Dish up on a hot dish,
garnish with a few sprigs of green parsley, and serve for a savoury.
Oatmeal biscuits, also toasted bread, are very good when treated in this
way.
D 2
36 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
Cashews a la Diable
Acajoux a la Diable
Take some cashew-nuts, allowing about a dozen to each person, and
throw them into some clarified oil or butter in a stewpan, and fry them
till a nice golden colour; put them into a strainer to drain from the oil,
season with a little coralline pepper and salt, dish them up on a dish-
paper, and serve for hors d’ceuvre, savoury, or dessert.
Little Cases a la Strasbourg
Petites Cassolettes ad la Strasbourg
Prepare about two ounces of savoury short paste (vol. 1. page 39), and
with it very thinly line some little boat-shaped moulds ; in each case
put a little buttered paper to fit the mould, and fill it up with rice or
dried grain, then put to bake in a moderate oven for about twenty
minutes; remove the rice and papers, and put the cases back again in
their tins in the oven to dry, if needed, till like biscuits. Take them out
and let them get cool, trim them, take them out of the tins, and orna-
ment the edges with fresh butter, using a bag with a small fancy pipe ;
lightly sprinkle over the butter a little finely chopped parsley, and fill
the cases with a mixture of chopped olives, tongue, French gherkin, and
apple, the latter seasoned with a little salad oil, chopped tarragon and
chervil, and tarragon vinegar ; on the centre of each cassolette place a
little round of paté de foie gras stamped out with a plain round cutter.
When required, serve each of them on a little plate or a little fancy
saucer, and garnish with two little bunches of prettily shredded celery,
which should be kept in cold water till wanted, then dried and mixed
with a little chopped eschalot, tarragon vinegar, a little salad oil, and a
tiny pinch of salt and use for a hors d’ceuvre. These can also be used
as a savoury, in which case serve them on a dish in a pile.
Little Cassolettes a lAmbassade
Petites Oassolettes & l Ambassade
Take some little boat-shaped moulds and line them thinly with
Anchovy biscuit paste (vol. i.), trim the edges of the paste evenly and
prick the bottom well to prevent it blistering; then put into each a
piece of buttered paper and fill up with rice or any dry grain, bake in a
moderate oven for fifteen to twenty minutes, then take out the paper
and grain and return the cases to the oven to dry the insides well; when
cooked set aside till cold, then partly fill up each with rows of hard-
OF EXTRA RECIPES—HORS D'G2UVRES AND SAVOURIES 57
boiled yolk and white of egg, which have been rubbed separately through
a wire sieve, and here and there put a few French capers, and two or
three little rolled-up slices of Kriiger’s marinaded fillets of herrings, and
place in the centre a rolled-up piece of lax and two farced olives.
Dish up on little plates or silver-plated sauté pans and serve one to each
guest, or if arranged together on a flat dish will make a nice savoury or
side dish.
Devilled Caviar
Caviar & la Diable
Cut some slices of stale bread an inch thick, and stamp them out
with a round cutter about two inches in diameter, then with a smaller
cutter stamp the centre to about a quarter of an inch in depth, and fry
the crotitons in clean boiling fat till a nice golden colour, then remove
the inner circles and fill up the centres with the mixture prepared as
follows: put two tablespoonfuls of caviar into a stewpan with a tea-
spoonful of Liebig Company’s Extract of Meat, a dust of Marshall’s
Coralline Pepper, a teaspoonful of lemon juice, and a saltspoonful of
Marshall’s Curry Powder, place the pan in the bain-marie, and stir
all together till quite hot, and use as directed above. Serve one to each
person on a dish paper, hot or cold. ‘These can be served for a hors
d’ceuvre or savoury.
Caviar with Herbs
Oaviar aua Herbes
Take some Astrakan caviar, put it on little crofitons of fried bread
that are thickly buttered, put a few drops of strained lemon juice on it,
a tiny dust of coralline pepper, a slight sprinkling of finely chopped
eschalot, and here and there place a few little leaves of plainly washed
chervil; dish up one crotiton to each guest and serve for a hors d’ceuvre,
or, if liked, as a savoury.
Caviar 4 la Véfour
Caviar & la Véfour
Take some hard-boiled eggs, and cut them in halves lengthwise ;
remove the yolks and rub them through a wire sieve. Prepare a purée
as below, and with a rose pipe and bag fill up with it the spaces from
which the yolks were taken, and garnish round the edges with the yolk.
Garnish some little cold crofitons of fried bread with caviar, place the
prepared egg in the centre, then garnish with a little nice salad of any
38 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
description, and serve one to each person on a little silver or glass plate
for hors d’ceuvre or savoury.
PurteE For Caviar A LA VEFouR.—Take six or eight fillets of Chris-
tiania boned anchovies, two hard-boiled yolks of eggs, a dust of coralline
pepper, three ounces of butter, a teaspoonful of pounded French capers,
about six drops of carmine, and a saltspoonful of French mustard ; pound
together till smooth, then rub through a fine hair sieve, and use as
directed above.
Cheese Crab
Fromage a la Orabe
Take half a pound of Gloucester or Cheshire cheese and cut it into
very thin slices, then pound it till it looks quite like a paste, and mix
with it a teaspoonful of mixed English and a saltspoonful of French
mustard, a teaspoonful each of tarragon and chilli vinegar, a dust of
Marshall’s Coralline Pepper, one tablespoonful of salad oil, and two table-
spoonfuls of thick cream and eight or ten Kriiger’s appetit sild. Pound
together, and then rub the whole through a fine hair sieve. Take some
little round crotitons of fried bread, about two inches in diameter and a
quarter of an inch thick, and when they are cool put a ‘little of the
cheese mixture on each, sprinkle over a little raw chopped parsley and
lobster coral if you have it, then dish up on a dish-paper, and serve one
to each person for a savoury or second-course dish. They may also be
served plainly on a glass dish for a hors d’ceuvre or for a ball supper &c.
Cream of Cheese & l’Impératrice
Créme de Fromage a VImpératrice
Grate about three-quarters of a pound of Gruyére cheese, and season
it with a little Marshall’s Coralline Pepper ; make about two or three
slices of toast, butter them lightly, keeping them hot, and spread them
over about one-eighth of an inch thick with clotted cream; sprinkle the
cream over with a layer of the cheese, place another slice of toast on
the top, and finish this similarly. Take the dish on which the cheese is
to be served, sprinkle the boftom with some of the cheese, and pour
into it about three tablespoonfuls of double cream and the same
quantity of old ale mixed together and quite boiling; cut the prepared
toast into strips crosswise, and arrange them in the dish; then place
this in a tin containing boiling water, and put it into a quick oven for
about fifteen minutes ; then take out, and if the contents are not a nice
golden colour make them so with a hot salamander ; sprinkle round the
OF EXTRA RECIPES—HORS D’'HUVRES AND SAVOURIES 39
edge of the dish a little of the grated cheese and some chopped parsley,
and serve at once for a savoury, second-course, or luncheon dish. This
is also a nice dish to serve for gentlemen on returning from shooting or
hunting.
Cheese Fleur in Surprise
Fleur au Fromage en Surprise
Lightly butter a fleur ring and place it on a buttered paper on a
buttered baking-tin, line it entirely with Cheese paste (see recipe),
about a quarter of an inch thick, trim off the edges neatly and prick
it well at the bottom; fit a buttered paper to the inside of the fleur
and fill up the centre with raw rice; bake in a moderate oven for about
twenty minutes and when cooked take up, remove the paper and rice,
\
Tr
and fill up the case with the Cheese purée (see recipe), then by means of
a forcing bag with a large rose pipe cover over quickly with the whites
of four eggs that have been whipped stiff with a pinch of salt and a
dust of Marshall’s Coralline Pepper; sprinkle with grated Parmesan
cheese and a few browned bread crumbs, put into a quick oven for about
ten minutes; then place on a hot dish and serve hot for a second course
or savoury dish.
Croustades with Cheese
Croustades au Fromage
Take a stale square loaf, and cut it into little blocks about two inches
and a half square by an inch and a half thick; on the top cut an
inner square about an inch and a half, not quite through the bread ;
cut the edges of these blocks-into any pretty design, and fry them in
boiling salad oil or clarified butter till a nice golden colour, then scoop
out the inner square ; place in each of these hollows a piece of Gruyére
cheese cut an inch and a quarter square, pour over each a teaspoonful
of cream, sprinkle very slightly with a little coralline pepper, and place
the croustades on a baking tin, cover them with a buttered paper, and
put them in a moderate oven for ten to twelve minutes till the cheese
is melted ; dish them up in cutlet form on a cheese dish if you have one;
40) MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
pour all over them some Cheese cream sauce (see recipe), and at once
brown the top with a red-hot salamander, and serve immediately while the
dissolved cheese is still boiling. This dish can be served as a savoury
after the sweets, or for a second-course dish, and is very suitable for
gentlemen when they return from hunting.
Potted Cheesé a la Vienne
Terrine.de Fromage & la Vienne
Take one pound of cheese (Cheddar being preferred) and add to it
ina mortar a quarter of a pound of perfectly fresh butter, a pinch of
Marshall's: Coralline Pepper, a teaspoonful of raw mustard, a pinch of
white pepper, and a little ground mace; pound these all together till
quite into a paste, and mix with this a wineglass of sherry ; put it into
a clean dry jar, press the mixture down closely together, and well
smooth the top with a knife, then pour over it a little clarified butter
(vol. i.), and when this is set serve the cheese in the jar for a savoury ;
it may also be served on crofitons or on toast, and in this manner —
a nice supper or luncheon dish.
Crayfish (Prawns) a la Gelée
EKecrevisses (Orevettes) a la Gelée
Fill some little bombe moulds with aspic jelly ; let this set, then dip
the moulds into warm water, turn out and arrange some large prawns or
the prepared crayfish bodies all over the bombes and serve in little square ©
paper cases that are filled with a salad of lettuce ; they can be garnished
with picked chervil, parsley, or tarragon; serve for hors d’ceuvre or
savoury or for any cold service.
Creams a la Marmotte
Crémes & la Marmotte
Take half a pint of fresh-picked shrimps, eight appetit sild, a tea-
spoonful of anchovy essence, a dust of Marshall’s Coralline Pepper, a
teaspoonful of French mustard, the same quantity of tarragon vinegar,
two hard-boiled yolks of eggs, and a few drops of carmine; pound all
together till smooth, then mix with four tablespoonfuls of thick cream
and a tablespoonful of salad oil, and rub all together through a fine wire
sieve. Put this purée into a forcing bag with a large rose pipe, and
force it out into small portions on to the little shells made of puff paste ;
garnish the centres with a raw oyster that is seasoned with a little lemon
OF EXTRA RECIPES—HORS D’'GEUVRES AND SAVOURIES 41
juice and coralline pepper, and place round the edge four or five little
rolls of thinly cut bread-and-butter, the ends of which have been dipped
into a little finely chopped parsley. Dish up on a napkin or paper, and
serve for a second-course dish, savoury, or ball supper.
SHELLS FOR CREAMS A LA Marmorre.—Take a quarter of a pound of
Puff paste (vol. 1.), roll it out thinly, and line some shell moulds with it ;
prick the paste well at the bottoms, trim the edges evenly, place a piece
of buttered paper inside each, and fill them up with raw rice; place on
a baking tin in a moderate oven, and cook tilla nice golden colour ; then
remove the papers and rice, and set the cases aside till cold; slightly —
brush the edges with a little raw white of egg, dip them into finely
chopped raw green parsley, and use as directed.
Little Creams & la Beatrice
Petites Crémes a la Béatrice
Put two whole egas into a basin with three tablespoonfuls of cream,
one ounce of grated Parmesan cheese, a dust of Marshall’s Coralline
Pepper and a pinch of salt ; mix up all together with a fork or whisk, and
then pour the mixture into some well-buttered bouche cups, and stand
them on a piece of paper in a tin; pour in a little water and stand them
in the oven, which should be of a moderate heat, and let them remain for
twelve to fifteen minutes; then take out, and when a little cool dip
them in flour, and then into whole beaten-up egg, and then again into
freshly made white bread crumbs; fry them in clean boiling fat till a
pretty golden colour If these are served as a savoury after the sweet
they should be dished up on a napkin or dish paper ; but if serving them
for a second course in place of game or poultry they may be served with
Cream sauce (see recipe), and sprinkled with a little coral or chopped
parsley.
Little Creams & la Richelieu
Petites Crémes &@ la Richelieu
Take six Christiania anchovies, and pass them through a hair sieve ;
mix with this purée a dessertspoonful of essence of anchovy, and then
add by degrees four raw yolks of eggs, four tablespoonfuls of thick
cream, two whites of eggs, a dust of Marshall’s Coralline Pepper and
a little carmine; mix these ingredients well together, and tammy
them. Butter some little bouche moulds, and pour in them the mix-
ture prepared as above; place the moulds on a baking tin on a piece
of paper, surround them with boiling water to about half their depth,
42 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
put the tin in a moderate oven, and cook till the creams are firm; then
turn them out, flour, egg, and bread-crumb them, place them in a frying
basket, and fry in clean boiling fat till a nice golden colour; wher
cooked, pour Cheese mixture (vol. i. page 80) over them, brown with a
red-hot salamander, and serve for a savoury or second-course dish while
in a boiling state.
Little Creams a la Torento
Petites Orémes & la Torento
Mix half a pint of cool liquid aspic jelly with six ounces of grated
Parmesan cheese, a good pinch of Marshall’s Coralline Pepper, a pinch
of salt, a teaspoonful of French mustard, a teaspoonful of mixed English
mustard, three large capsicums, two French red chillies that have been
freed from pips and chopped fine, and a quarter of a pint of stiffly whipped
cream ; stir these all together till they begin to set, then pour the mixture
into a Neapolitan ice box and put it into the charged ice cave for one
and a half to two hours, but half an hour before it is to be served mask
the top over with a little Tomato aspic (vol. i. page 38). When frozen,
dip the mould into cold water and turn out the cream, keeping the
masked side upperraost, then with a plain round wet cutter about an inch
in diameter stamp it out into rounds. _ Dish these up on a dish-paper or
napkin, garnish here and there with little sprigs of chervil or tarragon
and serve for a second-course or savoury dish. |
Little Croustades 4a la Macaire
Petites Croustades a la Macaire
Thinly line some little boat-shaped tins with Anchovy biscuit paste
(vol. i.); arrange in each case two raw bearded oysters that are seasoned
with a tiny dust of Marshall’s Coralline Pepper, lemon juice; and a
little anchovy purée as below, and on these place a piece of filleted
marinaded herring; mask this over with Mushroom purée (vol. i.) and
cook in a moderate oven for fifteen to twenty minutes. When cooked,
remove them from the oven, take the. cases from the moulds, then
sprinkle the tops with chopped lax and hard-boiled yolk of egg that has
been rubbed through a wire sieve, and place on a hot dish on a paper.
ANcHOVY PUREE For CrousTaDES A LA Macarre.—Take six washed
and boned anchovies, two. hard-boiled yolks of eggs, pound together
and add one ounce of fresh white bread crumbs, one ounce of warm
butter, a dust of coralline pepper, and enough oyster liquor to moisten
it; mix together and use.
OF EXTRA RECIPES—HORS D’UVRES AND SAVOURIES 43
Crottes a la Freiburg
Orottes & la Fribourg
Remove the meat from a dried haddock and rub it through a wire
sieve ; weigh half a pound and put it into a pan with two table-
spoonfuls of thick cream and two boned Christiania anchovies that have
been rubbed through a wire sieve; mix all together with two ounces
of warm butter, a dust of Marshall’s Coralline Pepper, and eight raw
bearded oysters that have been chopped fine; put this mixture into a
forcing bag with a plain pipe, and with it mask some crotitons that are
cut about a quarter of an inch thick by two and a half inches long, place
these on a baking tin on a sheet of foolscap paper and cook them in a
moderate oven for about six or eight minutes, then dish up and pour
over the crotites a little Cheese mixture (vol. 1. page 80), quickly brown
them with a red-hot salamander, sprinkle each with a little finely
chopped parsley, and serve on a hot dish on a naper or napkin.
Crotites a la Nannette
Orotites a la Nannette
Take some stale bread, and cut from it some fancy crofitons, and fry
these in boiling oil till a pretty golden colour, then take them from the
oil, and when cold arrange on each crofiton two little stamped-out pieces
of Kriiger’s fillets of herrings, some tiny bunches of washed and picked
mustard and cress, and prawns (fresh or the bottled can be used) that
have been steeped in a little salad oil and tarragon vinegar; place each
crotiton on a small plate, garnish with finely shredded crisp celery that
is seasoned with a little salad oil and tarragon vinegar, and serve for a
hors d’ceuvre or a savoury.
Ham Toast
Orotites au Jambon
Mince one pound of lean cooked ham very fine and mix it with two
ounces of butter, a dust of Marshall’s Coralline Pepper, the raw yolks of
two or three eggs. Put the mixture into a small saucepan and stir it over
the fire till thick ; stir into it a teaspoonful of French and a teaspoonful
of mixed English mustard ; spread it on well-buttered hot toast and then
cut it up in finger lengths, place on a hot dish on a paper or napkin
and serve for breakfast or for a savoury while quite hot.
44 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Fillets of Herring 4 la Brémont
Filets de Hareng marinés & la Brémont
Cut in two! some of Kriiger’s marinaded fillets of herrings in white
wine ; prepare some crotitons as below, allowing one to each person,
place the fillets of herrings on them, and garnish each straight dowm
with shreds of French red chillies, French gherkins, and hard-boiled white
of egg, arranging a line of Egg butter (see recipe) each side by means
of a bag and small rose pipe. Dish en couronne for savoury or cold
collation, For the croaiton, cut strips of stale bread two inches and a
half long by one wide; make little incisions in the centre of each, and
fry in boiling fat till of a golden brown; drain and scoop out the centre
where the incisions were made, and fill the hollow with egg butter and
finish as above.
Fillets of Herring a la Clarence
Filets de Hareng & la Clarence
Take some of Kriiger’s marinaded herrings in mixed pickles sauce,
roll up the fillets and place each on a slice of raw ripe tomato that is
seasoned with a little salt, chopped French gherkin and salad oil;
sprinkle over them some little pieces of pickle from the tin, a few slices
of French gherkin and red chilli that have also been seasoned with a
little salad oil, dish up on separate plates and serve one to each person.
These can be served as a hors d’ceuvre or savoury.
Marinaded Herrings & la Connaught
Harengs marinés & la Connaught
Take some hard-boiled eggs and cut them in slices lengthwise about
a quarter of an inch thick, season them with a dust of coralline pepper,
a little salad oil, chopped tarragon’ and chervil and eschalot, then place
on each slice a stamped-out round of Kriiger’s marinaded fillets of
herrings, and on the top of the fillets place two pieces of plainly cooked
prawn or prepared crayfish (in bottles); garnish each of the tops with a
OF EXTRA RECIPES—HORS D’'HUVRES AND SAVOURIES 495
few French capers, and dish them up on little round slices of raw tomato
that have been seasoned similarly to the eggs. If these are to be used
for a savoury, arrange them on a dish as in engraving. If for a hors —
dceuvre, dish them on small plates, allowing one to each person,
Fillets of Herring en Couronne
Filets de Hareng en Couronne
Prepare some Anchovy biscuit paste (vol. i.); roll it out about a
quarter of an inch thick, and with it line around fleur ring that has
been buttered and placed on a baking tin on a fold of buttered paper ;
line: the paste with a piece of buttered kitchen paper, and fill up the
centre with raw rice ; place the fleur in a moderate oven and bake it for
about fifteen minutes, then remove the paper with the rice, and fill up
the inside of the fleur with fillets of herrings ; place a band of buttered
paper round the outside of the ring, allowing it to stand about two
inches above the fleur, Prepare the soufflé mixture as below, and with
it completely cover over the fillets of herring ; sprinkle the top over with
a few browned bread crumbs, and return the fleur to the oven for about
fifteen to twenty minutes ; then take up and remove the outside band of
paper, and with a slice place the fleur on a hot dish on a dish-paper ;
then remove the ring from it, and sprinkle all over the top with a hard-
boiled yolk of egg that has been rubbed through a wire sieve, also a
little finely chopped parsley and coralline pepper; serve for a second-
course, luncheon, or savoury dish.
FILLETS FOR FILLETS OF HERRING EN CouronnE.—Take four nice
fresh herrings (or very mild bloaters can be used when these are not in
season), cleanse them, remove the fillets by means of a sharp knife and
free them from all bone (and skin, should bloaters be used); bat the
fillets out with a wet heavy kitchen knife or bat; season the inside of
these fillets with a very little chopped parsley and eschalot, a slight
dust of salt and Marshall’s Coralline Pepper; then roll them up in
cylinder shapes, and place each fillet separately in a little band of well-
buttered foolscap paper; place these in a stewpan and squeeze over
them the juice of a large lemon; cover up the stewpan and let them
46 MRS, A. B. MARSHALL'S LARGER COOKERY BOOK
simmer on the side of the stove or in a very moderate oven for about
fifteen minutes; then take up and remove the paper, and use as directed.
SourFLE MIxTURE FOR FILLETS OF HERRING EN COURONNE.—Put
into a stewpan one ounce of butter, the same of flour, a pinch of salt, a
dust of coralline pepper, one raw yolk of egg, one teaspoonful of French
mustard, a dessertspoonful of chopped chutney and a small saltspoonful
of mixed English mustard; mix with a gill and a half of milk and the
liquor in which the fillets were cooked, and stir till it boils; then add
the four raw soft roes of the herrings that have been rubbed through a
sieve, a pinch of chopped parsley, and two whites of eggs that have been
whipped very stiff with a pinch of salt. Mix up all together and use.
Fillets of Herring marinaded 4 la Darmstadt
Filets de Hareng marinés & la Darmstadt
Take some of Kriiger’s marinaded fillets of herring, and roll them up
with the skin outside, then cut each into four round slices; place these
again together and put them in a little cup or on a plate; arrange on
the top of each a little red pickled cabbage, and here and there some
crisp cleansed radish and celery that has been mixed with a little oil,
tarragon vinegar, chopped eschalot, and a little salt and mignonette
pepper. Serve for a hors d’ceuvre or savoury.
Marinaded Herrings & la Ravigote
Harengs marinés a la Rawvigote
Take some Kriiger’s marinaded fillets of herrings and stamp them
out with a plain round cutter about an inch and a quarter in
diameter ; place these on a plate, sprinkle them with a little salad oil,
and mask them alternately with hard-boiled yolk and white of egg that
have been rubbed through a wire sieve, and finely chopped fresh green
parsley; then arrange them on slices of hard-boiled egg that are
sprinkled with chopped French gherkin ; place in the centre of each a
little cucumber salad, cut in Julienne shreds and mixed with:a little
OF EXTRA RECIPES—HORS D’HUVRES AND SAVOURIES 47
oil and salt; place a little ball of caviar in the centre of the cucumber,
and dish up on small fancy plates if for hors d’ceuvre, allowing one to
each person, or, if required to be served for a savoury, dish them en
couronne on a paper.
Fillets of Herring 4 la Reginta
Filets de Hareng a la Reginta
Take some Kriiger’s marinaded fillets of herrings, trim them and
roll up inside each a little lobster ragotit, about the size of half a
walnut; then dip the fillets into frying batter (vol. i.), and fry until a
nice golden colour ; take up, drain, and sprinkle each with lobster coral
or coralline pepper, and serve on a dish-paper on a bed of hard-boiled
yolk of egg that has been passed through a wire sieve and warmed
between two plates and sprinkled with a little chopped fresh green
parsley. Serve for a savoury or breakfast dish.
LossteR RacotT Fork FILLets or HERRING A LA ReEGINTA.—Take
two ounces of fresh butter and work it in a basin till like cream, add
to it half a cooked hen lobster cut into tiny dice shapes, and two cut-up
hard-boiled yolks of eggs; season with a little coralline pepper and a
saltspoonful of anchovy essence, then usé.
Fillets of Herring 4 la Rowen
Filets de Hareng a la Rowen
Take some crotitons of fried bread in lengths about three inches, and
an inch and a quarter wide; on each place one of the prepared fillets of
herring and garnish by means of a forcing bag and small rose pipe with
Anchovy butter (vol. i. page 38) and little strips of French gherkin and
hard-boiled white of egg. Dish up on a paper and garnish with hard-
boiled yolk of egg, that has been rubbed through a wire sieve, and small
red French chillies, and serve one to each person for savoury or hors
d’ceuvre.
48 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
Marinaded Fillets of Herring on Toast
‘Filets de Harengs Marinés sur: Crotites
Take a slice of stale tin bread and toast it, spread it over with butter
and then place on it some of the prepared Kriiger’s fillets of herrings
in white wine; sprinkle over with a little coralline pepper, and then
place the toast on a baking-tin, and cover it over with a buttered paper ;
place it in a moderate oven and cook for about five minutes; then take
up, sprinkle over a little raw chopped green parsley and lobster coral,
and cut it into strips of about two and a half to three inches long.
Dish up en cowronne on a dish-paper on a hot dish, and serve at once for
breakfast or a savoury.
Herring Roes in Little Cases
Laitance de Harengs en petites caisses
Cut some nice crisp well-washed celery into Julienne shreds, dry
them and mix them with .a little finely chopped eschalot, tarragon and
chervil also cut into little pieces, season with a little coralline pepper,
salt, and salad oil; partly fill some little paper or china cases with it,
place on the top of each a fresh or tinned herring roe that has been
rolled up and sprinkled with a little lemon juice; place on the top of the
roe a small French red chilli, and serve one to each person on small
plates for a hors d’ceuvre or savoury. If fresh roes are used they should
be first put on a buttered baking tin, sprinkled with lemon juice and salt,
and cooked in the oven for ten minutes with a buttered paper over.
Herring Roes a l’Ind
Laitance de Hareng & ?Ind
Put some of the tinned herring roes into a buttered sauté pan, pour
over them a little warm butter, sprinkle them with a little coralline
pepper, cover with a buttered paper and cook them in a moderate oven
for about five minutes. Cut some crofitons of bread in lengths of about
two inches and a half by an inch and a half wide and half an inch thick ;
OF EXTRA RECIPES—HORS D’EUVRES AND SAVOURIES 49
fry them a nice golden colour in boiling fat, then mask each with the
purée as below, place on the top of each one of the pieces of prepared
roe and dish up on a hot dish on a paper; garnish here and there with
little sprigs of parsley, and serve at once for breakfast or as a savoury
for dinner or luncheon.
Pur&E FoR Herrinc Ross A L’InpeE.—Fry two ounces of finely
chopped onions in an ounce of butter till a pale golden colour, then mix
in one ounce of freshly made white bread-crumbs, half a teaspoonful of
Liebig Company’s Extract of Meat, two hard-boiled yolks of eggs that
have been chopped fine, a teaspoonful of chopped chutney and a pinch of
curry powder ; stir till boiling, then add the purée from six Christiania
anchovies and use.
Hors d’Cuvre assorted & la Francaise
Hors d Giuvre assortis a la Frangaise
Fill some little dariol moulds (allowing one to each person) with
different-coloured waters and place them in a charged ice cave for about
three hours till quite frozen. When ready to serve dip the moulds in
cold water and turn out the blocks of ice, place each on a little glass
dish on a piece of wadding and garnish it with little sprigs of chervil ;
arrange around each three or four prawns (or the prepared crayfish
bodies) that are seasoned with a little salad oil, tarragon vinegar and
a little finely chopped capers, and here and there some lax and crisp
shreds of radishes and little fillets of Kriiger’s marinaded fillets of
herring rolled up with a little caviar on the top in the centre, and serve.
Varied Hors d’@uvres
Hors d’uvres variés
Take some farced olives, small square pieces of prepared lax, French
capers, Christiania anchovies, cleansed crisp radishes, crayfish bodies, and
raw cucumber that has been finely cut and seasoned with a little coral-
line pepper, salt, and salad oil. Form a border with the cucumber, and
arrange the other delicacies according to the size of the plate on which
BR
50 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
they are to be served. If small plates are used the contents may be
varied, the fish being sprinkled just before serving with a little salad oil.
The above can be used as a savoury, in which case a flat or entrée dish
would be used. If serving as hors d’ceuvres a single plate can, if con-
venient, be placed before each guest, or several can be placed at intervals
about the table, or they may be handed with spoon and fork to allow the
guests to heip themselves.
Various Hors d’Giuvres in little cases
Hors d’Huvres variés en petites caisses
Have some little square paper cases, and put in each about one table-
spoonful of finely shredded crisp celery and cucumber (see Salad &
l Adeline, vol. i. page 211); arrange round this as a border little shreds
of Lyons sausage, green French gherkins, and red chillies that have been
cut in strips, and on the top of the celery put one or two prepared olives
farced with anchovies. ‘These are nice also to use as a savoury.
Lobster 4 la Boulevard
Homard a la Boulevard
Line some small walnut moulds very thinly with aspic jelly, and
when this is set mask it over with a little Brown Chaudfroid sauce (as
below); let this set, then fill up the moulds with a purée of lobster pre-
pared as below; close the moulds and set them aside on ice till cold,
then dip each one separately into hot water and turn out. Have some
well-washed crisp celery that is very finely shredded and seasoned with
a little salad oil and a little finely chopped eschalot, a little salt and
tarragon vinegar; partly fill some little paper cases with this, place one
of the little walnut shapes in each case, and arrange here and there
in each some little bunches of small salad. Dish up on a paper ona
dish if they are to be served for a savoury, or if for a hors d’ceuvre
arrange each case on a small plate on a paper. These are also very
nice served for a ball supper or for any cold collation.
PuREE FOR LOBSTER A LA BoULEVARD.—Pound till smooth a quarter
OF EXTRA RECIPES—HORS D’G:UVRES AND SAVOURIES 51
of a pound of cooked lobster, a few drops of liquid carmine, a tea-
spoonful of anchovy essence, a dust of coralline pepper, a teaspoonful of
French and the same of English mustard, two hard-boiled yolks of eggs,
a teaspoonful of tarragon vinegar and four Kriiger’s appetit sild; mix
with one gill of aspic jelly, rub all through a fine hair sieve, and use for
filling the moulds when beginning to set—enough for eight to ten moulds.
BrowN CHAUDFROID SAUCE FoR LogsTER A LA BouLEvarD.—Take
two tablespoonfuls of Brown sauce (vol. i.), three sheets of Marshall’s
Gelatine, one and a half gills of aspic jelly, half an ounce of glaze,
reduce a quarter part, tammy, and use when cooling.
Luxette 4 la Boulevard
Inu«ette & la Boulevard
Prepare exactly as in the foregoing recipe, but take halfa terrine of
Luxette, mix it with a gill of aspic jelly, and use instead of the purée of
lobster. This will save time and utensils, is far more economical (the
cost of the Luxette required being sixpence), and will make an equally
dainty dish.
Lobster 4 la Cannes
Homard a la Cannes
Take some cold heart-shaped crofitons, and with a forcing bag and
rose pipe mask them over with lobster purée and ornament as shown in
the engraving with little balls of caviar and thinly cut slices of scalloped
cucumber. ‘Take a quarter of a pound of fresh butter and work it in a
basin with a wooden spoon till quite smooth, then make it into a border,
using a large bag with a large rose pipe for the purpose, and sprinkle
over it some finely shredded crisp lettuce; dish up the croiitons on
the border, and serve for a savoury or second-course dish or for a cold
collation.
Purée FoR LopsTER A LA CAaNNES.—Take the meat from a freshly
cooked hen lobster, pound it till quite smooth, then mix with it a tea-
spoonful of French mustard, half'a teaspoonful of mixed English mustard,
B2
52 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
a dust of Marshall’s Coralline Pepper, a teaspoonful of essence of anchovy,
and a teaspoonful of tarragon vinegar; colour with a few drops of
Marshall’s Carmine, add two ounces of fresh butter, mix up all together
in the mortar, then rub through a fine hair sieve and use.
Luxette & la Cannes
Inue«xette & la Cannes
Prepare exactly as in the foregoing recipe, but take a terrine of
Luxette instead of the purée of lobster. See remarks in recipe Luxette
4 la Boulevard.
Crofites with Luxette 4 la Norvégienne
Crottes au Luaette & la Norvégienne
Take some slices of stale tin bread about a quarter of an inch thick
and stamp it out in rounds about two inches wide ; fry them in clarified
butter till a pale golden colour, and set aside till cold. Put some
Luxette into a forcing bag with a large rose pipe and force it out in the
from of a rose on to the crofitons. Dish up on a dish paper and serve
for breakfast, or savoury for luncheon or dinner.
Mackerel Roes in Surprise
Loitance de Maquereau en Surprise
Prepare some crotitons of bread, and fry them in clean boiling fat
till a nice golden colour; then mask them very lightly with Anchovy
purée (see recipe) ; then place on each a piece of mackerel roe that has
been masked with a little warm butter and French mustard, and
sprinkled with a little mignonette pepper, salt, and lemon juice; cook
in the oven for six to eight minutes; garnish each with some yolk
of egg that has been passed through the sieve, and little shreds of red
chilli, and serve for a breakfast dish or savoury. When fresh roes are
not obtainable the roes preserved in tins are a good substitute.
Devilled Muscatels
Raisins & la Diable
Pick off the stalks from some muscatels and put the fruit into a fry-
ing basket, then plunge them into clean boiling lard or oil, fry them till
crisp on the outside, then take up and shake from the fat and turn the
fruit out on to a clean cloth; season them with salt and coralline pepper
and a slight dust of ground ginger, and dish up on a hot dish on a paper.
OF EXTRA RECIPES—HORS D’GRUVRES AND SAVOURIES 653
Serve as a second-course dish after roast game, or for a savoury or hors
dceuvre. About two ounces of fruit should be allowed for each guest.
Olives a la Belle Hugénie
Olives a la Belle Hugénie
Line some little fluted timbal moulds about one-eighth of an inch
thick with aspic jelly that is coloured to an olive shade with sapgreen,
and when this is set garnish the moulds at the bottom in the form of a
star with hard-boiled white of egg cut out in little diamond shapes;
garnish the sides of the moulds with the same, and set with a little
more aspic. Take some olives farced with anchovies or truffle (those
kept in bottles do admirably for the purpose), and place one in
each of the prepared moulds, then fill up with a little more aspic
and put them in a cool place till set. Take some little fancy square
paper cases and put into each about a dessertspoonful of hard-boiled
yolk of egg that has been rubbed through a wire sieve. Dip the
little timbal moulds into hot water, pass a cloth over the bottoms
to absorb any moisture, and then turn out and place one in the centre
of each of the paper cases. Rub some hard-boiled white of egg through
a, sieve, and then arrange it and some of the prepared yolk round the
olives to form a border. Roll some caviar into little balls about the
size of half a small Spanish nut; prepare some Montpellier butter
(vol. i.) and Anchovy butter (vol. i.), and put them into separate
forcing bags with small rose pipes; then arrange these three garnishes
alternately on the egg, but leave a little space between each, so that
the egg can also be seen. Dish up on little glass plates, on each of
which is put a fancy dish paper, and serve one to each person for a hors
d’ceuvre or fora savoury. If for the latter, arrange all on one dish.
These timbals are also very pretty for a ball supper &c.
Olives & la Reine
Olives a la Reine
Take some little boat-shaped tins, and thinly line them with Anchovy
biscuit paste (vol. i.); trim the edges of the paste evenly, well prick
+
“#4;
54. MRS. A. B. MARSHALL’S LARGER. COOKERY BOOK
.the bottoms to prevent their blistering, line each with a piece of buttered
foolscap paper, and fill them with raw rice or any dry grain; place the
tins on a baking sheet, and bake them in a moderate oven for about
twenty minutes, taking care that the paste does not become discoloured
during the cooking ; when quite dry, remove the papers and rice (which
can be used again for the same purpose), turn out the cases, and set
them aside till quite cold; then partly fill them with hard-boiled yolk
of egg that has been rubbed through a sieve, and arrange on this taste-
fully and neatly six large French capers, two little rolled-up balls of
caviar, two rolls of lax, little pieces of well-washed crisp heart of lettuce,
sprigs of fresh crisp tarragon and chervil, and two olives farced with
anchovies. Dish up on small papers on small glass plates if for a hors
d’ceuvre, or dish them en masse if for a cold savoury or ball supper dish.
Oysters & la Bonne Bouche
Huitres & la Bonne Bouche
Take some stale bread and cut it in slices about a quarter of an
inch thick ; stamp from these some rounds about two inches in diameter,
and fry them in clean boiling fat till a pale golden colour and quite
crisp ; set them aside till cold, then mask each over about the eighth of
an inch thick with a purée prepared as below, smoothing this over with
a hot wet knife; then place in the centre a little thinly cut piece of raw
lemon freed from rind, and on the lemon place an oyster prepared as
below ; ‘sprinkle on the top a little finely chopped raw green parsley and
a dust of Marshall’s Coralliné Pepper, then dish up on a dish paper and
garnish with tiny bunches of mustard and eress or fresh green parsley.
Prepare the oysters by removing the beards, then put them in a stewpan
with the strained juice of a lemon, and toss them over the fire till the
Juice is hot, but do not let it boil; leave them till cold, then use. The
beards and liquor from the oysters can be used up for sauces or soups.
Serve for a ball supper or for a luncheon party or as a second-course
savoury.
PUREE FoR Oysters A LA Bonne Boucue.—Take a quarter of a
pound of cooked chicken and free it from skin and bone, add to it a
dust of coralline pepper, four raw bearded sauce oysters, one hard-boiled
% *
OF EXTRA RECIPES—HORS D’EUVRES AND SAVOURIES 959
2 _"
yolk of egg, four boned Christiania anchovies, and two ounces of fresh °
butter ; pound together till smooth, then rub through a fine hair sieve
and use as directed above by means of a large forcing bag and rose pipe.
Parmesan Rings
Ronds au Parmesan
Pat into a stewpan a quarter of a pint of single cream, a quarter ofa pint
of new milk, a teaspoonful of salt, a dust of Marshall’s Coralline Pepper,
and three ounces of butter ; bring this to the boil, then add five ounces
and a half of fine flour that has been sifted ; stir well together, and
cook on the stove for five or six minutes, then remove from the fire and
mix into it four well beaten-up raw eggs, and a quarter of a pound of
grated Parmesan cheese ; mix these well together, then put some of the
mixture into a forcing bag with a plain pipe, and force it out on to a
frying strainer in the form of rings; brush these over with whole
beaten-up raw egg, and put them into hot clean fat, and fry for eight
to ten minutes, when they should be a nice golden colour. ‘Take
them up, dust them over with grated Parmesan cheese, and serve hot
on a dish paper for a savoury. ‘hese are also nice as a cold dish, and
can be used for ball suppers &c.
Little Pies 4 la Berlin
Petits Patés dla Berlin
Prepare some little puff paste cases (vol. i. page 155). When baked
remove the centre paste entirely, and brush the inside of the case
over with a little warm thin glaze; put the cases on a clean baking
tin and place them in a moderate oven, and leave them to crisp; then
take up and when somewhat cool put inside each a piece of caviar
about the size of half a walnut; on this place a raw bearded oyster and
sprinkle over a few drops of strained lemon juice, and a few little sprigs
of fresh-gathered chervil; arrange one to a guest on small plates, glass
or silver, on a tiny paper, and serve for hors d’ceuvre or savoury, or ball
supper &c.
56 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Profiteroles with Cheese Cream
Profiteroles au Créme de Fromage
Take some choux-paste as for Profiteroles with Parmesan (vol. i.).
Put the mixture into a forcing bag with a plain pipe and force out of it
the mixture into pieces about the size of a small walnut into a stewpan
containing some clean hot fat; fry the paste, turning it frequently while
cooking, tilla nice golden brown colour, and quite like a soufflé in light-
ness ; then open by means of a sharp-pointed knife and fill up the inside
with Cheese purée (see recipe), close up the opened space and then roll
each ball into freshly grated Parmesan cheese, and dish up on a paper
or napkin and use for a savoury for dinner or luncheon, always serving
while quite hot.
Tartlets 4 la Vandeleur
Tartines & la Vandeleur
Line some little tartlet tins about an eighth of an inch thick with
savoury short paste (vol. i.), trim round the edges and prick the paste
well at the bottom to prevent blistering, then line the tartlets with a
buttered paper, and fill up with raw rice; then put them on a buttered
tin and bake in a moderate oven till the paste is a pretty fawn colour
and perfectly crisp ; remove the paper and rice, and allow the cases to
cool, then remove them from the tins and fill up with Kriiger’s marinaded
fillets of herring, cut into little square pieces, and chopped lax. Garnish
with hard-boiled yolk of egg that has been passed through a wire sieve,
and little balls of caviar and farced olives, and two or three halves of the
prepared crayfish bodies (in bottles) that have been seasoned with a little
salad oil, tarragon vinegar and coralline pepper, and place each tartlet
separately on little dish papers, and they may then be placed on little
plated or glass dishes, one to each guest. These can be used for a
savoury or hors d’ceuvre, or for any cold service.
Tomatoes & la Matilde
Tomates a& la Matilde
Take some small tomatoes, remove the stalks and pips from the
centres, season them with a little salt and mignonette pepper and
OF EXTRA RECIPES—HORS D’GHEUVRES AND SAVOURIES 57
chopped tarragon and chervil, fill up with capers and olives farced with
anchovy, and dish up on a pile of finely shredded crisp celery that has
been cut and left in water till crisp, and then dried and seasoned with a
little salad oil, chopped tarragon, chervil and eschalot ; on the top of the
tomatoes place two large prawns (or some prepared crayfish bodies in
bottles) that are seasoned with salad oil, tarragon vinegar and a little
coralline pepper and chervil leaves. Serve one to each person in a little
paper case on a plate. These can be served for a savoury dish or for a
cold collation.
Tomatoes a la Reginald
Tomates a la Reginald
Cut some ripe tomatoes into slices about half an inch thick, place
on each slice two or three very finely-cut rings of raw onion, season them
with a little salad oil, tarragon and chilli vinegar, and a little salt and
coralline pepper; fill up the centres of the rings with some very finely-
cut shreds of crisp celery (seasoned in the same manner as the onion),
and on this place a small radish and three or four strips of Kviiger’s
appetit sild; dish up on little plates or little plated stewpans, serving
one to each person. ‘These can be served for a hors d’ceuvre or savoury.
Tomatoes & la Verrey
Tomates ad la Verrey
Take some raw ripe tomatoes, slice them very thinly and season them
with a little salad oil and tarragon and chilli vinegar, place a slice on a
little plate, first cutting it through into four pieces, put a thin slice of
raw lemon on the top of these and place on the top of the lemon a raw
bearded oyster that is seasoned with a little lemon juice and coralline
pepper ; arrange round the dish some finely cut crisp celery seasoned
similarly to the tomatoes, and serve one to each person for a hors
d’ceuyre, or with a number on a single dish they form a nice savoury.
58 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
CHAPTER III
SOUPS
C CLEAR 66 ee
Soup a lAlexandra
Consommé &@ 1 Alexandra
PREPARE a Clear soup (vol. i.), allowing about half a pint for each
person, and garnish it as follows: Take a breast of cooked chicken or a
fillet of cooked rabbit, and cut it in thin slices, and stamp it out in
rounds with a plain cutter about the size of a sixpence; put some
uncrystallised cherries—allowing about four to each person—in a
stewpan with a pinch of salt and enough cold water to cover them,
when they come to the boil strain and rinse them; blanch a few of the
picked leaves of the sprigs of chervil, add them with the cherries to the
soup, bring it to the boil, pour it into the tureen, add the pieces of chicken,
and serve the soup very hot. When the fresh cherries are in season
they may be used instead of the uncrystallised ones, and should be
stoned and prepared the same way, and the kernels blanched and also
added to the soup.
Soup a Azalea
OConsommé a LT Azalea
Prepare some Clear soup (vol. i.), and a little time before it is to
be served place in it some Julienne-cut shapes of carrot and leek that
have been put in cold water, brought to the boil, then strained and
rinsed in cold water; boil them in the soup till tender, remove all the
scum, then add some Julienne-cut shreds of lettuce, tarragon, and chervil,
and some timbals as below, allowing one to each person; then use.
‘TimBaLs FoR Soup A L’AzaLea.—Take four ounces of raw chicken
or rabbit, four ounces of Panard (vol. i.), half an ounce of butter, one
whole and one yolk of egg, a little salt and white pepper; pound the
meat till smooth, then pound the panard, mix together into a smooth
paste, adding the eggs and seasoning, and rub through a fine wire
OF EXTRA RECIPES—SOUPS 59
sieve, then mix with a tablespoonful of thick cream. Divide this mixture
into two parts, colour one part with carmine and leave the other white;
put these into separate forcing bags with small plain pipes, and force
alternately into little buttered bouche moulds; make the insides quite
smooth, leaving a little hollow in the centre which is to be filled up
with Brunoise vegetables that have been blanched and then cooked in
a little consommé till tender, cover over with a little more farce, smooth
over with a hot wet knife, and place the moulds in a stewpan on a
fold of paper, fill up with boiling water, watch the water reboil, draw
the pan to the side of the stove and let the contents simmer for about
ten minutes, then turn out carefully, rinse the timbals in a little warm
water, and use for garnishing clear or thick soups.
Y
Soup a la Sarah Bernhardt
Consommé &@ la Sarah Bernhardt -
Take one quart of Clear soup (vol. 1.) for every four persons, bring
it to the boil, and mix with it one tablespoonful of Bermuda arrowroot
that has been mixed with a wineglass of sherry into a smooth paste;
stir till it reboils, then let it simmer on the side of the stove for about
twenty minutes; add to it when ready to serve a slice of blanched beef
marrow (vol. i. page 33) for each person, also about a teaspoonful of
little pea quenelles (vol. i. page 51) and some picked and blanched water-
cress. Serve quite hot.
Veal Soup & la Bourgeoise
Consommé de Veau & la Bourgeoise
Prepare some good-flayoured veal stock as below, and when it is
clarified and ready to serve make it perfectly boiling and garnish it
with little pea quenelles (vol. i. page 51) and cucumber peas (see recipe),
white and yolk of egg (see recipe, Consommé 4 la Rachel, vol. 1.), and
with blanched chervil and tarragon.
Stock FoR CONSOMME DE VEAU A LA BoURGEOISE.—Put in a sauce-
pan about three pounds of neck of veal, one calf’s foot, and one raw
rabbit; cover with about six quarts of cold water, add a little salt, and
allow the stock to come to the boil, then remove the scum and add four
or five onions, a bunch of herbs, such as parsley, bayleaf, and thyme,
about a dozen peppercorns, and four or five cloves ; simmer this gently
for three to four hours, but when the rabbit has been cooking about one
60 MRS. A. B- MARSHALL’S LARGER COOKERY BOOK
hour, it can be taken up and used for luncheon &c.; the calf’s foot and
veal also may be removed when cooked; strain off the stock, set aside
till cold, then remove the fat, and clarify, as in vol i. page 50.
Soup & l’Espoir
Consommé a I Hspoir
Prepare some Clear soup (vol. i.), and just before serving garnish it
with shredded tarragon, picked leaves of chervil, strips of savoury custard
(vol. i. page 54), and tiny quenelles made with veal or chicken farce
and garnished with peas. Prepare the farce for the quenelles (vol. i.
page 51); then divide it into two parts, and colour one part with a
little carmine, and make the other white with a little cream; put these
into forcing bags, and force out on to a buttered sauté pan in the form
of a little ring of peas, stick some cooked green peas in the quenelles,
and then poach them by pouring boiling water in the pan; bring the
water again to the boil, stand on the side of the stove for about ten
minutes, then strain, rinse with warm water, and use.
Soup 4 la Genéve
Consommé a la Genéve
Take some Clear soup (vol. i.), just bring to the boil, then add
some little square-cut pieces of cooked calf’s head, using only the
glutinous part of the flesh, and allowing about a dessertspoonful of the
pieces to each pint of soup, and the same of cooked macedoine of vege-
tables and a teaspoonful of little strips of red and yellow savoury ~
custard (vol. i. page 56); boil the soup with the vegetables and pieces
of the head for four or five minutes, sprinkle in a little finely cus
shredded tarragon and chervil that have been blanched, then use.
Soup & la Léopold
Consommé & la Léopold —
Take some good Clear soup (vol. i.), bring it 2 the boil, and just
before serving garnish it with little picked leaves of blanched chervil
and finely cut shreds of tarragon and little thin rounds of stamped-out
French gherkin, and egg garnishes (see recipe), allowing about a tea-
spoonful of each of the latter for every quart of soup.
OF EXTRA RECIPES—SOUPS 61
Soup a la Marie-Louise
OConsommé @ la Marie-Louise
Take some Clear soup (vol. i.) and when about to serve garnish it
with Savoury custard (see recipe), tinned artichoke bottoms that have
been rinsed in warm water and then cut into little dice shapes, and
shreds of blanched tarragon and chervil and shreds of lean cooked ham.
Marmite Soup
Petite Marmite
Pick, cleanse, and truss a nice fowl as for boiling and put it into the
Marmite pot with two or three pounds of fresh veal, rabbit, or other nice
meat bones, and the cleansed feet or necks of poultry ; cover with four
or five quarts of cold water, add a little salt, bring to the boil, then skim
off all the scum that rises to the surface, and occasionally add a little
cold water during the first quarter of an hour’s cooking; then add to it
two fresh carrots, two turnips, two leeks, and four or five strips of the
heart of a stick of celery; put ina muslin bag a bunch of herbs, con-
sisting of thyme, parsley, basil, and marjoram, about twelve peppercorns,
four cloves, two Jamaica peppers, a blade of mace, and five peeled
eschalots, and add this to the soup. Put in another bag about a dozen
and a half little button onions, and add them to the soup; but these,
together with the two turnips, must be removed when they are cooked ;
let the soup simmer steadily for an hour and a half to two hours, but if a
young fowl is used it should be removed when the soup has simmered
for one hour. Carefully remove the fat from the soup, and take out the
vegetables and bones ; strain off the liquor through a clean soup cloth,
when it should be perfectly clear, then return it to the pot to reboil.
When ready to serve, cut up the breast of the chicken into neat little
fillets, and the wings into lengths of about one inch and put them into
the soup with some of the vegetables and reboil. Prepare some little
round crofitons of bread about a quarter of an inch thick and two inches
in diameter, and fry these in clean boiling fat till a pretty golden colour.
Cut some of the carrot and turnip into slices lengthwise about a quarter
62 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
of an inch thick, and then stamp them out with a fancy cutter ; dip them
into a little of the boiling soup and arrange them on the little croutons
as shown in the engraving ; then dish up on a hot dish on a paper and
serve with the soup, allowing one to each person.
Special earthenware pots are kept for this soup, in which if used the
soup is sent to table instead of a tureen. The soup is much nicer in the
pot, and can always be served very hot.
Soup a la Reine
Consommé a la Reine
Take some good Clear soup (vol. i.), that made from chicken and veal
boilings is best; clarify it, and when about to serve garnish it with a
macedoine of cooked vegetables, shredded cucumber, tarragon and chervil
(see recipe) and little quenelles (vol. i. page 51). The macedoine of
vegetables is kept pre pared in tins and bottles ready for use. Cut the
cucumber into Julienne shreds, put them into cold water, with a pinch
of salt and a tiny bit of soda, bring to the boil, simmer them till tender,
but they must not be broke#; strain off and use.
Soup with little rolls 4 la Saxe
Consommé aux petits pains a la Saxe
Prepare some good Clear soup (vol. i.) and serve it in a hot soup
tureen, handing as a garnish little rolls prepared as below on a plate on
a dish paper.
LitTLE ROLLS For Soup A LA SaxE.—Take some dough for French
bread (vol. i.) and make it up into shapes about the size of a pigeon’s
egg; put these on to a floured baking tin, set to rise for fifteen minutes,
then bake them in a quick oven till a pale golden colour, which should
take about twenty minutes; then cut off the bottoms of the shapes,
scoop out the centres till quite free from crumbs, lightly brush them over
with a little warm glaze, dust them over with a little grated Parmesan
cheese and dry them in a moderate oven ; fill the space in the rolls with
vegetables prepared as below, close them up, using a little white meat
farce for the purpose, return them to the oven for about ten minutes,
dish up on a hot dish on a paper and serve. Cut up into Julienne
shreds some of the red part of a raw carrot, some leek, celery, and turnip,
and blanch them separately in cold water with a little salt; then drain
them and fry the carrot, leek and celery in a slightly buttered stewpan
for about ten to fifteen minutes, then cover with good-flavoured stock
OF EXTRA RECIPES—SOUPS 63
and boil till tender, fry and boil the turnip separately as it will not
require so long as the others to cook; mix up all together, and use as
directed.
Soup & la Trieste
Consommé a la Trieste
Take some Clear soup (vol. i.) and garnish it just before serving
with plainly boiled sparghetti, tiny rounds of Savoury custard in red
and white (vol. i. page 56) and long thin strips of picked and blanched
tarragon and chervil leaves.
Meer wees OU PS
Soup a 1l’Andalouse
Potage & VAndalouse
Take one pint of good Soubise sauce ‘e i.), one pint of tomato
pulp, eight ounces of raw whiting or fresh“haddock freed from bone
and skin, twelve raw sauce oysters pounded and mixed with their
liquor, two ounces of Marshall’s Créme de Riz, a saltspoonful of coralline
pepper, the juice of one lemon, three wineglasses of white wine, three
pints of good-flavoured fish stock (vol. 1i.), and the bones from the fish
tied up in a piece of muslin, a bunch of herbs (bayleaf, thyme, parsley),
stir till boiling, then draw aside and simmer for about forty minutes ;
remove the bones and add four raw yolks of eggs that have been stirred
into half a pint of cream and one ounce of butter, and rub the contents of
the pan through a tammy cloth, return to a stewpan, and place the pan in
the bain-marie and stir occasionally until the mixture thickens, strain
into a hot soup tureen and sprinkle in a few very finely shredded French
red chillies and about two dozen crayfish bodies that have been cut
up into thin slices; use at once while quite hot. Crayfish bodies are
kept prepared in bottles.
Soup 4 lAugustine
Potage & V Augustine
Put into a stewpan three ounces of good butter, six large peeled ripe
tomatoes cut up in dice shapes, also four leeks cut similarly and six
peeled onions and a bunch of herbs; fry with the pan covered down for
twenty minutes, then add a quarter of an ounce of Marshall’s Coralline
64 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Pepper, a few drops of liquid carmine, the purée of twelve Kriiger’s
appetit sild, a cooked lobster that is freed from bone and cut up into tiny
dice pieces, and the creamy part from the head rubbed through a sieve ;
add three ounces of Marshall’s Créme de Riz, half a pint of white wine,
three quarts of good fish stock (vol. i.), and stir together till boiling,
then simmer from forty minutes to one hour ; when cooked remove any
fat, and pour into a hot soup tureen with a pint of hot cream and have
some buttered rice (see recipe) garnished with cooked crayfish bodies or
shrimps, handed on a plate. This is an excellent soup for parties.
Bisque a la Grecque
Bisque & la Grecque
Take six or eight peeled and finely sliced onions and put them into
a, stewpan with three ounces of butter, a quarter of an ounce of coralline
pepper, and fry for about twenty minutes; mix with it a quarter of a
pound of Marshall’s Créme de Riz, a bunch of herbs (bayleaf, thyme,
parsley), and six or elght pounded peppercorns, six good-sized raw
sliced tomatoes, twelve Christiania anchovies, half a pint of white wine,
half a pound of raw fresh haddock freed from skin and finely chopped ;
stir into this mixture three pints of good-flavoured fish stock (vol. 1.),
stir till it boils, and then allow it to simmer for about forty minutes ;
colour with a few drops of liquid carmine, remove the herbs and rub
altogether through a tammy, rewarm in the bain-marie, mix in a pint
of warm single cream, add two or three dozen bearded oysters that
have each been cut lengthwise into three or four slices, pour the purée
into a hot soup tureen and serve with nicely fried croitons of bread that
are dished on a paper or napkin handed with it.
Bisque & la Mancelle
Bisque & la Manecelle
Take a large cooked crab (or a large tin of prepared prawns) and
half a pint of picked shrimps, remove the meat from the crab, and
pound it till smooth with six Christiania anchovies and one ounce of
live lobster spawn, then mix it with two quarts of good-flavoured fish
stock prepared as below, rub it all together through a clean tammy cloth,
make it quite hot in a bain-marie, and just before serving add to each
quart two tablespoonfuls of cooked turtle or pieces of calf’s head, and
OF EXTRA RECIPES—SOUPS 65
the same of the prepared crayfish bodies cut in strips an inch in length,
and add also half a pint of warm single cream, pour the purée into a
hot soup tureen, and serve with croutons of bread that have been fried
in clean boiling fat till a nice golden colour, and then brushed over
with a little thin warm glaze, and dipped into grated Parmesan cheese
and dished on a paper on a hot plate.
Stock FoR BisquE A LA MANncELLE.—Take any fish bones such as
those from the crab, shrimps &c., put them into a stewpan with
sufficient cold water to cover them, season with a little salt, a dozen
_ black and white peppercorns, a bunch of herbs, and three or four sliced
onions ; bring to the boil, skim and simmer it for four hours, and strain
off. For each quart of soup take two ounces of Marshall’s Créme de
Riz, and mix it with a gill and a half of stock and stir all together
on the fire till boiling, add to it three large tomatoes and three or four
onions (that have been peeled, sliced, and fried in an ounce of butter
till a pale golden colour), and sufficient liquid carmine to make the
purée a pale salmon colour; add enough coralline pepper to cover a
threepenny piece, boil all together for about half an hour, mix with the
pounded fish and use.
Soup a la Bohemienne
Potage & la Bohénenne
Put into a stewpan six peeled onions very finely sliced, three carrots
| sliced, two leeks, and fry with two ounces of salted butter, and two ounces
of raw bacon minced, then add four raw sliced potatoes, one well washed
and dried lettuce cut up into fine pieces, put some giblets and raw
bones from pheasant or any birds (half a pound to a quart of gravy),
then add one pint of Tomato sauce (vol. i.) and three ounces of
Marshall’s Créme de Riz, three quarts of any game gravy, one stick of
cleansed celery, a bunch of herbs, and half a pound of birds’ livers that
are quite freed from gall; stir till boiling, then simmer on the side of
the stove for about an hour. Remove all the meat, bones, and herbs,
and any fat from the top of the soup, mix in a few drops of liquid
carmine, enough to give a nice but not deep red colour, pound the meat
which is taken from the giblets with the livers, then return it to the
soup and with two tammy spoons rub the whole through a clean tammy
cloth; mix in two or three wineglasses of sherry and the strained juice
of two lemons, rewarm in the bain-marie, pour into a hot soup tureen
and serve with Profiteroles (vol. i.) on a separate plate to be handed
round.
66 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
Cabbage and Partridge Soup
Purée dé Choux aw Perdreau
Trim a nice sound cabbage and split it into quarters; put it ina
pan to blanch with enough cold water to cover it, add a pinch of salt,
let it come to the boil, then wash it in cold water; put it again into
enough boiling water to cover it, and let it partly cook (say for fifteen
minutes); strain off and press all the water from it, put it into a stew-
pan with about two quarts of nicely flavoured game or poultry stock
(vol. i.) and two raw trussed partridges, and cook till tender; any pieces
of cooked or raw bird may be put to boil to give flavour. When these
are cooked, take out the bird, and let it get a little cool, and cut the
meat off it in fillets to serve in the soup. Strain the cabbage from the
stock, and pound till smooth: Mix a large tablespoonful of Marshall's
Créme de Riz with a quarter of a pint of cold stock and add it to the
stock from the cabbage &c.; add additional stock if required to make
up the quantity to two quarts; boil it up and mix with the pounded
cabbage, and pass the whole through the tammy. Put the purée to
get quite hot in the bain-marie. Cut up about two ounces of raw ham
or bacon into little dice shapes; fry these till crisp in a pan; drain
them from the fat, and add them and the little fillets from the bird to
the soup just as it is to be served. Serve quite hot.
Cheese Soup
Potage au Fromage
Put into a clean soup pan two ounces of butter, one large long
lettuce that is well washed and dried and cut into Julienne strips,
three peeled and minced onions, two minced leeks, three ounces of
cooked chicken or any white meat cut in small dice shapes; fry over a
moderate fire for fifteen to twenty minutes, then add two ounces of
Marshall’s Créme de Riz and three quarts of white stock, half a pound
of the meat from cooked calves’ feet cut up into tiny dice shapes ; stir
together till boiling, then simmer for about an hour, mix into it about
five minutes before serving a quarter of a pound of Gruyére cheese and
a quarter of a pound of Parmesan cheese that are cut up into little
dice, also half a pint of hot thick cream ; bring to the boil, then pour
into a hot soup tureen, and serve with crofitens of fried bread handed
on a plate.
OF EXTRA RECIPES—SOUPS 67
Chestnut Soup
Purée de Marrons
Cut off the tops of the chestnuts and bake them for about fifteen
minutes, then, while they are hot, skin and pound them, and to each
pound of chestnuts add two pints and a half of veal or chicken stock, a
bunch of herbs, and four sliced onions fried in two ounces of butter; buil
all together for an hour and a half, then pound it and pass through
the tammy, and add another pint of stock to it for each pound of chest-
nuts. Place the purée in a pan in the bain-marie in hot water (but do
not let it boil), and thicken each quart of purée with half a pint of cream
that is mixed with an ounce of butter and three raw yolks of eggs. A
wineglassful of sherry to each quart of soup can be added if liked.
Care must be taken that the purée does not boil after the cream is
added, or it will curdle. Strain into the soup tureen, add a pinch of
castor sugar and a little carmine, and serve with little pea quenelles
(vol. i. page 51) in the soup and crofitons on a plate on a dish paper.
Purée of Chicken a la Napolitaine
Purée de Poulet @ la Napolitaine
) )
Pound in a mortar one pound of cooked, chicken, which is freed
from skin. Pound separately half a pound of Valentia almonds, which
have been blanched (vol. i. page 323) and their skins removed ; mix the
pounded chicken with the almonds, add a pinch of salt, four raw yolks
of egg, three pints of well-flavoured white stock (vol. i.) either from
veal, rabbit, or chicken, and a pint of single cream ; then stir altogether,
and pass the purée through the tammy cloth, taking care to pass as much
as possible of the meat and almonds. Put this prepared purée into a
clean saucepan, and stand it in the bain-marie on the stove, give it an
occasional stir with a clean wooden spoon, and when it becomes quite
hot it will thicken. Garnish the purée with a tablespoonful of fine
shreds of cooked chicken cut in lengths of about one inch, a dessert-
spoonful of ox tongue similarly cut, and a tablespoonful of picked parsley
leaves.
Duck Soup a la Rowen
Potage de Caneton & la Rowen
Put into a stewpan four onions peeled and cut into Julienne shreds,
two leeks, two cleansed green capsicums, two shredded French gherkins,
F 2
68 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
the finely shredded peel of one orange freed from pith, and the strained
juice of four oranges ; take the meat from a cooked duck, free it from
skin and bones, and cut it into shreds like Julienne, add one pint of
good Brown sauce (vol. i.), two wineglasses of sherry, three quarts of good-
flavoured Gravy stock (vol. i.); put the bones and skin from the duck
into a piece of muslin with a bunch of herbs, and simmer in the liquor,
boil steadily for one hour, during which time keep skimmed now and
again ; then add the purée from six tomatoes, and a quarter of a pound of
cooked Patna rice, bring to the boil, remove the herbs &c. in the muslin
and pour the soup into a hot tureen. This is an excellent method of
using up any other birds, such as pheasant &c. |
Dunbar Cream
Oréme a la Dunbar
Take some really well-flavoured chicken, veal or rabbit stock
(vol. 1.), allowing about one quart to four persons; bring this to the
boil, and for each quart add two ounces of Marshall’s Créme de Riz which ©
has been mixed in a basin with two gills and a half of cold stock and
a saltspoonful of Marshall’s Coralline Pepper; stir these together over
the fire till the mixture boils, then let it simmer gently on the side of
the stove for about ten minutes, mix with it the contents of one quart
tin of okra,! four large sliced tomatoes, one wineglass of white wine,
and three raw yolks of eggs that have been mixed with half a pint
of single cream. Rub all this together through a clean tammy cloth
and put it into the bain-marie to get quite hot. Cut some savoury
custard (vol. 1. page 56) in any little fancy shapes and add them with,
for each quart, one dozen sauce oysters that have been cut into three or
four pieces, together with the strained liquor from the same that has
been made hot in the bain-marie. Serve at once.
Cream a la Dauphine
Oréme a la Dauphine
Put into a clean stewpan four peeled and sliced onions, two ounces
of good butter, a quarter-ounce of Marshall's Coralline Pepper, and a
bunch of fresh green mint, and fry altogether for about fifteen minutes ;
add to this one quart of freshly-shelled or preserved green peas, stir in
" Okra, or gumbo, is largely cultivated in the Southern States (U.S.A.) for its green
ee Pods for using in soups or serving as a vegetable, and is imported to this country
in tins.
OF EXTRA RECIPES—SOUPS 69
two ounces of Marshall’s Créme de Riz, cover with two quarts of good
flavoured rabbit, chicken, or veal stock, and one pint of tomato pulp,
and stir it on the side of the stove till it boils; then place the cover
on the pan and let the contents simmer for about forty minutes ; remove
the herbs and rub the purée through a clean tammy cloth, make it, quite
hot again in the bain-marie, and add to it a pint of single cream that
has been mixed with three raw yolks of eggs, stir altogether again till
it thickens, then strain through a pointed strainer into the soup tureen ;
garnish with Julienne cut vegetables (vol. i. page 31), and similarly
cut shapes of lean cooked ham, and serve with crotitons (see recipe) on
a plate on a dish-paper or napkin.
Cream a la Ferdinand
Créme a la Ferdinand
Take three ounces of good butter, a bunch of herbs (thyme, bay-
leaf, and parsley), a quarter of an ounce of Marshall’s Coralline Pepper,
and six peeled and finely sliced onions; fry these together till a nice
brown colour, then add six large sliced tomatoes, one pound of blanched
asparagus (or the contents of one large tin), and a quarter of a pound
of Marshall’s Créme de Riz; stir well together, colour with carmine a
nice light pink colour, then add two ounces of good glaze, the juice
of two large lemons, and three quarts of good-flavoured stock either
from veal, rabbit, or chicken, stir till boiling, then simmer gently for
one hour, during which time keep skimmed ; then take up the herbs,
rub the remaining contents through a clean tammy cloth, and then put
the purée into the bain-marie to get hot. Put one pint of stock into a
stewpan, bring it to the boil, mix into it three ounces of French sago
or tapioca, stir till reboiling, then simmer it gently on the side of the
stove for about ten minutes; add this to the prepared purée with half
a pint of warm single cream, and half a pint of very finely cut mixed
Brunoise-shaped vegetables (vol. i.), such as carrot, turnip, and leek,
that have been blanched, drained, fried separately in pans with a tiny
bit of butter, and then cooked together in a little nice-flavoured stock
with a little salt till tender.
Cream Ferneuse
Oréme Ferneuse
Cut four large peeled onions into Julienne shreds, also two cleansed
leeks, and put. them into a stewpan with two ounces of butter and fry
70 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
them till a very pale golden colour, then mix in two ounces of Marshall’s
Créme de Riz, a bunch of herbs tied up in a piece of muslin with two
ounces of lean bacon or odds and ends of cooked ham, then add one quart
of new milk and two quarts of veal or chicken stock; stir till the
contents boil, then let them simmer gently on the side of the stove for
about one hour. Putinto another stewpan one finely shredded, cleansed
stick of celery, four peeled and sliced turnips, and four large peeled
potatoes, and simmer these gently till tender in four pints of light stock
or milk, with twelve pounded raw oysters and the liquor from the
oysters; when these ingredients are quite tender rub them through
a tammy and add to the other pan, first removing the herbs &. in the
muslin, then mix in one pint of warm cream and a tablespoonful of tiny
blanched leaves of picked chervil, and serve at once with Crofitons a la
Julienne (see recipe) handed on a plate.
Cream a la St. Louis
Oréme & la St. Louis
Cut into very thin slices two cleansed leeks, six peeled onions, six
cleansed Jerusalem artichokes, three peeled turnips, four large peeled
potatoes, and two ounces of raw lean bacon, and put them into a stew-
pan with a bunch of herbs (thyme, parsley, and bayleaf) and two ounces
of butter; fry these till a nice golden colour, then mix in three ounces
of Marshall’s Créme de Riz, two cut-up green capsicums, a quarter
of av ounce of Marshall’s Coralline Pepper, and three quarts of good-
flavoured light stock (that in which veal, rabbit, or chicken has been
boiled) ; let these simmer till tender, which will take about an hour,
during which time keep the fat skimmed from the top; then rub all
through a clean tammy cloth and put it into the bain-marie till quite
hot. Mix a pint of warm single cream into the soup just before
serving, and three tablespoonfuls of cooked carrot in Julienne shreds.
Cream 4 la Milton
Oréme & la Milton
Put into a stewpan four peeled and finely minced onions, three
ounces of butter ; fry for about ten minutes, then add a bunch of herbs
tied im a piece of muslin with a blade of mace and two ounces of bacon
bones, add half a pound of blanched Carolina rice, two chopped French
red chillies freed from pips, three quarts of light stock; stir till boiling,
then simmer for one hour, and remove the muslin with its contents ;
OF EXTRA RECIPES—SOUPS fil
mix into the soup a quarter of a pound of grated Parmesan cheese, stir till
reboiling, and then add four raw yolks of eggs that have been whipped
up well with a pint of hot cream and strained into the soup; pour
into a hot soup tureen and serve quite hot.
Soup a ja Cariton
Potage & la Carlton
Put into a clean stewpan two ounces of good butter, a quarter of a
pound of lean raw ham or bacon cut up into fine slices, a bunch of
herbs (bayleaf, thyme, and parsley), six peeled and finely sliced onions,
four sliced and peeled potatoes ; fry all together for about twenty minutes,
then mix into it a quarter of a pound of Marshall’s Créme de Riz, one
pint of good Tomato sauce (vol. i.), five pints of chicken, veal, or rabbit
stock, and a quarter of an ounce of coralline pepper; stir over the fire
till boiling, then draw the pan to the edge of the stove and let the
contents simmer for about an hour, keeping the scum well removed;
then rub altogether through the tammy, make quite hot in the bain-
marie, and just before serving add to it a pint of warm single cream
that is mixed with two wineglassfuls of sherry and four raw yolks of
eggs, stir again in the bain-marie till it thickens, and strain into the
soup tureen, and send to table very hot. Serve some fried crotitons of
bread piled on a hot plate on a napkin or dish-paper with the soup.
French Bean Soup
Purée de Haricots Verts
Put two ounces of the fat from fried bacon or two ounces of butter
in a pan with a bunch of herbs (thyme, bayleaf, and parsley), and six
good-sized sliced onions; fry these for about fifteen minutes, but they
must not be at all discoloured; add to this one tablespoonful of Créme
de Riz and three pints of white stock, also one pound of French beans
that have been cut up small and blanched, and a pinch of salt; let this
boil altogether (keeping it well skimmed while boiling) for rather better
than half an hour; pass through the tammy; put the purée into the
bain-marie, and when quite hot mix it with half a pint of warm cream
that is mixed with three raw yolks of eggs and an ounce of butter;
stir in the bain-marie till it thickens, then strain into the tureen and
serve with little fried crotitons of bread. When you have not got fresh
beans use the bottled or tinned ones.
72 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Friar Tuck Soup
Potage & la Friar Tuck
Take two or three quarts of good-flavoured white stock in which
veal, rabbit, or chicken has been boiled, allowing rather better than a
quarter of a pint to each person, put it into a stewpan to boil; then
cut a young cleansed chicken into little pieces, pick a handful of fresh
parsley and the same quantity of chervil into little leaves, and add
these to the soup with two nice fresh young leeks in Julienne shreds;
let these boil together for about half an hour, then remove the pieces
of fowl from the pan, and keep the liquor hot in the bain-marie. Take
four or five fresh eggs and beat them with a whisk into a smooth con-
sistency, then mix them with the soup and stir until the mixture
thickens, but it must not be allowed to boil. Cut the pieces of chicken
into nice neat slices, freemg them entirely from bone and skin, and
add these to the soup ; season with a little salt and mignonette pepper
and serve. Have some little fried crotitons of bread dished on a napkin
on a plate and handed with the soup. Should the soup be too thick
add a little more stock. The soup should be about as thick as cream
when served.
| Soup & la Frankfort
Purée & la Frankfort —
Peel off the skin from two or three good-sized cucumbers, and
remove the seedy part; cut them up in thin slices and place them
in a clean stewpan with two ounces of butter, three good-sized peeled
and sliced onions, a bunch of herbs, one pound of well-washed and
cleansed asparagus, and half a pound of well-washed fresh white
button mushrooms; fry these all together, with the stewpan covered
down, for about twenty minutes, then add half a pound of cooked
chicken or rabbit, a quarter of a pound of lean bacon that has been
minced very finely, two ounces of Marshall’s Créme de Riz, and three
quarts of good-flavoured white stock from veal, rabbit, or chicken;
stir together till it boils, then let it simmer gently on the side of the
stove for about half an hour, remove the chicken and bacon and pound
them together, add again to the soup, then rub all through the tammy.
Make hot in the bain-marie, and just before serving add a pint of warm
single cream that has been mixed with six raw yolks of eggs, and stir
together in the bain-marie till the soup thickens, but do not let it boil;
strain into the soup tureen through a strainer, serve with Asparagus
peas (see recipe) in the purée, and crofitons handed on a plate on a
napkin. ‘The above quantity is sufficient for twelve persons.
~1
jo)
OF EXTRA RECIPES—SOUPS
Game Soup
Purée de Gibier
Put five or six large sliced onions in a stewpan with two ounces of
butter, a good bunch of herbs (thyme, parsley, basil, and marjoram) and
a few strips of celery and leek; fry these together till a nice golden
~ colour, then mix in four ounces of Marshall’s Créme de Riz and a pound
and a half or two pounds of either cooked or raw game or poultry bones,
tied up in a piece of muslin; add four quarts of good-flavoured brown
stock (game gravy is the best to use) and simmer steadily on the side
of the stove for about an hour or an hour and a half, keeping skimmed
while boiling ; then take up the bones, remove the meat and pound it till
smooth, then pound the vegetables and mix together and add it to the
purée and pass all through a tammy ; rewarm in the bain-marie, garnish
with pieces of pink and white royal (vol. i. page 53) cut in any fancy
shapes, and have crottons of fried bread handed on a plate on a paper.
The soup can be flavoured just as it is about to be served with a wineglass
of port or sherry.
Holstein Soup
Potage & la Holstein
Put into a stewpan two large cleansed leeks cut up into dice shapes,
two ounces of good butter, three onions, a bunch of herbs, a pinch of
mignonette pepper, a stick of crisp well-washed and cut-up celery, fry
together for fifteen to twenty minutes, then add half a pound of pearl
barley and four quarts of good-flavoured stock from boiled veal, rabbit
or chicken, stir till boiling, then simmer for two and a half to three
hours, during the cooking remove any scum rising up; when the barley
is tender add one pint of warm single cream, a quarter of a pint of
cooked Asparagus peas (see recipe), a quarter of a pint of cooked green
peas, and French beans cut up in small dice pieces, and half a pint of
freshly cooked (or the prepared) crayfish bodies that are cut through
each into four portions ; pour the soup into a hot soup tureen and have
some glazed crotitons with Parmesan cheese (see recipe) handed round.
Thick Mullagatawny Soup
Potage Mullagatawny
Take six large peeled and finely sliced onions, four washed and
dried fresh mushrooms, two large tomatoes, three large sour apples or a
small handful of sour gooseberries, a bunch of herbs (thyme, parsley,
74 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
and bayleaf), and a good plateful of any nice cooked or raw game or
poultry bones, or a cut-up chicken ; fry these together in a stewpan for
fifteen minutes in two ounces of butter, add the juice of one large lemon,
_ two red dry chillies pounded, one and a half tablespoonfuls of Marshall’s .
| Curry Powder, a dessertspoonful of tamarinds, a saltspoonful of ground —
. ginger, and two ounces of Marshall’s Créme de Riz; cover this with two ,
and a half to three quarts of good-flavoured stock made from cooked
meat bones ; replace the pan on the stove, bring the contents gently
to the boil, then skim, and let the soup boil on the side of the stove
for about an hour and a half, occasionally skimming it. When cooked
remove the meat from the pan and reserve the best parts (which can
be cut in thin slices and then stamped out with a plain round cutter)
for serving in the soup; take the remaining meat from the bones and
strain the stock from the vegetables in the pan, then pound the vege-
tables with the meat, and mix it again with the stock; then rub all
through the tammy, returning the purée to the stewpan. Place it in a
bain-marie to get hot and serve with the pieces of meat in it, and have
plainly boiled hot rice (see recipe) handed’on a plate on a napkin.
Soup a la Milan
Potage & la Milan
Put into a clean stewpan two ounces of butter, two ounces of lean
ham cooked or raw that is cut up into fine Julienne shreds, one cleansed
stick of celery, the red part of one large carrot, three large peeled
potatoes, one turnip, one leek, and four large onions, all the vegetables
being cut like the bacon ; fry together overa quick fire but do not brown,
then sprinkle in two ounces of Marshall’s Creme de Riz, add one quart of
new milk, two quarts of light stock from. veal boilings &c., stir till boil-
ing, then gently simmer for one hour. Put into a basin four raw yolks
of eggs and two ounces of grated Parmesan cheese mixed with a pint of
warm single cream ; stir this into a pan containing one pint of boiling
light stock, then cook in the bain-marie till thick, and strain into the pre-
paration of vegetables, sprinkle in the soup a dust of coralline pepper,
add the juice of one lemon and serve in a hot soup tureen.
Green Pea Soup
Purée de Petits Pois
Put a pint and a half of shelled peas in about two quarts of cold
water with a dessertspoonful of salt and a piece of soda the size of a
OF EXTRA RECIPES—SOUPS 1D
pea; just let these come to the boil, then strain off and put them in a
_ stewpan with about two ounces of cooking butter, two good-sized
onions sliced, one lettuce that has been well washed and dried and cut
up in lengths of about one inch, and a pint and a half of the pea- .
shells; tie up a bunch of herbs, such as thyme, parsley, bayleaf, and —
mint. Fry all together for about fifteen minutes over a moderate fire,
- then mix with them a tablespoonful of créme de riz. Add about three
pints or two quarts of stock, or the stock from boiled veal, rabbit, or
chicken would do if you have no ordinary stock. Cook altogether for
rather better than half an hour, strain off the stock and rub the
vegetables through a hair sieve (or a tammy would be better); the
colour would be improved by adding a little of Marshall’s Apple Green.
~ Whilst the mixture is being passed through the sieve or tammy add a
little of the stock to moisten it; when it is all passed add the liquid,
and put it in the bain-marie or in a saucepan which is standing in @
pan of hot water on the stove. Cook about three-quarters of a pint of
peas in boiling water for fifteen minutes with a tiny pinch of soda
and salt to season; then strain and serve in the soup. If you have
any cream half a pint will greatly enrich the purée; the cream must be
warmed, and each half-pint should be mixed on to three raw yolks of
egos, one ounce of butter, and a tiny pinch of sugar, then poured into
the pea purée and mixed well together; warm the soup again in the
bain-marie after the eggs and cream are added but do not boil, and strain
into the tureen.
Maltese Soup
Purée a la Maltese
Take, for six to eight persons, four large tablespoonfuls of
cooked white meat farce (any left from a previous meal will do); put
half a pint of boiling new milk in the bain-marie to infuse, with as much
saffron as will cover a threepenny-piece, for ten minutes, then strain
off, and mix the farce with this and the raw yolks of four eggs and one
ounce of fresh butter; put one quart of good-flavoured veal or other
white stock to boil; then mix in it two ounces of Marshall’s Créme
de Riz that has been previously mixed with a pint of cold white stock
into a smooth paste; stir these together till boiling, add the farce, and
two wineglasses of white wine, then rub altogether through a tammy
cloth. Replace the purée into a clean stewpan in the bain-marie and
make it quite hot, giving it an occasional stir; mix with it half a
pint of hot cream and a pinch of salt if needed, and, when ready to
76 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
serve, add one finely-shredded green capsicum, one red French chilli,
and the very finely cut slices of four oranges from which the skin
and pips have been removed ; cut the yellow of the peels of the oranges,
very thinly, into Julienne shreds about an inch long, put into a stewpan
with cold water and a little salt, just bring to the boil, then strain, rinse
well in cold water, and add to the soup. It is then ready to serve.
Rockaway Soup
Potage & la Rockaway
Take four well-washed and dried fresh lettuces and cut them into
very fine shreds; put these into a stewpan with two ounces of butter, a
bunch of herbs, four peeled onions (that have been cut into quarters and
then very finely shredded), the heart from a stick of celery (when in
season), a pinch of salt, and a saltspoonful of mignonette pepper; fry
these together over a slow fire for twenty minutes, then mix with it two
ounces of Marshall’s Creme de Riz and two quarts of any nicely flavoured
white stock (that from boiled veal, rabbit, or chicken will do) ; stir
these together over the fire, and when they come to the boil let them
simmer gently on the side of the stove for three-quarters of an hour,
keeping occasionally skimmed while boiling; then, just before serving,
add to the soup half a pint of warm single cream and two table-
spoonfuls of finely shredded cooked chicken or rabbit. Hand some
Rockaway Eggs on a plate on a napkin, allowing one to each person,
and serve.
Rockaway Kaos.—Put some new-laid eggs into a stewpan with suffi-
cient boiling water to cover them, boil for three and a half minutes, then
take up and put them into cold water; crack the shells all round, and
carefully remove the egos without breaking them. Dish up each on a fried
crotiton, sprinkle with a little chopped parsley, and use on a folded napkin
or paper. ‘These eggs are also nice to serve as a breakfast dish.
Saratoga Soup
Potage a& la Saratoga
Take four onions and two cleansed leeks that are cut into small dice
shapes, and a bunch of herbs, and fry them together in two ounces of
OF EXTRA RECIPES—SOUPS rT
butter till a nice golden colour; then remove the herbs, mix in the
contents of a quart tin of Okra, four tomatoes cut up into dice shapes,
three French red chillies, freed from pips and cut into fine shreds, four
small capsicums cut in a similar manner, four ounces of any cooked
game or poultry cut into shreds, and the strained juice of two lemons.
Mix this with two quarts of good-flavoured chicken, veal, or rabbit stock,
and simmer on the side of the stove for about forty minutes. Put into
another stewpan a quart of the same stock, stir in two ounces of arrow-
root that has been mixed with half a pint of cold stock, stir over the
fire till boiling, then add to the first prepared soup, colour with a few
drops of carmine, and serve.
Soup a la Szegedin
Potage a la Szegedin
Take four large or six small peeled onions, a bunch of herbs (thyme,
parsley, and bayleaf), a stick of cleansed celery, and two leeks cut up
fine ; put these all together in a stewpan with three ounces of butter and
fry till a pale golden colour, then add six sliced tomatoes, the juice of
two lemons, a quarter of an ounce of Marshall’s Coralline Pepper, a
saltspoonful of carmine, two ounces of Marshall’s Créme de Riz, the beards
and liquor from one and a half to two dozen sauce oysters, four boned
and pounded Christiania anchovies, one pound of cooked or raw game
or poultry, and two quarts of any nice-flavoured White stock (vol. i.)
from boiled rabbit, chicken &c. Bring these ingredients to the boil,
then simmer them gently till tender, remove the meat, then add to the
stock the oysters that have been pounded to a purée, and rub altogether
through a clean tammy; then put the soup into a bain-marie to get hot.
Have some of the meat that was cooked in the soup cut up into very fine
shreds, also some cooked macedoine of vegetables, and serve these with
plainly boiled rice (vol. i. Rice for Curry), on a dish on a paper or
napkin, first slightly sprinkling them with coralline pepper and finely
chopped parsley.
Thick Victoria Soup
Purée a la Victoria
Put two ounces of butter in a stewpan with two or three sliced
onions, a little bunch of herbs such as thyme, parsley, bayleaf, and ten
or twelve good-sized sliced potatoes; fry all together till a pale golden
colour, then add about three pints of good light stock from veal, rabbit,
or chicken ; let it come gently to the boil, skim the stock, cover up the
pan, and let it simmer on gently for about half an hour; pass the purée
4
$ a
* Pe
4 , ;
78 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
* s
-
through a tammy or very fine hair sieve ; put it then into the bain-marie,
and when it is quite hot add, for each quart of the purée, half a pint of
warm single cream mixed with three raw yolks of egg and one ounce of
butter; stir in the bain-marie till it thickens; strain into the tureen
and garnish with prepared shredded lettuce. Have the heart of a
large lettuce washed’ and dried, cut up in fine shreds, and fried in two
ounces of butter for about ten minutes; put it in half a pint of stock,
boil for about fifteen minutes, keeping it well skimmed, and then add it
to the soup and serve hot.
+
a *»
, :
» s 2
OF EXTRA RECIPES—DRESSED qo AND FISH ENTREES 79
CHAPTER IV
DRESSED FISH AND FISH ENTREES
SEE aLso-CHapters V. VI. VII.
-Codfish with Black Butter
Cabillaud au Beurre Noir
Take a slice of codfish with a portion of the liver attached, if
possible; put it in salt and cold water for about one hour before cook-
ing; then tie it up with a piece of tape and put it into a stewpan with
enough boiling water to cover it; season with a little salt and a little
lemon juice, add a slice or two of carrot, onion, leek, celery, turnip, and
a bunch of herbs, such as thyme, parsley, and bayleaf, and six or eight
. peppercorns, tying all these in a httle piece of muslin; let this simmer
gently for ten minutes; when cooked take up the fish, and place it on
the dish on which it is to be served; sprinkle over a little mignonette
pepper, and serve with Black butter (vol: i.) over it. This can be
served for a breakfast, luncheon, or dinner fish.
Fillets of Cod a la Sandringham
Filets de Cabillaud & la Sandringham
Take some slices of fresh cod and truss them in a round form, dry
them in a clean cloth, season them with salad oil, Marshall’s Coralline
Pepper, salt, chopped eschalot washed and finely chopped fresh mushroom,
fold in well-buttered foolscap paper, turn the edges in securely, and grill
them on oiled straws in front of a clear fire for twenty to twenty-five
minutes, then take up, place the fillets on a hot dish, pour the prepared
sauce round, sprinkle on it some prepared crayfish bodies (allowing two
or three to each person) over the sauce and serve quite hot for dinner or
luncheon.
Sauce ror Cop A La SanprincHaM.—Take half a pint of boiling
Veloute sauce (vol. i.), add to it a teaspoonful of French mustard, the
same of mixed English ditto, two ounces of grated Parmesan cheese,
and the liquor from the fillets; bring to the boil, tammy and use.
>
80 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Fillets of Cod a la Victoria
Filets de Cabillaud & la Victoria
Take one or two slices of cod about an inch and a half thick,
truss up with string and tie in round form, allowing a piece of the
liver to each fillet; place them in a clean buttered baking tin, pour
over them two tablespoonfuls of strained lemon juice, sprinkle over
with a little coralline pepper and salt, cover with a well-buttered paper
and stand the tin in another containing boiling water, and cook the
fillets in a moderate oven for fifteen to twenty minutes. Arrange a
purée of potato on a hot dish by means of a forcing bag with a large
rose pipe, place the fillets on this, garnish the sides of the fillets with
the same purée and serve with sauce prepared as below while quite hot
for dinner or luncheon.
SAUCE For Cop A LA Vicrori1a.—Stir the liquor in which the fillets
were cooked on to two ounces of butter and the same of fine flour that
have been fried together without browning, add a quarter of an ounce
of pounded live spawn, three-quarters of a pint of light fish stock or
water, the purée from six Christiania anchovies, and a pinch of salt and
coralline pepper ; stir all together till it boils, tammy, rewarm and serve.
Dressed Crab
Orabe Dressé
}
Put a fresh crab into a stewpan and boil it in slightly salted water
for thirty to forty minutes according to the size of the fish; when
cooked take it up and set it aside till cold, then remove the large
and small claws, crack the large claw-shells and remove all the, bone
away, and with a fork carefully remove all the inside, making it
quite crumby, and, separating all the pieces carefully, put aside about
two tablespoonfuls of this to use later on; join all the little claws
together and reserve them for twisting round the crab when it is dished
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTREES 81
up. This forms a very pretty garnish. Take all the creamy part from the
body of the crab, throw away the bag which will be found inside the
_ ease near the head; chop up all the creamy part and then put it in a
basin with that from the claws, and add for seasoning a dessertspoonful
of anchovy essence, a tablespoonful of French tarragon vinegar and
_ the same of chilli, one tablespoonful of salad oi], a teaspoonful of mixed
English and the same of French mustard, a dust of cayenne pepper, a
pinch of salt, two tablespoonfuls of stiffly-whipped cream, the strained
juice of one lemon, a pinch of castor sugar, a little fresh chopped
tarragon and chervil; stir altogether with a wooden spoon, and with it
fill up the body case of the crab that has been well washed and dried,
piling it up well in the centre. Take that, set aside from the large
claws and lightly sprinkle it over this creamy part, place the case thus
filled on a dish on a paper, arrange the little claws around it, and here
and there garnish it with sprigs of raw green parsley, and serve for
breakfast, luncheon, or second course, ball suppers, &c.
Timbal of Crab & la Rosette
Timbale de Orabe & la Rosette
Take a plain timbal mould, put it on ice in a basin and line it
about an eighth of an inch thick with Aspic jelly (vol. i.), ornament the
bottom of the mould one inch deep, as in engraving, with plainly cooked
vegetables, such as macedoine, carrots, turnips, cucumber, and French
beans, cut in lengths about half an inch long, and about the thickness
of a thick straw ; place round the edge of these a ring of cucumber
peas or green peas, set this garnish with a little aspic jelly, then pour
into the mould a layer of crab purée (prawn or lobster), as below, to
about the same depth as the vegetables; let this partly set, then arrange
on the side of the mould another layer of the vegetables of the same
depth as the preceding layers in a slanting direction from left to right,
pour in a little aspic to set it, then add another layer in a contrary
G,
82 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
direction (see engraving), set with aspic, fill up the mould with crab
purée, and put aside till the contents are set. When ready to dish up,
dip the moulds into hot water, pass a clean cloth over the bottom to
absorb any moisture, turn out in the centre of a cold entrée dish; place
little rounds of aspic jelly all round the base, garnish each corner of
the dish with a cooked macedoine of vegetables mixed with a thick.
Mayonnaise sauce (vol. i.), place on the top of each of these bunches
some plainly cooked prawns, and serve for an entrée or second-course
dish, or for a cold collation.
Cras PurkE.—Remove the bones from a small freshly cooked crab
and with a fork take all the meat out of it, put this into a basin and
mix with it a dust of Marshall’s Coralline Pepper, a saltspoonful of salt,
a teaspoonful of French and English mustard, a dessertspoonful of
anchovy essence, and a tablespoonful of tarragon vinegar; pound all
together till quite smooth, add a few drops of liquid carmine, half
a gill of cream, and two gills and a half of liquid aspic jelly; rub all
together through a fine hair sieve and use as described above
Hel & la Broche
Anguille & la Broche
Skin and bone a large fresh eel and cut into nice pieces about two
inches long, open them and bat them out well with a cold wet chopping
knife, and dip each into a little warm butter, and mask the inside with a
layer of the prepared purée not quite a quarter of an inch thick; wrap
each piece separately in a piece of pork caul, dust over with Marshall’s
Créme de Riz, dip into whole raw beaten-up egg, sprinkle the farced side
with a little grated Parmesan cheese, put the fish into a well-buttered
sauté pan and cook them in a moderate oven for fifteen to twenty
minutes, then take up, sprinkle over a little warm glaze, dish them on
a hot dish on a nice hot bed of Cheese cream sauce, sprinkle over them
a little fresh green parsley and coralline pepper, and serve at once for a
second-course or luncheon dish. The bones from the fish can be used
for fish stock.
PUREE For EEL A LA BRocHE.—Rub six Christiania anchovies through
a fine wire sieve, mix with them two hard-boiled yolks of eggs also rubbed
through a sieve, a dessertspoonful of finely chopped fresh green parsley,
one chopped eschalot, two washed, dried, and chopped fresh mushrooms,
one ounce of warm butter, a dust of coralline pepper and salt, and one
whole raw egg; mix all together and use as directed.
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTREES 83
Eel in Jelly 4 la Dieppe
Anguille en Gelée a la Dieppe
Skin and bone a good-sized eel, lay it open on a dish, and farce it,
by means of a forcing bag and pipe, with the prepared farce ; to do this
spread out the farce in a long strip, then place in the centre of it any
nice pieces of cold cooked fish, such as lobster, sole, oysters, and algo
some farced olives ; roll the eel up with the farce inside, sew up the fish
so that the farce cannot escape, truss it with tape in a round form, put
it in a piece of buttered muslin, and place it in a pan, with sufficient
boiling fish stock to cover it; add a. few vegetables, such as carrot,
onion, celery, and herbs, and boil for twenty-five to thirty minutes, ac-
cording to the size of the eel; then take up, and when cold remove the
tape &c., mask it over with Mayonnaise aspic (vol. i.), and, when cold,
a = ul ce fi - . ‘ - ‘ :
ore
ornament it straight down the back with truffles, coral, and French
gherkin, French red chillies, and hard-boiled white of egg. Set this
with a little Aspic jelly (vol. i.), then dish up the eel, as in engraving,
on aspic that is coloured an olive shade with Marshall’s Sap Green, and
garnish the centre with any nice salad or a macedoine of mixed vege-
tables, olives, anchovies, and chopped jelly. Arrange round the base
of the dish two rows of little blocks of aspic jelly, forcing between
each a little chopped aspic jelly ; place in the eel at regular intervals
some hatelet skewers, and serve for dinner, luncheon, or for a cold
collation. Glass eyes can be used to garnish the fish if they are
obtainable.
Farce FoR EEL A LA Dieppe.—Pound four ounces of raw plaice
or any white fish with four ounces of Panard (vol. i.), and three
raw yolks of eggs till smooth, season with salt and a little coralline
pepper, and rub through a sieve; then mix with a few drops of
carmine, a saltspoonful of anchovy essence and chopped parsley, and
use.
G 2
84 MRS. A. B, MARSHALL’S LARGER COOKERY BOOK
Hel & VHpicurien
— Anguille a 0 Epicurien
Take a jar or bottle of prepared eels, open it, dip into hot water and
turn out the contents, dip each piece of eel separately into finely sifted
flour; put into a stewpan half a pint of good Hspagnol sauce (vol. 1.),
a wineglassful of claret, two finely chopped eschalots, two or three
washed fresh mushrooms and six pounded Christiania anchovies, and
boil together for fifteen minutes; then add the eel and simmer again
for a few minutes, dish up in the centre of a Purée of Potatoes (vol. i.)
that has been arranged on the dish by means of a forcing bag with a
large rose pipe, and serve while quite hot for dinner or luncheon.
Hel & la Florentine
Anguille @ la Florentine
Open a jar of the prepared eels, dip into hot water, and turn out the
contents into a pan in the bain-marie; when hot dish up in a pile on
a hot dish, pour over it some good thick Tomato butter (vol 1. page 25),
garnish round the base with some boiled olive potatoes (see ‘ Potatoes
a lAlbert’) that have been turned with a garnishing knife, and mixed
with a little warm butter and finely chopped raw green parsley, and
serve hot for dinner or luncheon.
Hel & la Garrick
Anguille a la Garrick
Take a jar of the prepared eels, open and dip the jar into a little
hot water and turn out the contents and set aside till cold. Arrange
the pieces of eel on the dish on which they are to be served, pour over
them the mixture prepared as below, garnish the four corners of the
dish with a nice pile of well-washed crisp lettuce or other salad, and
some quarters of hard-boiled egg. Serve for luncheon, ball suppers, or
for any cold collation.
PUREE FOR EEL A LA GarrIcK.—Put into a basin a dessertspoonful
of tarragon vinegar, a tablespoonful of salad oil, a little salt, and a
pinch of coralline pepper, one large chopped eschalot, a dessertspoonful
of French capers, two large raw ripe tomatoes freed from pips and
peel, two chopped French red chillies, and a teaspoonful of mixed
chopped tarragon and chervil ; mix together and use.
OF EXTRA’ RECIPES—DRESSED FISH AND FISH ENTREES 85
Hel a la Jardiniére. Green Sauce
Anguille d la Jardimeére. Sauce Verte
Remove the skin, fins, and head from a nice fresh large eel, form it
into a hoop shape, securing it with a trussing needle and string, and
lay it in a well-buttered stewpan with two or three peeled and sliced
onions, a bunch of herbs (thyme, parsley, bayleaf), twelve peppercorns,
five or six cloves, a blade of mace, a pint and a half of good-
flavoured light stock ; just bring to the boil, place the lid on the pan
and let it simmer gently for about forty minutes, and set it aside in the
pan till cold. Then take up, remove the trussing string, mask the eel
well over with aspic jelly, place it on a flat dish on which it is to be
served, and fill up the centre with some nice cooked vegetables, such as
cauliflowers, beans, carrots, and turnips, mixed all together, add a little
mignonette pepper, salad oil, tarragon and chilli vinegar, cooked eschalot
and parsley ; garnish round the dish with prettily cut blocks of aspic
jelly, and serve with Green sauce (vol. i. page 27) handed in a sauce-
boat for ball suppers, dinner fish, or for any cold collation.
Kel a la Polignac
Anguille a la Polignac
Remove the skin, bones, and fins from a nice fresh eel, open it out
perfectly flat and bat it out with a cold wet chopping knife, also remove
the head and narrow part near the tail; season the inside of the fish
with Marshall’s Coralline Pepper, salt and strained lemon juice, and by
means of a forcing bag with a large plain pipe arrange a layer of the
prepared farce straight down the fish ; spread the farce with a hot wet
knife entirely over the eel, place the eel on a wel!-buttered baking tin,
stand the tin in a pan containing boiling water, and cook it in a
moderate oven for about twenty minutes; then take up the eel, place it
on a hot dish on a bed of Mushroom purée (vol. i.), pour some Polignac
sauce round the dish, arrange a good pile of watercress (that has been
left in cold water till crisp, then shaken out, seasoned with a little
salad oil, salt, tarragon and chilli vinegar, and a little finely chopped
eschalot) at each end of the dish, arrange a pile of crayfish bodies (see
recipe ‘Turbot 4 la Chambord’) that have been made hot in a bain-marie
in the centre, and serve quite hot for dinner or luncheon.
Farce Fork Het A La Porignac.—Rub six Christiania anchovies
through a sieve, mix them with twelve bearded sauce oysters and their
86 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
liquor, a good pinch of coralline pepper, two raw yolks of eggs, a tea-
spoonful of finely chopped parsley ; mix together and use.
Hel a la Vincent
Anguille @ la Vincent
' Open a bottle of prepared eels, dip it into hot water and turn out |
the contents into a stewpan with an ounce of butter, sprinkle over
one ounce of Marshall’s Créme de Riz, add two or three finely chopped
fresh washed mushrooms, a teaspoonful of finely chopped raw parsley, a
dessertspoonful of essence of anchovies, a few drops of liquid carmine,
three-quarters of a pint of light fish stock or water, half an ounce of glaze,
one tablespoonful of strained lemon juice, and a little coralline pepper ;
simmer all together for twenty minutes, then dish up in a pile, garnish
round with button mushrooms that have been warmed in the bain-marie,
and serve hot for dinner or luncheon.
Hel Paupiettes a la Frangaise
Paupiettes d’Anguilles a la Frangaise
Skin and cleanse a small eel, split and bone it, and cut it into six
or eight pieces; bat them out with a knife, occasionally dipping this
in cold water, and season the pieces with black pepper and salt.
Prepare a forcemeat thus: Take one large tablespoonful of finely:
chopped parsley, a similar quantity of bread crumbs, one finely chopped.
eschalot, one bayleaf chopped fine, a sprig of thyme, two fresh
mushrooms which are well washed and dried, a dust of coralline
pepper, a pinch of salt, an ounce and a half of warm butter, and two
raw yolks of eggs; mix these up all together; then spread a portion
on the inside of each piece of eel and roll them up; dip them into fine
flour, then into whole beaten-up egg and into freshly made white bread
crumbs; fry in clean boiling olive oil or fat for fifteen minutes; take up
and sprinkle with a little lobster coral; dish each on a bed of crisply
fried parsley on a little square flat paper case, and serve for dinner,
luncheon, or breakfast.
Souchet of Hels a la Berlin
Souchet d Anguilles @ la Berlin
Skin and wash a fresh eel and cut it in pieces about three inches
long, put it into a stewpan with enough cold water (or fish stock, if you
have it) to cover it, with one or two peeled and sliced onions, a bunch
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTREES 87
of herbs, such as thyme, parsley, bayleaf, six or eight peppercorns, and
a pinch of salt; bring this to the boil, then let it simmer for about
twenty minutes. When cooked, take out the pieces of eel, remove any
- fat from the liquor, and to each quart add four raw whipped whites of
egg; bring again to the boil, simmer for about five minutes, then strain
_ off the liquor through a clean soup cloth, after which reboil it and add
the pieces of eel, also a tablespoonful of Julienne-cut strips of cucumber
and lettuce, and tarragon, chervil, and parsley, also eight shredded
cooked button mushrooms. Serve for dinner or luncheon. Soup should
not be served when Souchet figures on the bill of fare.
Fillets of Haddock with Lobster Cream
Filets de Merluche au Créme de Homerd
Take a nice fresh haddock, remove the bone and flatten out the fish,
season it with Marshall’s Coralline Pepper and salt, and place it on a
well-buttered tin, cover over with a buttered paper, and cook in a
moderate oven for fifteen to twenty minutes according to the size of the
fish ; when cooked the fish should be quite white and firm. Dish up on
a flat dish, pour round the dish some Lobster cream sauce (see recipe),
sprinkle over the fish a little finely chopped fresh parsley, place down
the centre of the fish a row of crofitons of bread that are stamped out in
rings about an inch and a half in diameter and half an inch thick, and
fried in clean boiling fat to a pale golden colour, then brushed over with
a little warm glaze, and the glazed side dipped into grated Parmesan
cheese, and serve while quite hot for dinner or luncheon.
Lobster Cream
Pain de Homard @ la Créme
Take eight ounces of freshly cooked lobster, six ounces of Panard
(vol. i.), a large tablespoonful and a half of thick Bechamel sauce
(vol. i.), one ounce of butter, a little salt and coralline pepper, three
tablespoonfuls of cream, two eggs and a half, a saltspoonful of essence
of anchovy, and a little of Marshall’s Liquid Carmine; pound the
lobster, and when it is smooth take it from the mortar, and pound the
panard ; then mix the lobster and the panard together with the season-
ing, butter, and Bechamel, and when it is quite a smooth paste add the
eggs and then pass through a wire sieve. Take a plain mould, butter it
well, and then sprinkle it lightly over with lobster coral or chopped
truffle ; put the mixture into a forcing bag with a plain pipe, and fill up
the mould with it; knock the mould on the table to make the farce fall
88 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
well into the mould, and then put it in a stewpan with a fold of paper
at the bottom, and boiling water halfway up the mould; draw the
stewpan to the edge of the stove, and let it steam for half an hour,
taking care that the water does not boil into the farce. When ready
to serve, just run the knife round the edge, and turn the cream on to
the dish on which it is to be served, and pour round it Lobster cream
sauce (see recipe) and use for a dressed fish or for an entrée for luncheon.
Cold Cream of Lobster in Ragott
Créme de Homard Froide en Ragott
Take six ounces of good fresh lobster, four boned Christiania
anchovies, one teaspoonful of anchovy essence, one large tablespoonful of
thick cream, a dust of Marshall’s Coralline Pepper and sufficient liquid
carmine to make it a pale salmon colour; pound all together till per-
fectly smooth, then mix with it three-quarters of a pint of Aspic jelly
(vol. i.) and two tablespoonfuls of Mayonnaise sauce (vol. 1.) and pass it
all together through the tammy or fine hair sieve; then put the purée
into a stewpan, and mix with it a quarter of a pint of stiffly whipped cream.
Thinly line a fancy jelly mould with aspic jelly, and ornament it with
cut truffle, French gherkin, or cucumber, and hard-boiled white of egg
according to taste, setting the garnish with a little liquid aspic jelly to
keep it inits place. When the garnish is set, pour the prepared mixture
into the mould, and let it remain on the ice or ina cold place till wanted ;
then dip the mould in hot water, pass a clean cloth over the bottom to
absorb any moisture, and turn out the cream on to the dish on which
it is to be served. Garnish all round the dish with a ragoit as below, —
arranging the different ingredients prettily, and serve for a olay entrée
or in the fish course or as a ball supper dish.
GARNISH FOR CREAM OF LopsTER IN RaGott.—Cut up half a soaked .
lobster in dice shapes, also two or three button mushrooms and truffles,
twelve crayfish (prepared in bottles), six bearded blanched oysters,
twelve prawns and cooked mussels; season all together with a little salad
oil, tarragon vinegar, a dust of coralline pepper, and a few little leaves
of picked tarragon and cheryil, and use. _
Lobster Cutlets 4a la Clarence
Cételettes de Homard @ la Olarence
Take eight ounces of cooked lobster that has been freed from bone,
and pound it till quite smooth; then pound six ounces of panard
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTREES 89
with one ounce of fresh butter, season this with a dust of coralline
pepper and a little salt; add a dessertspoonful of anchovy essence
three boned Christiania anchovies, three whole raw eggs, one table-
spoonful of Tomato sauce (vol. i.), and a few drops of liquid carmine, and
_ pound these all together; then rub the mixture through a fine wire sieve
and mix ina tablespoonful of thick cream. Butter some little cutlet
moulds and garnish half of them with finely chopped raw parsley and
_ coral, and the other half with parsley and truffle, in each case putting
the parsley at the narrow end of the moulds; then put the mixture
prepared as above into a forcing bag with a large plain pipe and force it
out into the moulds; smooth the farce over with a hot wet knife and
place the moulds in a sauté pan on a piece of paper ;, put sufficient fish
stock or water at the bottom to prevent the mixture drying, place a
buttered paper over the top and poach in a moderate oven for about
fifteen minutes, then take them up, dish on a border of fish farce, and
serve very hot with White Wine sauce round the base.
Salad of Lobster a la Turque
Salade de Homard a la Turque
Line a piccolo border mould about a quarter of an inch thick with
aspic jelly, and fill up the centre with lobster purée, then set aside in a
cool place till firm. Line some little egg moulds similarly to the border
mould, and place them in a basin containing crushed ice; when the
aspic is set line them again about an eighth of an inch thick with
lobster purée, and place, when in season, a boiled bantam’s or plover’s
ego in the centre; when these are not obtainable use the hard-boiled
yolk of an egg; fill up the moulds with a little cool aspic jelly, close
the two parts of the moulds together, and put them aside on ice till firm.
When ready to serve dip the border mould into hot water, pass a clean
cloth over the bottom to absorb any moisture, then turn out on to the
dish on which it has to be sent to table; turn out the little eggs
90 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
similarly, and arrange one in each of the spaces of the border mould,
and set this with a little finely chopped aspic jelly by means of a forcing
bag with a small plain pipe; fill up the centre of the border with a
nice lettuce salad, and on this arrange some cooked lobster prepared as
below, and also one of the little eggs; garnish round the dish with a
thick Mayonnaise sauce (vol. i.) made by mixing with half a pint of
mayonnaise a quarter of a pint of liquid aspic, and stirring on ice till
beginning to set, then use by means of a forcing bag and large rose —
pipe, and sprinkle here and there with a little lobster coral and chopped
parsley, and garnish with some cooked prawns and little sprigs of
tarragon and chervil, as in engraving; serve for a dressed fish, or for
a second-course dish, or for a ball supper, &c.
Pur£E FoR LospsTER A LA TuRQUE.—Pound all together till smooth
half a pound of cooked lobster, six washed and boned anchovies, two
hard-boiled yolks of eggs, a dessertspoonful of anchovy essence, a dust
of coralline pepper, a few drops of liquid carmine, two tablespoonfuls of
thick cream, and one tablespoonful of salad oil; when pounded mix in
three-quarters of a pint of aspic jelly, rub through a tammy cloth or
fine hair sieve and use when cooling.
GARNISHING FOR LossTER A LA TuRQUE.—Take the body from a
cooked lobster, free it from bone, and cut it into slices about a quarter
of an inch thick, place the pieces on a dish or tin and mask them over
with a little liquid aspic jelly, sprinkle with a little lobster coral and
finely chopped parsley and leave them till set, then trim the edges and
use.
Soufflé of Lobster a la Diable
Homard en Soufflé a la Diable
Chop finely a large freshly cooked lobster and the creamy part of
the head; put the raw yolks of six eggs in a basin and stir them well
for ten minutes with a saltspoonful of French mustard, a pinch of English
mustard, a dust of coralline pepper, a pinch of salt, a saltspoonful of
tarragon vinegar, a pinch of chopped tarragon, a teaspoonful of essence
of anchovy, and a few drops of carmine; then add the cut lobster and
two tablespoonfuls of stiffly whipped cream; whip the whites of eight
eggs till quite stiff, with a pinch of salt, and add to the other ingredi-
ents. Butter a pie dish or soufflé dish, put a band of well-buttered
paper round it, standing about three inches higher than the edge of the
dish, and pour in the mixture and put into the oven to cook for twelve
to fifteen minutes; take up, remove the paper, and sprinkle a little
lobster coral or coralline pepper on the top; serve hot on a napkin and
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTREES 91
sprinkle with chopped parsley, and serve Tomato butter (vol. i. page 25)
in a boat if served in the fish course; if served as a second-course dish
in place of game omit the Tomato butter.
Mackerel & la Claudine
Maquereau a la Claudine
Take a nice large fresh mackerel, split it down the back and remove
the bone, season the fish with salad oil, chopped fresh mushroom, salt,
mignonette pepper, and finely chopped eschalot ; put on to a grill iron
and cook in front or over a brisk fire for about fifteen minutes, then
take up and serve on a hot dish with Claudine sauce for dinner, luncheon.
or breakfast.
Fillets of Mackerel a la Commodore
Filets de Maquereau & la Commodore
Remove the fillets from a nice fresh mackerel, free them from skin
and bone, and bat them out with a knife that is occasionally dipped in
cold water; cut each fillet into two portions, trim them neatly, place
them in a buttered sauté pan, season them with coralline pepper, salt,
and a little strained lemon juice, put a buttered paper over them, and
cook in a tin containing boiling water in the oven for twelve minutes.
When cooked, dish them on a hot dish en couwronne, as in engraving,
with hot Commodore sauce poured over; garnish the fillets with the
prepared or fresh prawns, and little bunches of finely shredded button
mushrooms, and French gherkins, and serve as a hot dish for dinner
or luncheon. Fillets of salmon Xc. are excellent done in the same way.
Fillets of Mackerel. Parsley Sauce
Filets de Maquereau. Sauce Persil
Take the two fillets from the mackerel, and if they are large cut each
into three; bat them out and trim them with a wet knife on a wet
board. Butter a sauté pan, place the fillets in it, season them witha
92 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
little pepper, salt, and a little lemon juice, cover them over with a
buttered paper, and bake in a moderate oven for about ten minutes.
Dish the fillets straight down the dish, resting one on the other ;
pour the Parsley sauce (vol. i.) over them, and serve hot for dinner or
luncheon.
Red Mullets 4 la Frangaise
Rougets grillés a la Francaise
Take some fresh red mullets, wipe them carefully with a soft dry
cloth, trim off the fins and score with parallel cuts through the skin
about one-eighth of an inch apart; season with salad oil, coralline pepper,
salt, and finely chopped eschalot, capsicum, and fresh parsley; let the
fish remain in the seasoning for about an hour before cooking, then
wrap each up in a fold of well-oiled foolscap paper, and place on a hot
grill iron and cook over a bright fire for twelve to fifteen minutes
according to the size of the mullet, turning them from side to side with
a palette knife during the cooking. When done take up on a plate and
remove the paper, and place them ona hot dish on a dish-paper, brush
over each with a little warm thin glaze, garnish here and there with
little fresh sprigs of parsley, and serve hot for dinner, luncheon, or
breakfast.
Red Mullet a la Parisienne
Rouget & la Parisienne
Take a whole red mullet, dry it with a clean soft cloth and remove
the fins, season the fish with salt, coralline pepper, finely chopped
eschalot, chopped fresh mushrooms and a little salad oil, place it on a
baking tin, stand it in another containing boiling water, season it with
the juice of a lemon, cover over with a buttered paper, and cook in a
moderate oven for fifteen to twenty minutes, according to the size of
the mullet. Then dish up on a purée of mushrooms (vol. i. page 35),
sprinkle over each a little warm glaze, and serve hot with the sauce
prepared as below round the dish.
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTREES 93
Sauce FOR MULLET A LA PARISIENNE.—Take the liquor in which
the mullets were cooked, free it from fat, mix it with the pulp of four
large raw ripe tomatoes, a few drops of carmine, the juice of a lemon,
a little ooralline pepper, half an ounce of glaze, three wineglassfuls of
white wine, mix this on to half an ounce of arrowroot that is mixed
with an ounce and a half of butter, stir all together till boiling, then
tammy, rewarm in the bain-marie and use.
Oysters in Curry 4a la Zola
Huitres en Kari & la Zola
Cut four ordinary-sized peeled onions in tiny dice shapes, and fry
them for about fifteen minutes in one ounce of butter with a sprig of
thyme and two chopped bayleaves ; stir these occasionally while cooking,
then mix with them a dessertspoonful of Marshall’s Curry Powder, ditto
of tamarinds, ditto of chutney, six crushed cardamoms, a dessertspoonful
of lemon juice, a saltspoonful of salt, half a grated cocoanut, and the
milk of one, one ounce of Marshall’s Créme de Riz, half a pint of oyster
liquor, and a quarter of a pint of white wine; stir these together over
the fire till the mixture boils, then let it simmer on the side of the
stove for about half an hour, add the pounded beards of the oysters
mentioned below, and rub all together through a tammy or fine sieve;
replace the purée in a stewpan, then mix with two gills and a half of
Aspic jelly (vol. i.), and three and a half to four dozen blanched bearded
sauce oysters that have been sliced; add two tablespoonfuls of whipped
cream, and stir together until the mixture begins to set. Line any nice
fancy mould about one-eighth of an inch thick with aspic jelly, ornament
it as In engraving with little sprigs of chervil, little strips of hard-boiled
white of ege, and strips of French red chilli, setting the garnish with a
little more aspic to keep it in place ; line the mould again with Aspic
cream (vol. i.) about one-eighth of an inch thick, and pour the mixture
prepared as above into the mould, and put it aside till set, then dip it
into hot water, pass a clean cloth over the bottom of the mould to absorb
any moisture, and turn out on to a dish; arrange round the dish scme
94. MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
finely sliced raw cucumber that is seasoned with a little pepper and salt,
oil and vinegar, and inside this place little borders of hard-boiled volk
and white of egg rubbed separately through a wire sieve.
Poached Oyster Soufilé
Soufié & Huitres Poché
Put into a stewpan two ounces of good butter, two ounces of fine
flour, a saltspoonful of salt, a pinch of Marshall’s Coralline Pepper,
and three raw yolks of eggs, and mix with a gill of strained oyster
liquor, a dessertspoonful of strained lemon juice, and a large wineglass
of white wine; stir these over the fire till they come to the boil, then
add two dozen large sauce oysters that have been freed from the beards,
and cut up into small square pieces, and add another wineglass of white
wine and lastly the whites of five eggs, that have been whipped very
stiff, with a pinch of salt. Butter a soufflé dish well, and place a band
of well-buttered paper round the outside, so that it stands about three
inches above the dish; pour the soufflé mixture into it, and place the
tin in a stewpan containing boiling water to about three-fourths the
depth of the mould, watch the water reboil, then draw the pan to the
side of the stove and steam for forty minutes. When the soufflé is
cooked, take up and place it on a hot dish on a paper or napkin,
remove the paper band, and surround the case with a clean folded
napkin ; sprinkle over the top a little lobster coral or coralline pepper
and chopped parsley, and serve at once. This can be used for an
entrée or in the fish course, and the mixture can, if liked, be cooked in
small cases, when one case should be served to each person; these will
take eighteen minutes only to cook, and can be served for an entrée or
in the fish course, or as a second-course dish.
Perch 4 la Belenne
Perche a@ la Belenne
Well cleanse, wash and scale some fresh perch, cut off the fins, dry
well in a clean cloth, lay on a dish and season with salad oil, coralline
pepper, salt, finely chopped eschalot and French gherkin, place on
each fish in a slanting position three boned Christiania anchovies, wrap
each up in a well-oiled double heart-shaped sheet of foolscap paper,
fold in the ends of the paper to prevent the gravy escaping; pour into
each a tablespoonful of sherry and the same of Espagnol sauce (vol. i.),
and close up. Place the fish on a well-oiled baking tin, aud cook in a
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTREES 95
moderate oven for fifteen to twenty minutes, according to the size of the
perch; when sufficiently cooked the papers will be a nice brown colour.
Dish them up on a hot dish in the papers, slightly overlapping one
another, and serve hot for breakfast, dinner, or luncheon.
Perch Souchet
Souchet de Perche
Well cleanse and wash some nice fresh perch, remove the fins and
take the fillets from the fish, and put them into a well-buttered sauté
pan, sprinkle over them a little strained lemon juice and a wineglassful
of white wine, and set them on one side for an hour or so. Put
the bones and trimmings from the fish into a stewpan with half an
ounce of glaze, two or three sliced onions, a good bunch of herbs, bay-
leaf, thyme, parsley, a strip or two of celery, twelve black and white
peppercorns, four cloves and a pinch of salt; cover with fish stock or
cold water and a dessertspoonful of Bovril, just bring to the boil, remove
the scum and simmer for about half an hour, then strain and free it from
fat, add the gravy in which the fillets were marinaded, and three raw
whites of eggs to each quart of liquor; whip it well with a whisk; just
bring to the boil and simmer for about ten minutes, then strain through
a clean soup cloth, add the parsley and lettuce prepared as below, put the
fillets into it, and simmer them for about eight minutes ; turn out into
a deep entrée dish or soup bowl and serve boiling hot for soup and fish
combined. Grissini or very crisp dry toast is nice handed with it.
GARNISH FOR PERCH SoucHET.—Pick some nice fresh green parsley
into very tiny leaves, also cut some little leaves. of tarragon and chervil
into diamond shapes, just bring to the boil, then strain and rinse
them in cold water and use. Cut a nice fresh well-washed lettuce
into fine shreds and cook till tender, then strain and use.:
Perch a la Royale
Perche & la Royale
Wash, cleanse and scale some fresh perch, remove the fins and eyeg
and dry in a clean cloth; score the fish slantwise from belly to back,
(see Red Mullets a la Frangaise), season the fish with salt and Marshall’s
Coralline Pepper, put them into a well-buttered sauté pan with a table-
spoonful of lemon juice, cover with a well-buttered paper, and cook in a
moderate oven for about fifteen minutes; dish up on a hot flat dish,
pour the prepared sauce over, and serve for breakfast, luncheon, or
dinner.
96 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Sauce Fok Percu A LA RoyaLe.—Put the gravy in which the fish
was cooked into a stewpan with a quarter of an ounce of arrowroot that
is mixed with half an ounce of butter, a quarter of a pint of oyster
liquor, and a quarter of a pint of thick cream; stir till it boils, then
add twelve bearded sauce oysters, a pinch of chopped raw parsley, and
use.
Fillets of Plaice with Lobster Cream Sauce
Filets de Plie. Sauce Créme de Homard
Take the fillets from a nice fresh plaice ; remove the skin, and bat
the pieces out with a cold wetted chopping knife ; place them on a well-
buttered baking tin or sauté pan, sprinkle over with a little salt and
Marshall’s Coralline Pepper, and strained lemon juice; cover over with
a well-buttered paper, and put them into a moderate oven for about
fifteen minutes, when the fillets should be firm and quite white. Then
take up on a hot dish by means of a palette knife or slice, and pour over
them some Lobster cream sauce; sprinkle on the top a little finely
chopped fresh parsley. Serve for a dressed fish for dinner or luncheon
while quite hot. Other fillets such as salmon, turbot &c. are excellent
cooked in the same way.
Fillets of Plaice with Anchovies 4 la Royale
Filets de Plie awe Anchois a la Royale
Take the fillets from the fish, remove all the bone and skin, and bat
them out with a heavy wet knife ; then cut crosswise into fillets, making
each sufficiently large for one person; season with a little salt and a
tiny dust of white pepper, place them in a buttered sauté pan and
sprinkle each fillet with a little lemon juice, put a buttered paper over
them and cook in a moderate oven for twelve to fifteen minutes; then
dish them up in the form of cutlets. For the sauce take the liquor in
the santé pan and work into it by degrees two ounces of fresh butter,
a tablespoonful of cream, ditto of thick Bechamel Sauce (vol. i.), and a
teaspoonful of essence of anchovy ; work these till quite smooth, add
four or five drops of Marshall’s Liquid Carmine and pour over the fillets.
Then lightly sprinkle this with a little finely chopped parsley ; place on
the top of each fillet a rolled fillet of anchovy and on the anchovy a
little hard-boiled yolk of egg, that has been chopped or passed through a
wire sieve. Serve for dinner, luncheon, or breakfast. Any white fish
can be cooked in a similar way
OF EXTRA RECIPES— DRESSED FISH AND FISH ENTREES 97
Salmon & la Fiord
Saumon @ la Fiord
- Take a piece of the tail end of salmon weighing four or five pounds,
cleanse and boil it as in vol. i. page 77, ‘Salmon 4 la Montpellier,’ and
when cooked leave it in the liquor till cold, then take up and place
on a pastry-rack or sieve and coat it thickly over with liquid Aspic
mayonnaise (vol, i. page 27). Have a prettily cut crotton of fried bread
about two inches deep and large enough to rest the salmon on, place
this on a large dish, then put the fish on it. Prepare some butter as
below, and by means of a forcing bag and large rose pipe garnish the
top and sides of the salmon as shown in the engraving, placing here and
there some cut and chopped aspic jelly and hatelets with truffles, cooked
erayfish, or prawns, button mushrooms, &c., and round the dish place at
intervals some prettily-cut blocks of aspic jelly. Serve Suédoise sauce
in a boat. This is a very elegant dish for ball supper, &c.
Burrer For GaRNISHING SaLMon A LA Frorp.—Take three-quarters
of a pound of fresh butter, six hard-boiled yolks of egg, half a pint
of picked shrimps, a tablespoonful of anchovy essence, two tablespoon-
fuls of salad oil, two ounces of lax, a quarter-ounce of Marshall’s
Coralline Pepper, eighteen Kriiger’s appetit sild, and pound altogether
till smooth, colour with carmine, making the mixture a salmon colour ;
then rub all through a fine hair sieve, mix well together and put into
the forcing bag and use as directed.
Salmon & la Monte Carlo. Sauce Suédoise
Saumon @ la Monte Carlo. Sauce Suédoise
Take a small fresh salmon and put it in salted cold water for two to
three hours before cooking, then with a sharp knife remove the scales
and fins, and clean it thoroughly; truss the salmon at the head with a
I
$8 MRS. A. B. MARSHALL'S LARGER .COOKERY BOOK
trussing needle and fine string, and wash it well in cold water, then dry
in a cloth and place it in a piece of well-buttered muslin or calico ; tie
it up with a piece of broad tape and put it in a fish kettle with sufficient
boiling water to cover it; season with salt and French vinegar, and add
some cleansed vegetables, such as carrots; onions, leeks, celery, and
herbs (thyme, parsley, and bayleaf'), about eighteen peppercorns, a blade
of mace and six or eight cloves. Watch the water reboil and for each
pound of salmon boil steadily for ten minutes, then take the pan off the
stove and set it aside until the fish is cold; take up, drain, and remove
the cloth, trussing strings &c., and place the fish on a dish; mask it
with a thick coating of Mayonnaise aspic (vol. 1.) so that it is com-
pletely covered, and when this is set mask it over with liquid Aspic
jelly (vol. i.). Arrange a bed of chopped aspic on the dish on which
the fish is to be served, and place the salmon upon it; colour some
aspic jelly with sufficient liquid carmine to’ make it a pale ‘salmon
colour, and another portion with a little of Marshall's Sap Green to
make it an olive colour; put these aside separately to set, and when
firm cut them into slices, not quite a quarter of an inch thick; stamp
out some of these with a leaf cutter (leaving the remainder to serve, as
instructed below), and then ornament the salmon straight down the
back with the aspic leaves; place two glass eyes in the fish, and
arrange the remaining coloured blocks of aspic jelly all round the sides,
in any pretty design; put some finely chopped aspic jelly in a bag with
a plain pipe, and finish garnishing with this, as in engraving. Serve as
a top or bottom dish for a ball supper, with Suédoise sauce (see recipe).
A large piece of salmon or a trout can be prepared in a similar manner,
Salmon Cutlets a la Bergen
Cotelettes de Saumon & la Bergen
Take half a pound of cooked salmon (that left from a previous meal
will do), rub it through a wire sieve, and then mix it in a basin with a _
tablespoonful of thick Tartare sauce (vol. 1.) and» two tablespoonfuls of
liquid aspic jelly; then add a quarter of a pint of stiffly whipped cream
and a dessertspoonful of lemon juice.’ Have some new French bread
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTREES 99
cut in slices about a quarter of an inch thick; stamp these out in cutlet
shapes with a cutlet cutter, and fry them in clean boiling clarified butter
till a pretty golden colour; let these cool, then mask them over with a
thin layer of clotted cream, and on the cream place a layer of the salmon
mixture ; smooth this over into the shape of the bread with a wet, warm
knife, then sprinkle it lightly with finely chopped aspic jelly, and on .
this sprinkle a little chopped parsley or tarragon and chervil; the
addition of a little coral or coralline pepper gives a pretty effect. Dish
up the cutlets en cowronne on a little chopped aspic jelly and serve
with a Cucumber Salad (see recipe) in the centre for a cold entrée
or for any cold collation.
Salmon Steak a la Cussy
Tranche de Saumon & la Cussy
Take a nice slice of salmon about one and a half to two inches thick,
season it with salad oil, salt, finely chopped eschalot, Marshall’s Coralline
Pepper ; place it in a baking tin and stand the tin containing it in a tin
with some boiling water in a moderate oven, cover the salmon with an
oiled paper and let it cook for fifteen to twenty minutes, during which
time be sure not to let the fish get dry. Then place on a hot dish, and
pour some Cussy sauce all over, sprinkle the salmon over with crayfish
bodies (those in bottles that are made warm in the bain-marie are very
nice), serve at once for dinner, luncheon, or breakfast dish. Soles, fillet
of codfish &c. are excellent in the same way.
Salmon Steak a la Falmouth
Tranche de Saumon @ la Falmouth
Take a thickly cut middle slice of salmon, season it with warm
butter, mignonette pepper, and salt, place it on a grill iron on oiled
straws and grill in front of a brisk fire for about fifteen minutes, then
take up on a hot dish, pour round it the prepared sauce, sprinkle over
the top a little of Marshall’s Coralline Pepper and finely chopped raw
parsley, and serve quite hot for dinner or luncheon.
Sauce FoR SaLMoN STEAK A LA FaLMouTH.—Remove the beards from
a dozen sauce oysters, put their liquor into a stewpan with two finely
chopped eschalots, the purée from six Christiania anchovies, half a pint
of mushroom liquor, the juice of one lemon, stir on to one and a half
ounces of butter that have been fried with an ounce of fine flour without
H 2
100. MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
browning; stir together till boiling, tammy, add the oysters that have
been cut in slices, a dessertspoonful of French capers and a dust of
coralline pepper, and use.
Slices of Salmon &A la Suédoise
Tranches de Saumon &@ la Suédoise
Take, for ten to twelve persons, about two pounds and a half of salmon,
cut it crosswise in slices about a quarter of an inch thick, then season
these with a little mignonette pepper, salt, and a slight sprinkling of
mustard; have some whole raw egg beaten up in a basin or on a
plate, and to each egg add one ounce of warm butter. Dip the slices of
salmon into this, and then into freshly made white bread crumbs, and
fry in clean boiling oil or clarified butter (or fat can be used if wished)
for six to eight minutes; then take up and arrange each slice in a
square Neapolitan paper; dish up in a pile, and serve for dinner or
luncheon with Suédoise sauce handed round in a boat.
Slices of Salmon & la Vanderbilt
Tranches de Sawmon & la Vanderbilt
Take some fresh salmon, and cut it into slices about an inch and a half
to two inches thick, allowing about three ounces of fish to each person,
place them in a sauté pan with two ounces of butter, half a pint of white
wine and half a pint of tomato pulp (made by rubbing four or five
tomatoes through a sieve); sprinkle over them the strained juice of one
lemon, place a well-buttered paper over the top, and put the cover on
the pan; bring the contents to the boil, then draw the pan to the
side of the stove, and simmer for about twenty minutes; then remove
the paper, and carefully take up the slices of salmon, arrange them on a
hot dish, and garnish both ends of the dish with cooked Cucumber (see
recipe) and Salsifies if in season (vol. i. page 289), and at the sides of the
dish place hot cooked button mushrooms; thicken the liquor in which
the salmon was cooked with one ounce of Marshall’s Crdme de Riz which
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTRIES 101
has been mixed with a tablespoonful of white wine and coloured with
a little carmine; stir these together in the pan till it boils, then tammy ;
make it quite hot in the bain-marie, and serve round the fish and some
in a sauceboat. Serve hot for dinner party or luncheon,
Fillets of Salmon & Alexandra
Filets de Saumon @ l Alexandra
Take a piece of salmon and cut it in ‘neat fillets, remove the skin,
season with coralline pepper and salt, and a little lemon juice, and roll
the fillets up into little rounds and tie them up in bands of buttered paper
and put them in a stewpan with enough really good fish stock to cover
them ; sprinkle a few drops of lemon juice or a little white wine on the
tops and cook for twelve to fifteen minutes. ‘lake them up, remove the
papers, and lightly glaze them over with warm glaze; oil some little
square paper cases on the outside, and dry them in the screen and
put one of the prepared fillets in each case and garnish round the fillet
with Cucumber peas (see recipe), and put a little piece of Montpellier
or Maitre d’Hotel butter (vol. i.) about the size of a Spanish nut on the
top of each fillet and serve on a hot dish with a dish-paper on it, as
a dinner fish, fish entrée, or for luncheon. ‘These fillets are also nice
when cold.
Fillets of Salmon in Paper a lAnvers
Filets de Sawmon en Papillote & ?Anvers
Take about a pound of the middle of salmon with the backbone
removed to make a dish for five or six persons, and cut it in nice slices
about a quarter of an inch thick ; remove the skin and lightly bat out the
pieces with a wet knife, season with a little coralline pepper and salt
and warm butter and strained lemon juice; cut some foolscap paper
into heart shapes and double and fold the edges so as to form a bag or
case, oil these on the outside, and place a fillet of salmon in each with a
tablespoonful of Tomato purée (vol. i. page 35); wrap up the ends of the
paper and put the cases in a well-greased tin with a paper over the top
to prevent the cases getting browned in the cooking; place the tin in
the oven for about ten minutes, this will make the paper cases puff out.
‘Dish up the cases on a hot dish ona dish-paper or napkin, garnish
with a little green tarragon and chervil or parsley. These make an
excellent dish for breakfast, dinner, or luncheon, and should be served
directly they are taken from the oven,
102 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Little Fillets of Salmon a la Gorgona
Petits Filets de Saumon & la Gorgona
Take for eight or ten fillets, one pound and a half of salmon,
remove the skin and cut in slices about a quarter of an inch thick ;
place these on a wetted board or table and bat them out with a wet
knife, then place on each a boned fillet of Christiania anchovy and
season this side of the salmon fillets with finely chopped eschalot, French
gherkin, a little fennel or parsley, a dust of Marshall’s Coralline Pepper
and salad oil; roll up each fillet into cylinder shape with the seasoning
&c. inside, dip them in oil and then into fine flour and whole beaten-up
egg and fry in clean boiling fat for twelve to fifteen minutes, when they
should be a nice golden colour; when cooked remove them from the fat
and dish on a dish-paper or napkin; garnish with crisply fried parsley
and serve with Gorgona sauce in a boat for breakfast, luncheon, or
dinner. |
Fillets of Salmon a la Mendip
Filets de Sawmon & la Mendip
Take a piece of the tail end of salmon, slip off the skin and cut
into slanting slices about half an inch thick, place on the table or slab,
bat them out with a cold wet chopping knife, season them with salt,
coralline pepper, strained lemon juice and a little finely chopped eschalot
and parsley, put into a buttered sauté pan and cook them in a moderate
oven for about fifteen minutes, with a buttered paper over, and dish them
en couronne on a flat dish. Add to the gravy in which the fillets were
cooked half an ounce of glaze, the purée of two raw ripe or tinned
tomatoes, half an ounce of Marshall’s Créme de Riz that has been mixed
with a wineglass of white wine, and six Kriiger’s appetit sild that have
been finely chopped ; stir together till boiling, then add half a gill of
cream, tammy it and pour round the fillets on the dish. Serve quite
hot for dinner or luncheon.
Fillets of Salmon & la Mouchy
Filets de Saumon & la Mouchy
Take a piece of salmon, allowing about one and a half to two ounces
for each fillet, cut it in pieces about a quarter of an inch thick, bat them
out with cold water on a wetted board, trim them as square as possible,
season with a little pepper and salt, and then mask each fillet over with
salmon farce, using a wet hot knife for the purpose; sprinkle half of
each fillet lightly with chopped truffle; then place them in a buttered
sauté pan with a wineglass of white wine that has had half an ounce of
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTREES 103
glaze dissolved in it, and place a. buttered paper over the top; stand
them in a moderate oven to cook for about fifteen minutes; then take
them up on a plate, and mask them cover with the white sauce, and
arrange them on a border of salmon farce; pour the red part of the
sauce round the dish; garnish each fillet with a large thin slice of
truffle, and serve.
SAUCE FOR FILLETS or Satmon A LA Moucuy.—Take the bones
and skin from the fish, and put them in a stewpan with a sliced
onion, a bunch of herbs (thyme, bayleaf, and parsley), a small handful
of peelings and stalks of fresh mushrooms, two wineglasses of white
wine, a pint and a half of water, six or eight peppercorns, and bring to
the boil; skim, and let it boil on slowly for about twenty-five to thirty
minutes; then strain it, and to one pint of this liquor add the gravy
from the cooking of the fillets, and stir it all together on to two and a
half ounces of fine flour and two and a half ounces of butter that have
been fried together without discolouring ; bring this to the boil, then
add half a gill of cream, a dust of Marshall’s Coralline Pepper, and
tammy. Take from it enough for masking the fillets, and add a little
more cream to the remainder, for pouring round the dish, colouring
with a few drops of carmine.
FARCE FOR FILLETS oF SaLmMon A LA Moucuy.—Take half a pound
of raw salmon, and the trimmings from the fillets, half a pound of
panard, a few drops of carmine, a dust of coralline pepper and. salt, two
raw yolks and one whole egg; pound the fish and panard separately,
then mix them together and pound again, add the eggs &c. and rub
through a sieve and use. Enough for ten to twelve portions.
Fillets of Salmon 4 la Roumanie
Filets de Saumon @ la Roumanie
Take a nice sound piece of salmon and cut it into slices a quarter
of an inch thick and four and a half inches long; bat each fillet out
with a cold wet chopping-knife, place them in a buttered sauté pan,
sprinkle over each a little strained lemon-juice, grated Parmesan cheese,
104 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
salt, coralline pepper, and a little sherry, cover them with a well-
buttered paper, stand the sauté pan in a tin containing boiling water,
and cook the fillets in a moderate oven for twelve to fifteen minutes,
when they should be quite firm. Dish them up on a border of potatoes,
mask the fillets with a little warm glaze, garnish each with little fish
quenelles, pour the prepared sauce round the dish and serve while quite
hot.
Sauce FoR SaLMon A LA RouMaNnrE.—Put the bones and trimmings
from the fish and the beards and liquor from six oysters into a stewpan
with two sliced onions, a bunch of herbs, thyme, parsley, bayleaf, six
or eight peppercorns, half a pint of white wine, three sliced tomatoes,
the juice of two lemons, a little salt and one pint of fish stock or water ;
bring this to the boil, simmer it for about half an hour, then strain off
and mix one pint of it on to two ounces of fine flour that have been fried
with two ounces of butter without browning; stir till it boils, add the
liquor in which the fillets were cooked, a few drops of liquid carmine,
half a gill of cream, and a dust of coralline pepper, tammy, and use.
QUENELLES FOR GARNISH FOR SALMON A LA RoUMANIE.—Take a
quarter of a pound of white fish and six bearded sauce oysters and
pound them till smooth, mix with the purée three ounces of Panard
(vol. i.), a dust of coralline pepper, a little salt, two small raw eggs,
and one tablespoonful of cream; rub altogether through a wire sieve,
put into a forcing bag with a plain pipe, force out into little bouche
moulds that are buttered and sprinkled with a little finely chopped green
parsley, poach them for ten minutes, then turn them out and use on6
for each fillet of salmon.
Mazarine of Salmon a4 la Riche
Mazarine de Saumon & la Riche
Take eight ounces of raw scraped salmon and pound it till smooth ;
pound together four ounces of Panard (vol. i), three ounces of fresh
butter, and one tablespoonful of thick Bechamel sauce, a little coralline
pepper, one ounce of pounded live spawn, six boned Christiania
anchovies, and a pinch of salt, a few drops of carmine and three whole
eggs, When smooth mix in the pounded fish and rub all through a
wire sieve; add to the purée a tablespoonful of thick cream, put the
mixture into a forcing bag with a plain pipe and force it out into a
buttered and papered turban mould that has been garnished with prettily
cut truffle. Place the mould in a stewpan on a fold of paper, surround
it with boiling water to three parts the depth of the mould, watch
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTRIES 105
the water reboil, then draw the pan to the side of the stove and let
the contents poach for about thirty minutes. When cooked take up,
turn out on to a hot dish, garnish the centre with a ragott of button
mushrooms, truffle, cooked lobster that is freed from shells and cut into
dice shapes, or some of the prepared crayfish or prawns and blanched
bearded oysters, all of which should be warmed together in a little fish
stock in the bain-marie; pou: Riche sauce all round the mazarine and
serve hot for dinner or luncheon.
Hot Salmon Souffié. Sauce Riche
Sougilé de Saumon Ohaud. Sauce Riche
Put into a stewpan three ounces and a half of butter, three ounces
of fine flour, one tablespoonful and a half of anchovy essence, three
washed and boned chopped Christiania anchovies, four raw yolks of
eggs, a dust of Marshall’s Coralline Pepper, a pinch of salt, and a salt-
spoonful of Marshall’s Liquid Carmine, mix with not quite one pint of
cold milk, and stir over the fire until] the mixture boils; then add two
more tablespoonfuls of cold milk, a tablespoonful of strained lemon
juice, ten ounces of finely chopped raw salmon, and six whites of eggs
that have been whipped stiff, with a pinch of salt. Butter and paper
a souffé tin (see recipe Soufflé of Whiting in Surprise) so that the
paper stands about four inches above the tin, pour in the prepared mix-
ture, sprinkle it over with a few browned bread crumbs, break half an
ounce of butter into little pieces and put the pieces here and there over
the mixture, bake the soufflé in a moderate oven for three-quarters of an
hour, then remove the band of paper and place a folded napkin round
the tin. Sprinkle the soufflé with a little chopped parsley, and serve
at once with Riche sauce for an entrée for dinner or luncheon.
Salmon Mousse a la Dagmar
Mousse de Saumon a la Dagmar
Take a mousse mould and line it about one-eighth of an inch thick
with Aspic jelly (vol. i.), then ornament it with a garnish of salmon
106 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
and cucumber purée that is cut out in shapes, and arrange them alter-
nately until the mould is completely covered, then line the garnish all
over with a thin layer of aspic jelly to set it to the mould, and fill up
the latter with a mixture as below, and put it away to get set, then dip
it into hot water and turn the mousse out on a dish; garnish with a
salad of cooked beetroot and turnips, and little bunches of chopped
aspic jelly. Serve for ball supper, luncheon &c.
CuCUMBER PUREE FoR SauMon MoussE A LA DaGMar.—Peel and
cut up a small cucumber, put it into a stewpan with enough cold
water to cover it; season it with a little salt, then place the stewpan
on the stove and bring to the boil; let it simmer gently for about ten
minutes, then strain off and press the water from it and pound it till
smooth, and mix with it half a pint of liquid aspic jelly and two
tablespoonfuls of Mayonnaise sauce (vol. i.); colour with a little of
Marshall’s Apple Green, then tammy and set away to cool in a sauté
pan to about one-eighth of an inch thick, then stamp out and use.
SaLMON PuREE FoR Mousse A LA DaGMarR.—Take a quarter of a
pound of cooked salmon, two. hard-boiled yolks of eggs, two fillets of
Kriiger’s marinaded fillets of herring, a few drops of carmine, a table-
spoonful of cream, and pound together; then mix with rather more than
half a pint of cool liquid aspic, tammy and set to cool, and use in the
same way as the cucumber.
MIXTURE FOR INSIDE THE MovuLp.—Take four ounces of cooked
salmon, four Christiania anchovies, a little carmine, a teaspoonful of
essence of anchovy, a dust of coralline pepper, one and a half tablespoon-
fuls of salad oil; pound and rub through a fine sieve, and then mix the
purée with two gills and a half of whipped aspic and one gill of stiffly
whipped cream, then add three cooked button mushrooms and two or
three truffles cut up in tiny dice shapes; mix together on ice till the
mixture begins to set, and then pour into the mould.
SALAD FOR ABOVE.—Cut the cooked beetroot out with a pea-shaped
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTREES 107
cutter, and season it with a little salad oil, tarragon vinegar, and
mignonette pepper; cut the turnips out in the same shape, and put
them in a stewpan with cold water and bring to the boil, then strain
and put them into a stewpan with boiling water seasoned with a little
salt and cook till tender, then strain and when cool season as for the
beetroot.
Fried Sole with Anchovy Butter
Sole Frite au Beurre d’ Anchots
Skin a large fresh sole, trim and wash it, and dry it in a clean
cloth, then split the underneath fillets straight down with the point
of a sharp knife; break the bone about an inch from the tail and the
same distance from the head; flour the fish, then dip it in whole
beaten-up raw egg, and then into white bread crumbs; put it into
sufficient boiling fat to, cover it, and fry till a nice golden colour. A
large sole will take about ten to twelve minutes to fry, and should be
quite crisp. When the fish is cooked, take it from the fat, and with a
fork take out the bone from the. centre and fill in the space thus made
with Anchovy butter (vol. i. page 38), turn it over and place it on a hot
dish with the split side downwards. Serve hot for breakfast, luncheon,
or dinner.
Sole 4 la Cleveland
Sole a la Cleveland
Take a nice fresh sole, trim, wash, and dry it, and split the under-
neath fillets straight down with the point of the knife, and break the
bone about an inch from the tail and head; well flour the fish, dip it
into whole beaten-up egg and bread crumbs, put it into boiling mutton
fat or lard, and fry it for about ten minutes till a nice golden colour,
Then remove the fish from the fat, and with a fork take out the bone
from the centre and fill up the space with the ragotit as below; dish up
the sole on a hot dish, sprinkle the top with coral and chopped fresh
parsley, and serve for luncheon or dinner.
RaGovr For Sote A La CLEVELAND. —Take six well-washed and
boned anchovies, rub them through a sieve, or cut them into small
Squares, mix them with a teaspoonful of chopped French capers, three
hard-boiled yolks of eggs (that have been rubbed through a sieve), two
ounces of fresh butter, and six bearded sauce oysters cut up in little
Squares; mix all together with the liquor from the oysters and the juice
of a lemon, and use.
108 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Devilled Sole
Sole a& la Diable
Take a large fresh sole, remove the skin and head and trim off the
fins, dry the fish well with a clean cloth; score it on each fillet on both
sides, and then season it well with coralline pepper and salt, and steep
it in salad oil, let it remain in the seasoning for about one hour
before cooking; then put it on a hot grill-iron on oiled straws, and
cook it over a clear fire from ten to twelve minutes; take up, place it on
a hot baking tin, brush it over with warm glaze, and sprinkle it with
grated Parmesan cheese ; then mask over with Devil paste (vol. i.) and
put it into a quick oven for six to eight minutes; should the devil paste
not appear dry, hold a hot salamander over it for a few seconds. Dish
up the sole on a bot dish, on a dish-paper or napkin, and serve for
dinner, breakfast, or luncheon, while quite hot.
Sole and Smelts Fried
Sole et Iperlans Frits
Remove the skin and fins from a nice fresh sole, wash it well in cold
salt water, and dry it in a clean cloth, flour it well, then dip it into
whole beaten-up raw egg, and fry it in clean boiling fat or lard for ten to
twelve minutes, when it should be a nice golden colour; take up with a
slice and drain on a rack, dish up on a dish-paper, garnish with smelt
prepared as below, and serve with any nice sauce for dinner or luncheon.
It can be served without sauce as a breakfast dish, or can be eaten cold,
if fried in oil.
SMELTS FoR GARNISH.—Remove the fins from some nice fresh
smelts, but do not wash them, dry them in a cloth, flour and egg them
in the same manner as the sole, and fry them in clean boiling fat for six
or eight minutes, till a nice golden colour; drain and use as directed,
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTREES 109
Sole a la Monico
Sole & la Monico
Trim and skin the sole and remove the head ; slit it along the centre
of the backbone, making sure that the knife cuts the flesh right to the
bone, and then pass the knife horizontally between the fillet and the
bone on each side of the slit ; do the other side of the sole in a similar
manner and remove the bone, taking care not to break the fish. Well
butter the dish on which the fish is to be served, place the fish thereon,
and season the inside of it with a little pepper and salt, and arrange
a Fish farce (vol. i.) in the inside of the fish by means of a forcing
bag and pipe; the farce must be made in quantity according to the size
of the fish ; close up the fillets together as neatly as possible, sprinkle
the juice of a lemon and a tablespoonful of white wine over the sole,
cover it with a well-buttered paper; place the dish in a tin containing
boiling water, and put it in the oven for fifteen to eighteen minutes
according to the size of the fish. When the sole is ready to serve, pour
some Monico sauce over the fish, sprinkle it with a little finely chopped
parsley and a little lobster coral or coralline pepper, and serve the rest
of the sauce in a boat.
Sole a la Bon Homme
Sole & la Bon Homme
Remoye the skin from a nice fresh sole, trim off the fins, head, and
tail, and wash it well in cold salted water, dry it thoroughly in a cloth,
split the underneath fillets straight down with the point of the knife,
break the bone about an inch from the tail and head, remove the bone
and fill up the space with the prepared farce ; place the sole on a well-
buttered dish on which it is to be served, with the farced side down-
wards, sprinkle over it a little strained lemon juice, and salt ; cover with
a buttered paper, and cook in a moderate oven for about fifteen minutes,
then take up, pour over it some Bon Homme sauce, brown with the
salamander, sprinkle over it a little of Marshall’s Coralline Pepper, cleanse
the edges of the dish, stand it on another on a folded napkin, and
serve boiling hot for dinner or luncheon.
Farce FOR SoLe A LA Bon Homme.—Cut eight raw bearded sauce
oysters into dice shapes, and mix them with four washed and peeled
dried fresh mushrooms also cut into dice shapes, the liquor from the
oysters, four soft roes of herrings, fresh or the prepared ones, cut up
110 MRS. A. B. MARSHATI’S LARGER COOKERY BOOK
small, a teaspoonful of chopped fresh green parsley, one ounce of freshly
made white bread crumbs, one ounce of warm butter, one raw yolk of
egg, a saltspoonful of Marshall’s Curry Powder, and the strained juice
of half a lemon; stir up well all together, and use.
Sole Mounted
Sole Montée
Remove the fillets from a large sole, and cut each into two or three
portions; wash these in cold salted water, and dry them well in a clean
cloth ; then season them with a pinch of ground ginger and salt, roll
them in flour, and dip into whole raw beaten-up egg; fry them in
clarified butter (vol. i.) for eight to ten minutes, according to the size
of the fillets, occasionally turning them. When the fillets are cooked,
place on the dish on which they are to be served two rows of Rice
(vol..i.) to form borders, and on the centre of these borders arrange the
fillets as in engraving, leaving the centre of the dish perfectly clear ;
pour over the borders of rice here and there some Tomato butter (vol. 1.),
which gives a pretty effect, and pour the sauce in the centre. Serve
hot for a luncheon dish or for a ball supper.
SAUCE FOR SOLE MountTep.—Peel and grate half a large fresh
cocoanut and put it into a stewpan with three-quarters of a’ pint of
boiling fish stock and the milk from the cocoanut, and let it infuse in
the bain-marie for fifteen to twenty minutes. Put one ounce of fine
flour and one ounce of butter into a stewpan, and fry together without
browning ; then strain into it the liquor prepared as above, stir till it
boils, add the strained juice of half a lemon and two ounces of live
lobster spawn (which has been pounded till smooth and mixed with one
ounce of good butter), then reboil, pass through the tammy, and add
two red chillies and one green capsicum which have been freed from
seeds, and cut up in Julienne shreds and use as directed.
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTREES 111
Stuffed Sole 4 la Vienne
Sole farcie & la Vienne
Take a nice large fresh sole, and split the underneath and top fillets
straight down with a sharp knife, break the bone an inch from the head
and tail and remove it, season the inside with salt and coralline pepper,
a little chopped eschalot and fresh parsley, and by means of a forcing
bag and a plain pipe fill inside the sole with Purée of Fish (whiting) ;
place the sole on a well-buttered baking tin, and press the fillets well on
the farce, sprinkle well with strained lemon juice, and put a well-
buttered paper over it; stand the tin containing the sole in a tin con-
taining boiling water, put it in a moderate oven to cook for about twenty
minutes, then remove carefully from the tin on to a hot flat dish, using
a slice for the purpose; pour all over it some Ambassade sauce, and
garnish round with fancy cut crottons, as used in Fillets of Whiting a
lV Ambassade.
Fillets of Sole with Anchovy Butter
Filets de Sole au Beurre d Anchois
Take some fillets of sole, and if they are large cut them in halves,
cleanse them, and dry them in a clean cloth, and dip them first in flour,
then into a whole beaten-up egg, and afterwards into freshly made white
bread crumbs ; roll them up; place a skewer through them to keep thém
together, and fry in boiling fat for six or seven minutes; when they are
crisp, and a nice golden colour, remove them from the fat; take out the
skewers, and replace with silver ones instead if you have them; serve
up on a hot dish, garnish the top of each with Anchovy butter (vol. i.
page 38), that is rolled up in ball shapes with a single fillet of Christiania
anchovy curled up and placed on the top of the butter, and a prepared
farced olive on the top of each, and serve at once for breakfast, luncheon,
or. dinner,
Fillets of Sole a la Brabant
Filets de Sole & la Brabant
Remove the fillets from a nice fresh sole, and bat them out with a
wet chopping knife; then season them on the skin side with a little
pepper, salt, and finely chopped parsley and lemon juice, and roll them
up into cylinder shapes with the seasoning inside; roll them in a
buttered band of foolscap paper, and tie them up with string, then put
them into a stewpan with half a pint of fish stock, a quarter of a pint of
112 MRS. A. B MARSHALL’S LARGER COOKERY BOOK
water, and the trimmings and bones from the fish; place the stewpan
on the stove, and cook the fillets for about a quarter of an hour. When
ready to serve take up, remove the papers, place each fillet in a little
oiled paper or hot china case, cover over with Lobster cream sauce (see
recipe), sprinkle over with a little raw green parsley, and serve one to
each person on a hot dish, on a napkin or a dish paper.
Fillets of Sole a la Cardinal
Filets de Sole & la Cardinal
Take the fillets of sole, and if they are large cut them in halves, the
best size is about four inches in length, as they will shrink somewhat
in cooking. Place in a sauté pan the bones from the fish, sufficient
cold water to cover them, and a little salt, one sliced onion, and a bunch
of herbs, arrange the fillets on this, sprinkle them with a little lemon
juice, cook for about ten minutes in a moderate oven with a buttered
paper over them; dish them up on a border of farce or potato (vol. i.),
mask them over with Cardinal sauce, garnish the centre of the dish
with a hot garnish of crayfish bodies (see recipe Turbot a la Cham-
bord), little quenelles of white fish (vol. 1. page 61), button mushrooms,
little pieces of lobster or shrimps and truffle, and serve very hot for
dinner parties &c.
Fillets of Sole a la Corrente
Filets de Sole a la Corrente
Take some small fillets of sole and bat them and season well, and
mask with a thin layer of white fish farce, and then sprinkle with
chopped lobster; cook in a buttered sauté pan in the oven with a little
lemon juice and water in the bottom of the pan, with a buttered paper
over for about twelve to fifteen minutes, then dish on a border of fish
farce as below, and serve with a good white sauce round the base,
sprinkle with shredded tarragon, and garnish round the dish with
crottons masked with parsley and coral.
SAUCE FOR FILLETS or SoLE A LA CorRENTE.—Put the bones
from the fish in a pan with a quarter of a ‘pint of white wine and one
and a half pints of cold water, six peppercorns, a bunch of herbs, a
pinch of salt, and one large onion sliced. Boil for about fifteen
minutes, then mix on to two ounces of flour and two ounces of butter ;
stir till it boils, then add a quarter of a pint of cream, a few drops of
lemon juice, and the liquor from the fillets; tammy and use.
BoRDER FOR FILLETS oF SOLE A LA CoRRENTE.—Butter a Breton
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTREES 113
border, mould and dust it all over with lobster coral, and fill it with
white fish farce (see recipe ‘ Fish Farce for Border’) by means of pipe and
bag, and poach for fifteen to twenty minutes.
Fillets of Sole & la Clementine
Filets de Sole & la Clémentine
Take the fillets from the fish, remove the skin and any bones, and
cut the fillets in lengths sufficient for one person; bat these out with a
chopping knife, which should be kept wet by dipping it in cold water,
and place them in a buttered sauté pan; season them with a little salt
and mignonette pepper; sprinkle with a little lemon juice, chopped
parsley, a little coral or coralline pepper, and a little chopped mushroom
(using white ones if possible), a very little eschalot, a wineglass of white
wine; put a well-buttered paper over, and stand the pan in the oven ~
or on the side of the stove for about twelve minutes, then dish up the
fillets straight down the dish, and pour Clementine sauce round the
base and serve hot for dinner or luncheon.
Fillets of Sole in Curry a la Midas
Filets de Sole en Kari @ ia Midas
Remove the skin and fillets from a large fresh sole, bat the fillets
out with a cold wet chopping knife, and if large cut each fillet into two,
season them on the dark side with a little salt and ground ginger, trim
them neatly, sprinkle them well with strained lemon juice, and place
them in a buttered sauté pan, cook them in a moderate oven for about
CF ;
SS
—
twelve minutes, when they should be quite white and firm; then
take up, dish the fillets on a border of fish farce, pour over them
some sauce prepared as .below, fill up the centre with boiled rice that
is sprinkled with coralline pepper or lobster coral, garnish the dish with
the prepared or fresh crayfish (see recipe ‘ Turbot 4 la Chambord’), and
serve while quite hot for a fish entrée for dinner or luncheon.
114 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
Sauce ror FILLets or SoLE A LA Mipas.—Fry four peeled and
sliced onions with two ounces of butter, a pinch of chopped bayleaf,
thyme, and a saltspoonful of coralline pepper for fifteen to twenty
minutes, then add to it a tablespoonful of Marshall's Curry Powder, a
dessertspoonful of chutney, a pinch of ground cinnamon, two tablespoon-
fuls of grated cocoanut, the bones from the sole, one large tablespoonful
of strained lemon juice, two ounces of Marshall’s Créme de Riz, a pint
and a half of good-flavoured fish stock, one ounce of glaze; stir all
together till it boils, and let it simmer for about forty minutes, then
remove the fish bones and rub the remainder through the tammy; re-
warm in the bain-marie, add the strained gravy from the fillets, and
use while quite hot.
Fillets of Sole a la Grenade
Filets de Sole & la Grenade °
Take some nice fresh fillets of sole, season them lightly with pepper,
salt, and a little lemon juice on the under side, roll each fillet round a
piece of potato the size of a cork, tie up in a buttered paper, cook them
in a little white wine or fish stock in the oven in a covered pan for about
a quarter of an hour. Place the fillets on one side till cold, then remove
the potato and farce them with the ragoit of lobster, prepared as below,
using a forcing bag and large plain pipe for the purpose, then dip them
into frying batter (vol. 1i.), fry them till a nice golden colour, dish up
in a pile and serve with Chauron sauce (vol. i.) for dinner or luncheon.
RaGotvT FoR FILLETS of SoLE A LA GRENADE.—Half a pint of milk
boiled with one large sliced eschalot for flavour, then mixed on to two
ounces of flour and the same of butter which have been lightly fried ;
boil up, then add two raw yolks of eggs, season with a little coralline -
pepper and a teaspoonful of essence of anchovy, stir again over the fire
till it thickens, but do not let it boil, then tammy and add a small finely
chopped cooked lobster and a little chopped fresh parsley; mix all
together and use as directed. i i
—
Fillets of Sole 4 la Joinville
Filets de Sole & la Joinville
Remove the fillets from a nice skinned sole, place them on a wetted
board and bat them out quite flat with a wet chopping knife; season
them with a little salt and white pepper, sprinkle with a little lemon
juice, then mask each oyer thinly witha layer of farce (as below) ; smooth
this over with a hot wet knife, place a piece of truffle inside each and
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTREES 115
roll the fillets up in cylinder shapes in strips of buttered foolscap paper,
tying these with a piece of thin string. If the fillets are large, cut each
into two portions. Put in a stewpan a large sliced onion, a bunch of
herbs, six peppercorns, and the bones and trimmings from the fish ; place
the fillets in the pan, add about half a pint of white wine, the strained
juice of two lemons, and one and a half pints of water; bring to the boil,
skim well, place the cover on the pan, and allow the fillets to simmer
gently for twelve to fifteen minutes, then take up, remove the string and
papers, and strain off the liquor in which the fillets were cooked. Put
into a stewpan two ounces of butter and two ounces of fine flour, fry these
together without Se ED add one pint of the strained liquor
and stir until it boils; add a gill of cream, wring the whole through
the tammy and keep it hot in the bain-marie. Arrange the fillets on a
hot entrée dish as shown in engraving. Pour the prepared sauce over
them, place two nice pieces of truffle on the top of each fillet, and serve
some of the sauce round the base of the dish. The fillets may also, if
wished, be dished on a border of the fish farce.
SALMON FarcE For FILLETS oF SOLE A LA JOINVILLE.—Take for
eight to ten fillets five ounces of raw salmon, five ounces Panard (vol. i.),
half an ounce of butter,a pinch of salt, and a dust of cayenne pepper ;
pound the fish till smooth, then remove from the mortar and pound the
panard and mix altogether; add two whole raw eggs and a few drops of
carmine, and rub the whole through a fine wire sieve, then put it into a
forcing bag with a plain pipe and use.
* Fillets of Sole a la Josephine
. Filets de Sole & la Joséphine
Remove the fillets from a nice fresh sole (if a large one is used, cut
each fillet into two pieces), place them on a wetted board, and bat them
out smoothly with a thick wet knife; season the outside of each fillet
with a little salt and white pepper; sprinkle lightly with lemon juice,
and spread over this side a thin layer of Purée of Fish (whiting) ; double
up the fillets, the masked side being in the centre, and place them in a
buttered sauté pan; sprinkle them with lemon juice, place a buttered
5 ie
“a
116 MRS. A. B. MARSHALI’S LARGER COOKERY BOOK
paper over, and put them to cook in a moderate oven for about fifteen
minutes, occasionally basting them over the paper with the liquor from —
the pan in which they are cooking ; when ready dish them on a potato
border (vol. i.) straight down the dish, and pour the sauce, as below,
over the fillets, and arrange, as in engraving, little bunches of potatoes
that have been cut out in pea shapes and plainly boiled without breaking,
then mixed with a little butter and finely chopped raw parsley. Serve
for dinner or luncheon.
Sauce FOR Fitters or SoLe A LA JOSEPHINE.—Chop up the
bones from the sole and place them in a stewpan with a wineglass of
white wine, a sliced onion, a bunch of herbs (bayleaf, thyme, and parsley),
a pinch of salt, and six or eight peppercorns; cover with about a
pint and a half of cold water, bring to the boil, and skim, then simmer
on the side of the stove for about twenty minutes ; strain off the liquor,
and mix about a pint and a quarter of it into two ounces of butter,
an ounce and a half of arrowroot, the pulp of three large raw tomatoes,
a dust of Marshall’s Coralline Pepper, a few drops of carmine, and the
juice of a lemon, and stir over the fire till the mixture boils, then tammy
and use while hot.
Fillets of Sole a la Napier
Filets de Sole & la Napier
Take some fresh fillets of sole that have been freed from skin and
bone, bat them out with a cold wet knife, and season the skin side with
a little salt and white pepper, mask them with a thin layer of Lobster
farce (see recipe), smooth this over with a hot wet knife, fold up the
fillets with the farce inside, place them in a well-buttered sauté pan,
then with a forcing bag and plain pipe arrange a little of the farce on the
top of each fillet, place on this three or four slices of truffle, a cooked
mussel, a little finely cut cooked lobster, or prawns or crayfish bodies ;
sprinkle the fillets well with strained lemon juice, put a buttered paper
over them, and cook them in a moderate oven for about fifteen minutes,
then dish up on a Potato purée (see recipe) and serve with Napier sauce
round the base for a dressed fish for dinner.
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTREES 117
Fillets of Sole & la Pyrénéenne
Filets de Sole a la Pyrénéenne
Take the fillets from the sole, and if they are large cut them in two
| pieces, bat them out with a wet chopping knife, and season the skin side
with coralline pepper and salt and a little lemon juice; cut some raw
potatoes in the shape of corks, such as are used in a pint bottle, then
roll a fillet round each; cut some strips of foolscap paper, butter them,
and in each piece roll a fillet of sole; tie up with string and put into a
stewpan with the juice of one lemon and three-quarters of a pint of fish
stock, or two wineglassfuls of white wine and half a pint of water; put
the cover on the pan and stand it in a moderate oven. Cook for fifteen
minutes, then take up and let the fillets cool in the liquor ; remove the
paper, press out the potato carefully, and by means of a forcing bag
and plain pipe fill up the space formed by it with a ragotit prepared as
below ; when this is set mask the fillets over with Pyrénéenne sauce
ard then glaze this over with a little aspic jelly, which should be partly
set. Dish up the fillets on a border of Aspic jelly (vol. i.), and serve
with a salad of lettuce or raw cucumber or cooked salsifies, in the
centre; garnish the sides, as in engraving, with crofitons which have
been prepared as follows: Cut some bread in kite shapes, and fry them
a pale golden colour in clean boiling fat; when cool garnish with little
bunches of caviar about the size of a small blackberry, and between each
of these sprinkle a little lobster coral or Marshall’s Coralline Pepper.
Arrange little bunches of chopped aspic jelly round the base of the dish,
and serve as dressed fish, or entrée, or for second course, or any cold
collation.
RacotT FoR CENTRE OF SOLE A LA PYRENEENNE.—Mix two
ounces of chopped cooked lobster or shrimps, three boned and chopped
Christiania anchovies, a saltspoonful of French mustard, the same of
mixed English mustard,.six or eight drops of lemon juice, a teaspoon-
ful of chopped tarragon and chervil, and one tablespoonful of thick
118 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Mayonnaise sauce (vol. i.) wit one gill of liquid aspic jelly ; add a little
of Marshall’s Liquid Carmine to make it a pretty salmon colour, stir on
ice till set; then put it into a forcing bag with a plain pipe and use.
PYRENEENNE SaucE.—Fry together an ounce and a half of butter
and the same amount of flour without discolouring ; reduce by boiling
the liquor from the sole to a gill and a half; then mix it with the
fried butter and flour; stir till it boils, then mix with half a pint of
aspic jelly, half a gill of thick cream, and a few drops of liquid carmine,
reduce to half the quantity, keeping it skimmed while boiling; then
tammy and use when cooling. This sauce is nice for masking any cold
fish.
Fillets of Sole a la Waleskie
Filets de Sole a la Waleskie
Take some fresh fillets of sole, bat them out with a cold wet knife,
and season the underneath side with salt, lemon juice, and a little white
pepper ; fold the fillets up with the seasoned side inside, and place them
in a buttered sauté pan; sprinkle them well with lemon juice, put
about a wineglassful of wine into the pan, cover over the fillets with a
well-buttered paper, and cook them in a moderate oven for about twelve
minutes. Chop up the bones and skin of the A put them into a
stewpan with a wineglassful of white wine, one sliced onion, a sprig of
thyme, two bayleaves, four or five peppercorns, a pinch of salt, the
liquor from a tin of mushrooms, and three-quarters of a pint of water,
a few beards of oysters, and a quarter of a pint of oyster liquor; put the |
pan on the side of the stove, and when the contents boil remove the
scum and let the bones simmer for about twenty minutes; then strain
off, and to three-quarters of a pint of the liquor add one ounce of
arrowroot and two ounces of butter that have been stirred together till
smooth, stir again till it boils, add the liquor in which the fillets were
cooked, and tammy ; when ready to serve, disk up the fillets straight down
the dish on a little border of Fish Farce (see recipe), pour the sauce over
the fish and round the dish, dust over with grated Parmesan cheese, and
then sprinkle lightly here and there with a little warm glaze, using the
paste brush for the purpose; brown the top with a red-hot salamander,
and garnish with slices of truffle and prepared or fresh prawns, and serve
at once for dinner fish.
oh
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTREES 119
Turbot a la Chambord
Turbot & la Chambord
Trim a nice fresh turbot, rub it over with lemon juice and salt, and
wash it well in clean cold water, then place it in a deep saucepan or fish
kettle with (for a small fish) the juice of two lemons, and three gills of
white wine, cover it over with a buttered paper, and put the cover on the
pan; let it cook steadily on the side of the stove for fifteen to twenty minutes
according to the size of the fish, then dish up on a hot dish, sprinkle
over it a little warm glaze, and garnish it with cooked crayfish, blanched
and bearded oysters, cooked sliced lobster, button mushrooms, and whole
truffles arranged round the edge of the turbot, and some large slices of
truffle in the centre. Make a good sauce from the liquor the fish was
cooked in, and the liquor strained from the crayfish and the oysters,
thus: put two ounces of butter, the same of flour, to fry a nice brown
colour, then mix it with a pint altogether of the fish liquor as men-
tioned above, stir till it boils, then add one ounce of good glaze and
tammy. Serve some of the sauce in a sauceboat, and the rest round
the dish. All the garnish should be warmed between two plates in a
little mushroom liquor over boiling water for about ten minutes before
using.
CRAYFISH FOR GARNISH.—Wash the crayfish well while they are
alive, and dry them in a cloth and put them in a stewpan with (say for
two dozen) half a carrot, half a turnip, half a leek, a strip of celery,
all cut in dice shapes, a bunch of herbs (thyme, bayleaf, and parsley),
and six or eight crushed peppers ; cover down in the stewpan and fry
for fifteen minutes in one ounce of butter, then add half a pint of
Chablis and boil for fifteen minutes; then take up and crack the shells,
remove the meat, and use.*
Hpigrams of Turbot a la Moderne
Bypigrammes de Turbot & la Moderne
Remove the fillets from a small turbot or plaice, take off the skin, and
bat them out with a cutlet bat on a wet board, then cut them into nice
neat fillets, season them with salt and a little lemon juice, and place
them in a buttered sauté pan; put a buttered paper over, and when
ready to cook place them in the oven for about ten to twelve minutes ;
boil half a pint of new milk with a blade of mace and one eschalot, and
1 If the fresh crayfish cannot be got, they are kept in bottles, and are to be merely
warmed and used.
120 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
in another stewpan put two ounces of butter and two ounces of fine
flour, and fry together; then mix the milk on this, and stir till it boils;
add to it three raw yolks of eggs, a dust of coralline pepper, and a
pinch of salt, and stir over the fire until it thickens ; add a teaspoonful
of essence of anchovy, then tammy and mix with it two ounces of
cooked turbot cut up in little dice shapes, two ounces of picked shrimps
cut up, two hard-boiled yolks of eggs cut up, a teaspoonful of chopped
parsley, and four boned Christiania anchovies that are cut up in tiny
square pieces. When this is cold take a small dessertspoonful of the
mixture, roll it in fine flour, dip it into whole beaten-up egg, and then
into freshly made white bread crumbs, and fry in clean boiling fat for
four or five minutes; take up and dish on a potato border (vol. i.)
alternately with the prepared fillets of turbot, sprinkle the latter
alternately with lobster coral or coralline pepper and finely chopped
green parsley; arrange button mushrooms in the centre and Parsley
sauce (vol. i.) round the dish, and serve for dinner or luncheon. Soles
&c. can be cooked in a similar manner. dh
Fillets of Turbot a l’Impératrice
Filets de Turbot & VImpératrice
Take the fillets from the turbot, remove the skin, and bat out the
fillets with a wet chopping knife, occasionally dipping this in cold
water, season them with a little white pepper, salt, and lemon juice,
and mask the fillets over with white farce, as below; make little round
spaces in this with the finger, occasionally dipping it in a little hot
water, and fill these spaces with the red farce, on which place a little
round piece of cooked lobster ; place the fillets in a buttered sauté pan,
pour in a tablespoonful of lemon juice and the same of white wine; put
a well-buttered paper over the top, and cook in the oven for about
fifteen minutes; then dish up on a border of the farce, mask the fillets
over with the thin white sauce, so that the fillets show through, and
serve with red sauce round. Plaice or other fish can be cooked in the
same way; serve for a dinner or Juncheon fish.
THIn WHITE Fish Sauce FoR FILLETS oF TURBOT A L’ IMPERATRICE.—
Chop up and put the bones of the fish into a stewpan with one or two
sliced onions, a bunch of herbs (thyme, parsley, bayleaf), six or eight
peppercorns, a pinch of salt, and two wineglassfuls of white wine, and
cover the bones with water; boil for about fifteen to twenty minutes.
Then put in another stewpan two ounces of butter and the same of fine
flour ; fry these without discolouring, and then mix with one pint of
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTREES 121
the liquor from the fish bones, a gill of cream, and the liquor in which
the fillets were cooked; tammy it, and take about a quarter of the
quantity, into which put about a quarter of a pint more of the fish
stock to make it thin, and use as directed above. RED Sauce.—Take
the remainder of the white fish sauce, and add to it two tablespoonfuls
of the trimmings from the lobster and a little liquid carmine; mix up
and pour round the base of the dish.
Fish Farce ror FILters or Tursor A L’[MPERATRICE.——Take eight
ounces of white fish, the trimmings from the turbot, and some fresh
haddock, all cut up; also eight ounces of Panard (vol. i.); pound the
fish and the panard separately, then mix together with an ounce of
butter, a little salt, white pepper, and two eggs and a half into a smooth
paste, rub through a fine sieve, divide into two parts, colour one with
a little of Marshall's Liquid Carmine, and leave the other white.
Fillets of Turbot a la Chartres
*: Filets de Turbot @ la Chartres
Remove the fillets from a nice turbot and cut them into neat pieces,
bat them out with a cold wet knife, place them in a buttered sauté pan,
well sprinkle them with lemon juice and a little salt, put a well-buttered
paper over them, and cook them in a moderate oven for about fifteen
minutes, when they should be perfectly white ; dish them up on a border
of Fish Farce (see recipe) that is arranged straight down the dish;
mask them with the sauce prepared as below, garnish round the dish
with Little Croustades of Fish (see recipe) and serve for a dressed fish
for dinner.
Sauce FoR FiLLeTs oF TurBoT A LA CHARTRES.—Put the bones
from the fish into a stewpan with two sliced onions, one or two strips
of celery, three anchovies, a bunch of herbs, such as thyme, ‘parsley,
bayleaf, one dozen peppercorns, three sliced tomatoes, half a pint of
white wine, the juice of one lemon, a pint and a half of water, and a
little salt; let the whole boil for half an hour, then remove the bones,
and to the other ingredients add an ounce and a half of arrowroot
122 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
that has been fried with two ounces of butter without browning; add
a dust of Marshall’s Coralline Pepper; stir till it boils, then rub
through a tammy, reboil and use *
Fillets of Whiting & lAmbassade
Filets de Merlan a 1 Ambassade
Remove the fillets from two or three fresh whiting, and take off the
skin ; bat out the fillets with a cold wet knife, and if they are large cut
each into two or three pieces ; trim these neatly, place them in a well-
buttered sauté pan ; sprinkle over them a little salt and lemon juice,
and put into the pan about two tablespoonfuls of cold water; place a
buttered paper over the fillets, and put them into a moderate oven to
cook for ten to twelve minutes, then take them up and arrange them on
a hot flat dish and pour Ambassade sauce completely over the fillets;
sprinkle over this some grated Parmesan cheese, and brown it with the
salamander ; garnish round the dish, as in engraving, with crottons of
bread that have been cut out with any fancy cutter and fried in clean
fat till a pretty golden colour, then brushed over with a little warm
glaze and dipped into grated Parmesan. Serve for a dressed fish for
dinner or luncheon.
Cream of Whiting with White Wine
Créme de Merlan au Vin Blanc
Pound ten ounces of scraped raw whiting in the mortar till smooth,
then pound eight ounces of Panard (vol. i.); mix the fish and panard
together, and add a pinch of coralline pepper and three whole eggs ;
work into a smooth paste, then mix in three large tablespoonfuls of
cream, and pass all through a fine wire sieve; prepare a timbal mould
by buttering the inside well and ornamenting it all round the mould
with strips of finely chopped truffle and lobster coral alternately, then
put the prepared mixture into a bag with a plain pipe, and fill up the
mould with it; knock thé mould on the table to make the farce fall well
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTREES 123
into it; then place it in a stewpan on a fold of kitchen paper with
sufficient boiling water to cover three-fourths the depth of the mould,
watch the water reboil, place the cover on the pan, draw it to the side
of the stove and let the timbal steam for ‘half an hour; when cooked
take up and turn out on to a hot entrée dish or a flat dish, and pour
White Wine sauce round. Serve as a dressed fish or as an entrée. The
quantities given above are sufficient for eight to ten persons.
Fillets of Whiting a l’Excellence
Filets de Merlan a l Excellence
Remove the fillets from some perfectly fresh whiting, free them from
bone, and if they are large cut each fillet into two parts, bat these out
with a wet knife, and place straight down each fillet a fillet of Christi-
ania anchovy, pressing well to the fillets of whiting; trim them neatly
and then season with finely chopped eschalot, parsley, washed and
chopped fresh mushrooms, and a little pepper; sprinkle lightly with
salad oil and leave in the seasoning for about an hour and a half.
When ready to cook, sprinkle each fillet with Marshall’s Créme de Riz,
then dip each into whole beaten-up raw egg, and put them into sufficient
boiling oil to cover them, fry for six to eight minutes, when they
should be a pretty golden colour; give them an occasional turn during
the cooking. Dish up the fillets en cowronne, and serve with sauce
prepared as below round the dish. The bones from the fish can be used
for fish stocks.
EXCELLENCE Sauce.—For six or eight persons put into a stewpan
a gill and a half of white wine, bring it to the boil, then mix it on
to one ounce of butter and the same of fine flour that has been fried
without discolouring, stir these together till they beil, then tammy and
mix with a quarter of a pint of whipped cream, add a teaspoonful of
French capers, two finely chopped filleted Christiania anchovies, a tea-
spoonful of very finely chopped parsley, a dust of ground ginger, a pinch
of salt, and a dessertspoonful of strained lemon juice; mix up together
and use.
Little Creams of Whiting a la Royale
Petits Pains de Merlan a la Royale
Remove the skin and bone from a nice fresh whiting, weigh half a
pound of the meat, and pound it till smooth ; then pound six ounces of
Panard (vol. i.) with six large sauce oysters, one ounce of butter, a little
salt and coralline pepper, and mix it with the pounded fish, add to it
124 MRS, A. B. MARSHALL'S LARGER COOKERY BOOK
three raw eggs and one tablespoonful of thick cream, rub all together
through a wire sieve, and put the mixture into a forcing bag with a
plain pipe. Butter some little bomb moulds, ornament them in any
pretty design with cut truffle, garnish round the bottom of the moulds
with coral and finely chopped raw green parsley, and when the garnish
is complete fill up the moulds with the fish mixture; smooth this over with _
a hot wet knife, place the moulds on a sheet of paper ina stewpan contain-
ing boiling water to about three parts the depth of the moulds, watch the
water reboil, then cover the pan, draw it to the side of the stove and
poach the creams for twenty-five minutes; then take them up and dish
on a potato border, and serve with sauce prepared as below round the
base. Garnish the centre with cut cooked lobster, bearded oysters, and
truffle and mushroom which have been warmed in the bain-marie in a
little mushroom liquor, and serve as a fish entrée for dinner or luncheon.
Sauce FoR LirrLe Creams or Wuirine A LA RoyaLe.—Take the
oyster beards and liquor, the skin and bones from the whiting, a bunch
of herbs (thyme, parsley, and bayleaf’), two sliced onions, a quarter of a
pint of mushroom liquor, a pint and a half of water, three or four
peppercorns, a little salt, and the juice of two lemons; put all together
into a stewpan and boil for half an hour ; strain it and mix one pint of
the liquor on to two ounces of flour and two ounces of butter that have
been fried together without discolouring; add a gill of cream and one
ounce of grated Parmesan cheese, stir all together till it boils, and wring
through a clean tammy.
Little Soufflés of Whiting
Petits Soufflés de Merlan
Put an ounce and a half of butter in a stewpan with an
ounce and a half of fine flour, half a teaspoonful of essence of
anchovy, a pinch of salt, a dust of Marshall’s Coralline Pepper, and
two raw yolks of eggs; mix with rather better than a gill and a half of
cold milk, stir all together over the fire till the mixture boils, remove
from the fire, mix into it a dessertspoonful of cream or milk and
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTREES 125
four ounces and a half of pounded or very finely chopped raw whiting ;
then mix in carefully three whites of egg that have been whipped stiff
with a pinch of salt. Have some little paper cases oiled on the outside
and dried in the screen, and partly fill these with the soufflé mixture.
Sprinkle on the top of each a few browned bread crumbs, put a very tiny
bit of butter on the top of this to keep the soufflés from getting dry, and
place them on a baking tin and bake in a moderate oven for about
fifteen minutes. This mixture can also be baked in a large case or pie
dish, and is excellent when steamed. The entire quantity baked in one
case will require about half an hour’s cooking. Serve as an entrée or in
the fish course, or for a second-course dish in place of game or poultry.
Soufflé of Whiting in’ Surprise
Soufflé de Merlan en Surprise
Take a well-buttered soufflé tin, surround the outside with a band
of thickly buttered kitchen paper to stand four or five inches above the
top of the tin, and fasten it securely; place a straight buttered bottle,
about two to three inches in width, in the centre of the tin to stand a
little higher than the paper, put the prepared soufflé mixture into a
forcing bag with a large plain pipe and force it out into the tin round
the bottle (leaving about two tablespoonfuls of the mixture in the bag),
sprinkle over the soufflé a few browned bread crumbs, place it on a
baking tin and put it in a moderate oven for about twenty minutes,
then take it from the oven, remove the bottle immediately and fill in
the space with the prepared ragotit, press it well to the bottom, cover
the top of the ragofit with the remainder of the soufflé mixture that is
in the bag, sprinkle over this a few more browned bread crumbs, put
a few pieces of butter about half the size of a Spanish nut here and
there on the top, put the soufflé again into the oven for about half an
hour, turning it round occasionally, cover it with a piece of wet kitchen
paper should it become too brown on the top. When the soufflé is a
nice golden brown colour take it up, remove the paper band, surround
it with a neatly folded napkin, place it on a dish-paper on a hot dish,
sprinkle over the top a little coralline pepper and a little fresh raw
green parsley, and serve at once.
SourrLé Mixture FoR WHITING IN SURPRISE.—Put into a clean
stewpan three ounces of fine flour, three ounces and a half of good
butter, four whole raw eggs, a quarter-ounce of salt, half a salt-
spoonful of Marshall’s Coralline Pepper, and twelve Kriiger’s Appetit
126 MRS. A. B. MARSHALL’S LARGER’ COOKERY BOOK
Sild rubbed through a sieve; mix in not quite one pint of cold new
milk, and stir over the fire till it boils, then add two tablespoonfuls of
cream, half a pound of finely chopped raw whiting that has been freed
from skin and bone; mix together till perfectly smooth, then add to it
the very stiffly whipped whites of six raw eggs that are seasoned with
a little salt, taking care not to stir the mixture more than is absolutely
necessary after adding the whites of eggs; put into a forcing bag with
a large plain pipe and use.
RaGovT FoR WHITING IN SuRPRISE.—Take half a cooked lobster,
free it from skin and bone, twelve raw bearded sauce oysters, eight or
ten cooked button mushrooms, two or three truffles, a quarter of a pint
of crayfish bodies (prepared in bottle), and the same of picked prawns
prepared or fresh; cut these all into little dice pieces, mix all together
and use.
Fish 4 la Créme
Poisson & la Créme
Take the remains of any cold fish (that left from a previous meal
will do); then prepare a potato border (vol. i.), roll some of the potato
into little balls, and arrange these all round the top of the border, brush
them over with whole raw egg, then place the border in the centre of
the dish on which the fish is to be served, first well buttering the dish.
Prepare one pint of thick Bechamel sauce (vol. i.) to which one and a
half ounce of grated Parmesan cheese has been added and arrange about
two tablespoonfuls of it on the dish inside the border; place on this a
layer of the cooked fish, and continue this process until the border is
quite filled. Put some of the Bechamel sauce in a forcing bag with a
large rose pipe, and with it form a pretty design on the top of the last
layer of the mixture, as shown in engraving; sprinkle some browned
bread crumbs lightly over the top, and here and there place a tiny piece
of butter to keep the top moist. Place the dish in a baking tin con-
taining some boiling water, and cook in a quick oven for about thirty
minutes, when. the potato should be a pretty brown colour. Place it
on another dish on a napkin, and serve for luncheon.
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTREES 127
Fish Cream & la Metz
Oréme de Poisson &@ la Metz
Pound together till quite smooth four ounces of cooked lobster, two
ounces of picked shrimps, six boned anchovies, a good dust of coralline
pepper, a few drops of carmine, two hard-boiled yolks of egg,a large tomato
and aquarter-pint of thick Mayonnaise sauce (vol.i.). Then mixitall with
half a pint of liquid aspic jelly, and four tablespoonfuls of cream ; rub it
through a hair sieve, and when beginning to set pour it into a Neapolitan
icebox; place this in a charged ice cave for an hour, then dip it into
cold water, turn it out in the usual way and place on a dish, and garnish
round the top edges with finely chopped aspic jelly, using a bag and
forcing pipe, and on the dish tiny raw tomatoes that have been freed
from pips and skin, and seasoned with salad oil, tarragon and chilli
vinegar, chopped eschalot, and parsley, and filled up with cooked
lobster cut up in little dice shapes, and seasoned similarly to the toma-
toes, and on the lobster put a little Mayonnaise sauce (vol. i.), using a
forcing-bag and small rose pipe for the purpose. Serve for an entrée
for dinner, luncheon, &c. ‘The cream can also be served cut in slices
and dished en cowronne.
Little Creams of Fish with White Wine Sauce
Petites Orémes de Poisson au Vin Blane
Lightly butter some little fish moulds and sprinkle them alternately
with finely chopped truffle and lobster coral; then with a forcing-bag
and plain pipe partly fill each with fish farce prepared as below ; arrange
this well round the moulds, leaving a little well or hole in the centre
of each cream; this should be made with the finger, which should be
occasionally dipped into hot water. Fill up the spaces thus formed
with about a teaspoonful of cooked lobster and truffles, or button mush-
rooms cut up in little dice shapes; cover this over with a little more of
the farce, and smooth over the tops with a hot wet knife. Place the
moulds in a sauté pan on a piece of paper; cover them with boiling fish
stock, place the pan on the stove, and let the liquor reboil; then draw
128 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
the pan to the edge of the stove, cover it over, and poach the creams
for about fifteen minutes. When cooked, turn them out, and dish them
en cowronne on a border of the Fish Farce (see recipe) or potato, and serve
with White Wine sauce over. Serve for a fish entrée for dinner or
luncheon while quite hot.
Farce For LirrLe CreAMS oF Fisu.—Free from bone and skin ten
ounces of scraped fresh haddock, and pound it till smooth, then pound
eight ounces of panard; mix these together and season with a little ot
Marshall’s Coralline Pepper, a saltspoonful of salt, and three whole raw ~
egos; mix up all together into a smooth paste, and rub it through a
wire sieve ; mix with it a large tablespoonful of cream, and use.
Little Croustades of Fish
Petites Croustades au Poisson
Rub two ounces of butter into a quarter-pound of fine flour till smooth,
mix with it a pinch of salt, a dust of coralline pepper, two raw yolks of
egos, and sufficient cold water to make it into a stiff paste; roll out
thinly, and with it line some little croustade cups; prick the paste well
at the bottom to prevent it blistering, trim the paste evenly, line it with
a buttered paper, fill up with raw rice or any dry grain and bake them
till a pretty golden colour; then remove the papers and rice and fill
up the centres with the ragotit prepared as below, place a little ring of
the same paste on the top’of each croustade, and use. Serve on a dish-
paper, or use for garnishing turbot, salmon, &c., for dinner or luncheon
entrée.
RaGoor For LirrLE CRousTaDES OF FisH.—Remove the bones from a
hen lobster, cut the meat into neat square pieces (or take one bottle of
prawns or crayfish), mix with a little cut truffle, button mushrooms, and
sauce prepared as below, and use.
SAUCE FOR CROoUSTADES.—F'ry one ounce of butter with half an ounce
of arrowroot without browning, mix with one and a half gill of mush-
3?)
room liquor, a few drops of lemon juice and a tablespoonful of sherry ;
stir till boiling, tammy, and use.
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTREES 129
Little Timbals of Fish 4 la Sultan
Petites Timbales de Poisson a& la Sultan
Line some Monaco moulds thinly with aspic jelly and fill them up
with a purée prepared as below, let the mixture set, then dip the moulds
into hot water, turn out the timbals and arrange them on an entrée dish,
surround them with a salad of lettuce or endive or small mixed salad, and
fill up the tops of the timbals with crayfish bodies (in bottle) or a ragotit
of any nice cooked fish such as mussels, oysters, shrimps, pieces of cold
salmon, &., mixed with a little salad oil, tarragon vinegar, a little
finely-chopped tarragon, chervil, eschalot, and mignonette pepper, and
use for ball supper or second course.
PurEE FOR TimBaL A La SuLTAN.—Take a quarter of a pint of
picked and finely-chopped shrimps, two ounces of raw dried haddock
that has been rubbed through a wire sieve with four washed and boned
anchovies, mix these with a tablespoonful of thick Mayonnaise sauce
(vol. 1.), a saltspoonful of English mustard and the same of French, a
dessertspoonful of tarragon vinegar, two tablespoonfuls of thick cream,
one tablespoonful of salad oil and an ounce of chopped lax ; stir together
add half a pint of cool aspic jelly, then pass through te tammy or fins
hair sieve and use when beginning to set.
Little Fish 4 la St. Pierre
Petits Poissons & la St. Pierre
Take one large fish mould and some small fish moulds and line them
thinly with Aspic jelly (see recipe, vol. i.), ornament them with cut
truffle to represent the eyes, and gold and silver leaf that is mixed in a
little liquid aspic for the bodies, and mask the fins with red-coloured
jelly ; set all with jelly and then line the moulds with Mayonnaise aspic
(vol.i.), using the part coloured red in one fish, and the white in another,
and so on until all the moulds are lined; when this is set place in the
K
130 MRS. A. B; MARSHALL’S LARGER COOKERY BOOK
centres of the moulds any nice’ pieces of cooked fish, such as salmon,
lobster, or any white fish, and a few picked leaves of tarragon and
chervil, and fill up the moulds with consommé that is made to set
with a little gelatine, and use when cooling; when the mixture is set
dip the moulds into hot water, turn out the fish and dish them up ona
bed of chopped pale green coloured Aspic (vol. i.), made by adding a
few drops of Marshall’s Sap Green to some ordinary aspic, and garnish
with thick Mayonnaise sauce by means of a bag and a large rose pipe,
and with bunches of French capers, raw cucumber, and cooked beet-
root, cut out in rounds with a pea cutter, and separately mixed with
a little salad oil, tarragon vinegar, and a little chopped tarragon ;
arrange these here and there in little groups, and serve for a cold
collation or for a ball supper.
Little Fish a la Waddington
Petits Poissons & la Waddington
Butter some little crayfish moulds very lightly, and fill them by
means of a forcing bag and plain pipe with fish farce prepared as below,
knock the moulds on the table so that the mixture is well pressed to
the shapes, and place them in a sauté pan on a piece of paper; cover
them with boiling fish stock (made from the bones of fish) or water,
and bring to the boil; then’put the cover on the pan, draw it to the side
of the stove and let the little fish poach for about fifteen minutes,
taking care that they do not continue boiling; when cooked take up,
OF EXTRA RECIPES—DRESSED FISH AND FISH ENTREES 131
and when quite cold turn them out on to a clean cloth. Wash the
moulds and line them very thinly with Aspic jelly (vol. i.), then orna-
ment them with very thin strips of French chillies, and put little
rounds of truffle to represent the eyes ; set this garnish with a few drops
of aspic jelly, then replace the cooked fish, Set these with aspic jelly,
and when cold dip the moulds into hot water and turn out the fish ;
dish them up on a pile of finely chopped aspic jelly, as in engraving,
sprinkle here and there a little lobster coral or coralline pepper and
finely chopped parsley, and at intervals place a little thick Tartare
sauce (vol. i.); garnish the centre with cooked button mushrooms and
truffle if liked. ‘This is a nice and elegant dish for a ball supper &c.
Farce FoR LittLeE Fish A La Wappineron.—Take a nice fresh
haddock, remove the skin, scrape off the meat, and pound it in the
mortar till smooth, then add to it six ounces of Panard (vol. i.), a large
tablespoonful of thick Bechamel sauce and one ounce of butter; pound
all together till quite smooth, then add three whole eggs, a dust of
Marshall’s Coralline Pepper, and a pinch of salt, and rub through a fine
wire sieve; mix with three tablespoonfuls of cream, and use as directed
above.
132 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
CHAPTER V
HOT ENTREES
(SEE aLso Cuaprers IV, VII, anp XIV)
Grilled Fillets of Beef a la Diable
Filets de Boeuf grillés @ la Diable
TAKE a piece of fillet of beef and cut it into nice round slices half
an inch thick and three inches in diameter; well season them with
Marshall’s Coralline Pepper, salt, and chutney and salad oil; wrap each
fillet in a piece of cleansed dry pork caul, brush over with whole beaten-
up egg, dip each into freshly-made white bread crumbs, put them in a
well-greased hot grilliron and cook before a good bright fire till a nice
golden colour for about eight to ten minutes, occasionally turning them
from side to side while cooking. Then take up and dish the fillets on a
bed of tomatoes prepared as below, pour the prepared sauce round the
base, and serve at once for an entrée for dinner or as a breakfast or
luncheon dish.
TOMATOES FOR FILLETS OF BEEF A LA D1aBLE.—Cut some raw ripe
tomatoes into slices, season them with chopped eschalot, Coralline Pepper,
and finely-chopped fresh mushrooms, put them into a well-buttered sauté
pan, cover with a buttered paper, and cook for about ten minutes in a
moderate oven; take up and use.
Sauce FoR FILuets or Beer A LA DraBLe.—Take a teaspoonful of
mixed English mustard, the same of French mustard, a dust of cayenne
pepper, the juice of a lemon, a teaspoonful of chutney, the same of curry
powder, a teaspoonful of Liebig Company’s Extract of Meat, one and
a half gills of Brown sauce (vol. i.), and a teaspoonful of anchovy essence ;
boil up altogether and use.
Fillets of Beef a la Canadienne
Filets de Boeuf a& la Canadienne
Cut a nice fillet of beef into slices about an inch thick, free them
from skin and fat, make a little pocket in the centre of each and put
into it a raw bearded sauce oyster that is seasoned with a little coralline
OF EXTRA RECIPES—HOT ENTREES 133
pepper and about a teaspoonful of Maitre d’Hotel butter (vol. i.); tie up
with cotton, season the outside with salt and salad oil and grill them in
front of a quick fire for about ten minutes, turning them only once while
cooking. ‘Take up, remove the cotton, dish up the fillets on a hot dish,
pour over them the prepared sauce, and serve while quite hot for dinner
or luncheon. s
SAUCE FOR FILLETS or BEEF A LA CANADIENNE.—Put into a stewpan
the gravy from the oysters, a wineglassful of sherry, two finely-chopped
fresh mushrooms, half an ounce of glaze, half a gill of good Brown sauce
(vol. i.), one eschalot chopped fine, two Christiania anchovies rubbed
through a sieve ; stir all together over the fire till boiling, then simmer for
five or six minutes and use.
Fillets of Beef & la Carlsbad
Filets de Boeuf a la Carlsbad
Take a piece of tender fillet of beef and cut it into slices avout three-
quarters of an inch thick, bat them out with a cold wet chopping-knife,
trim each into neat little rounds about two inches in diameter, putting
a small piece of fat with each fillet, season them with salt and coralline
pepper, steep in a little warm butter, and grill or broil for ten to twelve
minutes, turning them only once during the cooking. When done, take
them up on a plate, brush them over with a little warm glaze, dish up
en couronne on a purée of potato that has been arranged on the dish by
means of a forcing bag with a large rose pipe, fill up the centre with a
compote of cherries (see recipe), and serve quite hot with Carlsbad sauce
round for an entrée for dinner or luncheon. Venison or veal can be
prepared in the same manner.
Fillets of Beef a la Claudine
Filets de Beeuf a la Claudine
Take a piece of the undercut of sirloin of beef and cut it into
slices about half an inch thick; bat them out with a cold wet chopping
knife, trim off any skin and fat, and form them into nice round fillets;
season them with salt, coralline pepper, and salad oil, cut the fat into as
many pieces as you have fillets, and grill both in front of a brisk fire
for about ten minutes, turning them once only while cooking. Then
take up the fillets, arrange them straight down the dish, brush them over
with a little warm glaze, place a piece of fat on each fillet, pour round
the dish some boiling Claudine sauce (see recipe), and serve while hot
for breakfast, dinner, or luncheon.
134 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Fillets of Beef 4 la Mecklenburg
Filets de Boeuf a& la Mecklenburg
Take a piece of fillet of beef, and cut it into slices about half an inch
thick, bat them out with a cold wet chopping-knife, removing all skin and
unnecessary fat but leaving a small piece of fat attached to each, season
with salt, coralline pepper, and salad oil, chopped fresh mushroom and
eschalot; grill or broil for seven to ten minutes, then take up and
arrange the fillets straight down a hot entrée dish ; pour over them a good
Mecklenburg sauce (see recipe), and serve while quite hot for an entrée
for dinner or luncheon. Fillets of veal are excellent cooked in this
Way.
Little Fillets of Beef a la Moville
Petits Filets de Boeuf & la Moville
Remove all the skin and fat from a small piece of fillet of beef, and
cut the meat into slices about a quarter of an inch thick, bat them out
with a cold wet chopping knife, trim them into neat little fillets about
one and a half inches wide, season them with coralline pepper and salt,
place them in a buttered sauté pan and sauté them over a quick fire,
turning them only once during the cooking. Then take them up, pour
the fat from the pan, and put into the latter two tablespoonfuls of sherry,
a tablespoonful of warm glaze, two or three finely-chopped fresh washed
mushrooms, one finely-chopped eschalot, and a teaspoonful of finely-
chopped parsley ; boil up altogether for two or three minutes, then place
in the fillets and just bring to the boil. Then dish up the fillets on a
purée of potatoes with slices of cooked tomatoes (see recipe) between
each fillet, garnish the centre with a ragout prepared as below, and serve
with Moville sauce round the base.
RaGcovr For FIuLets or BEEF A LA MovitLte.—Take the marrow
from a fresh beef bone, blanch it and cut it in slices, and add it to one
or two sliced truffles and six or eight button-mushrooms; mix altogether
with a little sherry, a teaspoonful of thin glaze or consommé that has been
reduced to a. creamy consistency, make hot together in the bain-marie,
and use.
Fillets of Beef 4 la Riga
Filets de Boeuf a@ la Riga
Take, for six to eight persons, one pound of fillet of beef, and cut it
into thin slices; bat these out with a wet chopping-knife, season them
with a little coralline pepper and salt, and place a thin slice of fat
OF EXTRA RECIPES—HOT ENTREES Ta
bacon (cut to the same shape as the fillets) on each; thinly mask this
bacon with Beef farce (see vol. i.), using a forcing bag and plain pipe
for it, and on the farce place a thin slice or two of button mushrooms
or truffle, and roll up the fillets in cylinder shapes, with the farce, &c.,
inside; place in little bands of buttered paper, and tie them up with
thin string to keep them in proper form., Put about one ounce of
butter in a stewpan, with two or three slices of carrot and turnip, a
little celery, a bunch of herbs (thyme, parsley, and bayleaf), one or two
sliced onions, and six or eight peppercorns; place the fillets on the
vegetables, and fry altogether for about fifteen minutes with the lid on
the pan, then add a quarter-pint of good stock and put the pan in the
oven; braise the fillets for one hour, occasionally basting them while
cooking, then take up and remove the papers, brush the fillets over with
a little warm glaze, and place them on a baking tin in the oven for
another four to five minutes to get crisp; dish up as in engraving, and
garnish with slices of cooked tomatoes (see recipe) round the top and
between the fillets at the bottom; place peas in the centre, and pour
Kspagnol sauce (vol. i.) round the base.
Fillets of Beef a la Sardou
Filets de Beeuf & la Sardou
Take for five or six persons a piece of lean fillet of beef weighing
about one and a half pounds, cut it into slices about one inch thick by
two and a half inches wide, and bat these out with a cold wet knife ;
trim off any fat and skin with a small pointed knife and make an
incision in the centre of each fillet sufficiently large to hold a raw
bearded oyster that is seasoned with a little finely-chopped parsley and
a tiny dust of Marshall’s Coralline Pepper and a small piece of good
glaze about half the size of a small Spanish nut; lard the top part of
each fillet with finely-cut lardons of bacon, trim them evenly, then place
the oyster and glaze inside the incisions, and fill up the spaces, by means
of a forcing bag and a small plain pipe, with a beef farce (vol. i.);
then dip the fillets in warm butter, place them on a grilliron and grill
136 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
for six to eight minutes, then place the grill on a baking tin and put it
in a quick oven; let it remain for about ten minutes, then take up, brush
the fillets lightly over with warm glaze, and dish up straight down the
centre of a hot entrée dish, on a purée of chestnuts (see recipe, vol. i.
page 34); pour Sardou sauce round the dish, and serve for an entrée
for dinner.
Little Fillets of Beef 4 la Valais
Petits Filets de Beeuf @ la Valais
Cut some very small round slices from the fillet of beef, bat them
out with a knife, dipping it occasionally in cold water to prevent the
meat sticking to it; then trim the fillets neatly, and season them with a
little salt and pepper, and piqué them with truffle and mushroom and
bacon ; place them in a well-buttered sauté pan and sauté them lightly
on the under side for four or five minutes, then place them in the oven
to finish cooking for the same time with a buttered paper over, then dish
them up on a border of purée of mushrooms (vol. i.) or any nice vegetables,
such as a purée of spinach (vol. i.), &c.; place a little round piece of foie
gras on the top of each fillet of beef, and on the foie gras aslice of trufile ;
serve round the base a good Espagnol sauce (vol. i.), with two or three
shredded truffles added when just about to serve. This can be served
for dinner or luncheon.
Cutlets of Beef 4 la Moltke
Cotelettes de Beeuf a la Moltke
Take half a pound of raw lean fillet of beef, a quarter pound of lean
cooked ham or tongue, two capsicums freed from pips, four ounces
of panard, one tablespoonful of thick Brown sauce (vol. i.), and one
ounce of butter; pound the meat till quite smooth, season with a little
salt and a dust of Marshall’s Coralline Pepper, then pound the other in-
gredients and mix altogether with three whole raw eggs; colour with a
few drops of carmine, and rub through a wire sieve. Butter some cutlet
tins, fill them with the prepared mixture by means of a forcing bag and
pipe, smooth each over with a hot wet knife, place the moulds in a sauté
pan on a fold of paper, cover with a buttered paper, surround with water
to cover the bottoms of the moulds ; place the pan in the oven and poach
the cutlets for about fifteen minutes, then turn them out, dish on a
border of Farce or Potato (vol. i.), mask them over with Moltke sauce,
serve with the prepared ragoit in the centre for dinner or luncheon.
RaGoorT FoR CUTLETS oF BEEF A LA MoirTKe.—Take one ounce of
OF EXTRA RECIPES—HOT ENTREES 157
boiled Sparghetti (see recipe), cut it into one-inch lengths, also four or
five cooked button mushrooms, one or two truffles cut in a similar way,
and a tablespoonful of finely-shredded:lean cooked ham; mix with suffi-
cient thick cream to moisten, add one ounce of grated Parmesan cheese
and a dust of coralline pepper, make hot in the bain-marie, and use.
Cutlets of Beef a la Portugaise
O6telettes de Boeuf & la Portuqaise
Take some cold roast beef for this dish (that left from a previous
meal would do nicely for the purpose), and for eight to ten persons take
one pound of the meat, a quarter of a pound of lightly fried fat and lean
bacon, one very finely chopped raw eschalot, and four well washed and
boned anchovies, a saltspoonful of Marshall’s Coralline Pepper; pound
these altogether till quite smooth with two tablespoonfuls of thick Brown
sauce (vol. i.), and the strained juice of one lemon, or pass through a
mincing machine twice, and then rub all together through a coarse wire
sieve; mix with a dessertspoonful of finely-chopped parsley, one and a
half ounces of freshly-made white breadcrumbs, and three raw yolks of
eggs; stir up well together into a smooth consistency, and then divide
it into small portions of about a dessertspoonful each and roll lightly into
fine flour, then dip into whole beaten-up raw egg and into freshly made
white breadcrumbs, and with a palette knife form them into cutlet shapes
in thickness rather better than a quarter of an inch; place these in a
frying basket and fry in clean boiling fat, of which there should be suf-
ficient to cover them, till the bread crumbs are perfectly crisp and the
cutlets a pretty golden colour. Dish up on a purée of potato, and serve
with Tomato purée (vol. i.) round the base and any nice green vegetables
in the centre. Serve for an entrée for dinner or luncheon. Mutton
or veal can be treated in the same way.
Little Creams of Beef
Petits Pains de Boeuf
Butter some little bomb moulds, and sprinkle them all over with
finely-chopped button mushrooms and raw chopped green parsley, from
which all moisture has been pressed; then fill them with beef farce
prepared as below, and put them in a stewpan; place a piece of paper
between them and the stewpan; pour in boiling water to about three-
fourths of the depth of the moulds; watch the water reboil; then draw
138 MRS, A. B. MARSHALL’S LARGER COOKERY BOOK
the pan to the edge of the stove, place on the cover, and let the little
creams steam for about fifteen minutes. When poached, turn out of the
moulds and dish on a potato border (vol. i.), and with a forcing bag and
rose pipe garnish the top of each cream, as in engraving, with a purée of
potato; pour White Mushroom sauce (see recipe) round the base of the
dish, and serve for an entrée.
Beer Farce ror LirtLE CREAMS oF BEEF.—Pound ten ounces of
lean beef till quite smooth; then pound four ounces of Panard (vol. 1.),
and mix both together ; add two tablespoonfuls of thick reduced Espagnol
sauce (vol. i), a few drops of carmine, a dust of Marshall’s Coralline Pepper,
a pinch of salt, one ounce of good butter, and two and a half eggs ; work
into a smooth paste, rub through a wire sieve, then mix in two table-
spoonfuls of cream, and use by means of a forcing bag and plain pipe.
Tournedos 4 la Béarnaise
Tournedos &@ la Béarnaise
Take a nice piece of lean fillet of beef and cut it, through the reverse
way of the grain, into slices about a quarter of an inch thick, and from
this cut neat fillets about two and a half inches long, forming then into
kite shapes ; place these in a well-buttered sauté pan, season with a little
finely-chopped eschalot, coralline pepper, and salt, and fry over a quick
fire for four to five minutes, during which time turn the fillets once ; then
take up on a plate and wipe out the pan in which they were fried, and
put into it one ounce of good glaze and a wineglassful of cooking sherry,
stir till boiling ; then add the pieces of meat to it, sprinkle them with
sliced truffle and cooked button mushrooms, then dish up on a potato
or spinach border (vol. i.) that is arranged on the dish by means of a
forcing bag and large rose pipe, and serve round it a good Béarnaise
sauce (vol. i.). Use for an entrée for dinner or luncheon while quite
hot. .
OF EXTRA RECIPES—HOT ENTREES 139
Tournedos a la Chauron
Tournedos a la Chauron
Take a piece of fillet of beef weighing from one and a half to two
pounds ; cut from it, the reverse way of the grain, some slices about one
inch thick, then cut these into kite-shaped pieces about three inches long,
removing any fat and skin; bat them out with a cold wet chopping-
_ knife, and trim off the edges neatly; place the fillets on a plate, season
them with salt and coralline pepper, put them in a well-buttered sauté
pan, place the pan on a very quick fire and sauté the pieces on both
sides, turning them only once during the cooking; then take up and
arrange them straight down an entrée dish on a purée of mushrooms or
potato (vol. i.) ; brush the pieces of meat over with good flavoured light
glaze, place a large slice of truffle on each piece, and serve with Chauron
sauce (vol. i.) round the dish; sprinkle a few slices of truffle here and
there on the sauce, and serve for an entrée for dinner or luncheon while
quite hot. |
Friantines of Marrow a l’ Alsace
Friantines de Moélle a l Alsace
Split a beef marrow-bone, but do not break the marrow ; remove
the marrow from the bone and put it into cold water with a pinch of
salt ; put this to get hot, but do not allow it to boil; then strain the
marrow and keep it in cold water till wanted, when it should be cut in
slices about a quarter of an inch thick, using a hot wet knife for the
purpose. Place these slices on a baking-tin or dish and mask them
with the sauce prepared as below, and on the sauce place a slice or two
of truffle and the same of cooked button mushrooms that are cut about
an eighth of an inch thick; put aside on ice till the sauce is quite firm,
then dip each slice into frying batter (vol. i.); drop them into clean
boiling fat or oil and fry for three to four minutes till a nice golden
colour; when cooked take up and dish on a dish-paper, stick a few
strips of cut truffle and mushroom in each, sprinkle each over with a
little finely-chopped parsley. These are excellent for a second-course dish
or for an entrée for dinner or for luncheon, and should be served while
very hot.
Sauce FOR F'RIANTINES OF Marrow.—Put half a pint of good
Brown sauce (vol. i.) into a stewpan with two finely-chopped eschalots,
an ounce of glaze, half a wineglassful of sherry, a pinch of castor sugar,
140 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
two or three small finely-chopped fresh mushrooms ; boil down to half the
quantity, keeping the sauce well skimmed while boiling, and use when
beginning to set.
Fritot 4 la St. Marks
Fritot @ la St. Marks
Split a large beef marrow-bone lengthwise, remove the marrow
without breaking it, put it into a stewpan in cold water seasoned with a
little salt, stand the pan on the stove and let the water get quite hot,
but do not let it boil; then take up the marrow and put it into cold
water for a few minutes, then by means of a hot wet knife cut it through
into nice slanting slices a quarter of an inch thick; place these on a
dish, season them with salt, coralline pepper, and a little warm glaze.
Cut some raw ripe tomatoes into very fine slices, free them from skin,
season them with a little sherry and salt, sprinkle them with very finely
chopped lean cooked ham. Place a piece of the dressed marrow on each
slice of tomato (putting the seasoned side of the marrow next the
tomato), and by means of a forcing bag with a plain pipe mask the
tops of the marrow with a little of the prepared purée; cover with a
piece of cleansed and dried pork caul; dip each separately into frying
batter (vol. 1.), and fry them in clean boiling fat a nice golden colour,
carefully turning them from side to side with a slice while cooking.
Take them up on a hot baking-tin, sprinkle a little warm glaze and
grated Parmesan or Gruyére cheese over each, and brown quickly with
the salamander. Dish them up en cowronne on a dish-paper on a hot
dish, and serve as an entrée for dinner or luncheon or as a second course
dish.
PuREE FOR Friror A La St. Marks.—Pound a quarter of a pound
of cooked chicken or other bird with a large tablespoonful of cold Brown
sauce, one ounce of good butter, a dust of coralline pepper, a little salt,
and two tablespoonfuls of thick cream; rub altogether through a wire
sieve, add half an ounce of fresh white breadcrumbs, then put into a
forcing bag with a large plain pipe, and use.
Mutton Cutlets 4 ’VAlexandra
Cotelettes de Mouton & l Alexandra
Take the best part of a small neck of mutton, cut into neat cutlets,
trim them, remove all unnecessary fat and skin, bat them out with a
cold wet chopping-knife ; place them on a plate, season them with a
little salt, Marshall’s Coralline Pepper, a little finely-chopped eschalot,
OF EXTRA RECIPES—HOT ENTREES 141
and lean chopped ham or tongue; sprinkle with salad oil and grill
before a brisk fire for five to seven minutes, during which time turn
them once only; take them up on a hot plate, brush them over with a
little warm thin glaze, dust over with grated Parmesan cheese, brown
quickly with the salamander, dish up straight down the dish on a bed of
rice prepared as below, and serve at once with Soubise sauce (vol. i.)
round the base for an entrée for dinner or luncheon. Frills may be used
if liked.
Rice FoR CurLers A L’ALEXANDRA.—Prepare a quarter of a pound
of Patna rice as in vol. i. page 32, put it into the screen for an hour to
dry, and just before serving turn it out on to a clean baking-tin ; pour
over it two ounces of warm fresh butter and put into a quick oven for
eight to ten minutes, arrange on the entrée dish; place here and there
at intervals a tablespoonful of Tomato butter (vol. i.) in a slanting posi-
tion to give it an effective appearance.
Mutton Cutlets a l?Ancienne
Odteleties de Mouton a l Ancienne
Take the best end of a small neck of mutton, cut it into neat cutlets,
bat them out with a cold wet chopping-knife, remove all skin and
unnecessary fat, season the cutlets with pepper, salt, and a little curry
powder, dip them into warm butter, and grill them in front of a brisk
fire till brown and crisp, which will take from five to eight minutes,
turning them only once during the cooking. Put into a stewpan a tea-
spoonful of Liebig Company’s Extract of Meat, two finely-chopped
capsicums freed from pips, one chopped eschalot, a pinch of Marshall's
Coralline Pepper, a wineglassful of cooking sherry, and half a pint of
good-flavoured clear brown stock; boil this for ten minutes, then stir it
on to one ounce of butter that has been fried without browning with a
quarter-ounce of arrowroot and the strained juice of a lemon; boil again,
pass through the tammy, put the cutlets into the sauce, colour with a
few drops of Marshall’s Liquid Carmine to make it a rich but not too
red a colour, reboil together, dish up the cutlets on a bed of Spanish
onions that is arranged on a little purée of potato (which is forced on to
the dish by means of a forcing bag with a plain pipe) about half an inch
thick and two inches in width, and serve very hot for an entrée for
dinner or luncheon.
SPANISH ONIONS FOR CUTLETS.—Peel, wash, blanch, and rinse in
cold water a good-sized Spanish onion, put it again into a stewpan with
plenty of boiling water to cover, season with salt, and boil for three to
7
142 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
four hours according to the size; when tender take up, drain on a sieve,
cut into halves, and each half into four or five pieces lengthwise into
small portions like an orange is divided, arrange on the prepared purée
of potato, pour over a little warm butter, season with a little coralline
pepper and finely-chopped lean cooked ham and chopped parsley, and use
as directed.
Mutton Cutlets a la Barigoule
O6telettes de Mouton a la Barigoule
Cut some neat cutlets from the best end of a neck of mutton, season
them with salt, mignonette pepper, chopped lean raw bacon, eschalot,
thyme, parsley, bayleaf, and a few fresh mushrooms; sprinkle a table-
spoonful of salad oil into a stewpan, add to it three large peeled and
finely-sliced onions, place the cutlets on the onion with the seasoned
side uppermost, cover over with a buttered paper, place the cover on the
pan and fry the contents over a moderate fire for about twenty minutes ;
remove any fat that may rise to the surface, add three-quarters of a
pint of Veloute sauce and a wineglassful of white wine, cover with a
buttered paper, place the pan on the stove and simmer the contents
for half an hour, occasionally sprinkling over the paper a little white
wine; then take up the cutlets, keep them warm, and add to the
sauce half an ounce of Marshall’s Créme de Riz that is mixed with
a gill of thick cream, season with a dust of coralline pepper and two
ounces of grated Parmesan cheese; stir altogether over the fire till boil-
ing, then simmer for three or four minutes and tammy it. Dish up the
cutlets on a border of potato or farce, garnish the centre with artichoke
bottoms (that have been heated in their liquor, strained, and cut into
quarters and sprinkled with a little good warm glaze, a few drops of
cooking sherry, and a little finely-chopped raw parsley), pour the sauce
round, anc serve very hot for an entrée for dinner or luncheon.
Mutton Cutlets 4 la Camerani
O6ételettes de Mouton a la Cameranit
Cut some neat cutlets from the best end of a neck of mutton, free
them from all unnecessary skin and fat, and bat them out with a cold
wet chopping knife; season them with Marshall’s Coralline Pepper and
salt, place them in a well-buttered sauté pan and sauté them over a
quick fire for five to six minutes, then take them up on a hot plate and
keep warm; then add to the liquor in the pan a wineglassful of sherry,
a teaspoonful of Bovril, a quarter-pint of oyster liquor and one finely-
%
—
OF EXTRA RECIPES—HOT ENTREES 143
chopped eschalot, boil altogether for about eight minutes; then add
the pulp of three raw ripe tomatoes, one ounce of butter that is mixed
with a quarter-ounce of arrowroot, the strained juice of a lemon, and a
pinch of castor sugar; stir again till it reboils, and for eight cutlets
add one dozen sliced raw bearded sauce oysters and four or five cooked
button mushrooms, just bring to the boil and use at once. Dish up the
cutlets straight down the dish on a purée of potatoes (that has been
forced out on to the dish by means of a forcing bag with a large rose
| pipe), pour the prepared sauce all over them, and serve very hot for an
entrée for dinner or luncheon.
Creole Cutlets
Osdtelettes & la Créole
Cut the best end of a neck of mutton into neat cutlets, trim off all
unnecessary skin and fat, bat them out with a cold wet chopping-knife
and sprinkle them with sifted flour. Put into a stewpan the purée of
four raw ripe tomatoes, the strained juice of a lemon, a pinch of coralline
“pepper, a teaspoonful of Bovril, a wineglassful of sherry, and then the
cutlets; place the pan in a moderate oven and cook the contents for
about forty minutes, occasionally basting with a little more sherry
and keeping the cover on the pan. When cooked take up the cutlets,
sprinkle a little warm glaze over them, and dish them on a potato
border with a purée of Spanish onions (vol. i. page 34) in the centre
of the cutlets en couronne; remove the fat from the liquor, then reboil
with half a pint of Veloute sauce (vol. i.), add a tablespoonful of French
capers, pour round the dish and serve at once as a dinner or luncheon
dish. Frills may or may not be used as liked.
Mutton Cutlets 4 l’Hcossaise
Odtelettes de Mouton & Tl Heossaise
Cut a piece of the best end of neck of mutton into six or seven
cutlets, trim off all unnecessary skin and fat, and bat them out with a
cold wet chopping-knife; lard the lean part of the fillet with tiny
lardons of fat raw bacon, season the cutlets with coralline pepper, salt,
and warm butter, grill them in front of a sharp clear fire for five to
eight minutes, turning them only once during the cooking; then take
up, brush the larded side of the cutlets over with warm clear glaze, dish
them up on a bed of plainly-boiled rice as used for curry, arranging
them straight down the dish; serve at once very hot with the sauce
round the base as an entrée for dinner or luncheon.
ei
144 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Sauce FoR CurLets A L’EcossaisE.—Take a pint of reduced Espagnol
sauce (vol, i.), one tablespoonful of tamarinds, a dessertspoonful of red
currant jelly, a few drops of carmine, two chopped eschalots, a tea-
spoonful of Marshall’s Curry Powder, the strained juice of two lemons,
ao
a |)
iy
and a dust of coralline pepper; boil altogether for ten minutes, tammy, tat
reboil, and use perfectly hot. 7
Mutton Cutlets ala Lucine
Cételettes de Mouton & la Lucine . “
Take the best end of a neck of mutton and cut from it some nice
neat cutlets, remove all the unnecessary skin and fat from them, bat
them out with a cold wet chopping-knife, season them with salt and
coralline pepper, steep them in a little salad oil, and put them into a
stewpan that is sprinkled with a little salad oil or butter; add two sliced
onions, one carrot, one turnip, one leek, a bunch of herbs (thyme,
parsley, bayleaf), anda few black and white peppercorns ; put some little
thin pieces of fat bacon that are cut the same size and shape as the
cutlets on the top of each cutlet, place the cover on the pan and fry
the contents over a quick fire for fifteen to twenty minutes; then sprinkle
over the cutlets a wineglassful of sherry, a quarter of a pint of mushroom
gravy, and one ounce of glaze. Place the stewpan again on the stove or
in the oven, and let the cutlets simmer for about three-quarters of an.
hour; then take up, strain the liquor in which they were cooked, remove
the fat from it and add to it half a pint of Lucine sauce, and keep hot
ready for use. Brush the cutlets over with a little warm glaze, dish
them up on a bed of spinach that is arranged straight down an entrée
dish by means of a forcing bag and large rose pipe, and serve, with the
sauce round the base, for an entrée for dinner or luncheon.
Cutlets of Mutton 4 la Maintenon
Cételettes de Mouton & la Maintenon
Take a piece of the best end of neck of mutton, take off all the un-
necessary fat and cut the neck into neat cutlets; bat them out with a
cold wet chopping-knife, season them with a little of Marshall’s Coral-
line Pepper, salt, finely-chopped raw green parsley, bayleaf, thyme,
eschalot, lean cooked ham or tongue, and fresh mushrooms that have
been washed, pressed from the water, and finely chopped; then dip
each cutlet first into whole raw beaten-up egg, then into freshly-made
white breadcrumbs, and fry the cutlets in clean boiling fat till a nice
golden colour. Then take them up, drain them, dish them up on a
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‘OF EXTRA RECIPES—HOT ENTREES 145
®
border of potato (vol. i.), and serve with a purée of mushrooms (vol. i.)
in the centre, and Espagnol sauce (vol. i.) round the base. Serve for an
entrée for dinner or luncheon very hot. Lamb and venison can be pre-
pared in the same way.
Mutton Cutlets a la Montpensier
.
Odtelettes de Mouton & la Montpensier
Take the best end of a neck of mutton, cut it into neat cutlets, trim
and free them from skin and all unnecessary fat, bat them out with a
cold wet chopping-knife, place them in a stewpan on two ounces of
sliced fat and lean raw bacon, one ounce of butter, two sliced onions,
two tomatoes, a bunch of herbs, bayleaf, parsley, thyme, two or three
strips of celery, one leek, one carrot, one turnip, all finely sliced, one
sliced lemon, and a saltspoonful of Marshall’s Coralline Pepper ; sprinkle
on the top a little finely-shredded lean raw ham or bacon cut about an
inch long, cover with a well-buttered paper, place the cover on the
pan and fry the contents over a moderate fire for about fifteen minutes.
Then take the cutlets up carefully, place them on a plate, and add to the
liquor two wineglassfuls of sherry, one ounce of Marshall’s Créme de Riz,
and one pint of thin Brown sauce (vol. 1.) ; bring to the boil, stirring the
whole time ; replace the cutlets, cover with the paper again, place the cover
. on the pan and simmer the contents for about three-quarters of an hour,
taking care that the sauce does not burn, and occasionally add a table-
spoonful of mushroom gravy or stock ; when the cutlets are tender take
them up with a palette knife or two forks, keep them hot over boiling
water between two plates. Remove the herbs and fat from the top of
the sauce and rub it through the tammy ; reboil it, and pour round the
cutlets, after they are brushed over with a little warm glaze and sprinkled
with a few slices of thinly-cut truffle, and dished straight down the dish
on a purée of potatoes that has been arranged with a forcing bag and
large rose pipe ; serve very hot for dinner or luncheon.
Reform Cutlets of Mutton a la Francaise
Oédtelettes de Mouton Réforme & la Franeaise
Take the best end of a small neck of mutton, trim all the unnecessary
fat from it and tie it up with a string; put two ounces of butter in a
stewpan with a sliced carrot, two sliced onions, half a sliced turnip, a
little celery, a bunch of herbs (thyme, parsley, bayleaf), a few pepper-
corns, and three or four cloves; put the nfeat on the top of these, place
a buttered paper over it, and let it fry for about fifteen to twenty
L
me
Pw
146 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK |
minutes with the cover on the pan; then add about a quarter of a pint
of stock, and put the pan into the oven, and let the meat braise for
three-quarters of an hour, well basting it over the paper, adding more
stock as that in the pan reduces. Take up the neck of mutton, put it
to press, remove the string, and, when cold, cut the meat into neat
cutlets, trimming all the fat and skin from them; mask the top and
the edge with a stiff white farce (vol. i.), smooth this over with a wet
warm knife, making it quite smooth ; sprinkle over each cutlet some finely-
chopped lean ham or tongue and truffle — and place them
in a buttered sauté pan; then pour in at the side of the cutlets sufficient
good boiling stock to cover them. Watch the stock reboil, then draw the
pan to the side of the stove, cover over the pan with a cover, and let it
remain there for about fifteen minutes; then dish up the cutlets on a
border of farce or potato, and serve with Reform garnish (see roe in
the centre and Reform sauce round the base of the dish.
Lamb Cutlets 4 l’Angélique
O6telettes @Aqneau a lAngélique ” eats
Take the best end of a neck of lamb, trim off all unnecessary fat, and
cut it into neat cutlets; bat them out with a cold wet chopping-knife,
season with coralline pepper and salt, steep them in warm butter or
salad oil, and grill the cutlets in front of a brisk fire, turning them only
once during the cooking; when sufficiently cooked they should bea nice
brown colour. ‘Take them up, put the cutlets into a sauté pan containing
some of the sauce as below, and just bring to the boil. -Take a purée of
peas or other vegetable, and by means of a forcing bag with a rose pipe
arrange it lengthwise on the dish on which the cutlets are to be served ;
dish up the cutlets straight down on this, arrange on the top of each a
teaspoonful of cooked cucumber that is cut in Julienne shreds, pour
Angelic sauce round the base of the dish, and serve very hot for an entrée
for dinner, &c. Frills may or may not be used, as liked.
SAUCE FOR CUTLETS A L’ANGELIQUE.—Put into a stewpan two wine-
glassfuls of sherry, a teaspoonful of Bovril, two finely-chopped washed
mushrooms, and the essence from a bottle of truffles; boil to half the
quantity, tammy, rewarm in the bain-marie, and use.
oe
* n
OF EXTRA RECIPES—HOT ENTREES 147
Lamb Cutlets a la Suffeen
Cotelettes @Agneau & la Suffeen
Cut the best end of a neck of lamb into neat cutlets, season them
with Marshall’s Coralline Pepper and salt, steep them in warm butter, fry
them in a buttered sauté pan on both sides for three to five minutes,
“when they should be a nice golden brown colour, turning the cutlets
only once while they are cooking; then take up the cutlets, place a
slice of tomato, as below, on each, and on the tomato a very small
thinly cut and crisply fried slice of bacon; dish up the cutlets on a
border of potatoes or farce, pour round them some prepared Cheese sauce,
brown with the salamander; sprinkle a few slices of truffle here and
there over them, and serve very hot with boiled sparghetti (see recipe)
in the, centre for an entrée for dinner or luncheon.
TOMATOES FOR CUTLETS A LA SUFFEEN.—Cut some raw ripe tomatoes
into slices about a quarter-inch thick, season them with a little salt, brush
them over with a little warm glaze, sprinkle them with grated Parmesan
cheese ; place in a, well-buttered sauté pan, cover with a buttered paper,
cook in a moderate oven for about ten minutes, and use.
CHEESE SAUCE FoR CUTLETS A LA SUFFEEN.—Take four tablespoon-
fals Oe thick cream, a pinch of salt and Marshall’s Coralline Pepper, three
ounces of Gruyére or good Cheddar cheese (cut up in very fine slices),
and three tablespoonfuls of thin Bechamel sauce (vol. i.); stir altogether
over the fire till melted, then pour round the cutlets as directed.
SPARGHETTI FOR CUTLETS A LA SUFFEEN.—Put a quarter-pound of
sparghetti into boiling water with a little salt, bring it to the boil, and
simmer for about one and a quarter hours; strain, and cut into lengths
of about an inch, mix with a dessertspoonful of thin warm glaze, a
dust of coralline pepper, one ounce of warm butter, and two or three
shredded French chillies that have been freed from pips, and use.
Mutton Cutlets a la Sullivan
Cételettes de Mouton &@ la Sullivan
Cut some neat cutlets from the best end of a neck of mutton, trim off
all unnecessary fat and skin, lay them on a plate, steep them in warm
butter, season with a little of Marshall’s Coralline Pepper, salt, chopped
turned Spanish olives, chopped French capers, a few chopped fresh
mushrooms, and a little lean cooked chopped ham; place the cutlets
in a buttered sauté pan, cover with a buttered paper, and lightly
sauté the cutlets on the under side; then pour into the pan half a pint
15;
i
* ¥
5.
148 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
of Espagnol sauce (vol. i.), place the pan in a moderate oven and cook
the cutlets for about twenty minutes, keeping the lid on the pan while
they are cooking. When cooked, dish up on a border of veal or rabbit
farce (vol. i.), place a purée of spinach (vol. i.) or any other nice vege-
tables in the centre, pour the prepared sauce round, and serve perfectly
hot for an entrée for dinner or luncheon.
Cutlets of Mutton a la Viennoise
Odtelettes de Mouton @ la Viennotse
Take the best end of the neck of mutton, cut it into neat cutlets,
neatly lard them straight down the fillets, trim the lardons, sprinkle
with a little salad oil, put a slice of lemon on each cutlet, and cover each
entirely with a little carrot, onion, turnip, and celery, all cut up in
small dice shapes, and a little chopped parsley, bayleaf, and thyme ;
arrange them in a sauté pan, put the cover on, and let them remain for
a few hours; then when ready for cooking place the sauté pan on the
stove, and let them draw down for about fifteen minutes in the moisture
which will be in the pan; take up the cutlets and lightly sprinkle them
over with little dice shapes of French gherkin, tongue, and white of
hard-boiled egg; dish them ona pureé of spinach (vol. i.) and pour the
Viennoise sauce round the base; these should be served very hot. for a
dinner entrée. Venison cutlets are fine in this way.
Epigrams of Mutton a la Coblentz
Epigrammes de Mouton & la Coblentz
Take the breast of mutton, trim from it all unnecessary fat and tie
it up, put it in to braise as for ‘Reform Cutlets,’ cooking for two hours
and a half; then take it up, untie it, remove the bones, and lay it out
between two dishes to press, with a weight on the top one. When it is
cold stamp it out with a small cutlet cutter; mask the pieces with veal
OF EXTRA RECIPES—HOT ENTREES 149
or rabbit farce (vol. 1), smooth over with a hot knife ; see that the edges are
well masked with the farce, trim them into neat cutlet shapes, and place
them in a lightly-buttered sauté pan, cover them with any nice-flavoured
light stock and bring it to the boil, draw the pan to the side of the stove
and poach for about ten minutes; take up on a cloth to drain; dish on
a border of farce (vol. i.), with a purée of spinach (vol. i.) or any nice
green vegetable in the centre. The border mould should be buttered
and ornamented with truffles cut in diamonds and small rounds before
being filled with farce. Serve a good Espagnol sauce (vol. i.) round the
base. A little parsley stalk must be put in the end of each cutlet to carry
the frill, as shown in the engraving.
Mutton Kabobs a la Raipore
Kabob de Mouton ad la Raipore
‘Take some well-hung mutton, either the loin, neck, or leg, remove the
fat and skin, and cut the meat into pieces about one and a half inches
square ; place these on a dish and season with a sprinkling of Marshall’s
Coralline Pepper, salt, ground cinnamon, and allspice; peel some small
button onions, and season them similarly to the meat, allowing them to
remain in the seasoning for at least an hour; then take some small
wooden or ordinary wire skewers and arrange the meat and onions
alternately on them, allowing about four pieces of meat and four onions
to each person. Put into a stewpan two ounces of butter or fat and
four peeled onions cut up in tiny dice shapes, with a bunch of herbs
(thyme, parsley, and bayleaf); fry till a nice brown colour; then add a
dessertspoonful of Marshall’s Curry Powder, a saltspoonful of salt, and
six crushed cardamoms, and mix up together ; add an ounce of Marshall’s
Créme de Riz, the strained juice of a lemon, a pint of tomato pulp, anda
few drops of carmine ; then place the prepared kabobs in the stewpan,
cover it down and let the contents simmer on the side of the stove for
about one hour; when cooked remove the kabobs, skim off any fat
from the sauce, and reduce to quite a thick consistency; arrange a pile
of Pilau rice (vol. i. page 297) on a hot dish, and place the kabobs
upon it; arrange here and there little thinly-cut shreds of red and green
chillies ; pour the sauce round the rice, and serve hot,
The ordinary skewers can, if liked, be replaced by silver or plated
skewers when the meat is cooked.
Beef or veal can be used in the same manner as mutton, and cooked
meat instead of fresh can be employed.
150 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Noisettes of Mutton a la Parisienne
Noisettes de Mouton @ la Parisienne
Remove the lean part from the best end of a neck of mutton, and
cut it into neat slices about half an inch thick, bat these out with a cold
wet chopping-knife, trim them into neat fillets, season them with coralline
pepper, salt, fresh mushrooms, parsley, and eschalot, that have all been
chopped up fine; place them on a well-buttered sauté pan and sauté
them over a quick fire on both sides for three or four minutes ; then take
up and dish the fillets on a croiton of fried bread on which is arranged
some cooked sliced tomato ; pour a good-fiavoured Supréme sauce (vol. 1.)
round the dish, sprinkle here and there on the sauce a little warm glaze,
and serve, whilst quite hot, for an entrée for dinner or luncheon.
Fritot of Sheep’s Feet a la Belge
“ritot de Pieds de Mouton ad la Belge
Take some sheep’s feet and cleanse them thoroughly, put them into
a stewpan with cold water and a little salt, bring to the boil, then strain,
rinse the feet in cold water and put them into another stewpan; cover
with fresh cold water, add a few cleansed vegetables, such as onion,
turnip, celery, leek, carrot, and herbs (thyme, parsley, and bayleaf), a
little salt, and six or eight peppercorns ; bring to the boil, skim, and
then simmer gently on the side of the stove for two and a half to three
hours. Take up the feet and let them slightly cool; remove all the bones,
and season the inside of the feet with chopped parsley, thyme, bayleaf,
eschalot, and mignonette pepper, and mask this with a layer of rabbit or
veal farce, prepared as below; then roll up the feet into their natural
shape, tie them up with a piece of tape, rub them over with a little
butter, and place them in a sauté pan with about a quarter of a pint of
boiling stock ; put a cover over and stand them in a moderate oven to
cook slowly for about fifteen to twenty minutes, then remove from the
oven and put aside till cold. When firm remove the tape, and cut the
feet crosswise into escalopes about a quarter of an inch thick; sprinkle
OF EXTRA RECIPES—HOT ENTREES 1d]
these with a little salad oil and chopped lean ham or tongue, dip each
into frying batter (vol. i.), and fry in clean boiling fat for six to eight
minutes, when they should be a pretty fawn colour and the batter quite
crisp; dish up, en cowronne, on a border of purée of spinach or fried
parsley (vol. i.), and pour thin Soubise sauce (vol. i.) round the base.
Serve hot for an entrée for dinner or luncheon.
FARCE FoR SHEEP’S FEET A LA BELGE. - -Take, for six to eight feet,
six ounces of rabbit or lean veal, pound it till smooth, rub it through
a wire sieve, and mix it with one and a half ounces of beef suet, one
ounce of freshly-made white breadcrumbs, a little salt and Marshall’s
Coralline Pepper, and one whole and one yolk of raw egg. Mix up well
together, and then use.
Fillets of Veal a la St. Lawrence
Filets de Veau & la St. Lawrence
Take a piece of lean fillet of veal, and cut it in little round fillets
about a quarter of an inch thick ; bat these out with a cold wet knife,
then lard the centres of each in two rows with little strips of French
gherkins and larding baccn, and trim these lardons with the scissors.
Put into a stewpan two ounces of butter, with a few slices of carrot,
onion, turnip, and celery, a bunch of herbs (such as thyme, parsley, and
bayleaf), four peppercorns, and two cloves; place the fillets on the top
of these vegetables, put a buttered paper over them, cover down the pan
with the lid, and fry the contents for fifteen minutes ; then add two wine-
glassfuls of white wine and half an ounce of glaze, return the pan to the
stove and let the fillets braise for an hour, during which time keep them
well basted over the paper, and occasionally add a little stock as that in
the pan reduces. When the fillets are cooked take them up, sprinkle
them with a little grated Parmesan cheese, then brush over with a little
warm glaze and put ona tin in a quick oven to brown. Dish up as
in engraving on a border of potatoes (vol. i.), arrange some slices of
cooked cucumber on the top of the fillets, garnish the centre of the dish
with a Potato purée (vol. i. page 35), using a forcing bag with a large
152 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
rose pipe for the purpose; pour Supréme sauce (vol. i.) round the base
of the dish, and serve for an entrée for dinner or luncheon. The vege-
tables remaining from the braise can be used up in the stock-pot.
CucuMBER FoR FiLters or VEAL A LA St. LawrENce.—Cut the
cucumber in slices about a quarter-inch thick and stamp them out in
the form of rings; put these into a stewpan with cold water, bring this
to the boil and allow the cucumber to simmer till tender; take them up,
rinse with cold water, and when cold fill the hollows of the rings with
a little chicken or veal farce as below, and use.
Farce FoR FILLeTs oF VEAL A LA ST. LAWRENCE. —Pound four
ounces of lean veal till smooth; remove this from the mortar and pound
four ounces of Panard (vol. i.), mix into this the pounded veal, two whole
raw eggs, a little salt and coralline pepper, pass through a wire sieve ;
divide into two parts, colour one with a few drops of Marshall’s Liquid
Carmine, and leave the other plain; put into separate small bags with
plain pipes, and use alternately.
Tendons in Cases @ l’Hstragon
Tendons en Caisses & UHstragon
Take, for ten persons, two calf’s feet, wash them well, and put them
in.a cloth to cook in plenty of water or light stock with two or three
onions, a good bunch of herbs, a few black and white peppercorns, and a
little celery ; skim the stock well when it boils, and let it simmer gently
for three or four hours or longer if the tendons are not done. When
cooked take up, remove the cloth, split open the feet, cut the tendons in
little pieces, mix with them a little finely-chopped tarragon and chervil,
and enough good Veloute sauce to moisten (vol. 1.); put them in oiled
paper cases, allowing one to each person, mask over the top with Cream
sauce (vol. i.); serve with little rings of fried bread (that are stamped
out about the size of a shilling and fried a pale golden colour) all round
the edge of the cases, dish up on a hot dish on a paper, and serve at
once for an entrée for dinner. The liquor and remainder of the feet
can be used up in other ways, for soup, &c.
Escalopes of Calf’s Head a la Tuileries ©
Lscalopes de Téte de Veau & la Tuileries
Take the whole or half of a cleansed calf's head, put it in a pan
with plenty of cold water seasoned well with salt, let it remain in this
for twenty-four hours, during which time continually change the water
ee eS ee ae eee ey eon
OF EXTRA RECIPES—HOT ENTREES 153
and add more salt, then remove the brains and tie up the head in a clean
cloth ; put it into a stewpan with enough cold water to well cover it,
bring to the boil, then take up, and well wash it in cold water ; return it
to the stewpan, cover with more water, add a pinch of salt, and then
allow the head to simmer gently for three and a half to four hours.
When cooked, take up the head, remove it from the cloth, then when
somewhat cool take off all the glutinous part, place it in a basin of
warm water, and with a small pointed knife carefully peel off the top
skin so as to leave transparent the parts to be used; put the meat to
press between two plates till cold, then cut it into pieces about two
inches square or stamp it out with a plain round cutter; place these
pieces in a sauté pan, pour over them sufficient of the sauce prepared
as below to cover them, bring to the boil and let it simmer for a quarter
of an hour. Arrange a border of veal farce on an entrée dish, and dish
up the pieces of head en cowronne, garnish the centre with truffles or
Financiére or button mushrooms, or any nice cooked vegetables, and serve
the sauce round the dish. The meaty part of the head can be made
into veal brawn with the odd trimmings.
Sauce.—Put into a stewpan four bayleaves, a sprig of thyme, a pinch
of mignonette pepper, a small sprig of marjoram and basil, three wine-
glassfuls of sherry, a teaspoonful of Liebig Company’s Extract of Meat,
two fresh washed mushrooms, a wineglassful of white wine, and one
pint of good flavoured consommé; boil these together for about fifteen
minutes, then add to it one and a half ounces of the best arrowroot. that
is mixed with a little of the same consommé, stir together till boiling,
keeping skimmed, then carefully wring through the tammy, and use.
Sweetbread a la Belgrave
Reis de Veuwu & la Belqrave
Take a good fresh sweetbread, put it in cold water with a pinch of
salt, and bring gently to the boil; rinse in cold water and put it to press
between two plates till cold; then make incisions by means of a small
pointed knife, and in these place alternately little pieces of cooked
tongue and blanched pistachio nuts and truffle, cutting the latter and
tongue about the same size as the pistachio nuts; place a piece of slitted
fat bacon (sufficient to cover) on it, wrap it in a well-buttered paper, tie
it up and place it in a buttered stewpan, add a few slices of cleaned
carrot, onion, celery, a bunch of herbs (thyme, parsley, bayleaf), four or
five peppercorns and two or three cloves; place the cover on and fry on
the side of the stove for fifteen to twenty minutes; then add about
154 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
a quarter-pint of light stock, either from veal, rabbit, or chicken, and put
to cook in the oven for one hour, taking care to baste it occasionally and
adding a little more stock as that in the pan reduces. When ready to
dish up, remove the sweetbread from the stewpan, take off the paper and
dish up on a purée of chestnuts (vol. i. page 34) or spinach, or any other
nice vegetables, which should be forced out from a bag with a large rose
pipe so as to form a pretty border to rest each sweetbread on, and serve
with Veloute sauce (vol. i.) round the dish. A few drops of warm glaze
dropped lightly on the sauce will greatly improve the flavour and
appearance. Serve for a hot entrée for dinner or luncheon.
Sweetbread a la Financiere
Ris de Veau & la Financiére
Blanch some fresh sweetbreads, as in recipe ‘Sweetbread a la Bel-
grave, and when cold lard them with lardons of fat bacon, as in
vol. i. (page 112); braise them as in above-named recipe, and when
cooked brush the sweetbreads over lightly with warm glaze, and replace
in the oven to crisp the bacon. Dish up on crottons of fried bread, as
shown in the design, and garnish with prepared Financiére (that has been
made hot by standing the bottle in the bain-marie), and arrange on
hatelet skewers ; serve with a good Financiére sauce (see recipe) round
the base, and use for a dinner party entrée.
Sweetbread & l’Impératrice
ftis de Veau & VImpératrice
Take a large sweetbread or two-moderate sized ones, put them into
cold water with a little salt, bring to the boil, then rinse and put to
press till cold. Take some larding bacon and lard the top, trim the
lardons with a pair of scissors, place the sweetbread in a buttered paper
and tie it up; put it into a buttered stewpan with one sliced onion, one
OF EXTRA RECIPES—HOT ENTREES 155
carrot, a few slices of turnip, a bunch of herbs (bayleaf, thyme, and
parsley), and about one dozen peppercorns ; fry for fifteen minutes with
the pan covered down; then add about a quarter of a pint of good stock,
place in a moderate oven, and braise for about one hour, during which
time keep basted, frequently adding more stock as that in the pan
reduces. When cooked take up, remove the paper, place the sweetbread
on a baking-tin, and brush it over the top with a little warm glaze; put
it into the oven again for about ten to fifteen minutes; then take up and
brush over again with a little thin glaze, and arrange on a border
prepared as below and shown in picture, and serve a good Supréme
sauce (vol. i.) round the dish, and macaroni prepared as below in the
centre space of the border and at each corner of the dish; serve hot for
an entrée for a dinner party.
MACARONI FOR SWEETBREAD A L’IMPERATRICE.—Put some macaroni
to cook in boiling water seasoned with a little salt for half an hour, then
strain it and cut it into lengths of about half an inch, sprinkle with a
little grated Parmesan cheese and moisten with a little thick cream,
season with a dust of coralline pepper, make hot in the bain-marie, and
use.
BoRDER FOR SWEETBREAD A L’IMPERATRICE.—Take a Breton border
mould, butter it, and then line it entirely with rings of plainly boiled
macaroni made by cutting it crosswise about one-eighth of an inch thick,
then by means of a forcing bag and large plain pipe fill it up with the
farce; knock the mould down on the table to allow the farce to sink
well into the mould, place it ina stewpan on a fold of paper, cover it
with boiling water, place it over the fire, watch the contents come to the
boil, then draw aside and poach for fifteen minutes; then turn out, and
use. Farce FoR BorDER.——Pound half a pound of lean cooked ham till
smooth ; then pound six ounces of Panard with one large tablespoonful
of Brown sauce, a dust of coralline pepper, a few drops of carmine, one
ounce of butter, and one ounce of grated Parmesan cheese ; add the ham,
mix with three whole eggs and a tablespoonful of thick cream, rub
through a fine wire sieve, and use.
156 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Escalopes of Sweetbread a la Héléne
Hiscalopes de Ris de Veau & la Heéléne
Take a calf’s sweetbread and put it in cold water with a pinch of ©
salt; let it come to the boil, wash it in cold water, and put it to press;
wrap it in a well-buttered paper, with a slice or two of fat bacon. Put
into a stewpan about two ounces of butter, a sliced onion, a small sliced
carrot, a little celery, and a bunch of herbs, such as thyme, bayleaf,
parsley, and a few peppercorns ; place the sweetbread on this, and let it
fry gently for about fifteen minutes; then add about a quarter-pint of
light stock, put the pan in the oven, braise the sweetbread for about
three-quarters of an hour, keeping it well basted, and adding more
stock as required. When cooked, take up the sweetbread, remove the
paper, and cut it up in slices, dish up en cowronne on a border of potato
(vol. i.), pour l’Ambassade sauce (see recipe) over, and garnish with a
purée of haricot beans (see recipe) in the centre, and put a few drops.
of warm glaze on each fillet just before serving. .
Hscalopes of Sweetbread & la Lombarde
Liscalopes de Ris de Veau & la Lombarde
Take a cold braised sweetbread and when cooked cut it in slices
about a quarter of an inch thick, and stamp out in rounds about one
and a half inches in diameter with a plain round cutter; cover the top
side of each escalope with a layer of the ragofit prepared as below
about one-eighth of an inch thick, let this set, and then mask over with
Blanquette sauce (vol. i.). When this is set dip the escalopes into fine
flour, then into whole beaten-up egg, and then into freshly-made white
breadcrumbs; ornament the masked side with cut truffle, as in engray-
ing, and fry in clean boiling fat till a pretty golden colour. Then dish up
on a border of potatoes (vol. i.), garnish the centre with a purée of
mushrooms (vol. i.), and serve Supréme sauce (vol. i.) round the dish,
for an entrée for dinner.
OF EXTRA RECIPES—HOT ENTREES 157
RaGovt FoR EscALopes OF SWEETBREAD A LA LomBarDE.—Put four
tablespoonfuls of thick Tomato sauce (vol. i.) into a stewpan with one
finely-chopped eschalot and half an ounce of glaze, reduce to half the
quantity ; then add one chopped truffle, two button mushrooms, and two
tablespoonfuls of blanched calf’s brains that have been plainly cooked
and cut up in little square pieces; put this aside on ice or in a cool
place to set, then use.
Escalopes of Sweetbread & la Munich
Hiscalopes de fis de Veau & la Munich
Blanch a nice white throat sweetbread by putting it in enough cold
water to cover it with a pinch of salt, let it come to the boil, then strain
it and wash it in cold water, and put it to press between two plates;
when it is cold cut it into escalopes about half an inch thick, and lard
each alternately with fat bacon and truffle; trim the lardons evenly, then
wrap each escalope in a little square piece of buttered paper. Put in a
stewpan two ounces, of butter and a few slices of carrot, onion, and
turnip, a little celery, four or five peppercorns, a small bunch of herbs
(parsley, thyme, and bay leaf), place the escalopes on the vegetables, put
the cover on the pan, and fry for fifteen to twenty minutes; then adda
quarter of a pint of stock, and let the escalopes braise for three-quarters
of an hour, basting them occasionally whilst cooking; take them up,
remove the papers, glaze them over lightly, and sprinkle them with a
very little finely-chopped raw green parsley ; dish them up on a border
of potatoes (vol. i.) with a slice of tomato between each (see recipe,
‘Tomatoes for Garnishing’), or a round of nice black truffle. Garnish
the centre with a pile of grated cocoanut, or boiled rice that has a little
warm butter poured over it, and a little coralline pepper that has been
warmed between two plates over boiling water, and serve Cocoanut
sauce round the base.
Cocoanut Sauce ror EscaLopEs OF SWEETBREAD A LA MuNICcH.—
Fry lightly together in a stewpan two ounces of fine flour and two
158 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
ounces of butter, then mix in three-quarters of a pint of veal, rabbit,
or chicken stock, stir till it boils; add a quarter of a good-sized grated
cocoanut, and a gill of cream; boil together for about ten minutes, add a
pinch of salt, the strained juice of a lemon, tammy, and use while hot.
Little Cases of Sweetbread a la St. Clair
Petites Oaisses de Ris de Veau &@ la St. Clair
Warm the dariol moulds and mask them over with batter pre-
pared as in vol. i. (page 123), and fry in clean boiling fat till a nice
golden colour, repeating this process until sufficient cases are made ;
then fill them with the ragotit prepared as below, place a few little shreds
of truffle and cucumber peas (see recipe) on each, arrange the cases
on a hot dish on a paper, and serve while quite hot for an entrée for
dinner. These cases can always be kept ready for use to warm up at
any time.
RaGovT FOR CasES OF SWEETBREAD A LA Sr. CLair.—Cut up a
braised sweetbread (vol. i: page 110) into small dice shapes, mix with
a few sliced cooked button mushrooms and sufficient Veloute sauce
(vol. i.) to make the mixture creamy, then make hot in the bain-marie
and use.
Timbal of Sweetbread & la Czarina
Timbale de Ris de Veau & la Czarina
Prepare a pair of calf’s sweetbreads (vol. i. page 110), and when cool
cut one of them in slices, and stamp out in rounds about the size of a
sixpenny piece ; also cut out similar-sized rounds of button mushrooms
and truffles. Well butter and line with a buttered paper a Charlotte
mould, and arrange these rounds alternately all over; then cover the
garnish with a layer of veal farce (vol. 1.) about one and a half inches
thick, using a forcing bag and plain pipe for it; smoothsthis over with
a wet hot spoon, and fill up the centre of the mould with a ragotit as
OF EXTRA RECIPES—HOT ENTREES 159
below, and cover the top over with a layer of farce about one inch thick ;
then place the mould in a stewpan containing boiling water, which should
come about half-way up the mould. Watch it reboil, and steam for one
hour, turn out and garnish with hot button mushrooms and truffles,
pour Espagnol sauce (vol. i.) round the base, and serve for a hot entrée.
RaGovuT FOR TIMBAL OF SWEETBREAD A LA Czartna.—Cut up the
trimmings from the sweetbread, truffle, and mushroom into little square
pieces, and put them into a sauce prepared as follows: Put into a stew-
pan four tablespoonfuls of very thick Tomato sauce (vol. i.), half a wine-
glassful of sherry, one ounce of glaze, and one eschalot chopped fine;
boil down to half the quantity, keeping it skimmed while boiling, add
the trimmings, and put away on ice till cold and quite set, then use.
Kidneys a la Berlin
Rognons & la Berlin
Take some nice fresh sheep’s kidneys, remove the skin and core, cut
them in thin slices, and put them in a well-buttered sauté pan; fry them
over a quick fire for about three or four minutes ; then strain the kidneys
from the gravy and mix them with some sauce prepared as below, and
some little button quenelles prepared as below; place this mixture in
a bain-marie to get well heated, then turn it out on to a hot entrée
dish on a border of Red Rice (see recipe), and garnish here and there
with some tiny button mushrooms. Serve as an entrée for dinner or
luncheon while quite hot.
Sauce For Kipneys A LA Beruin.—Take half a pint of clear strong
stock made from poultry bones and a little lean ham for flavouring, one
ounce of clear light glaze, and two finely-chopped eschalots ; boil these
for about ten minutes, during which time keep the liquor skimmed ; ©
mix with it one ounce of the best arrowroot and a wineglassful of sherry,
and stir it into.the sauce; let it simmer again for five minutes, then
wring it through the tammy, reboil, and use.
160 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
ButTron QUENELLES.—Pound six ounces of raw chicken, veal, or
rabbit till quite smooth, then mix with it three ounces of pounded
panard, one ounce of butter, a pinch of salt, a tiny pinch of cayenne,
and one tablespoonful of thick cream, and two whole and one raw yolks
of egg; mix all thoroughly well together, and then pass the mixture
through a wire sieve; put it into a forcing bag with a medium-sized
plain pipe, force it on to a lightly-buttered sauté pan in the form of
Spanish nuts. Pour over these some boiling water, place the pan on
the stove, watch the water reboil, then draw the pan aside, re-cover, and
let the quenelles poach for about ten minutes. When ready take up
carefully with a slice on a sieve to drain, then use.
Kidneys a la St. George
Rognons & la St. George
Take some mutton kidneys, allowing one to each person, skin them
and remove the cores, cut them in neat slices about one-eighth of an
inch thick, season them with pepper and salt, and put, say, four kidneys
so prepared into a sauté pan with one and a half ounces of hot butter
and sauté them very quickly over a brisk fire for three or four minutes,
then drain them in a strainer. Clean out the sauté pan in which they
have been cooked, and put in it half a pint of good thick boiling
Espagnol sauce (vol. i.), to which add the kidneys and two or three
finely-sliced truffles and one and a half dozen raw bearded oysters
(slicing the large ones into two pieces); just allow the sauce to get very
hot again in the bain-marie, but not to boil, and add a very tiny dust
of Marshall’s Coralline Pepper. Dish up the kidneys in a border of
little round crofitons of bread which have been fried in clean boiling fat
or clarified butter till a pretty golden colour, and with slices of tomatoes
(see recipe, ‘ Tomatoes for Garnishing’). Serve for dinner or luncheon
entrée.
Kidneys & la Louisville
Rognons a la Lowsville
Remove the skin and core from some mutton kidneys; split them
open and season them with a little salt and coralline pepper and finely-
chopped eschalot ; steep them in warm butter, then dip each into freshly-
made white breadcrumbs, pass a skewer through the kidneys to keep
them open (vol. i. page 282), and grill or broil them for eight to ten
minutes, turning only once while cooking. When cooked take up and
arrange each kidney on a slice of tomato (see recipe, ‘Tomatoes for
OF EXTRA RECIPES—HOL ENTREES 161
Garnishing’); place a raw bearded oyster in the centre of the kidney;
cover this by means of a bag and plain pipe with a purée of mushrooms,
sprinkle a few drops of glaze over, and serve for a breakfast or luncheon
dish, or as an entrée for dinner, using while quite hot.
PurfteE oF MusHrooms Fork KipNeys A La Lovuisvitte.—Take for
six kidneys five or six well-washed fresh mushrooms pressed from the
water, chop them fine, and put into a stewpan with one ounce of butter,
a little salt and pepper, and one small chopped eschalot; put on the
stove and draw down gently till into a pulp; then add one ounce of fresh
white breadcrumbs, the strained liquor from the oysters, and one ounce
of lean cooked ham or tongue ; stir till reboiling, then add a little finely-
chopped raw green parsiey, and use.
Chicken a la Chasseur
Poulet a la Chasseur
Pick and singe a small chicken, and split it in halves, or, if a large
fowl is used, it may be cut up in joints; season well with mignonette
pepper and salt, finely-chopped eschalot, chopped parsley, bayleaf,
and thyme, then add some salad oil, and let the chicken lie in this for
an hour or two before cooking; then roll the joints in browned bread-
crumbs, and grill or broil or cook on a greased tin in the oven for about.
fifteen to twenty minutes. Dish up the bird (and if in joints pile them
up), and serve with Chasseur sauce (vol. 1. page 13) round for an entrée
for dinner, luncheon, or second course. Any other birds or rabbits can
be prepared in a similar manner.
Sauted Chicken & la Dupré
Poulet Sauté & la Dupré
Take a picked and cleansed chicken, cut it up into neat joints, and
season with salt and coralline pepper; put them in a stewpan with a
M
162 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
tablespoonful of salad oil, four onions, peeled and cut into fine slices, a
bunch of herbs (bayleaf, thyme, and parsley), four sliced tomatoes, two
chopped capsicums; fry together for about twenty minutes, then add
one ounce of glaze, two ounces of raw lean bacon sliced, two ounces of
Marshall's Créme de Riz, enough carmine to make it a nice salmon
colour, a quarter-pint of mushroom liquor, one wineglassful of sherry,
six pounded sauce oysters and their liquor, and one pint of Brown
sauce (vol. i.); place on the stove and simmer for about forty minutes,
removing any fat that may rise during the cooking. Then remove the
joints, and rub the contents of the pan through a clean tammy cloth;
then add the sauce to the joints in a clean stewpan and reboil; dish up
ina pile, and garnish with boiled sparghetti (see recipe) and fried crofitons,
as shown in the design. Serve as a hot entrée for dinner or luncheon.
CRovTONS.
quarter of an inch thick; then stamp from it some hollow kite-shaped
pieces, by means of two heart-shaped ‘cutters of different sizes, and fry
in clean boiling fat till a pale golden colour; take them up and drain,
and brush over one side slightly with raw white of egg, and sprinkle one
half with finely-chopped raw green parsley, and the other with grated
Parmesan cheese.
Take some stale tin bread and cut it into slices about a
Chicken a la Minute
Poulet & la Minute
Pick, singe, and cleanse a chicken, and cut it up into neat joints,
season with a little pepper, salt, chopped bayleaf, thyme, parsley, and
eschalot, and one or two well-washed and chopped mushrooms, and fry
altogether with the chicken in a well-buttered sauté pan for ten to
fifteen minutes, occasionally turning it over. Sprinkle into the pan one
and a half ounces of sifted flour, add a wineglassful of sherry, three-quarters
of a pint of good stock, and the juice of a lemon; boil for about fifteen
minutes, and dish up the joints in a pile on a hot dish; pour the sauce
all over the joints of chicken, and garnish the dish with crisply fried
crotitons of bread arranged as a border. Serve for an entrée for dinner
or luncheon,
OF EXTRA RECIPES—HOT ENTREES 163
SAUCE FOR CHICKEN A LA MinutEe.—Mix three raw yolks of eggs
in a basin with three tablespoonfuls of stock; stir quickly into the
liquor in which the chicken was cooked till it thickens, but do not let
it boil; pour over the chicken, and serve.
Chicken @ la Rubanée
Poulet a la Rubanée
Take a roast fowl, cut it up into neat pieces, remove the skin from it,
then put it into a sauté pan; cover it over with Rubanée sauce, and
simmer for about fifteen minutes; then dish up in a pile, pour the
remaining sauce over, and garnish here and there with prettily cut
crottons. Serve for an entrée for dinner or luncheon, Pheasant or
partridge can be used in the same way, and any cold bird can be used
up sunilarly.
Chicken & la Virginie
Poulet a la Virginie
Pick, singe, and cleanse a nice young chicken and cut it into neat
joints, season with a dust of Marshall’s Coralline Pepper, salt, and a
little white pepper; put the joints into a stewpan with a bunch of herbs
(thyme, bayleaf, parsley) and six sliced onions, and fry altogether for
about twenty minutes, stirring occasionally while frying, Then mix with
it one and a half ounces of Créme de Riz, a teaspoonful of chutney, a
teaspoonful of curry powder, one and a half pints of new milk or stock,
four finely-chopped fresh mushrooms, a quarter-pint of mushroom
liquor, a quarter-pint of oyster liquor, and twelve pounded raw sauce
oysters; bring altogether to the boil, then place the cover on the pan and
let the contents cook slowly on the side of the stove for about forty
minutes ; then mix with it an ounce of Créme de Riz that has been mixed
with atablespoonful of lemon juice. When cooked remove the joints, put
them aside in a warm place, colour. the sauce with eight or ten drops of
Marshall’s Liquid Carmine, rub altogether through the tammy, mix with
M 2
164 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
it a quarter-pint of cream, and make quite hot im the bain-marie. Dish
up the chicken in a pile on a hot dish, pour the sauce over, garnish
round the dish with the prepared crotitons in the form of a border, and
serve for an entrée for dinner or luncheon.
CRovUTONS FOR CHICKEN A LA VIRGINIE.—Cut some stale bread in
slices about a quarter-inch thick, and then with one large and one small
heart-shape cutter stamp out into about two dozen heart shapes. Fry
them in clean boiling fat till a nice golden colour, drain them on a
pastry rack, which will prevent them from tasting greasy, brush over
one side of each with a little raw white of egg, and mask some with
chopped raw green parsley, some with chopped lean cooked ham, and
some with finely-chopped truffle ; dish up alternately.
Cutlets of Chicken a la Nimoise
Osdtelettes de Volaille & la Nimoise
Butter some small cutlet-moulds and arrange in the centre of each
a star of finely-cut truffle, and at the side, from the top to the bottom,
place one row of cooked green peas and some little diamond-cut shapes
of cooked tongue, setting them with cream of chicken as below ; nearly
fill the moulds with this mixture, make a well in the centre of it, and
place inside a raw bearded oyster (that has been seasoned with lemon
juice) and about a saltspoonful of Mushroom purée (vol. i. page 35) ;.
cover over with more of the farce, and place the moulds in a sauté
pan on a fold of paper. Pour in the pan stock or water to three parts
the depth of the moulds, cover over with a buttered paper and cook
them in a moderate oven for about fifteen minutes; then take them up,
turn out the cutlets, and dish them on a border of potato, as in the
engraving, and serve with Chestnut purée (vol. i. page 34) or any other
nicely cooked vegetables in the centre, and the sauce round the base.
Use for a dinner entrée and serve hot.
CrEAM OF CHICKEN For CuTLers A LA Nimorsre.—Take twelve
OF EXTRA RECIPES—HOT ENTREES — 165
ounces of raw chicken, six bearded sauce oysters, half a pound of
Panard (vol.i.), one large tablespoonful of thick Bechamel sauce (vol. i.),
one ounce of butter, a little salt and cayenne pepper, and three whole
eggs; pound the chicken till smooth, then pound the other ingredients,
add the eggs, and work all together into a paste; add a large table-
spoonful of cream, rub through a wire sieve, and use. Enough for twelve
cutlets.
SAUCE FOR CuTLETS A LA Nimoise.—Take the bones from the
chicken, the beards and liquor from the oysters, six peppercorns, a gill
of white wine, a wineglassful of sherry, two or three sliced white mush-
rooms, a little bacon bone, and a bunch of herbs; cover with water,
and bring to the boil, add a little salt, skim it, and slowly boil for
about an hour; then mix one pint of it with one and a half ounces of
arrowroot that has been mixed with two ounces of butter, a gill of
cream, and the juice of a lemon; reboil, tammy, and use.
Cutlets of Chicken. Sauce Rubanée
Odtelettes de Volaille. Sauce Rubanée
Take a picked and cleansed chicken, remove the breast fillets, and
set aside (to be used up for another entrée, such as Suprémes) ; remove
the remaining meat from the carcase, free it from skin, and pound it till
smooth. Take half a pound of it and mix with it a quarter-pound of
cooked ham, one ounce of good butter, six raw bearded sauce oysters, a
dust of coralline pepper and salt, a quarter-pint of thick Bechamel
sauce (vol. i.), and three ounces of Panard (vol. i.); mix with two and a
half whole raw eges, and two tablespoonfuls of thick cream ; rub through
a wire sieve, mix with a large finely-chopped truffle, or a teaspoonful of
finely-chopped raw parsley ; mix up together and put into a forcing bag
with a large plain pipe, force it out into some little buttered cutlet
moulds that are sprinkled over with a little finely-chopped truffle,
knock the moulds on the table, smooth them over with a hot wet knife,
place them in a sauté pan, cover over with a buttered paper, pour in the
sauté pan a little boiling water, just sufficient to cover the bottom,
place the pan in a moderate oven, and cook the cutlets for about fifteen
minutes. When firm, take up, arrange them on a border of potato, fill up
the centre with cooked peas or beans (that have been mixed with a little
butter and a pinch of castor sugar), pour Rubanée sauce over the cutlets,
and serve for an entrée for dinner. The quantities given are sufficient
for six to eight people.
166 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Chicken Cutlets a la Reine
Cételettes de Volaille & la Reine
Butter some cutlet moulds and arrange in them alternate layers of
cooked breast of chicken and tongue (or ham), stamping out the pieces
with a cutter the same shape and size as the mould; fill up the moulds
with a cream of chicken, as below; place them ona baking-tin, surround
them with enough water to cover the bottoms, place a buttered paper
on the top, and cook in a moderate oven for fifteen minutes; then turn
out the cutlets on a border of farce or potato (vol. i.), and mask them
with Supréme sauce (vol. i.) ; then garnish each cutlet with a piece of
stamped-out truffle in any pretty design, serve peas in the centre, and
with a purée of cooked lean ham or tongue form a little rose on the top
of each cutlet, using a forcing bag with a small rose pipe for it. Pour
Supréme or Veloute sauce round the digh, and use as a dinner party
entrée. }
CHICKEN CREAM FOR CHICKEN CUTLETS A LA REINE.—Take the, meat
from the legs of the fowl, remove the skin and bone and pound till
smooth, then mix with it one large tablespoonful of thick Bechamel
sauce (vol. i.) and three raw whites of egg, season with salt and pepper
and one tablespoonful of cream; rub through a fine wire sieve, add a
wineglass of sherry, and use.
CHICKEN FOR CHICKEN CuTrLeTs A LA RetweE.—Remove the breast
fillets from a fowl, freeing it from skin, place them on a buttered baking-
tin, sprinkle with lemon-juice and salt ; put a buttered paper on the top
and cook in a moderate oven for ten totwelve minutes; put in press till
cold and then cut in very thin slices, and stamp out as above.
TONGUE PUREE FoR CuTLEtTs A LA REINE.—Pound a quarter-pound
of cooked tongue or ham till smooth, with a tablespoonful of thick
Bechamel sauce (vol. i.), a dust of coralline pepper, two hard-boiled
yolks of egg, a few drops of carmine; then rub through a sieve and
use,
OF EXTRA RECIPES—HOT ENTREES 167
Fillets of Chicken a4 la Maréchal
Filets de Volaille & la Maréchal
Remove the breast filiets from a nice fat fowl, doing this carefully so
as not to split the flesh ; lay the fillets out on the table and cut length-
wise from them some nice pieces, about four being taken from. each
breast of the fowl; bat each portion out with a cold wetted: chopping-
knife, place them in a buttered sauté pan, put a very slight seasoning of
salt and white pepper on each with a sprinkling of strained lemon juice,
place a buttered paper on the fillets and put them to cook in a moderate
oven for about five minutes; then remove them, put them to press
between two dishes till quite cold. Remove the meat from the legs, free
it from sinews and skin, and to each balf-pound of the meat take four
ounces of Panard (vol. 1.), one ounce of butter, and a little salt and
white pepper; mix these together into a smooth paste, add to it two
large whole eggs, and rub all through a fine wire sieve. Put this farce
into a forcing bag with a plain pipe and with it mask over the top side
of the fillets about a quarter of an inch thick; smooth the tops and
edges of the farce with a hot wet knife, and form the fillets into nice
neat shapes; place these in a buttered sauté pan, put a buttered paper
over and sprinkle in the pan about a tablespoonful of sherry ; put them
into the oven again for about fifteen minutes, when the farce should feel
quite firm to the touch. Dish up the fillets en couronne on a border of
farce or potato, fill up the centre with truffles or a ragotit of truffle and
button mushrooms, and serve with Maréchal sauce (see recipe below) or
Supréme sauce (vol. 1.) over the fillets for a hot entrée for a dinner
party.
SAUCE FOR FILLETS OF CHICKEN ALA MarécHaL.—Take the cleansed
carcase of the fowl, chop it up finely, put it into a stewpan with one
large onion cut into dice shapes, two bayleaves, a sprig of thyme, two
washed and dried fresh mushrooms, a pinch of mignonette pepper, one
ounce of lean cooked ham or raw bacon, and one ounce of butter; cover
the pan and put it on the stove. Fry the contents for about twenty
minutes to half an hour, during which time shake the pan occasionally
to prevent the bones burning; then add two wineglassfuls of sherry, one
large sliced raw tomato, one ounce of good glaze, and one pint of good
flavoured Brown sauce (vol. i.). Bring to the boil, then simmer for
about half an hour on the edge of the stove, during which time keep it
frequently skimmed, and when well flavoured remove the bones and
rub the rest of the ingredients through a clean tammy cloth; rewarm
168 MRS. A. BL. MARSHALL’S LARGER COOKERY BOOK
in the bain-marie, and mix with it one or two large truffles that have
been chopped fine, and use. The bones can be used up in the stock-pot
after the sauce.
Chicken Dormers
Dormers de Volaille
Take some hard-boiled fresh eggs, remove the shells, and dry the
eggs in a clean soft cloth, then cut each in halves lengthwise, using a
hot wet knife for the purpose; take out the entire yolk and some of the
white, so as to form little cases; fill up these spaces by means of a
forcing bag and plain pipe with a ragofit as below; smooth over the
top with a hot wet knife, and set them aside till cold ; then flour them and
dip them into whole raw beaten-up egg and into freshly-made white
breadcrumbs twice; place in a frying-basket and plunge them into clean
boiling fat and fry till a nice golden colour ; then dish up on a dish-paper,
and garnish with crisply fried parsley, and use for a hot entrée for luncheon
or dinner, or on a flat dish as shown for ball supper, &c.
RaGovT FoR CHICKEN DorMERS.—Put into a stewpan two ounces of
butter and two ounces of fine flour, and fry together without browning ;
then mix with it half a pint of light good-flavoured stock or new milk;
stir till boiling, season with a little salt and coralline pepper, and mix
with it two raw yolks of eggs; stir again over the fire till the sauce
thickens, but do not let it boil; colour with a few drops of Marshall’s
Liquid Carmine, and wring it through a clean tammy cloth. Mix with
it four tablespoonfuls of finely-minced chicken or other white meat, four
hard-boiled yolks of eggs that have been rubbed through a sieve, one
tablespoonful of lean cooked ham or tongue, a teaspoonful of finely-
chopped raw green parsley, one finely-chopped eschalot, and the strained
juice of a lemon; mix up altogether, and use as directed. Sufficient
for fourteen to sixteen dormers.
Turban of Chicken a la Piémontaise
Turban de Volaille & la Piémnontaise
Butter a turban-mould, and arrange in ita buttered paper. Remove
the breast. fillets from a nice chicken, place them on a lightly-buttered
OF EXTRA RECIPES—HOT ENTREES 169
baking-tin, sprinkle over them a little strained lemon-juice, put a
buttered paper over, and cook them in a very moderate oven for about
eight minutes ; then take them up, and put them to press between two
plates, with a weight on the top, until cold. Cut them into as many
fillets as possible (if care is taken, eight to ten can be made from the
breast of one good fowl); sprinkle them alternately with chopped
truffles and cooked lean ham or tongue, and arrange the fillets alternately
on the buttered paper in the turban; press them well to the side of the
mould, and when it is completely covered fill up the centre, using a
pipe and bag, with a farce prepared as below. Knock the mould on the
table so that the mixture sinks well into it, then put it in a stewpan on
a fold of paper, pour in sufficient boiling water to three-fourths cover
the mould, place the stewpan on the stove, and watch the water reboil ;
then place the cover on the pan, draw it to the side of the stove, and
let the contents steam for half an hour. When cooked, turn out the
turban on to an entrée dish, remove the paper, fill the centre of the turban
with a purée of mushrooms (vol. i. page 35), or any other nice vegetable
may be used, and pour a nice creamy Veloute sauce (vol. i.) round the
base. Serve for a hot entrée.
FARCE FOR TuRBAN A LA PIfMONTAISE.-—Pound four ounces of lean
bacon or tongue, and ten ounces of raw chicken or other white meat, till
smooth, and rub it through a wire sieve; then mix it with two ounces
of pdté de fore gras (that has also been rubbed through a sieve), and two
large tablespoonfuls of thick Bechamel sauce (vol. i.) ; season with a little
white pepper and salt, and add two raw yolks of eggs, a tablespoonful of
thick cream, and two or three finely-chopped cooked truffles or button
mushrooms ; stir these ingredients well together, put the mixture into a
forcing bag with a large plain pipe, and use.
Turban of Chicken ala Vénitienne
Turban de Volaille ad la Vénitienne
Butter a turban mould well and fill it with savoury farce as below, and
let it steam for about twenty minutes, then turn it out on to a cake bot-
tom (vol.i. page 40) that is masked lightly over with white farce as below.
170 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Mask the savoury farce all over with a thin layer of the white farce, and
arrange all round this the breast fillets of a raw chicken (that have been
sliced and larded), fastening these fillets on to the turban with a
little of the white meat farce, using a forcing bag and pipe for the
purpose; then garnish with little rounds of cut tongue and truffle,
sticking these with farce; place a buttered paper round the turban, and
put it in the oven to cook for about twenty minutes with a paper on the
top and a few very thin slices of fat bacon to keep the fillets moist.
Dish up, remove the paper band, and serve with Veloute sauce (vol. 1.),
round and braised olives (vol.i. page 33) in the centre, with cockscombs
that have been warmed in their own liquor. This will be enough for _
twelve persons. ‘The cockscombs are kept in bottles ready for use.
Savoury Farce FoR TURBAN OF CHICKEN A LA VENITIENNE.—Pound
half a pound of raw white meat and rub it through a sieve, then mix
with it two ounces of chopped cooked tongue or ham and two or three
cooked chicken livers that have also been passed through a sieve; add
a saltspoonful of mignonette pepper and salt, a dust of coralline pepper,
half a finely-chopped eschalot, a teaspoonful of chopped olives, the same.
of button mushrooms, one tablespoonful of thick Bechamel sauce (vol. i.),
and two raw yolks of eggs ; mix up altogether, and put into the buttered
mould by means of a forcing pipe and bag.
WuitE Farce FOR MaAskiInG TURBAN OF CHICKEN A LA VENITIENNE.
—Pound six ounces of chicken, rabbit, or veal till smooth, then pound
six ounces of panard, and mix together; add two and a half small or
two large eggs, a pinch of salt, and white pepper, and one ounce of
butter; then pass through the sieve.
Supréme of Chicken & l’Hspérance
Supréme de Volaille & UV Espérance
Pick, singe, and cleanse a nice plump white chicken, and with a
sharp knife remove the breast fillets; cut these through into slices about
OF EXTRA RECIPES—HOT ENTREES yg
one-eighth of an inch thick, making as many as possible; bat them out
flat with a chopping knife, which should be occasionally dipped into
cold water, then trim the fillets neatly, arid arrange them in a lightly-
buttered sauté pan, sprinkle well with strained lemon juice and a little
salt, place on the top a buttered paper sufficiently large to cover them,
and put in a moderate oven to cook for eight minutes, when they should
be perfectly white and firm. Arrange them on a dish en cowronne, pour
over them and round the dish some Supréme sauce (vol. i.), and fill up
the centre with peas, or any other nicely cooked vegetable, such as a
macedoine, and on the top of the fillets arrange rings of cooked
cucumber prepared as below. Serve hot for a dinner entrée. Rabbit
can be prepared in the same manner. The remainder of the meat can
be taken from the chicken to make a farce border on which the fillets
-may be dished.
CUCUMBER FOR SUPREME OF CHICKEN A L’HspiRANCE.—Cut a small
fresh cucumber into slices about a quarter of an inch thick, then with a
plain round cutter, not quite so wide as the cucumber, stamp off the peel ;
take a smaller cutter to stamp out the seedy part of the cucumber, and
place the rings thus formed into a sauté pan, with sufficient cold water
to cover them; season with a little salt, bring to the boil, then skim
and boil very gently till tender; remove from the pan, and put them
into cold water, and then drain each separately and carefully on a dry
cloth; butter a sauté pan and place the rings in it. Take a small
quantity of quenelle farce (vol. i. page 37), divide it into two parts, colour
one with a few drops of Marshall’s Liquid Carmine, leave the other
white, and then put each portion into forcing bags with very small
plain pipes; fill up the centres of the rings to the tops with the white
farce, then with the red farce form a little round in the centre, and
outside this arrange a ring of truffle cut in the tiniest diamond shapes
with a knife; press the truffle well into the farce, and when this is done
cover the rings carefully with boiling water, put on the stove and allow
the water to reboil, then draw the pan aside for about ten minutes.
When cooked, take up the rings and drain them on a cloth, then use
as described above. The cucumber prepared thus forms a very pretty
garnish for clear soup.
TZ MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Cream of Chicken 4 ?Gtuf
Oréme de Volaille & (Guf
Take one pound of raw chicken, free it from skin and bone, and
pound it till smooth ; ‘mix with it four tablespoonfuls of Bechamel sauce
(vol. i.), and take from the mortar. ‘Then pound half a-pound of
Panard (vol. i.) with one and a half ounces of butter, a saltspoonful of
salt, and a tiny dust of white pepper, and add it to the meat; mix into
it four whole eggs, and three tablespoonfuls of cream, and rub altogether
through a coarse hair or fine wire sieve, and put the mixture into a
well-buttered egg mould that is ornamented with cut truffle ; tie up the
mould with tape or string, put it in a stewpan on a fold of paper, cover
with boiling water; watch the water reboil, then draw the pan to the
side of the stove, and let the contents poach for three-quarters of an
hour. Then take up, remove the tape, turn out the cream, and dish up,
on a square crotiton of bread that is masked with Supréme sauce (vol. i.),
garnish with hatelet skewers with large truffles and cockscombs on them,
and serve with Supréme sauce round the base for an entrée for dinner or
luncheon. The above given quantities will be found sufficient for ten to
twelve people.
x
Cream of Chicken & la Reine
Pain de Volaille a la Reine
Pound ten ounces of raw chicken and six ounces of panard separately
till smooth, then add two tablespoonfuls of Bechamel sauce, one ounce of
butter, two and a half small eggs, and two large tablespoonfuls of thick
fresh cream ; mix these well together, and season with a little pepper
and salt, and pass through a fine sieve. Butter a plain timbal mould
and sprinkle it all over with chopped truffle, then put in the mixture by
means of a large forcing bag with a large plain pipe, knock the mould
down well on the table so as to get the form of the mould. Take a
stewpan large enough to hold the mould, place a piece of paper folded
between the pan and the mould, and surround the mould with boiling
OF EXTRA RECIPES—HOT ENTREES “Ih fed
water to about three parts its depth; place it on the stove, watch the
water reboil, and then put on the lid and steam for balf an hour. When
cooked turn out, and serve with a good creamy Veloute sauce (vol. i.) |
round the base of the dish; serve for an entrée for dinner or luncheon.
Little Chicken Creams & la Francillon
Petites Orémes de Volaille & la Francillon
Take half a pound of raw chicken and pound it till smooth; then
pound two ounces of Panard (vol. i.) with two tablespoonfuls of thick
Bechamel sauce (vol. 1.), and one ounce of butter, add a pinch of salt
and white pepper, then mix into the pounded chickei till quite smooth ;
work in two whole eggs; pass through a fine wire or coarse hair sieve,
and add a large tablespoonful of thick cream. Butter the egg moulds
all over both parts, and ornament them with cucumber (cut in pea
shapes) or peas, fill up the moulds with the mixture, using a forcing bag
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and plain pipe for the purpose; make a well in the centre by dipping
the finger into a little hot water and working it round till the space is
formed ; fill this up with cooked asparagus peas (see recipe) and a little
thick creamy Veloute sauce (vol. i.) ; join up the two parts of the moulds
and poach them for about fifteen minutes in a stewpan containing boiling
water, resting each egg mould in a dariol to keep it upright. Turn
out the moulds, dish them on a border of potato or farce (vol. i. page 35),
prepared in a piccolo mould, pour Veloute sauce round them, and garnish
with cooked peas, cucumber, or asparagus points.
Little Zephyrs of Chicken with Peas
Petits Zéphyrs de Volaille aux Petits Pois
Take half a pound of chicken, two ounces of Fanard (vol. i.), one
and a half tablespoonfuls of thick Bechamel sauce, half an ounce of
butter, a pinch of salt and white pepper, and a dust of Marshall’s
-Coralline Pepper; pound the meat, and remove it from the mortar ; then
174 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
pound the panard, then mix in the chicken and other ingredients, add
two small eggs, then pass all through a coarse hair or fine wire sieve,
and mix with one tablespoonful of thick cream. Put the mixture into a
forcing bag with a plain pipe and force with great care (so as not to
disturb the garnish) into little buttered fancy bouche or dariol moulds
that are ornamented at the bottom with tiny rounds and strips of
truffle; smooth over with a wet warm knife, put them in a stewpan
in boiling water, and poach for twelve to fifteen minutes. When cooked
turn out of the moulds, dish on a border of potatoes, and serve Veloute
sauce (vol. i.) round, garnish with peas or any other nice green
vegetable, and serve for a dinner entrée.
Little Poached Chicken Soufflés
Petits Soufflés de Volaille Pochés
Put in a stewpan one ounce of butter, one ounce of finely-sifted
flour, one and a half raw yolks of eggs, a pinch of salt and white pepper,
one gill and a half of mushroom liquor, and a teaspoonful of strained
lemon juice; stir these over the fire till they boil, then add two ounces
of cooked chicken that has been freed from skin and sinews and
chopped up very fine, and the very stiffly whipped whites of three
egos; mix these carefully together so as not to curdle the eggs, then put
the mixture into small china cases that have been lightly buttered.
Put into a stewpan sufficient boiling water to three parts cover the
cases, put a piece of paper on the bottom of the pan, place the cases on
this, put the stewpan on the stove and watch the water reboil; then
cover up the pan, draw it to the side of the stove and let the souffles
poach for eighteen minutes. When cooked take them up, sprinkle
them alternately with chopped raw parsley and cooked tongue, and
serve at once on a hot dish, on a paper or napkin, for an entrée for
dinner or luncheon.
Any white meat can be used instead of chicken if desired.
Little Mousses of Chicken
Petites Mousses de Volaille
Take some raw chicken meat, free it from bone and skin, and pound
it till smooth and rub it through a wire sieve; weigh out a quarter of a
pound and add to it a quarter of a pint of thick Bechamel sauce (vol. i.),
one and a half tablespoonfuls of sherry, a pinch of salt and white pepper,
four raw yolks of egg, one and a half tablespoonfuls of thick cream ;
OF EXTRA RECIPES—HOT ENTREES 175
stir well together, then add‘to it four raw whites of eggs that have been
stiffly whipped with a pinch of salt; mix well again, and put the mix-
ture into a forcing bag with a plain pipe. ‘Take some little bomb
moulds, well butter them, and garnish them with shredded gherkins,
hard-boiled white of egg, truffle and French red chillies, and nearly
fill them with the prepared mixture; stand the moulds in a stewpan
on a fold of paper, surround them with boiling water to three parts their
depth ; watch the water reboil, and let the contents poach for about
eighteen minutes. Then take up the mousses and turn them out on a
purée of Mushrooms (vol. 1.), and serve with thin Supréme sauce (vol. 1.)
as a hot entrée.
Salmis of Chicken & la Régence
Salmis de Volaile a la Régence
Take any nice pieces of cold cooked fowl (that left from a previous
meal could be used for the purpose), cut them into neat shapes, removing
the skin and any untidy pieces, then put them into a good Salmis sauce
(vol. i. page 24) coloured with a few drops of carmine ; make them quite
hot in the bain-marie, dish up on a border, as below, and garnish with
little croustades ; pour some of the sauce prepared for the salmis round
the base of the dish, and serve at once for an entrée for a dinner party.
CROUSTADES FOR SALMIS OF CHICKEN ALA REGENCE.—Take a quarter-
pound of fine flour, two ounces of butter, and rub together till smooth,
season with salt and coralline pepper; mix with one whole egg and a
little cold water into a smooth paste ; then roll it out thinly and line
some little bouche moulds with it; then line the paste with buttered
paper, and fill up with raw rice and bake for fifteen to twenty minutes.
Stamp out some small rings from the same paste to garnish, and bake till
a pale golden colour, then remove the croustades from the moulds and fill
them up with red and white Garnishing Quenelles (vol. 1. page 51), and
pieces of cut truffles and cooked button mushrooms and Financiére that
have all been mixed with a little thin creamy Veloute sauce (vol. 1.).
Place four of the rings on each and use.
176 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
BorDER FOR SaLMIs oF CHICKEN A LA R&GENCE.—Butter a Breton
border mould and garnish it with rings of boiled Naples Macaroni (see
‘Sweetbread a l’Impératrice’), then with a forcing bag and plain pipe
fill up the mould with a farce of chicken (vol. 1. page 36), knock the
mould on the table so that the mixture sinks well into the shape, then
put it in a stewpan on a fold of paper; cover it with boiling water,
watch the water reboil, then draw the pan aside and poach for fifteen
minutes, turn out and use.
Little Chickens a la St. George
Petits Poulets a la St. George
Butter some little chicken moulds and line them with White farce
(vol. i. page 36), make a little well in the centre of each, and place
in the spaces thus formed a ragout as below; cover over with more
farce, smooth it with a hot wet knife, place the moulds in a sauté pan
on a piece of paper, cover with boiling water, bring this to the boil,
then draw the pan to the side of the stove, and let the creams poach for
fifteen minutes. When cooked, dish up on a border of farce or potatoes,
and serve with the sauce over and a purée of mushrooms or flageolets
in the centre.
SAUCE FOR LITTLE CHICKENS A LA St. GEORGE.—Take one pint of
tomato pulp, and put it in a stewpan with a finely-chopped eschalot,
the juice of a lemon, a teaspoonful of Liebig Company’s Extract of
Meat, a few drops of carmine, and a dust of coralline pepper; bring
this to the boil, then mix it with two ounces of butter and one ounce
of arrowroot that have been mixed together, half a gill of cream and a
wineglassful of sherry; reboil, add a little salt, then tammy, rewarm
and use.
RaGovT FOR CHICKENS A LA St. GEORGE.—Cut two ounces of lean
cooked ham into dice shapes with a truffle and one or two button mush-
rooms; mix them with sauce prepared as below. For the sauce, take
one wineglassful of sherry, a teaspoonful of Liebig Company’s Extract
of Meat, a tablespoonful of cold Brown sauce, one finely-chopped escha-
lot and a pinch of finely-chopped raw parsley ; boil to half the quantity,
add the above ragott and use when cold.
Little Chickens a ’Impériale
Petits Poulets & ?Impériale
Lightly butter some small chicken moulds, and by means of a forcing
bag with a large plain pipe fill them with farce (vol. i. page 109),
OF EXTRA RECIPES—HOT ENTREES ih
make a well in the centre of each, and nearly fill these spaces with a
purée of chicken as below, then cover this over with a little more
of the farce that was used for lining the moulds, and smooth over the
tops with a hot wet knife. Pu%a fold of paper in a sauté pan, place the
moulds on this, cover them completely with boiling water; place the
pan on the stove, watch the water reboil, place a buttered paper over
the moulds, put the cover on the pan and let the contents steam for
about fifteen minutes; when cooked turn out the moulds on to a clean
cloth. Arrange a fried croiton of bread in the centre of a border of
potatoes (vol. i.) on an entrée dish, stand the chickens upright on this,
resting them against the crouton, mask them carefully with a gvod
creamy Supréme sauce (vol. i.), and by means of a forcing bag with a
large rose pipe force a little purée of green peas between each chicken ;
arrange at the top little stamped-out rounds of ox-tongue about an
eighth of an inch thick and half an inch in diameter, that have been
warmed in a little sherry between two plates. Arrange some Financiére
on a hatelet skewer, and stick this in the centre of the crotitons. Serve
Supréme sauce (vol. i.) round the base and over the chickens; place
a round of cooked tongue on top between each chicken, and serve.
PuREE FoR LirrLe CHICKENS A L’IMpERIALE.—Take, for eight to
ten moulds, six ounces of raw chicken, free it from skin and bone and
pound it till smooth, rub through a fine sieve, then mix with two table-
spoonfuls of thick cream, a pinch of salt, a dust of Marshall’s Coralline
Pepper ; mix well together, put into a forcing bag with a small plain pipe,
and use.
Supréme of Pheasant a la St. Hubert
Supréme de Faisan & la St. Hubert
Take a nice cleansed pheasant, remove the breast fillets from it, and
cut them into as many nice long pieces as possible, not quite a quarter
N
178 MRS. A. -B. MARSHALL’ LARGER COOKERY BOOK
of an inch thick; bat them out with a cold wet knife and season with a
little pepper and salt, finely-chopped parsley and eschalot, and two
tablespoonfuls of good game stock ; place them in a buttered sauté pan
with a buttered paper over, and cook in a moderate oven for about eight
minutes. Mask the suprémes over with a little Tomato purée (vol. i.),
dish up on a border of farce or potato, and between each piece of the
meat place a little quenelle that is prepared of pheasant and poached in
small quenelle tins. Serve with a compote of French plums (see re-
cipe) in the centre and Hubert sauce (see recipe) round the dish, and
use for an entrée for dinner or luncheon.
QUENELLES FOR SUPREME OF PHEASANT A LA St. HuBert.—Take five
ounces of raw pheasant, pound it till smooth, then pound four ounces
of panard, half an ounce of butter, two whole raw eggs, a little salt and
pepper; mix all together, and then rub through a fine wire sieve; mix
with a dessertspoonful of cream a few drops of carmine, and put into
quenelle moulds slightly buttered and masked with chopped truffle,
poach for twelve to fifteen minutes, then turn out on a cloth, and use.
Beignets of Pheasant &@ la Dominique
Beignets de Faisan a la Dominique
Prepare a purée of pheasant and form it into ball shapes about the
size of a walnut, rolling each with a little flour to prevent it sticking ;
make a little well inside the ball by pressing the finger inside 1%, and
place inside the well a little piece of good set glaze about the size of a
small Spanish nut, and a piece of truffle or cooked button mushroom
about the same size as the glaze; roll up again into balls, and by means
of a forcing bag and small plain pipe cover the balls over with Profite-
role paste (vol. i. p. 364, omitting the cheese), and after covering them
with the paste roll them again with a little flour and drop them into
clean hot fat and fry them over a quick fire for eight to ten minutes,
during which time keep them constantly turned over and over; they
OF EXTRA RECIPES—HOT ENTREES 179
should be a pretty golden colour when cooked. ‘Then take them up on
a pastry-rack and drain them; brush them over very lightly with raw
white of egg that has been just mixed up with a fork, and sprinkle on
the top of each beignet alternately a little finely-chopped lean cooked
ham or tongue and a little chopped truffle or parsley. Dish up in a
pile on a hot dish on a dish-paper, and serve for an entrée for dinner or
luncheon.
PUREE FOR BEIGNETS OF PHEASANT A LA DomINiquE.—For twelve
beignets take three-quarters of a pound of cold cooked pheasant, pound
it till quite smooth, and mix with it two large tablespoonfuls of thick
Bechamel sauce (vol. i.), one ounce of good butter, a pinch of salt, and
a slight dust of cayenne pepper; when mixed into a perfectly smooth
paste rub it all through a fine wire sieve, and use as directed.
Cream of Pheasant with Truffles
Creme de Eaisan aue Truffes
Take ten ounces of raw pheasant, free it from skin and bone. and
pound it in a mortar till perfectly smooth, then remove it; pound srx
ounces of Panard (vol. 1.) with two tablespoonfuls of thick Brown sauce
(vol. i.) and one ounce of good butter; season with a dust of Marshall’s
Coralline Pepper, a saltspoonful of salt, and half an ounce of warm
glaze, and when these ingredients are well mixed together add the raw
pheasant and work all into a smooth paste, then add to it three and a
half raw eges and a few drops of carmine, and mix again well; rub the
mixture through a fine wire sieve, add to it one tablespoonful of truffle
essence, and put it into a forcing bag with a large plain pipe. Have a
timbal mould well buttered, sprinkle it with finely-chopped truffle, then
force the mixture, prepared as above, into it, knock the mould on the
table to make the mixture fall well into the shape, then place it in a
stewpan on a fold of kitchen paper; pour in enough boiling water to
NZ
180 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
cover three parts the depth of the mould, watch the water reboil, place
the cover on the stewpan, and let it remain on the edge of the stove for
the contents to poach for half an hour. When cooked turn out the
cream carefully on to a hot entrée dish, and serve with sauce, prepared
as below, over it.
SAUCE FOR CREAM OF PHEASANT.—Chop up the bones of the pheasant
and put them into sg stewpan with one ounce of butter, a dust of
coralline pepper, half an onion cut up in tiny dice shapes, two fresh
well-washed mushrooms, one tomato, a bunch of herbs (thyme, parsley,
and bayleaf), six peppercorns; fry these altogether for about fifteen
minutes, then add a wineglassful of sherry, half an ounce of glaze, and
a pint of Brown sauce; bring to the boil, let it simmer gently for about
fifteen minutes, keeping skimmed while boiling; then remove the bones,
wring the sauce through the tammy, add two or three finely-chopped
truffles, a few drops of carmine, and use while hot.
Timbal of Pheasant 4 la Baronne
Timbale de Kaisan &@ la Baronne
Taxe tne preast from the pheasant and cut it into as many nice long
fillets as possible, bat them out with a wet knife, and trim them into
long narrow kite shapes, and lard half of the number with long lardons
that will pass through the fillets and show out on the opposite side to
where the ends of the lardons are. Prepare a farce as for ‘ Cream of
Pheasant with Truffles’ and mask the unlarded fillets with a thin layer
of it, smooth over with a wet, warm knife, and ornament each fillet with
little pieces of truffle cut in diamonds and rounds; press these well into
the farce, and put the fillets on a buttered tin, with a buttered paper
over them, and place them in the oven for about five minutes, so as to
just set the farce and prevent the truffle from getting out of place.
Well butter the mould, and arrange a buttered paper all over the inside
of it, place the larded and masked fillets alternately against the side of
OF EXTRA RECIPES—HOT ENTREES 181
the moula, putting them close together; now mask the inner sides of
the fillets all over with a layer of the prepared farce, fill up the centre
of the mould with braised cabbage (see recipe), and stand it in a
saucepan on a fold of paper, pour round it sufficient boiling water to
reach three-quarters up the side of the mould, watch the water till it
reboils, draw the pan to the side of the stove, put on the lid, and let the
timbal steam for three-quarters of an hour. Dish up, and pour the |
sauce round the base, and place some braised cabbage or a larded and
braised sweetbread (vol. i.) on the top. Serve for an entrée for dinner.
SAUCE FOR TIMBAL OF PHEASANT.—Put one ounce of butter in a
stewpan with one sliced tomato, half an onion, two fresh mushrooms, a
pinch of mignonette pepper, a little bayleaf, thyme, and parsley, and
place the bones of the pheasant, chopped small, on the top of these
ingredients; fry altogether for fifteen or twenty minutes; then add half
a wineglassful of port and one pint of Brown sauce (vol. 1.), let all boil
together for about twenty minutes, keeping it well skimmed, remove
the bones with a fork, pass the rest through the tammy, and serve quite
hot round the timbal.
CABBAGE FOR TOP OF TimBAL.—Take about three tablespoonfuls of
braised cabbage, just before adding the yolks of eggs; keep this hot in
the pan of the bain-marie till required; arrange it on the top of the
timbal, and stick it over with little strips of truffle.
Little Mousses of Partridge a la Magenta
Petites Mousses de Perdreaux a la Magenta
Take one large raw partridge, free it from skin and bone, and pound
it till smooth ; then rub it through a wire sieve, weigh a quarter of a
pound and add to it a quarter of a pint of Bechamel sauce (vol. i.), one
and a half tablespoonfuls of sherry, a pinch of salt and white pepper,
four raw yolk of eggs, one and a hai tablespoonfuls of thick cream,
and four whites of eggs that have been stiffly whipped with a pinch
of salt; mix well together, and put the mixture into a forcing bag
with a plain pipe. Take some little bomb moulds, well butter them
182 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
and garnish them with shredded gherkins, hard-boiled white of eggs, and
red chillies, and three parts fill them with the prepared mixture ; stand
the moulds in a stewpan on a fold of paper, surround them to three parts
their depth with boiling water; watch the water reboil and let the
contents poach for about eighteen minutes, then take up the mousses
and turn them out on to a purée of mushrooms (vol. i.). Pour Magenta
sauce round the dish immediately they are dished up, and serve at
once.
Little Creams of Partridge 4 la Monza
Petits Pains de Perdreau a la Monza
Take some little fluted dariols, butter and ornament them with finely-
chopped raw green parsley and lean cooked tongue or ham, then line the
mould over with a thin layer of quenelle farce, prepared either from |
Veal, Rabbit, or Chicken (vol. i. p. 37), and fill up the inside with a
purée of partridge; place the moulds on a fold of paper in a stewpan
containing boiling water to three-parts the depth of the moulds; watch
the water reboil, then place the stewpan in a moderate oven for fifteen
to twenty minutes; when firm take up and turn out on a purée of
potato or peas and serve with sauce, as below, round the dish, and here
and there some little red French chillies that are farced with a little of
the quenelle farce and poached. The quantities given below are suffi-
cient for ten to twelve moulds.
PUREE OF PARTRIDGE FOR CREAMS OF PARTRIDGE A LA Monza.—.
Take three-quarters of a pound of raw partridge, pound it till smooth,
then mix with it a tablespoonful of Tomato sauce (vol. i.), two ditto of
sherry, a pinch of salt, a dust of ‘Marshall’s Coralline Pepper, two and a
half whole raw eggs, a few drops of carmine, and an ounce of glaze;
when well mixed together rub all through a wire sieve and add a little
finely-chopped truffle and use.
SAUCE FOR CREAMS OF PARTRIDGE A LA Monza.—Put the bones and
any trimming from the birds into a stewpan with two finely-chopped
eschalots, one ounce of butter, a bunch of herbs, six or eight pepper-
corns, a little piece of raw bacon, a strip of celery, two or three raw button
OF EXTRA RECIPES—HOT ENTREES 183
mushrooms ; fry together for about fifteen minutes, then add a wineglass
of sherry, a quarter-pint of white wine, one and a half pints of good
flavoured light stock; bring to the boil and simmer for about an hour,
keeping skimmed; then strain and stir one pint of the liquor on to two
ounces of butter fried with two ounces of fine flour as for Veloute sauce ;
stir till boiling, add a little cream, tammy and use.
Salmis of Quails a lPHmpress
Salnus de Cailles & ?Hmpress
Take some roast or braised quails, cut them in halves, dust over with
sifted fine flour, and place them in a sauté pan, cover them with sauce
prepared as below, and boil them in it for ten to fifteen minutes; then
dish them up on a border of potato, garnish the centre of the dish with
Potato purée (vol. i. page 35), braised olives (vol. i. page 33), and French
red chillies; pour the sauce round the dish, and serve at once for an
entrée for dinner or luncheon while quite hot.
SAUCE FOR SALMIS OF QUAILS A L’EmMprREsS.—Take two washed fresh
mushrooms, one ounce of cut-up lean bacon, two large sliced onions,
a bunch of herbs, one ounce of butter, two fresh tomatoes; fry these for
twenty minutes. Then add to the pan one ounce of good glaze, a wine-
glassful of sherry, the juice of a lemon, a few drops of carmine, one and
a half pints of Brown sauce, a dust of coralline pepper, and two chopped
French gherkins; boil with any bird bones, such as pheasant, &c., for
twenty to thirty minutes, keeping well skimmed while cooking ; then
rub through the tammy, reboil, and use.
Cutlets of Quails a la Gréville
Oételettes de Cailles a la Gréville
Take some picked, singed, and boned quails and cut them in halves
allowing one half to each person, place inside each a teaspoonful of purée
prepared as below, and brush over with whole beaten-up raw egg; wrap
in a small piece of cleansed pork caul, then sprinkle over with a little
184 MRS. A. B. MARSHALL'S LARGER COOKERY: BOOK
fine flour, dip into beaten-up ege and then into freshly-made bread-
crumbs, and fry in clean boiling fat till a pretty golden colour. When
cooked dish up on a border of potato (vol. i.), garnish the centre with
peas or any other nice vegetable, and serve, with Supréme sauce (vol. 1.)
round the dish, whilst quite hot.
PUREE FOR CUTLETS OF QUAILS A LA GREVILLE.—Take, for six to
eight persons, a small basket of fresh mushrooms, wash and cleanse them
thoroughly, then press from the water and chop them up very fine; put
them into a sauté pan with one and a half ounces of butter, one finely-
chopped eschalot, and a little salt and pepper, and draw down on the
side of the stove till the mushrooms are into a purée; then add two ounces
of finely-chopped cooked ham, one ounce of freshly-made white bread-
crumbs, two ounces of pdté de foie gras that has been rubbed through
@ wire sieve, and a teaspoonful of warm glaze ;. mix together, and set aside
in a cool place till firm, then use.
Quails 4 ’Hcossaise
Oailles a Ul Heossaise
Have the quails as fat as possible, bone and cleanse them, and cut
them in halves, place them in little china or oiled paper cases, and
sprinkle with a little chopped eschalot and mushroom and parsley, and
squeeze over each a few drops of strained lemon juice; then put about
two tablespoonfuls of Espagnol sauce (vol. i.) on the top of each quail,
and lightly mask over with raw white of egg that has been whipped stiff
with a pinch of salt and coralline pepper, using a forcing bag and large
rose pipe for the purpose, and raising the leg and foot through the
whipped egg, sprinkle with a few browned breadcrumbs; place on a
baking-tin and cook in a moderate oven for about fifteen minutes, then
dish up on a paper, and garnish the centre with little sprigs of watercress
that are well washed and seasoned with salt, pepper, and salad oil, and a
few drops of tarragon vinegar. This can be served as an entrée for
dinner, luncheon, or as a second-course dish.
- OF EXTRA RECIPES—HOT ENTREES 185
Quails a la Tosca
Cailles & la Tosca
Pick, singe, and bone some quails, leaving half the leg bone in the
bottom part of the leg with the foot on; season them with finely-
chopped fresh mushrooms, eschalot, parsley, and a ‘little salt and
Marshall’s Coralline Pepper; put them in a buttered sauté pan, sauté
them for two to three minutes, and put them to press till cold; then
mask them over with the sauce prepared as below, sprinkle with fine
flour, dip them into whole beaten-up egg and freshlv-made white bread-
crumbs; repeat this twice, batting them witn a palette knife to keep them
quite smooth, then fry in clean boiling fat till a pretty golden colour.
When cooked dish up on a border of potato (vol. i.),in the centre of
which place a crotiton of fried bread that is scooped out and filled with
a purée of fresh mushrooms (vol. i.), garnish with prepared Financiére, as
in engraving, fixing it with a hatelet skewer, which will give a pretty
finish to the dish, and serve with Champagne sauce (vol. i.).
SAUCE FOR MaskinG Quaits A LA Tosca.—Take half a pint of hot thick
Bechamel sauce and mix with it three raw yolks of eggs; stir this over
the fire till it thickens, then tammy, and add a tabiespoonful of finely-
chopped cooked ham or tongue, two hard-boiled yolks of eggs that
have been rubbed through a wire sieve, and a dessertspoonful of finely-
chopped parsley ; mix altogether and use as described above.
Quails a4 la Rubanée
Oailles & la Rubanée
Take some nice fat quails trussed for roasting, dip them into warm
butter and roast for fifteen minutes, then take them up and cut length-
186 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
wise into halves and dust them over on both sides with a little sifted
flour; put the quails into some Rubanée sauce and allow them to
simmer for about five minutes. Then dish up the birds en cowronne on a
border of farce or potato, garnish round with crotitons of fried bread
(that are stamped out in heart shapes) and quarters of plovers’ eggs,
when in season; fill up the centre of the dish with a purée of spinach,
pour the sauce round the base, and serve hot for an entrée for dinner or
luncheon.
Cutlets of Pigeon a l’Impériale
Cételettes de Pigeon & UImpériale
Take some nice small tender pigeons for this entrée; pick, singe,
and bone them, with the exception of the bottom bone in the leg, and
scald the feet so that the outer skin may be zemoved and the nails
trimmed. Lard the centre of the breast fillet with fine lardons of fat
bacon, trim these evenly, and season the underneath side with pepper
and salt, then form them into nice neat cutlet shapes. Put into a stew-
pan two ounces of butter, a bunch of herbs (thyme, parsley, bayleaf),
two or three peeled and finely-sliced onions, a little celery, a sliced
turnip, six or eight peppercorns, two or three cloves, and a piece of
bacon rind or bone with any trimmings; place the birds on these, put a
buttered paper over them, cover down the pan, place it on the stove,
and let the contents fry for about fifteen minutes; then add a wine-
glassful of sherry and a wineglassful of white wine, and put the stewpan
into the oven with the lid slightly raised ; braise the contents for about
one hour, during which time add a little more wine and about a quarter-
pint of good stock, and keep the birds frequently basted; then take
them up and place them on a baking-tin, lightly brush them over with
a little warm glaze, and put them into a quick oven to crisp the lardons.
Dish up en cowronne on a border of potatoes (vol. i.), and serve a com-
pote of pears in the centre (see recipe), and cucumber and lemon
garnish between each cutlet ; pour Imperial sauce round the base, and
serve for a hot entrée. |
OF EXTRA RECIPES—HOT ENTREES 187
CUCUMBER AND LEMON GARNISH.—Take a piece of raw fresh cucum-
ber and by means of a small knife cut narrow strips out of the skin, so
as to give it a scalloped appearance; then cut the cucumber straight
through into halves and then into fine slices, so as to form a scalloped
half-moon shape. Cut some lemons in the same way, using quarters
instead of halves as for the cucumber ; place one slice of the lemon
between two pieces of the cucumber, and arrange these between the
fillets as previously instructed.
Cutlets of Pigeon & la Lucine
Oételettes de Pigeon @ la Lucine
Pick, singe, and cleanse some Bordeaux pigeons, and bone them from
the back, leaving the bottom part of the leg bone and foot attached ; cut
each bird lengthwise into halves, lard the leg part of each with lardons
of fat bacon and French gherkins ; trim these neatly, and season the
underneath side of the bird with a little salt and pepper, finely-chopped
eschalot, and fresh mushroom; form each into a neat cutlet shape and
place them in a buttered stewpan with two or three small sliced onions,
a bunch of herbs (thyme, parsley, and bayleaf), and some pieces of raw
fat and lean bacon (using any odds and ends for this purpose); place a
buttered paper over the cutlets, cover down the pan, and fry the contents
over a quick fire for about fifteen minutes. -Then sprinkle over them a
_ wineglassful of sherry and a quarter-pint of good flavoured stock; place
the stewpan in a moderate oven, and let the cutlets braise for about an
hour, keeping them well basted while braising, and adding a little more
liquor if required. When cooked, take up the cutlets on a baking-tin,
brush them over with a little warm glaze, sprinkle over some grated
Parmesan cheese, then put them back into the oven for a few minutes
to crisp. Dish up on a border of potatoes, with a macedoine of cooked
vegetables in the centre, and Lucine sauce round the dish. Serve for
a hot entrée for dinner or luncheon.
Cutlets of Pigeon a la Piémontaise
Cételettes de Pigeon a& la Piémontarse
Pick and singe the pigeons and bone them with the exception of
the leg, and cut each bird into two, so that the meat attached to each
leg will form a cutlet; scald the feet, cut the nails off, and peel off the
outer »kin; season the cutlets with black pepper and salt, a little
chopped eschalot, parsley, and lean cooked ham or tongue, and put them
in a buttered sauté pan, with the skin side uppermost. Sauté them for
188 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
about two minutes, then place them in the oven for four or five minutes ;
remove them, and put them to press, and when the cutlets are cold
trim them neatly and mask them over lightly with veal or beef farce
(vol. i.); smooth the farce over with a hot wet knife, so that each
leg takes a nice cutlet shape; dip them in well beaten-up whole egg
and then in freshly-made breadcrumbs; bat the crumbs with a knife till
they are all smooth; place the cutlets in a sauté pan with about two
ounces of clarified butter, and fry till a nice golden colour. Dish up on a
border of farce or potato, and serve with a pureé of mushrooms in the
centre, and Espagnol sauce, in which the bones of the bird have been
used for flavour, round the base. A cutlet frill, if liked, may be placed
on each yoot, and the cutlets can be fried in lard or oil if more
convenient. Serve for an entrée for dinner or luncheon while quite hot ;
other birds can be used in the same way.
Turban of Pigeon & la Bonanza
Turban de Pigeon & la Bonanza
Prepare a farce as below, and reserve about a tablespoonful to use
as described later. Put the remainder into a forcing bag with a large
plain pipe, and with it fill a well-buttered turban mould, and knock this
on the table, so that the mixture sinks well down into the mould; place
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a fold of paper on the bottom of a stewpan, stand the turban on it,
and pour boiling water into the stewpan to cover three-fourths the
OF EXTRA RECIPES—HOT ENTREES 189
depth of the mould; stand the stewpan on the stove and watch the
water reboil; then put a cover on the pan, and let the turban simmer
gently for about twenty minutes; take up and turn out the turban
on to a paste bottom (vol. 1.). Pick, singe, cleanse, and bone (for eight
to ten persons) four pigeons, and cut them into halves; lard the centre
of the breast fillets with finely-cut lardons of fat bacon, trim them
evenly with a pair of scissors, then arrange them, overlapping each
other as in engraving, on the prepared turban, joining them to the
border with the farce that was reserved, using a forcing bag and plain
pipe for the purpose; squeeze a little of the farce between each fillet,
and stick into this little shreds of cooked tongue or ham, cooked button
mushrooms and French gherkins, and at the top and bottom of eacli
arrange little bunches of the same garnish in the form of a star (see
engraving). This adds greatly to the prettiness of the dish. Fold
lengthwise a sheet of kitchen paper into four; butter one side of it well
with cold butter, fasten it tightly round the turban with the buttered
side next to the meat; then place the whole on a baking-tin, and put
into a moderate oven for about half an hour. When cooked remove the
paper, and with a slice place the turban on a hot dish; garnish it with
any nice vegetables in the centre, such as macedoine or peas that have
been mixed with a little butter and a tiny dust of castor sugar, and
serve Chaponay sauce (vol. i.) round the base of the dish.
Liver Farce ror TurBaNn A LA Bonanza.—Cut up four ounces of
any birds’ livers into dice shapes and put these into a sauté pan with
one ounce of butter, two fresh chopped mushrooms, one eschalot, a pinch
of salt, one bayleaf, and a sprig of thyme and parsley ; fry for four or
five minutes, then pound till smooth, and rub through a wire sieve.
FARCE FOR TURBAN A LA BonanzA.—Pound four ounces of lean cooked
tongue or ham and ten ounces of veal or rabbit till quite smooth, then
mix with two tablespoonfuls of thick Soubise sauce (vol. i.), a dust of
coralline pepper, half a wineglassful of sherry, and two whole eggs; rub
through a wire sieve, then mix with the purée of liver, twelve blanched and
shredded pistachio nuts, two shredded truffles, and two shredded button
mushrooms, and use.
Larks in Baskets
Mauviettes en Corbeilles
Farce some boned larks with beef farce, prepared as in recipe ‘ Little
Creams of Beef’; make a little well inside each with fhe finger, occasion-
ally dipping the latter in hot water; place insido the spaces thus formed
a little slice of blanched beef marrow (vol. i.) that is masked over with
190 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
a little finely-chopped parsley; close the farce well over this, and place
the larks in little bands of buttered paper, and put them in a sauté pan’
between two pieces of fat bacon to cook for about fifteen minutes. Then
remove the paper and place the larks in little short paste cases (see
recipe ‘ Little Croustades with Calf’s Brains’), and add a little sauce
sufficient to reach to the top of the breast. Then with a forcing bag
and pipe cover the bird entirely with some of the beef farce, smooth it
over with a wet warm knife, and ornament the edges of the basket with
a little white farce (see vol. 1.) in the shape of peas, using a bag and small
pipe for the purpose; place the cases in a moderate oven with a buttered
paper over, and cook for about fifteen minutes. Have the heads and
feet cleansed and cooked as for ‘ Larks a la Reyniére,’ and put on top
of the farce, and garnish with handles of paste made from the remains
of the paste used for the baskets; then dish up on a paper, one to each
person, and serve. ‘These can also be served cold.
SAUCE FOR LaARKS IN BasSKETS.—Put into a stewpan the bones from
the birds, half a pint of good Brown sauce (vol. i.), with half an ounce
of glaze, a wineglassful of sherry, a quarter-pint Tomato sauce (vol. i.),
and a pinch of castor sugar; boil down for about fifteen minutes; keep
skimmed while boiling, then tammy, and use.
Larks a la Cologne
Mauviettes & la Cologne
Take some fresh boned larks and place a piece of Maitre d’ Hotel
Butter (vol. i.), about the size of a Spanish nut, inside each, with a raw
bearded oyster; roll up each lark, tie them with a piece of string, put
them into a buttered sauté pan, with a little hot butter, and place in a
quick oven for about eight minutes, then take up and remove the strings.
Butter some little quenelle moulds and fill them with chicken or rabbit
farce, prepared as in vol. i. page 87; make a little well in the centre of
each with the finger (which should be dipped in hot water), and in the
spaces thus formed place the larks with a saltspoonful of gravy prepared
i
OF EXTRA RECIPES—HOT ENTREES 191
as below; cover up with more farce, and place the quenelles in a sauté
pan; cover them with boiling light stock, set the pan on the stove, and
watch the stock reboil, then draw the pan aside and let the quenelles
poach for about ten minutes. Take up, turn out the quenelles, and dish
them on a border of potato (vol. 1.), with little stamped-out rounds of
hot cooked tongue or ham between each; brush the quenelles over with
a little thin warm glaze, sprinkle them with a little finely-chopped
truffle, and garnish with peas or any other nice vegetable in the centre
and between the quenelles. Pour round the base the sauce as below,
and serve hot.
Sauce For LarKs A LA CoLoGNE.—Take three-quarters of a pint
of Brown sauce (vol. i.),a teaspoonful of Bovril, a wineglassful of sherry,
one or two fresh mushrooms, the oyster liquor and beards, and a pinch
of castor sugar; reduce these a quarter-part, keeping it skimmed while
boiling, then tammy, and use.
GRAVY FOR INSIDE QUENELLES.—Take one ounce of good glaze, one
wineglassful of sherry, and two well-washed fresh mushrooms chopped
fine, boil together for about ten minutes, set aside till cold, then use.
Larks a la Reyniere
Mauviettes d la Reyniére
Take some boned larks and farce them with a little paté de foie gras,
then put each in a small band of buttered paper and tie them up; butter
a stewpan and put in it a slice or two of carrot, onion, turnip, leek,
celery, a bunch of herbs, such as thyme, parsley, and bayleaf, and a few
peppercorns; place the larks on these vegetables, put a buttered paper
over them, and fry for about five minutes; add a quarter-pint of stock,
place the pan in the oven for ten minutes, then take up the larks and
remove the paper. Butter some little hexagon dariol moulds, sprinkle
them with chopped truffle and then line them with beef farce (see vol. i.
page 36), using a forcing bag and pipe for the purpose ; make a little well
in the centre of each with the finger, which should be occasionally dipped
in hot water, place a lark in the space thus formed and cover over with
more farce. Place a piece of paper in the bottom of a stewpan, on which
192 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
put the dariols; pour in boiling water until it reaches to three-quarters
the depth of the moulds, watch it reboil, then draw the pan to the side
of the stove and poach for about fifteen minutes; turn out the dariols on
to a border of farce (vol. i.), pour the sauce over them, and place the
prepared heads and feet of the larks on tae top of the portions, as in
engraving, and serve for an entrée for dinner. ‘To cook the head and
feet of the birds cleanse them, place them in a buttered paper, put to
cook in the oven for ten to twelve minutes, and just before serving brush
over with a little warm glaze.
Larks a la Czarina
Mauviettes & la Czarina
Pick, cleanse, and bone some larks, leaving the heads with the necks
on, but removing the eyes, cut the bone from the legs, and then with a
forcing bag and plain pipe farce them from the back of the neck with
the preparation prepared as below, close the farce well in and make the
bird into a nice plump shape, arranging the head at the top so that it
stands upright; dip the birds into fine flour and brush them over with
whole beaten-up raw egg, wrap each in a very thin piece of pork caul,
brush each again with whole beaten-up egg, then take the birds in the
hand and press some freshly-made white breadcrumbs well to them and
make them resemble the shape of small pears. Place them in a frying
basket, and fry in clean boiling fat for six to eight minutes, when they
should be a pretty golden colour; take up and arrange them in a ring
OF EXTRA RECIPES—HCT ENTREES 193
on a potato border (vol. i.), and serve with peas or any other vegetable
in the centre, and Czarina sauce round the base for an entrée for dinner.
It should be served very hot.
FarcE FOR Larks A LA CzarIna.—Take one small cold, braised, and
finely-chopped sweetbread, four hard-boiled yolks of eggs cut up in tiny
square pieces, a tablespoonful of chopped cooked button mushrooms, one
finely-chopped eschalot, and one ounce of freshly-made breadcrumbs ;
mix altogether with one whole raw egg and one raw yolk, season with
a little salt and a dust of coralline pepper, and use as directed.
The above quantities are sufficient for twelve to fourteen larks.
Cream of Hare a la Vatican
Pain de Inévre a la Vatican
Take ten ounces of raw hare, free it from skin and bone and pound
it till smooth, then mix with it eight ounces of panard (vol. i.), two
tablespoonfuls of good Espagnol sauce (vol. i.), a few drops of liquid
carmine, a dust of Marshall’s Coralline Pepper, a pinch of salt, two
tablespoonfuls of sherry or mushroom essence, one ounce of butter, three
and a half whole raw eggs; mix altogether into a smooth paste, rub
through a wire sieve, add one ounce of grated Parmesan cheese and
one large tablespoonful of thick cream. Put some White Chicken farce
(see vol. i.) into a bag with a small plain pipe, and force it into rounds
about the size of a sixpenny piece on a buttered sauté pan. Curl some
boiled sparghetti (see recipe) in rings carefully over the farce, leaving
a small open space in the centre, lightly press this on to the farce, fill
up the centre with a little more farce, press this down with a wet finger,
and place on it a little stamped-out round of truffle; arrange a
buttered paper on the top, stand the sauté pan in a moderate oven for
about ten minutes, when it should be removed from the oven and set
aside till somewhat cool. Well butter a timbal mould, sprinkle the top
part with a little finely-chopped truffle and arrange all round it the
0)
194 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
prepared rings, as shown in the engraving ; then fill up, by means of a
forcing bag and pipe, with the hare mixture prepared as above, and
place it in a stewpan on a fold of paper, pour in the pan sufficient
boiling water to cover three-parts the depth of the mould, place the pan
on the stove, watch the water reboil, then steam the timbal for forty
to fifty minutes; then turn out the contents on to a hot entrée dish, and
serve with sauce, prepared as below, round the dish. The remains of the
hare can be utilised for soups, &c.
SAUCE FOR CREAM OF Hare.—Put in a stewpan one and a half
pints of Espagnol sauce (vol. i.), one or two large fresh mushrooms,
two chopped eschalots, the bones from the hare chopped fine, a pinch of
coralline pepper, a wineglassful of cooking port; boil for about twenty
minutes, keeping it skimmed while boiling, remove the bones, tammy,
rewarm, and use.
Fillets of Hare Larded with Cherries
Filets de Inévre Piqués aux Cerises
Take a cleansed skinned hare, remove the back fillets and cut each
through into long fillets about a quarter of an inch thick; bat them out
with a wet chopping-knife, trim them neatly, lard the top broad part
with finely-cut lardons of fat bacon, trim these, and place the fillets ina
buttered sauté pan, cover them with a buttered paper; put about two
tablespoonfuls of good flavoured brown stock in the pan, and cook them
in a moderate oven for about ten minutes ; then remove the paper, brush
the fillets over with thin warm glaze, dish up alternately with cooked
sliced tomatoes (vol. i.) on a border of red rice (see recipe); fill up the
centre with a compote of cherries (see recipe), and serve with Irlandaise
sauce (vol. i.) round the hase for an entrée for dinner.
Fillets of Hare & la Duc de Raguse
Filets de Inévre & la Duc de Raguse
Take a skinned and cleansed hare, and remove the back fillets from
it; place these on the table and cut them in slices abou’ one-eighth of
an inch thick and three and a half inches long; bat them out with
a wet chopping-knife, trim them into nice neat fillets, then steep them
in warm butter, and season them with Marshall’s Coralline Pepper, a little
salt, finely-chopped herbs (basil, marjoram, thyme, bayleaf, and parsley),
and over the top side of the fillets that are thus seasoned place a layer
of farce, as below, about one-eighth of an inch thick, using a forcing bag
OF EXTRA RECIPES—HOT ENTREES 195
and pipe for the purpose ; smooth the farce over with a hot, wet knife,
and brush it over with warm butter. Cut some cleansed and dried pork
caul in square pieces, sufficiently large to hold a fillet of hare, wrap the
fillets in these squares, then brush them over with whole beaten-up raw
egg, dip them into freshly-made white breadcrumbs, bat each carefully
with a palette knife, and make all the fillets as nearly as possible the
same shape. When the fillets are ready to cook, put some boiling clarified
butter (vol. 1.) into a sauté pan, place the fillets in it, fry them over a
quick fire, turning them only once while cooking, for eight to ten
minutes, when they should be a nice golden colour. Dish up the fillets en
couronne on a border of hare farce (see recipe, chap. xvili.), place a com-
pote of French plums in the centre, little thin shreds of French red chillies
and capsicums and fresh sprigs of chervil, pour Raguse sauce round the
base, and serve for an entrée for dinner.
Farce FoR FILLETS oF HARE A LA Duc DE Racuse.—Take about six
ounces of meat from the hare, such as the trimmings from the fillets,
chop it or pound it and rub it through a wire sieve, then mix it with
one ounce of finely-chopped beef suet, a little salt and pepper, half an
ounce of fresh breadcrumbs, and one whole raw egg. Mix up witha
few drops of carmine, and use.
Sauted Rabbit a la Carlton
Lapereau Sauté & la Carlton
Take a young rabbit for this dish ; skin, wash, and dry it, and cut
it up in joints; put two ounces of butter in a saucepan, with three
ordinary sized onions cut up in little square pieces, two ounces of bacon
similarly cut, and a few herbs, tied up, such as thyme, bayleaf, and
parsley, and fry these altogether for about fifteen minutes; then add a
tablespoonful of flour and a dessertspoonful of tarragon or French vinegar,
and about a pint of stock; add the rabbit, and simmer gently on the
stove for about one hour. Then remove the herbs, dish up in a pile, pour
One
196 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
over it the sauce in which it has been cooked, and sprinkle over that a
tablespoonful of chopped lean ham or tongue and about a tablespoonful
of picked and blanched parsley, and serve.
Sauted Rabbit a la Paysanne with Olives
Lapin Sauté & la Paysanne au« Olives
Skin, cleanse, and cut the rabbit up in neat joints, season with
coralline pepper and salt, and put it in a sauté pan with two table-
spoonfuls of salad oil, three sliced onions, a bunch of herbs, such as
thyme, parsley, and bayleaf, and three or four sprigs of tarragon and
chervil if you have it. Fry together for about ten to fifteen minutes till
a nice golden colour, shaking the pan occasionally ; then add six boned
and filleted Christiania anchovies and two small glasses of sherry ; reduce
this to half the quantity, add a pint of Brown sauce (vol. 1.), half an
ounce of glaze, and boil together for about three-quarters of an hour,
keeping it well skimmed while cooking. Remove the joints, tammy the
sauce, and reboil the rabbit in the sauce ; then dish up on a border of
potatoes (vol. i.) or fried crotiton of bread, and garnish with a macedoine
of vegetables, braised olives, picked and blanched tarragon and chervil
arranged all over the joints. Serve very hot as an entrée for dinner or
luncheon. If the prepared macedoine is used, open the tin, stand it in
the bain-marie until hot, then strain and use.
Creams of Rabbit a lAmbassadrice
Crémes de Lapereau & V Ambassadrice
Lightly butter some horseshoe moulds and ornament them as in
engraving with truffle, then fill up with the farce as below, using a
forcing bag and large plain pipe for the purpose, make a little well in
the centre of each with the finger, which should be occasionally dipped
into hot water, and then fill up the spaces thus formed with cucumber
peas (see recipe), a few shreds of truffle, and about half a teaspoon-
ful of good clear chicken stock, which should be of the consistency of
a jelly ; cover up the opening with a little more of the prepared farce,
OF EXTRA RECIPES—HOT ENTREES 197
then smooth over with a hot wet knife, and place the moulds in a sauté
pan on a piece of paper; pour boiling water or any light stock in the
pan to cover the creams, then stand it on the stove and allow the
liquor to reboil; then draw the pan to the side of the stove and let the
creams poach for fifteen minutes. When cooked take them up on a clean
cloth and dish straight down the dish in two rows, on borders of farce
or potato (vol. i.) formed by means of a bag and pipe; garnish the
centre with cucumber, pour the sauce, prepared as below, round the base
of the dish and serve for an entrée for dinner or luncheon.
FARCE FOR CREAMS A L’AMBASSADRICE.—For ten to twelve persons
take ten ounces of raw rabbit and pound it till quite smooth, then
remove from the mortar and pound eight ounces of panard (vol. i.)
with two tablespoonfuls of Bechamel sauce (vol. i.), a little salt and
coralline pepper, one ounce of butter, and three eggs; when this is well
pounded add the meat and about six drops of Marshall’s Liquid Carmine,
work all into a smooth paste, rub through a fine wire sieve, add one and
a half tablespoonfuls of cream, mix up well, and use.
CUCUMBER FOR CREAMS A L’AMBASSADRICE.—F or garnishing the dish,
take some peeled cucumber cut into olive shapes, cook till tender, mix
with a little warm butter, a dust of castor sugar, and use.
AMBASSADRICE SAUCE FOR CREAMS OF Rappir.—Make a pint of
Veloute sauce (vol. 1.), using the stock from the rabbit bones, season it
with one ounce of grated Parmesan cheese, the juice of a lemon, and half
® gill of cream; colour to a very pale salmon colour with a few drops of
zarmine, boil up, tammy and use.
Croustade of Game a la Normande
Oroustade de Gibier a la Normande
Prepare half a pound of short paste (vol. i.) and line a buttered
croustade mould with it about one-eighth of an inch thick ; trim the edges
of the paste neatly, then line it witha buttered paper, and fill up the
inside with raw rice or any other dry grain, place it in a moderate oven
for about twenty-five to thirty minutes, then remove the paper and rice ;
return the croustade to the oven, and let it dry well inside. When ready
to serve, remove the pegs which fasten the mould, and take the latter off
the croustade, dish up, and fill up the centre witha ragout made from
any kind of cold game (or poultry can be used if liked), adding to half
a pound of the game one or two truffles, if you have them, cut in slices, four
or frve cooked button mushrooms, and a little Financiére may be used ;
mix these ingredients into a good thick Salmis sauce, make hot in the
198 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
bain-marie, and then fill up the croustade ; garnish the edge of this with
a purée of game or poultry livers (see liver farce for ‘Turban a la
Bonanza’ » and little fancy rings of paste, and then arrange some savoury
custard (see recipe) on the top in the form of an inner ring, and serve
hot with a little of the sauce round the base of the dish, and a little of
the liver purée with a few of the paste rings at each end.
Little Croustades of Game a la Bristol
Petites Oroustades de Gibier a la Bristol
Line some little fluted dariol moulds very thinly with short paste
(vol. i.) about one-eighth of an inch thick, pressing this well into the
shape of the moulds; trim off the edges neatly, and then line the
insides with buttered paper; fill up the papers with raw rice, and bake
in a moderate oven for about forty minutes; when cooked remove the
rice and the papers from the paste cases, and put the latter back into
the oven; leave them to dry, and when ready to use very lightly brush
over the outsides with raw white of egg that has been mixed up with a
fork, using as little as possible; then sprinkle over the cases finely-
chopped parsley, and fill up the insides with a ragott of game, and
arrange on the top of the ragotit, by means of a forcing bag and rose
pipe, a little liver farce (see recipe ‘Turban 4 la Bonanza’), then place
OF EXTRA RECIPES—HOT ENTREES 199
round the edges of the croustades little rings made from the short paste
and masked in the same way as the cases. Dish the cases on a hot dish
on a dish-paper and serve. Use for an entrée for dinner or luncheon.
RaGovT FOR CrousTADES A LA BristoL.—Take about half a pound of
any remains of cooked cold game or poultry, remove the bones and skin
from it, and cut the meat into dice shapes; mix it with two or three
cooked button mushrooms and truffle, then mix these into some reduced
Salmis sauce (vol. i.); make hot in the bain-marie, and use.
Duck a la. Rosney
Caneton & la Rosney
Take a cleansed duck trussed for roasting, rub it over with grease,
and roast or bake it for twenty to thirty minutes, when it should be
a nice golden colour; when cooked, take it up and cut the breast into
long neat fillets and the legs into small neat joints. Prepare a potato
border (vol. i.), place it in the centre of an entrée dish, and arrange the
prepared pieces of the duck on it as shown in the engraving; fill up
the centre of the border with shreds of Spanish olives that have been
boiled up in a little sherry, and sprinkle here and there a little finely-
cut orange-peel that has been put in cold water, brought to the boil,
then strained and. rinsed in cold water; pour entirely over the fillets _
some good Salmis sauce (vol. i.), and arrange between the fillets some
tiny French red chillies. Serve hot for an entrée for dinner or
‘luncheon. Any remains of cold duck or goose can be prepared in a
similar manner.
Foie Gras a la Chateau Doré
Foie Gras & la Chateau Doré
Take an opened tin of foie gras and stand it in the bain-marie till
the contents are quite hot; then, when ready to serve, turn it out on to
a plate and cut it into portions, and dish it up as in engraving on a
border of chicken or rabbit: farce with a small round of fried bread in
200 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
the centre; garnish the foie gras with Financiére that has been warmed
in the bain-marie and with hatelet skewers ; pour good Espagnol sauce
(vol. i.) round the dish, then place some cooked button mushrooms at
each end of the dish and serve hot for an entrée for dinner party.
Little Creams of Oysters 4 la Siéges
Petits Pains dHuitres a la Siéges
Put two and a half dozen sauce oysters with their liquor into a stew-
pan to get hot, but do not let them boil, then strain them, remove the
beards, and pound the oysters till smooth with two ounces of raw
whiting, six ounces of panard, two tablespoonfuls of thick Bechamel
sauce (vol. i.), a dust of coralline pepper; a little salt, then mix into
a smooth paste with the strained juice of half a lemon, half a gill of
thick cream and four large raw whites of eggs, then rub it through
a fine wire sieve. Butter some little bomb moulds with cold butter,
slightly sprinkle the top of each with a little raw chopped parsley,
and by means of a forcing bag and pipe fill up the moulds with
the mixture, knocking them on the table, that the mixture may take
the shape of the moulds well; place the moulds in a stewpan on a
fold of paper, pour in boiling water to half the depth of the moulds,
watch the water reboil, place the cover on the pan and let the contents
steam for twenty minutes, then take up, turn out the little creams on
to a hot dish, and serve with sauce prepared as below all over them.
SAUCE FOR LITTLE CREAMS OF OysTERS A LA SIsGES.—Put into a
stewpan one gill of white wine, a tablespoonful of lemon-juice, one large
sliced onion, a bunch of herbs, six or eight peppercorns, the liquor and
beards from the oysters, one pint of fish stock or water, the bones from
the whiting, the juice of one lemon and a little salt, and bring it to the
boil; then simmer gently for half an hour, keeping well skimmed ; then
——
all
OF EXTRA RECIPES—HOT ENTREES 201
strain and mix three-quarters of a pint of it on to one and a half ounces
of flour that has been fried with two ounces of butter without browning,
stir altogether till it boils, add a gill of cream, tammy and use.
Cutlets of Oysters a la Creme
Cételettes d Huitres & la Créme
Put into a stewpan two and a half ounces of fine flour and two
ounces of butter, and fry them together without discolouring, then mix
into it half a pint of boiling oyster liquor and a wineglassful of white
wine, and stir over the fire till it boils ; season with a dust of Marshall’s
Coralline Pepper, a pinch of salt, and four or five drops of lemon juice ;
mix into it four raw yolks of eggs and stir again till it thickens, but do
not let it boil, then wring it through the tammy. Put three and a half
dozen small, or two and a half dozen large, oysters into a stewpan in their
liquor; let this get hot, but do not let it boil ; strain it, remove the beards
from the oysters, and cut the latter into little dice shapes; add to these
one or two finely-chopped truffles, mix it with the first preparation and
put it aside till cold, then arrange it into small quantities on a floured
table or slab, allowing about half a tablespoonful for each person ; roll
each portion in flour, dip into whole beaten-up egg, and then into freshly-
made white breadcrumbs, and form them into nice neat cutlet shapes.
Put them into a frying basket and fry in clean boiling fat till a nice
golden colour. When cooked place in the top of each a little stem of
parsley, arrange a cutlet frill on these, dish them up on a potato border
(vol. i.), as in engraving, garnish the centre with fried parsley, pour the
sauce round the base, and serve for an entrée for dinner or luncheon.
SAUCE FOR OysTER CUTLETS A LA CrEME.—Put the beards from the
oysters into a stewpan with a wineglassful of white wine, one peeled and
sliced onion, a bunch of herbs (thyme, parsley and bayleaf), six or eight
peppercorns, and sufficient cold water to make one pint of stock ; simmer
for half an hour. Fry together, without discolouring, one and a half
ounces of butter with two ounces of flour, mix into this a pint of the
202 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
stock, add half a gill of cream, the juice of half a lemon, the liquor
from the oysters, and a dust of coralline pepper and salt ; stir over the
fire till it boils, tammy, and use after reboiling.
Little Mousses of Salmon & la Nantaise
Petites Mousses de Saumon @ la Nantaise
Butter some little bomb moulds and ornament the tops in any pretty
design with cut truffle, fill up the inside with a mixture prepared as
below, using a forcing bag and plain pipe for the purpose, standing the
moulds in others such as littie bouche moulds in an upright position ;
place them in a stewpan, surround them with boiling water to three
parts the depth of the moulds, watch the water reboil, then draw the
pan to the side of the stove and let the contents poach for fifteen to
eighteen minutes; then turn out on to a hot dish, pour round the sauce,
prepared as below, and serve.
Sauce FoR Mousses or SaLMon.—Put the bones and skin from
the fish into a clean stewpan with two sliced onions, a bunch of herbs,
a quarter-pint of white wine, the liquor and beards from the oysters, the
juice of a lemon, five or six peppercorns, and a little salt and coralline
pepper; cover with cold water, bring it to the boil, skim it and simmer
‘it gently on the side of the stove for about half an hour; then mix
three-quarters of a pint of it on to two ounces of butter and one and
a half ounces of flour that have been fried together without browning,
add to it twelve pounded sauce oysters, a quarter of a pint of single
cream, and half an ounce of pounded live spawn ; stir till boiling, tammy,
and use.
MovussE MIXTURE FoR SaLMon A LA NanTAIseE.—Pound half a
pound of raw fresh salmon, that is free from skin and bone, till smooth,
with a quarter of a pint of thick Tomato sauce (vol. 1.), six raw bearded
sauce oysters, half an ounce of pounded live spawn, a little salt, a dust
of coralline pepper, an ounce of glaze, a few drops of carmine, one
tablespoonful of thick Bechamel sauce (vol. i1.), and three raw yolks ~
of eges; then rub altogether carefully through a fine wire sieve, add four
stiffly-whipped whites of egos that have been seasoned with a little
salt, put the mixture into a forcing bag with a plain pipe, and use as
directed.
Crayfish a la Pandore
Eerevisses a la Pandore
Put a bottle of prepared crayfish bodies into a stewpan with some of
the sauce prepared as below ; just bring it to the boil, then add a little
OF EXTRA RECIPES—HOT ENTREES 203
sprinkling of finely chopped fresh green parsley that has been pressed
dry, and turn out in the centre of an entrée dish, on which has been
arranged a border of plainly boiled rice (vol. i.), sprinkle over a little
of coralline pepper, and hard-boiled yolk of egg that has been rubbed
through a wire sieve. Serve for an entrée for luncheon or dinner as a
second-course dish or in the fish course.
SAUCE FOR CRAYFISH A LA PanporE.—Put into a stewpan an ounce
of butter with an ounce of flour and fry together without browning; then
mix in half a pint of new milk, one finely chopped eschalot, a dessert-
spoonful of anchovy essence, a dust of coralline pepper, and the strained
juice of a lemon; boil up, wring through the tammy, rewarm in the
bain-marie and use as directed.
Little Croustades 4 la Cleveland
Petites Croustades & la Cleveland
Take some little fancy bouche moulds and thinly line them with puff
paste (vol. i.) not quite a quarter of an inch thick, puta piece of buttered
paper in each and, fill them up with raw rice or any other dry grain;
place them on a baking-tin, and cook them in a moderate oven till crisp
and anice golden colour; then remove the papers, and fill up the
insides with a ragoit of game; cover this over with mushroom purée
(vol. i.), and arrange little rounds of plainly-cooked tomatoes on the
tops. Dish up the croustades as in engraving, on a dish-paper, and
serve very hot for an entrée for dinner.
RaGovr ror LirrLe CroustTapEs A LA CLEVELAND.
pieces of grouse or other game (any left from a previous meal can be
used for the purpose), free them from skin and bone, and cut them up
into little square pieces; mix them with the same bulk of little pea
Take some nice
quenelles, made from game, and moisten with good Espagnol sauce
(vol. i.) ; warm up in the bain-marie, and use as instructed above.
Little Croustades a la Nassau
Petites Croustades &@ la Nassau
Line some little fluted bouche cups with a short paste (vol. i.) and
press it well into the mould, so as to get a good impression ; cut out
204 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
some little rounds of paper and butter them on one side, then place
inside the paste ; cook for about twenty minutes in a moderate oven ;
remove the paper, have some blanched calf’s or sheep’s brains cut in neat
slices about a quarter of an inch thick, put them in the cases and cover
over with a good thick Veloute sauce (vol. i.); then take half a pound
of lean veal or rabbit and three ounces of fat and lean bacon (raw meat
would be best) and pound and pass through a sieve; then mix it
with two raw yolks of eggs, a saltspoonful of salt, a pinch of mignonette
pepper, and a peeled and chopped eschalot. When mixed together,
mask the little cases over with it by means of a hot wet knife (which
will smooth the purée). Ornament round the edges of the cases with a
little of the farce, using a forcing bag with a small plain pipe for the
purpose; sprinkle each croustade with a little chopped lean ham or tongue,
and on the centre place two strips of truffle across. Cook in the oven with
a buttered paper over for about fifteen minutes. Dish on a napkin or
paper, and serve hot for a dinner or luncheon entrée.
Little Croustades & la Vénitienne
Petites Croustades a& la Vénitienne
Line some little croustade moulds with short paste (vol. i. page 39),
trim off the edges evenly and well prick the bottom of the paste to
prevent it blistering ; place inside each a lightly-buttered paper, fill up
with any dry grain, and bake in a moderate oven till the cases are a
nice golden colour, then remove the papers and partly fill the cases with
OF EXTRA RECIPES—HOT ENTREES 205
a purée of spinach (vol. i. page 262), using a forcing bag and rose pipe
for the purpose ; arrange on the top of this a slice of beef marrow (that
has been blanched in cold water with a little salt, and put into cold
water till wanted, then cut into slices and rewarmed in boiling water,
and lightly brushed over with a little warm glaze), and cover this with
ham purée, using a forcing bag and pipe for the purpose. Place a sprig
of parsley in the top of each, and serve on a dish-paper, as in engraving,
very hot, for a second-course dish or as an entrée for a few people.
Ham Pur£E FoR CrousTaDES A LA VENITIENNE.—Take four ounces
of lean cooked ham, two hard-boiled yolks of eggs, one tablespoonful of
thick Bechamel sauce (vol. i.), a few drops of liquid carmine, a dust of
coralline pepper, and an ounce of butter ; pound all together, rub through
a fine sieve, rewarm, and use.
Little Croustades & l’Italienne
Petites Oroustades & UTItalienne
Put half a pound of Carolina rice in a stewpan with sufficient cold
water to cover it; bring to the boil, then strain off the water, rinse the
rice in cold water, and put it back into the stewpan; pour over it the
purée of two raw tomatoes, an ounce and a half of butter, one and a half
pints of chicken, veal, or rabbit stock that is lightly coloured with
carmine ; stand the pan on the stove, and when the contents boil place
a buttered paper over, and let them cook for about one hour, when the
rice should be quite tender and nearly dry. Butter some little dariol
y
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som a Wl ac
moulds and fill them with the prepared rice; set them aside till cold
and firm, then turn out of the moulds, roll them in fine flour and
then into whole beaten-up raw egg and then freshly-made white bread-
erumbs, and with a plain round cutter make an incision about one-eighth
of an inch deep in the top of each croustade, leaving a rim about a
quarter of an inch wide; place them in a frying basket, put them in
boiling fat, and fry them till a pretty golden colour; then remove the
tops, scoop out the centres, and when ready to serve fill them, using a
206 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
forcing bag with a large plain pipe for the purpose, with a ragott of
any nice cooked meat, either veal, rabbit, chicken, sweetbread, or calf’s
brains, and a little trufle and mushroom ; mix this with thick creamy
Veloute sauce (vol. i.), When the croustades are full have two or three
whites of eggs whipped stiff, with a pinch of salt, and cover up the
tops of the croustades (as in engraving) with it, using a forcing bag and
large rose pipe for the purpose; then sprinkle with a little blanched
and finely-chopped pistachio, and put into the oven to dry for six to eight
minutes, when they should be a pale fawn colour.. Dish up in a
circle, and serve plainly or with Tomato butter (vol. i.) round the base
as an entrée for dinner.
Crépinettes of Duck with Peas
Orépinettes de Caneton aux Petits Pors
Take half a pound of cold duck (any left from a previous meal will
do for the purpose), cut it up into Julienne shreds about an inch long ;
similarly cut six or eight cooked button mushrooms and two or three
truffles. Put into a stewpan one large chopped eschalot, a teaspoonful
of Liebig Company’s Extract of Meat, one and a half gill of Brown
sauce (vol. i.), one washed and chopped fresh mushroom, and a wine-
glassful of sherry; reduce to half the quantity, then add the cut duck,
&c., to it and set aside on ice till cold; divide into quantities of about a
dessertspoonful each and wrap each in a small square cleansed and dried
piece of pork caul, folding the caul well over the ends to keep the mix-
ture in; dip each into finely-sifted flour and into whole beaten-up raw
egg twice, and fry them in clean boiling fat till a nice golden colour.
Then take up and drain, sprinkle over some with raw chopped green
parsley and some with finely-chopped lean cooked ham or tongue ; dish
them up on a border of potato, with peas in the centre, and a good
Espagnol sauce (vol. i.) round the base, and serve for an entrée for
dinner or luncheon.
OF EXTRA RECIPES—HOT ENTREES 207
Crépinettes 4 la Belgrave
Crépinettes & la Belgrave
Pound in a mortar till smooth one pound of raw rabbit, veal, or
chicken which is. free from skin and bone, a quarter-pound of fresh raw
pork, bacon, or spiced beef; then rub the mixture through a wire sieve,
and mix with it in a basin two ounces of pdté de foie gras (that has also
been passed through a sieve), add one very finely-chopped eschalot, a
little salt and mignonette pepper, and one and a half raw yolks of eggs ;
divide this into portions about the size of a very small egg, and roll each
piece with the hand into cylinder shape, using a little flour for the pur-
_ pose; then roll them into raw white of egg, and garnish each in any
pretty design with cut truffle or cooked ham or tongue. Well wash some
pork caul, dry it in a clean cloth, and cut it in little square pieces suf-
ficiently large to cover a roll of meat; wrap each roll in the caul, and
place them in a sauté pan in boiling clarified butter, and fry for about
ten minutes over a moderate fire (or put in a quick oven with a greased
paper over) till they are a pretty golden colour. Dish up on a border
of spinach or mushroom purée, en cowronne, and serve with Piquant
sauce (vol. i.) round the dish.
Crépinettes a la Parisienne
Crépinettes & la Parisienne
Take half a pound of cooked white meat (either rabbit, chicken, or
pheasant) and cut it into thin slices about a quarter of an inch long ;
also take two ounces of cooked tongue or ham, two or three truffles, the
same quantity of button mushrooms, and one and a half dozen raw
bearded oysters—cut these up in small pieces, then mix them altogether
and put them into the sauce prepared as below, and set them aside till
cold. Wrap about a teaspoonful of the mixture in little pieces of pork
caul, form them into flat oval shapes, dip each into fine flour, then into
whole beaten-up raw egg and freshly-made breadcrumbs ; drop them
208 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
into clean boiling fat, and fry them till a nice golden colour; then take
them up on a pastry-rack. Prepare a crotiton of bread, three and a half
inches in diameter and about two and a half inches high, and fry it in
clean boiling fat till a nice golden colour; place it on a dish on a dish-
paper, arrange some of the crépinettes round it, then pile on top of it
some purée of potato (vol. i.), and place the remainder of the crépinettes
round this, resting them against the potato, as in the engraving ; garnish
the dish with fried parsley, and serve very hot for an entrée for dinner
or luncheon.
SAUCE FOR CREPINETTES A LA PARISIENNE.—Put the liquor and
beards from the oysters into a stewpan with a quarter-pint of white
wine ; just bring it to the boil, then strain and mix with the strained
juice of a lemon. Put two ounces of butter and the same quantity of
flour into a stewpan and fry together without browning; mix with it
half a pint of the prepared liquor, to which add a little cream if there is
not sufficient to make the quantity ; stir together till boiling, then add
two raw yolks of eggs and stir again over the fire till the sauce thickens ;
season with a little salt and cayenne, tammy, and use as directed above.
Crépinettes a la Villageoise
Crépinettes & la Villageoise
Take one nice fresh sweetbread and put it into a stewpan with a
little salt and sufficient cold water to cover it, bring this to the boil,
strain it and rinse the sweetbread in cold water ; put it back intoa stew-
pan, cover it with stock, and boil it gently for about one hour ; then take
it up and cut it into neat slices, season these with a little strained lemon
juice and finely-chopped parsley, and on the top of each spread about a
teaspoonful of the ragoit that is prepared as below. Then wrap up each
fillet in a piece of pork caul, dip them twice into fine flour, and then into
whole beaten-up raw egg, and fry in clean boiling fat till a pretty golden
colour; then remove from the fat and dish up on a hot dish, as in en-
graving, on fried parsley, and serve at once for an entrée for dinner or
luncheon.
OF EXTRA RECIPES—HOT ENTREES 209
RaGovT FOR CREPINETTES A LA VILLAGEOISE.—Remove the beards
from one anda half dozen large sauce oysters and cut the oysters into
strips, mix with them one or two finely-shredded truffles and some marrow
that has been taken from a fresh beef bone and blanched; mix it with
sauce prepared as below, leave till cool, then use. Tor the sauce, take
the beards and liquor from the oysters and put them into a stewpan
with a wineglassful of white wine, a sliced onion, and a bunch of herbs
(thyme, parsley, and bayleaf); boil it down to about a wineglassful, then
strain it off and put it into a stewpan with one and a half ounces of
glaze and a tablespoonful of reduced Espagnol sauce (vol. i.) ; boil up
altogether for about five minutes, and then add the ingredients for the
ragout.
Kromeskies &@ la Nemour
Kromeskies & la Nemour
Take the marrow from a large beef bone, blanch it and cut it up in
little square pieces, then cut up similarly about the same amount -of
nicely cooked meat, such as chicken or any other poultry, and one or
two truffles. Prepare some good sauce as below, put the cut in-
gredients into it and set aside till cold; then take portions (about a
small teaspoonful) and roll up into balls, cover these with Mushroom
purée (vol. i.), then roll each up in a little piece of pork caul (which
has been put in water with a little salt, washed well, and then carefully
dried in a clean cloth), dip each into frying batter (vol. i.), and drop
separately into clean boiling fat and fry till a nice golden colour, keep-
ing the kromeskies constantly turned about in the fat with a slice;
when cooked take up on to a pastry-rack to drain, then dish up on a
hot dish on a paper, garnish with fiied parsley (vol. i), and serve for an
entrée for dinner or luncheon. ‘They should be served directly they
‘are fried so that the batter cases may be perfectly crisp.
SAUCE FOR KRoMESKIES A LA Nemour.—Take one gill of Espagnol
sauce (vol. i.), a teaspoonful of Bovril, one finely-chopped eschalot, and
a teaspoonful of finely-chopped raw parsley; boil together for ten
minutes, and use when cooling.
Kromeskies & la Sultan
Kromeskies & la Sultan
Take four or five small pigs’ feet, and well cleanse them by putting
them in a stewpan with sufficient cold water to cover them and just
bring to the boil, then strain them and rinse them well in cold water ;
P
210 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
then return them to the stewpan, cover with cold water, season with a
little salt, place the pan on the stove, reboil, remove the scum, cover
the pan, and simmer the contents for three to four hours. When the feet
have split, take them up and leave till somewhat cool, then remove all
the bones, fold up the meat neatly and put to press between two plates
till quite cold; then cut up into little strips, mix them with two or three
cooked button mushrooms and one or two truffles cut in a similar way.
Mix these ingredients into the purée prepared as below, divide the mix-
ture into portions of about a dessertspoonful, wrap each portion up in
a very thin piece of dry pork caul, dip them into frying batter (see
vol. i.), drop them separately into sufficient boiling fat to cover them, and
fry them till a pretty golden colour, turning them about while frying
that they may become the same colour all over, Take them up with a
slice, drain them on a pastry-rack, dish them up on a paper or napkin
on a hot dish, garnish with crisply-fried green parsley (see vol. 1.), and
serve while quite hot and crisp for an entrée for dinner or luncheon.
PUREE FOR KROMESKIES A LA SuLTAN.—Take six ounces of any cold
cooked meat, such as rabbit, chicken, or pheasant, pound it with two
tablespoonfuls of thick Bechamel sauce (vol. i.), an ounce of glaze, a
saltspoonful of Marshall’s Coralline Pepper, a pinch of salt, the strained
juice of a lemon, and two tablespoonfuls of thick cream; rub through a
hair sieve, then add one finely-chopped eschalot, two raw yolks of eggs,
an ounce of grated Parmesan cheese, and a teaspoonful of French mustard ;
mix up together, and use.
Beignets 4 la Montgardor
Beignets & la Montgardor
Put into a stewpan half a pint of water, four ounces of butter, and
a pinch of salt and Marshall’s Coralline Pepper, bring this to the boil;
then mix into it five ounces of fine flour that has been rubbed through
a fine sieve, let it cook for ten minutes, giving it an occasional stir.
When cooked, remove from the fire, let the mixture cool, then mix in by
degrees until it presents a creamy appearance four ounces of very finely-
chopped cooked rabbit or chicken, two or three whole raw eggs, and three
ounces of grated Parmesan cheese; put this mixture into a forcing bag
with a large plain pipe, and force the mixture out in pieces about the
size of a walnut into clean hot fat, and fry till a pretty golden colour.
Then take up with a slice, sprinkle with a little finely-chopped green
parsley, and dish up on a hot dish on a dish-paper or napkin. Serve
for an entrée for dinner or luncheon.
OF EXTRA RECIPES—HOT ENTREES 211
Soufflé of Ham (or Tongue)
Soufjlé de Jambon (ow Langue)
Put three and a half ounces of flour into a stewpan with three
ounces of butter, a dust of Marshall’s Coralline Pepper, about six drops
of carmine, a saltspoonful of salt, and four raw yolks of eggs; mix this
by degrees with three-quarters of a pint of milk and the strained juice
of a lemon and one finely-chopped eschalot ; when smooth stir over the
fire with a wooden spoon till it boils, add six tablespoonfuls of finely-
chopped lean cooked ham or tongue; put a pinch of salt with six whites
of eggs, whip them very stiff, and mix this lightly with the above
mixture. Well butter a pie or soufflé dish, place a band of well-buttered
paper round it, standing about five or six inches above it, pour in the
soufflé mixture, sprinkle the top with afew browned breadcrumbs ; break
an ounce of butter into pieces, place them here and there on the top of
the soufflé, bake in a moderate oven for about forty minutes, remove
the paper, fold a napkin round the soufflé dish ; serve on a dish-paper
with Veloute (vol. i.)/or Capsicum sauce in a sauce-boat. Care must be
taken with the soufilé, when it begins to colour in the oven a piece of
wetted paper should be laid over the band round the tin that it may
not get too brown.
Little Hams a la Chasseur
Petits Jambonneauxw &@ la Chasseur
Lightly butter some little ham moulds and fill them by means of a
forcing bag and plain pipe with a farce (see ‘Creams of Rabbit 4 ?Am-
bassadrice ’), smooth the farce over with a wet warra knife, and place
the moulds in a sauté pan on a fold of kitchen paper; put a piece of
buttered paper on the top, and when ready to cook cover with boiling
light stock; watch the stock reboil, then cover the pan, and let it
remain on the edge of the stove to poach for about fifteen minutes.
When cooked, turn the creams out of the moulds, arrange a little strip
of truffle in the end of each to imitate the bone, and dish them up on a
32
Zio MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
potato border (vol. i.), as in engraving; garnish the centre with peas or
any other nicely cooked vegetable ; pour l’Ambassadrice sauce over the
creams, and serve for a hot entrée.
Little Tongues a la Périgord
Petites Langues & ia Périgord
Pound one pound of raw rabbit, veal, or chicken with half a pound
of fresh fat and lean pork or ham until smooth, then pound a quarter-
pound of Panard (vol. i.), add the meat and mix in one large tablespoon-
ful of thick Bechamel sauce (vol. i.); rub this mixture through a fine
wire sieve, put it in a basin, add four raw yolks of eggs and a pinch of
salt and Marshall’s Coralline Pepper; add to it two ounces of chopped
lean ham or tongue, two truffles, four finely-chopped button mushrooms,
and two tablespoonfuls of liver purée (see ‘Turban 4 la Bonanza’).
Butter some little tongue moulds, and by means of a forcing bag with
a plain pipe fill them with the mixture, place them in a sauté pan,
sprinkle over them a little sherry, cover over with a buttered paper, and
cook them in a moderate oven for about fifteen minutes; keep them
well basted with sherry while cooking. When cooked turn out of the
moulds, dish them on a border of potatoes, in the centre of which is
placed a fried crotton of bread; garnish with a purée of potatoes
(vol. i.), and serve with Périgord sauce over (vol. i. page 22), and use for
an entrée for dinner. A hatelet skewer stuck in the crotitton would
improve the appearance of the dish. |
Little Creams of Asparagus & la Montreuil
Petits Pains d' Asperges & la Montreuil
Remove the meat from a young white chicken or rabbit, free it from
skin and bone, and pound it till perfectly smooth with one ounce of
butter. Plainly boil half a pound of asparagus till tender, using only
the eatable part of the vegetable, and press the water carefully from it;
then pound it with three tablespoonfuls of thick Bechamel sauce (vol. i.),
season with a dust of cayenne pepper and a little salt, and mix to it the
OF EXTRA RECIPES—HOT ENTREES 23
pounded chicken, the strained juice of a lemon, a tablespoonful of thick
cream, three raw whites of eggs and two raw yolks; when these are
well mixed, rub all though a fine wire sieve, put into a forcing bag with
a plain pipe, and force out into little buttered bomb moulds that are
ornamented all over with rounds of truffle and cooked tongue; knock
the moulds on the table so that the mixture falls well into the shapes;
then place them in a stewpan on a piece of paper, and partly cover them
with boiling water ; put the stewpan on the stove and watch the water
reboil, then draw the pan to the side of the stove for about fifteen
minutes, when the creams should feel firm to the touch. When cooked
turn out, arrange on the dish as in engraving, and serve with the sauce
prepared as below round the base, and with cooked asparagus peas (see
recipe) in the centre that have been mixed with a litile warm butter and
a few drops of lemon juice.
SAUCE FOR LITTLE CREAMS of AsPaRAGUS A LA MontTREUIL.—Put
the bones and skin of the chicken into a stewpan with a bunch of herbs,
one or two sliced onions, six or eight peppercorns, two wineglassfuls of
white wine, any stalks from the asparagus, the juice of one lemon, a
pinch of salt, and enough cold water to cover the bones; put the pan on
the stove, bring the contents to the boil, skim, and boil steadily for about
one hour, then strain and free from fat. Put into another stewpan one
and a half ounces of butter, and one ounce of the best arrowroot, mix
these together till smooth, then add three-quarters of a pint of the
liquor from the bones, stir together till it boils, then wring through a
clean tammy, and use.
Little Cases @ la Florence
Petites Caisses & la Florence
Remove the fish from a nice fresh dried haddock, and rub it through
a coarse wire sieve, then add to each half-pound the purée of four
Christiania anchovies, two ounces of grated Gruyére cheese, and a
quarter of a pint of cream, a dust of coralline pepper, and two ounces
of warm butter. Mix up together in a basin, and put it ina forcing bag
214 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
with a plain pipe and three-parts fill some little china cases with it;
moisten the top of each with a little cream, fill up the cases, by means
of a forcing bag and large rose pipe, with whipped white of egg that is
seasoned with a pinch of salt, a dust of coralline pepper and grated
Parmesan cheese; place them on a baking-tin in the oven for about
fifteen minutes; take up the cases and serve on a hot dish on a paper,
and use for an entrée or second-course dish.
Little Baskets 4 la Toulouse-
Petites Corbeilles @ la Toulouse
Thinly line both portions of some little basket moulds with short
paste, as for pies (vol. i.), trim the edges and line them with buttered
papers; fill them up with raw rice, and bake in a moderate oven till a
nice golden colour; then remove the rice and return the cases to the
oven to dry; join the two parts together with a little flour that is mixed
with. raw white of egg and coloured with saffron, and dry in the oven,
and just before serving brush the outside of the basket over with a little
raw white of egg, and sprinkle with finely-chopped parsley. Prepare a
ragotit as below, and fill the baskets with it; sprinkle lightly with
coralline pepper, dish up on a hot dish-paper, and serve at once.
RaGcotvr For LirTLe Baskets A La TouLouse,—Finely slice some
pieces of cooked chicken, sweetbread, and calves’ brains, a little truffle
and cooked button mushrooms; mix with a good thick Supréme sauce
(vol. i.), make hot in the bain-marie, and use.
Timbal & la Saint Agnes
Timbale a la Saint Agnes
Butter a timbal mould and ornament it with star-cut shapes of
tongue and truffle, pressing these well to the side of the mould; fill
up the inside with farce prepared as below, and knock the mould well
on the table so that the mixture sinks well into the shape; stand the
mould in a stewpan on a fold of paper, surround it with boiling water to
OF EXTRA RECIPES—HOT ENTREES ale
about three-parts the depth of the mould, watch the water reboil, place
the cover on the pan, and let the contents poach for thirty-five to forty
minutes; then take up, turn out the timbal on to a hot entrée dish,
pour the prepared sauce round and serve at once while quite hot.
Farce For TimBau A La St. AGNes.—T'ake three-quarters of a pound
of raw chicken or rabbit that is free from skin and bone, and pound it
till smooth ; then mix it with six ounces of pounded panavrd (vol. i.), add
twelve sauce oysters, one and a half gills of cucumber purée prepared as
below, one ounce of butter, alittle pepper and salt, and three and a half
whole raw eges; mix together till of a creamy consistency, then add two
tablespoonfuls of thick cream, colour with a very little sap green, rub
altogether through a clean wire sieve, put into a forcing-bag with a
large plain pipe, and use as directed above.
Sauce ror TrmpaL A LA St. AGNES.—Take one and a half pints of
good clear stock, the cleansed and chopped bones from the fowl, two
wineglasses of sherry and two ditto of white wine; bring this to the
boil, simmer it for half an hour, then mix it on to one ounce of arrow-
root (that has been mixed till smooth with a little of the same gravy),
add an ounce of good glaze, and a dust of castor sugar; stir till it boils,
tammy, add two or three cooked sliced truffles and button mushrooms,
bring again to the boil, and use.
CucuMBER PuREE FoR TimpaL A LA St. AGNES.—Peel a cucumber,
remove the seeds, and cut it into rough pieces, put these into a stew-
pan with some cold water and a pinch of salt; bring to the boil and
simmer till tender, then strain and press from the water and rub through
a hair sieve, and use.
Turban &@ la Jessamine
Turban &@ la Jessamine
Butter a turban mould well and line it with a well-buttered piece of
kitchen paper, then arrange all over it farced rings of cucumber pre-
pared as below, and by means of a large forcing bag with a plain pipe
216 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
fill up the inside with meat farce as below; knock the mould well down
on the table, so that the farce sinks close to the garnish; place the
turban in a stewpan on a fold of paper, surround the mould to about
three-parts its depth with boiling water, and put the pan on the fire,
watch the water reboil, then draw the pan aside and poach the turban
for half an hour: Then take up, and turn it out on to a paste bottom
(vol. i. page 40) or crotiton, and serve Supréme sauce (vol. 1.) round the
dish; fill up the centre with cooked asparagus points prepared as
below, or cooked artichoke bottoms cut into small square pieces. Serve
at-once for an entrée for dinner party or luncheon.
FARCE FOR TURBAN A LA JESSAMINE.—Take half a pound of raw
white meat, such as chicken or rabbit, free it from bone and skin and
pound it till smooth ; then pound four ounces of panard with two table-
spoonfuls of thick Bechamel sauce and one ounce of butter, season with
a little salt and coralline pepper, mix well together; then add three
whole raw eggs and one tablespoonful of cream, and rub the whole
through a fine wire sieve, mix with two or three finely-chopped truffles,
and use.
ASPARAGUS FOR TURBAN A LA JESSAMINE.—Take some cleansed
asparagus, and cut it in lengths of about one inch, cook it till tender,
then drain and mix with some boiling sauce as below; the prepared
asparagus can be used if liked. For the sauce, take one and a half gills
of good clean consommé, bring it to the boil, with one finely-chopped
eschalot ; then stir into it not quite half an ounce of arrowroot that is
mixed with a wineglass of cooking sherry, stir till boiling, then use.
CUCUMBER FOR TURBAN A LA JESSAMINE.—Cut some raw fresh cu-
cumber into slices about a quarter of an inch thick, stamp out into
rings, put into a pan with cold water seasoned with salt, boil till tender,
then take up and drain and place in a buttered sauté pan; then, with a
forcing bag and small plain pipe, fill the spaces with some of the farce,
press well to the cucumber; garnish the farce alternately with little
stamped-out rounds of French red chilli and truffle, place a buttered
paper over and cover with boiling water, put the pan on the stove, watch
the water reboil, draw aside and poach for five minutes, take up ona
hair sieve to drain, and then use.
OF EXTRA RECIPES—HOT ENTREES 217
Little Bombs & la Beatrice
Petites Bombes a& la Béatrice
Butter some little bomb or dariol moulds, and line them with white
farce’ (vol. 1. page 36), using a forcing bag and large plain pipe for
the purpose; make a little well in the centre of each with the finger
(which should be occasionally dipped in warm water), working the farce
round the mould. Nearly fill the spaces thus formed with tendons from
a calf’s foot (see recipe, ‘Tendons in Little Cases 4 ’Estragon’); cover
this over with a little more farce, smooth over the top of each with a
wet warm knife, place the moulds in a pan on a fold of paper, and
surround them with boiling water to three-parts the depth of the moulds.
Watch the water reboil, then draw the pan to the side of the stove, and
let the contents steam for about twenty minutes. Then turn them out,
roll in fine sifted flour, dip each in whole beaten-up raw egg, and
then into freshly-made white breadcrumbs, and fry them in clean boiling
fat till a nice golden colour. Dish them up on a border of farce or
potato, pour Veloute sauce round them, and sprinkle on each a little
lobster coral; place peas, or cucumber, or a purée of spinach in the
centre, garnish with little sprigs of chervil, and serve for an entrée.
Jubilee Quenelles
Quenelles & la Jubilé
Prepare a farce as in vol. i. page 109, and with it fill some quenelle
moulds that have been buttered; make a well in the centre of each, and
put in the opening a small teaspoonful ot garnish as below; cover over
with a little more of the farce, smooth. over with a hot wet knife, and
poach in boiling water for fifteen minutes. Turn out on a cloth and
218 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
dish up on a border wf potato or farce as shown in the engraving, cover
with Veloute sauce (vol, i.), and garnish the top of each quenelle with a
little crown-shaped quenelle coloured partly with carmine and garnished
with cut truffle. At the corners of the dish arrange some cooked peas
or other vegetable.
GARNISH FOR JUBILEE QUENELLES.—Take some cooked pea-shaped
quenelles with the same amount of cooked cucumber peas (see recipe),
a few little pieces of truffle and cooked button mushroom, and glaze.
Plovers’ Eggs a la Marie
Hufs de Pluviers & la Marie
Boil some plovers’ eggs for seven minutes, then remove the shell,
and place each egg on a cooked hot artichoke bottom; pour over them
some sauce prepared as below, sufficient to mask the eggs, arrange
these on a hot dish on a straight border of potato, forced through a
forcing bag with large rose pipe, and pour the rest of the sauce round
the dish, and serve while quite hot for a second course or entrée dish.
SAUCE FOR PiLovers’ Eacs A LA Marie.—Take the pulp of three
large tomatoes, one ounce of glaze, a quarter-pint of chicken stock, the
strained juice of a lemon, one finely-chopped eschalot, and a dust of
coralline pepper and salt; boil up together, mix on to an ounce of
butter that is mixed with half an ounce of arrowroot; stir till boiling,
add half a wineglassful of sherry, a few drops of carmine, tammy,
and use.
OF EXTRA RECIPES—COLD ENTREES 219
CHAPTER VI
COLD ENTREES
(SEE aLso CHapters IV, VII, anp XIV)
Cutlets of Lamb & la Chatelaine
Codtelettes dAgneau a la Chatelaine
TAKE a neck of lamb and cut as many. cutlets from it as possible, bat
them out with a cold wetted chopping-knife, and remove any unnecessary
fat and skin, then season with pepper and salt and put them in a buttered
sauté pan, and sauté them on one side for two or three minutes ; then put
them to press till cold. Prepare a white farce thus: Pound till smooth
eight ounces of meat, either veal, rabbit, or chicken, which has been cut
up small; then pound four ounces of Panard (vol. i.) and mix with the
pounded meat; add half an ounce of butter and two tablespoonfuls of
thick Soubise sauce (vol. i.) ; season with a little white pepper and salt,
mix till quite smooth with three raw yolks of eggs, then pass through a
wire sieve. When the cutlets are cold trim them if necessary, and then
mask the unsauted side with the farce; smooth this over with a wet
hot knife and put them, with the farced side uppermost, into a buttered
sauté pan; place a buttered paper over, and put in the oven for twelve to
fifteen minutes. When the farce is set remove from the oven, and put the
cutlets aside to get cool; then mask them with white Chaudfroid sauce
220 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
(vol. 1.) and ornament with truffle as in engraving, setting this with a
little aspic jelly. Dish the cutlets on a border of aspic jelly or rice
(vol. i. page 32); place a wax figure or fried crofton of bread in the
centre to rest the cutlets against, and garnish with chopped aspic jelly
and a cold compote of French plums.
Lamb Cutlets in Chaudfroid
O6telettes d@Agneau en Chaudfroid
Roast a neck of lamb or mutton and put it away till cold, then cut
it up into neat cutlets and mask them over with brown and white
Chaudfroid (vol.1i.); leave till set, then pour over them a little liquid aspic
jelly, set aside till quite cold, and then dish on a bed of chopped aspic
and garnish at intervals with cooked artichoke bottoms, raw tomatoes,
and any other nice cooked vegetable ; place a cutlet frill on the top of
each cutlet if liked and serve as a cold entrée or for a cold collation.
Lamb Cutlets 4 PHspagne
Cételettes d Agneau & Vl Espagne
Trim the best end of a neck of lamb, and braise for an hour
(vol. i.) ; when cooked take up the lamb and put it to press, and when
cold cut it into neat cutlets and mask these with Chaudfroid sauce, as
below ; then ornament each cutlet with little rings of green and white
OF EXTRA RECIPES—COLD ENTREES 221
Mayonnaise aspic (see recipe), as shown in engraving, and dish up the
cutlets on a border of rice, resting them against a croiton, which should
be stood upright in the centre of the border. Place in the centre some
cooked cut-up artichoke bottoms and raw ripe tomatoes cut in little dice
shapes, or other salad may be used; garnish with chopped aspic jelly,
place frills on each of the bones if liked, and serve for an entrée or
for ball supper.
CHAUDFROID FOR CUTLETS A L’HsraGNe.—Take three-quarters of a
pint of aspic jelly, one wineglassful of sherry, one ounce of glaze, and two
tablespoonfuls of Tomato sauce (vol. i.); boil these together till reduced
one-quarter part, keeping well skimmed; then tammy, add a tea-
spoonful of tarragon vinegar, mix together, and use.
Cutlets of Lamb a la Ratisbon
Osdtelettes dAqneau a la Ratisbon
Trim a neck of lamb neatly for braising, and tie it up with string;
put it in a stewpan that is well buttered at the bottom, with a few
slices of cleansed carrot, onion, celery, and turnip, bayleaf, thyme, parsley,
and a few peppercorns, placing the meat on top of these. Cover the
meat over with a piece of buttered paper, and put the cover on the pan
and fry for about fifteen minutes; then add a quarter of a pint of good
stock and place the stewpan in the oven for about one hour, keeping it
braising gently and basting it frequently, and adding a little more stock
occasionally as that in the pan reduces. When cooked take it up and
put it to press between two plates, and when cold cut it into neat cutlets
and mask each over with brown Chaudfroid sauce (vol. i.), then ornament
each cutlet with three or four very finely-cut strips of hard-boiled white
of egg, cut in about two-and-a-half inch lengths; arrange these like
222 MRS. A. B. MARSHALL’S LARGER COOKERY HOOK
little branches on the cutlets, and attach to the egg a few little sprigs
of picked chervil; make little dots here and there on the chervil with
lobster coral garnish, and put a little aspic over each cutlet to set
the garnish; trim the cutlets round neatly and dish them up on a-
border of rice (vol. i.) about one inch deep, and in the centre of the
border place a roll of rice, prepared in the same way, to stand the
cutlets against. Put some very finely-chopped aspic jelly into a forcing
bag with a small plain pipe, and between each cutlet force out a little
of the jelly, which will give a very pretty finish to the dish, and also
keep the cutlets from falling. Arrange some chopped aspic jelly on the
top, garnish it with some nice long sprigs of tarragon and chervil, place
little blocks of jelly round the edge of the rice border, and through the
centre of the rice block stick a long hatelet skewer on which five or six
cooked artichoke bottoms have been arranged that have been seasoned
with a little salad oil and tarragon vinegar, also any nice cold cooked
vegetables, such as macedoine, that are seasoned with a little oil and
tarragon vinegar. Serve for an entrée or any cold collation.
Mutton Cutlets in Timbal & la Francaise
Oédtelettes de Mouton en Timbale & la Frangaise
Remove all the unnecessary skin and bone from a small neck of lamb,
and tie up the meat with string to keep it in good shape. Put in a
stewpan about one ounce of butter, a few slices of cleansed carrot, onion,
turnip, celery, leek, a bunch of herbs, six or eight peppercorns, and
three or four cloves; place the meat on the top of the vegetables, put a
piece of buttered paper over it, cover the pan, then put it on the stove,
and fry the contents for fifteen to twenty minutes; add two wineglassfuls
of sherry, recover the pan, place it in the oven, and allow the meat to
braise for one hour, keeping it occasionally basted, and adding about a
pint of stock to it by degrees. Remove the meat when cooked, and put
it to press till cold; cut it in neat cutlet shapes, and place them in a
dish or tin; mask each piece over with brown Chaudfroid sauce (vol. i.) ;
let this set, then garnish with hard-boiled white of egg in the form of
OF EXTRA RECIPES—COLD ENTREES 223
a star, and set the garnish with a little aspic to keep it in place. Line
a plain round Charlotte mould thinly with aspic jelly, garnish the top
with hard-boiled white of egg, cooked tongue, beetroot, truffle, and
cucumber, in any pretty design, and set this garnish with more aspic
jeliy; then arrange the cutlets, prepared as above, all round the mould,
placing the decorated side next to the aspic, and standing them with
the thickest portion towards the top, a8 in engraving, and set this with
aspic jelly about one-eighth of an inch thick. Prepare a purée of
mutton, as below, and fill up the inside of the mould with it; pour in
a little liquid aspic jelly to set this, then place it aside till firm; dip
the mould into hot water, pass a clean cloth over the bottom to absorb
any moisture, turn out the timbal on to a cold dish, and garnish round
the base with a salad of turnips, potatoes, and tomatoes, as below, and
place a few sprigs of chervil in each corner of the dish.
PuREE FOR Mutton CuTLETs IN TIMBAL A LA FRANGAISE.—Pound
three-quarters of a pound of cooked lean mutton till smooth, then mix
with it a wineglassful of sherry, two tablespoonfuls of thick good
flavoured Brown sauce (vol. i.), a teaspoonful of Bovril, and half a
pint of good flavoured brown stock that is mixed with half an ounce
of Marshall’s gelatine; rub through a fine hair sieve, and use when
cool.
SaLaD FoR Murron CuTLets IN TIMBAL A LA FRANCAISE.—Cut the
turnip and potato into rounds with a small pea-cutter, put each sepa-
rately in cold water with a little salt, bring to the boil, then strain
and rinse in cold water, and put in boiling water to cook till tender.
Strain, and when cold season with salad oil, tarragon vinegar, and
chopped tarragon and chervil; cut the tomatoes in small squares and
season similarly, then use.
Curried Chicken & la Marie
Kari en Volaille a la Marie
Cut up a small picked and cleansed chicken into neat joints, using
only the best parts. Take four or five large peeled onions, cut them
into very fine slices and put them in a stewpan with two ounces of
butter, a sprig of thyme and bayleaf, and fry on the stove till a pale
golden colour; then add a tablespoonful of Marshall’s Curry Powder
and a few drops of carmine, a pinch of salt, one ounce of good glaze,
one and a half ounces of fine flour; mix with these one and a half pints
of new milk, add the joints of chicken, then put on the stove and stir
till boiling, and simmer gently for about one hour, during which time
224 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
stir the curry frequently to prevent it burning. When cooked take up
the joints and set aside till cold; then add to the contents of the pan
the strained juice of a lemon, a quarter-pint of thick cream, and dis-
solve in it a quarter of an ounce of Marshall’s gelatine. Reboil and
rub through a tammy or very fine hair sieve, getting as much of the
pureé through as possible, then stir on ice till beginning to set, and with
it mask the pieces of the bird that have been freed from skin; set the
pieces on a baking-tin that is standing on crushed ice and mask over
with a little cool aspic jelly, dish up in a pile, and garnish here and there
with finely-chopped aspic jelly, and form a border round the chicken
with some plainly boiled cold curry rice (vol. i.) and farced olives,
sprinkling the rice at intervals with a little lobster coral or coralline
pepper and finely-chopped raw parsley. Serve for a cold entrée, ball
supper, &c. The remains of the chicken can be used up for stock, &e.
Chaudfroid of Chicken with Truffles
Chaudfroid de Volaille aux Truffes
Take the breast fillets of chicken and cut each into two or three
parts, and bat them out with a cold wet chopping knife ; trim them, and
season with a little salt and lemon juice. Prepare a farce (vol. i.) with the
meat that has been taken from the legs of the chicken, and with this
cover the fillets entirely, smoothing them over with a hot wet knife ; put
them in a baking-tin, cover them with a buttered paper, and stand the
tin in another tin containing boiling water; place it in a moderate oven
for about seven minutes, and when they are firm place them aside in
press till cold; then mask them over with white Chaudfroid sauce
(vol. 1.), garnish the portions with cut truffles in any pretty design, set-
ting this with a little cool aspic jelly; trim evenly, and dish up on a
border of Aspic cream or jelly. Garnish round the border with
chopped asgpic jelly, fill up the centre of the border with cooked trufiles,
and use for an entrée for dinner, ball supper, &c.
Lo
bo
(O74
OF EXTRA RECIPES—COLD ENTREES
Chaudfroid of Chicken with Vegetables
Chaudfroid de Poulet aux Tiéqumes
Take a small fowl prepared as in vol. i. page 179, and when cooked
set it aside till cold; then cut it up into neat small joints, removing any
pieces of skin, and trimming the pieces. Prepare a sauce as below, and
with it mask over the joints, and then mask this over lastly with a little
cool liquid aspic jelly. Dish up ina pile, and garnish here and there
with little bunches of cooked macedoine of vegetables or salad that is
seasoned with salad oil, tarragon and chilli vinegar, and a little finely-
chopped aspic jelly ; arrange round the dish little stamped-out rounds
of cooked ham or tongue, masked with a little red-coloured aspic jelly,
and serve for an entrée for dinner or luncheon, or for ball supper, Kc.
The stock from the chicken can be used for sauce or soup,
SAUCE FOR CHAUDFROID OF CHICKEN WITH VEGETABLES.—Take half
a pint of good Supréme sauce (vol. i.), a quarter-pint of thick cream,
half a pint of aspic jelly, and six sheets of Marshall’s gelatine ; boil
up, tammy, and use when cooling.
Little Chicken Creams & la Gastronome
Petites Orémes de Volaille a la Gastronome
Take twelve ounces of raw tender chicken, free it from skin and bone
and pound it till quite smooth, then add to it six ounces of pounded
Panard (vol. i.), two tablespoonfuls of reduced Espagnol sauce (vol. 1.),
one ounce of butter, a pinch of coralline pepper, one tablespoonful of
sherry, a little salt, and three whole raw eggs ; mix well together, then
rub through a fine wire sieve. Butter some peach moulds, and by
means of a forcing bag and plain pipe nearly fill them with the
prepared cream ; form a little well in the centre of each by dipping the
finger in hot water and working it round in the centre of the farce ;
place in the spaces thus formed one small whole or half a large truffle, a
little piece of paté de foie gras about the size of a Spanish nut, and a
Q
226 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
saltspoonful of reduced consommé (that would be in a stiff jelly when
cold); cover up the space with a little more of the farce, stand the moulds
in a sauté pan ona fold of paper, place a buttered paper over the moulds,
pour in sufficient boiling light stock to cover them, watch the stock reboil,
then draw the pan to the side of the stove, cover the pan with the ld,
and let the contents poach for about fifteen minutes; take up when
firm, and set the creams aside till cold. Then turn them out of the
moulds, mask them over with white Aspic cream (vol. 1.) till quite smooth
and well coated, then glaze them over with a little cool liquid aspic jelly,
and dish them up, as shown in the engraving, on a bed of finely-
chopped aspic jelly. Arrange on the top of each cream a little ham
purée, as below, using a forcing bag and small rose pipe for the purpose,
and serve for an entrée for dinner, ball supper, &c. |
Ham Pur&E FOR CHICKEN CREAMS A LA GaAsTRONOME.—Take for
eight to ten creams half a pound of lean cooked ham or tongue, two -
hard-boiled yolks of eggs, a few drops of carmine, a dust of coralline
pepper, and a quarter-pound of fresh butter ; pound altogether till quite.
smooth, rub through a fine wire sieve or tammy, and use as directed.
Timbal of Chicken & la Reginald
Timbale de Volaille a@ la Réginald
Take half a pound of cooked chicken (or any other cold white meat
may be used), four boned anchovies, three hard-boiled yolks of egg, and
atablespoonful of tarragon vinegar ; pound altogether till quite smooth ;
then mix with half a pint of cream, and half a pint of strong aspic
jelly (dissolve in the jelly before mixing four sheets of gelatine),
and rub through a very fine hair sieve or tammy; put the purée
into a sauté pan to set ;.when cold stamp it out into cutlet shapes, using
a cutlet cutter for the purpose ; ornament each cutlet with little pieces
of truffle or tongue, and mask over with a little aspic jelly to keep the -
garnish in its place. Have a plain Charlotte mould lined with aspic
jelly about an eighth of an inch thick, arrange some of the cutlets on the —
bottom of the mould and set them with more aspic ; garnish the sides of the
er
OF EXTRA RECIPES—COLD ENTREES 227
>?
-mould in the same way, and set this with jelly. Take half a pound in
all of pieces of cold chicken, tongue, or ham, slices of hard-boiled yolk of
egg, a teaspoonful of capers, one or two French gherkins, cut in slices,
and four filleted anchovies cut up in small pieces; mix altogether, and
then put into the centre of the mould; fill up with sauce, as below, and
when the whole is set dip the mould into hot water, pass a clean cloth
over the bottom to absorb any moisture, and turn out on to a dish;
garnish with chopped aspic jelly, cucumber and potato peas (see recipes),
seasoned with Vinaigrette sauce (vol. i. page 28) and slices of tomatoes.
Sauce For TrmpaL or CaIcKeN A LA RecrvaLp.—Mix half a pint
of strong aspic jelly with a quarter-pint of thick Tartare sauce (vol. 1.) ;
stir together till it begins to set, then pour into the mould.
*
Supréme of Chicken in Blanquette
Supréme de Volaille en Blanquette
Cut the breast of a raw chicken into as many nice little fillets as
possible, bat each out with a cold wet chopping-knife, trim them neatly,
place them in a buttered sauté pan, season them with a little salt and
lemon juice, cover them with a buttered paper, and cook them in a
moderate oven for eight to ten minutes, then take them up and put
them to press till cold. Then mask each fillet over with sauce pre-
pared as below, orhament the centre of each with a star of tongue, ham,
or truffle, lightly mask over the garnish with a little liquid aspic jelly,
- . .
arrange round the edges some chopped aspic jelly by means of a
Q 2
228 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
forcing bag and pipe; dish up the fillets, as in engraving, on a border of
Mayonnaise of vegetables, as below; fill up the centre with a good
macedoine, garnish round the base of the dish with chopped aspic jelly,
and serve for a cold entrée.
BorDER OF MAYONNAISE OF VEGETABLES.-—Take half a pint of any
nice mixed cooked vegetables, mix with them a quarter-pint of Mayon-
naise sauce (vol. i.), a little chopped tarragon, and three-quarters of a pint
of strong aspic jelly; mix this on ice till beginning to set, then put it
into a border mould, leave till set, then dip into hot water, turn out,
and use.
SAUCE FOR SUPREME OF CHICKEN IN BLANQUETTE.—Take half a pint
of Blanquette sauce (vol. i. page 11), mix with it half a pint of strong
aspic jelly and four sheets of Marshall’s Finest Leaf Gelatine, dissolve,
tammy, and use.
Little Cases of Chicken & la Midas
Petites Oaisses de Volaille &@ la Midas
Take, for six to eight cases, half a pound of cooked chicken freed
from bone and skin, pound it till perfectly smooth, rub it through a fine
hair sieve, then mix it with two and a half ills of strong chicken stock,
or some well-flavoured consommé that is of the consistency of stiff jelly,
also a winegilassful of sherry, a dust of coralline pepper, a pinch of salt, _
aud the gravy from a tin of mushrooms that has been reduced to about
a tablespoonful; add by degrees half a pint of stiffly-whipped cream,
well mix together, then put into a forcing bag with a plain pipe, and
force out the mixture into some little paper soufflé cases (around
each of which has been placed a band of foolscap paper about two inches
deeper than the cases). Put them in the charged ice cave till quite ice
cold but not frozen, and when the mixture is set have some Tomato
aspic (vol.i.) or clarified stock (similar to that used for the purée) slightly
coloured with a little carmine, and when it is cool and of the consistency
of thick cream pour some on the top of each soufflé about one-eighth
of an inch thick; let this set, then remove the bands of paper, dish the
OF EXTRA RECIPES—COLD ENTREES 229
cases on a dish-paper or napkin, and serve for an entrée or for any
cold collation. If the stock or consommé should not be stiff enough,
add a few leaves of Marshall’s gelatine to it.
Little Soufflés of Chicken Cold
Petits Soufflés de Volaille Froids
Put one and a half gills of cool aspic jelly into a stewpan or basin
and whip till it is quite white and begins to thicken, then add to it
three-quarters of a pint of very stiffly-whipped cream, one tablespoonful
of tarragon vinegar and a dust of Marshall’s Coralline Pepper and a
little salt; chop very finely half a pound of cold cooked chicken which
has been freed from skin and sinews, and add this to the other mixture,
with a teaspoonful of finely-chopped parsley or tarragon and chervil.
Surround some little china or paper soufflé cases with bands of foolscap
paper, which should stand about one and a half inches above the cases,
fix the bands with a little sealing-wax, then pour the prepared mixture
into the cases and stand them in the refrigerator for about half an hour ;
then remove thé papers, sprinkle the soufflés over alternately with
little diamond shapes of cooked tongue or ham and sprigs of chervil
and chopped parsley. Dish up on a dish-paper, and serve for an entrée
for dinner or luncheon, or for any cold collation. If liked these may be
arranged in little fancy cases, which can be used again. Rabbit or any
cold game can be used in a similar manner, and the above quantities are
sufficient for five to six persons.
Little Chickens 4 la Renaissance
Petits Poulets @ la Renaissance
Line some little chicken moulds very thinly with aspic jelly, and
garnish them with truffle in little diamond shapes straight down the
breast; line them again thinly with white Chaudfroid sauce (vol. i.), and
230 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
again with a purée of chicken prepared as below, and inside this purée
put a teaspoonful of the ragotit of lobster as below; smooth this with
a wet knife, and then cover it with the purée of chicken; put aside on
ice until set, then dip the moulds into hot water and turn out the little
chickens. Dish them on a border of rice or aspic jelly; place a wax
figure in the centre of the border, fill up the spaces between each chicken
with aspic jelly, asin engraving, and garnish the dish with Lobster butter
(see recipe) and olives, prepared as below; place a chicken and four
olives on the wax cup on top of the figure, place some olive-coloured
aspic round the base of the dish, and garnish with little sprigs of
tarragon and chervil.
PUREE OF CHICKEN FOR CHICKENS A LA RENAISSANCE.—Pound three-
quarters of a pound of cooked chicken or white meat and mix it with
half a pint of aspic jelly, quarter of a pint of double cream, a wineglassful
of sherry, and a pinch of salt; when smooth pass through a tammy or
fine sieve, and use.
RaGovT FOR CHICKENS A LA RENAISSANCE.—Mix together a quarter
of a pint of aspic jelly, two tablespoonfuls of chopped lobster, three boned
anchovies, cut in diamond shapes, three chopped turned olives, a tea-
spoonful of chopped capers, a pinch of chopped tarragon and chervil, a
tablespoonful of Mayonnaise sauce (vol. i.), a few drops of Marshall’s
Liquid Carmine, and a dust of coralline pepper, then use.
OLIVES FoR CHICKENS A LA ReENaIsSANCE.—Turn some olives and
fill them (by means of a forcing bag and pipe) with the mixture used
for the little chickens; line some fluted dariols with olive-coloured
aspic, place an olive in each, set with aspic, and when turned out
garnish the dish as described above.
bS
Od
——
OF EXTRA RECIPES—COLD ENTREES
Little Tongues in Chaudfroid
Petites Langues en Chaudfroid
Take one pound of raw rabbit, veal, or chicken, half a pound of
fresh fat and lean pork or ham, a quarter of a pound of Panard (vol. i.),
and one large tablespoonful of thick Bechamel sauce (vol. i.) ; pound
these and rub through a fine wire sieve, then mix in a basin with four
raw yolks of eggs and a pinch of salt and coralline pepper; add to it
two ounces of chopped lean ham or tongue, two chopped truffles, four
button mushrooms, and two tablespoonfuls of Liver Farce (see recipe
‘Turban 4 la Bonanza’). Butter some little tongue moulds, and by means
of a forcing bag and large plain pipe fill up the moulds with the mixture,
then place them in a sauté pan, sprinkle over them a little sherry, and
cook in a moderate oven for about fifteen minutes with a well-buttered
paper over; keep them well basted with sherry while cooking, then take
up and set them aside till cold; turn out, mask them with brown
Chaudfroid sauce (vol. i.), after which glaze them over with a little
liquid aspic jelly; arrange them on a dish on a border of rice (vol. i.)
anda centrepiece of the same to rest them against, garnish with chopped
aspic jelly and a hatelet skewer, and serve for a cold entrée or cold
collation.
Little Tongues and Chickens 4 la d’Orléans
Petites Langues et Poulets & la d Orléans
Make some little tongues, as in recipe for ‘ Little Tongues in Chaud-
froid, and chickens as below, in the respective moulds. Have some
Aspic cream (vol. i.), with which mask the little chickens when they
are turned from the shapes, and garnish with truffle and French red
chillies, as shown in the engraving; then mask over with a little cool
232 MRS. A. B. MARSHALIVS LARGER COOKERY BOOK
aspic jelly to set. Take some aspic coloured red with a little carmine
and when cooling mask the tongues with it. Chop some of the jelly
fine, put it into a forcing bag with a plain pipe and force the jelly be-
tween the little tongues and the little chickens, and on the top round
the hatelet skewer, to hide the pillar of rice (vol. i. page 32) against
which the tongues are set.. This is an extremely handsome dish for ball
suppers, wedding breakfasts, &c. The tongues or the chickens will each
make a very pretty entrée.
THE LitTLE CHICKENS A LA D’ORLEANS.—Take a pound of cooked
chicken, pheasant, rabbit, or partridge, two tablespoonfuls of thick
Bechamel sauce (vol. 1.), one tablespoonful of salad oil, a dessertspoonful
of tarragon vinegar, quarter of a pint of thick cream, and a pinch of
salt and white pepper; pound the meat, mix in the other ingredients,
-add three-quarters of a pint of liquid aspic jelly, pass the whole through
the tammy or through a fine hair sieve, and put into the prepared
moulds. Thinly line the little chicken moulds with aspic jelly, and
ornament them with little finely-cut shreds of red chilli and tarragon
and little leaves of chervil; .set these with a little more aspic, and fill
the moulds with the above mixture; leave till cold. When required
just dip them into hot water, and turn them out on to a clean cloth to
absorb any moisture; dish them round the lower border of rice as
directed.
Eggs in Chaudfroid 4 la Bressoire ©
Gufs en Chaudfroid & la Bressoire
Take some little copper egg moulds and thinly line them with liquid
aspic jelly, garnish the top of each mould with a little round of truffle,
and arrange little diamond shapes of the same all round it ; place a sprig
or two of chervil towards the bottom of the mould, and set the garnish
OF EXTRA RECIPES—COLD ENTREES Dash
with a little aspic ; then line the moulds again with Aspic cream (vol. i.),
and fill them up with the ragoiit; leave them till set, then dip each
mould into hot water, turn out the eggs, and dish them up on a border
of aspic jelly made in a piccolo mould; place in the centre of the border
a Lettuce salad (see recipe), and a little chopped aspic jelly; arrange
another egg on top of this, and serve for a luncheon or second course
dish, or for any cold collation.
RaGott For Eacs In CHAuDFROID A LA BreEssorrE.—Take half a
pint of good-flavoured chicken stock or clear soup that is quite in a
jelly in strength equal to aspic, mix with it half a pint of stiffly-whipped
double cream, a dust of coralline pepper and a little salt, one ounce of
grated Parmesan cheese, three ounces of finely-minced cooked chicken,
two ounces of lean cooked ham, minced, three hard-boiled yolks of eggs
cut into tiny dice shapes, and two ounces of pdté de foie gras that
have been rubbed through a sieve; mix up well together, stir on ice till
it begins to set, then use.
Egg & la Millais
Huf a& la Millais
Take a large egg mould and line both halves about one-eighth of an
inch thick with strong aspic jelly. Then take four or five new-laid eggs
and boil them for eight minutes, and when cold shell and cut them in
slices about a quarter of an inch thick and place them on a baking-tin
or dish and mask them lightly over with liquid aspic jelly, to prevent
them breaking when being arranged in the mould; then ornament the
mould with these slices, arranging them to overlap straight down,
commencing in the middle of the mould and garnishing round each, by
means of a forcing bag and a small plain pipe, with chopped truffle and
ox tongue (as below). Set each layer of the egg garnish with a little
aspic jelly to keep it in place; when both halves of the mould are
covered with the garnish, fill up the inside of each part with a chicken
cream (as below), and when about to close up the mould put in each
part about two tablespoonfuls of liquid aspic to join the parts firmly
2384 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
together, and tie the mould over with a piece of broad tape to keep it
close. When cold, arrange some finely-chopped aspic jelly on the dish on
which the egg is to be served, and then dip the mould into hot water
and turn out the egg on the chopped jelly ; garnish round the edge with
halves of cooked artichoke bottoms, seasoned with salad oil and tarragon
vinegar, and on these arrange a Mayonnaise of cooked potatoes (see
recipe), and here and there round the dish place little blocks of cut
aspic jelly. Serve this dish for a cold entrée or for any cold collation
enough for six to eight persons. :
TRUFFLE FoR EaeG A LA MiLLais.—Chop one or two truffles up finely
and mix them with enough liquid aspic jelly to cover them; then mix
together on ice till set, put into the forcing bag with a plain pipe, and
use.
TONGUE FoR EGG A LA Mituats.—Chop up one ounce of lean cooked
tongue or ham, put it into a little stewpan with enough aspic jelly to
cover it, and dissolve; add a few drops of carmine to give it a brighter
colour, stir till set, then use.
CHICKEN CREAM FoR Hea A La Miuuais.—Take a quarter of a
pound of cooked chicken or pheasant, &c., pound it till smooth, and
then mix it with a quarter of a pint of good-flavoured Veloute sauce
(vol. i.) in which a quarter of an ounce of Marshall’s gelatine is dissolved ;
rub it through a hair sieve, and then mix it with two tablespoonfuls of
cooked cucumber that has been cut up in tiny dice shapes, and a quarter
of a pint of stiffly-whipped cream, two chopped French gherkins, and
one ounce of chopped lean ham or tongue, and stir on ice till it begins
to set, then use.
Plovers’ Eggs in Aspic & la Victoria
Hufs de Pluviers en Aspic a la Victoria
Line both parts of the little ege moulds with aspic jelly (vol. i.),
cut some small diamond shapes from hard-boiled white of egg and little
rings from sliced truffle; arrange these in star shapes in the tops of the
egg moulds, set these with a little aspic jelly, and garnish the moulds
OF EXTRA RECIPES—COLD ENTREES ion
all over with little picked leaves of chervil (shreds of lettuce and tarragon
may also be used); set this garnish with a little more aspic, place a
plainly boiled plover’s egg in the top of each mould, fix the two parts
of the mould together, and carefully fill up with aspic jelly; put them
aside on ice till set, then turn out. Prepare a piccolo border mould in
the same manner by lining it with aspic jelly, and garnish it with stars
and chervil, &c., similar to the little moulds, and fill it up with aspic;
when it is set turn out and place one of the prepared eggs in each hollow
of the piccolo border and one in the centre, and garnish the centre round
the eggs and dish with chopped aspic, by means of a forcing bag and pipe,
and blocks of foie gras at the corners of the piccolo shape as in engraving.
Little green tarragon ard chervil leaves may be placed here and there on
the garnish.
Timbal & la Windsor
Timbale a@ la Windsor
Take a bomb mould, line it thinly with aspic jelly, and then arrange
all over it sticks of cooked asparagus, that have been ornamented with
strips of French chilli and little sprigs of chervil set on the asparagus
with a little liquid aspic jelly ; set the asparagus, with a little more aspic
to keep it in place; then fill up the inside of the mould with a purée of
white meat as below, and put it away to get set; then dip the mould
into hot water, and turn it out on an entrée dish; garnish round with
little blocks of aspic jelly and cooked artichoke bottoms that are sliced,
236 MRS. A. B. MARSHALLS LARGER COOKERY BOOK
also sliced raw tomatoes, seasoned with a little mignonette pepper,
salad oil, and tarragon vinegar. Serve for an entrée, second-course, or
luncheon dish.
PUREE FoR TrmBaL A LA Winpsor. —Take a pound of either cooked
chicken or rabbit; pound it till smooth, then mix it with a table-
spoonful of tarragon vinegar, half an ounce of good butter, a table-
spoonful of Mayonnaise sauce (vol. 1.), a dust of pepper, two tablespoonfuls
of thick Bechamel sauce (vol. 1.), and mix with this three-quarters of
a pint of liquid aspic jelly; rub through the tammy or fine hair sieve,
then add two tablespoonfuls of stiffly-whipped cream, and use when
beginning to get set.
Ballettes A la Saint Louis
Ballettes & la Saint Louis
Take some little ball moulds, line them thinly with liquid aspic jelly,
then ornament the top part of each mould with stamped-out pieces of
truffle and Aspic cream (vol. i.), adding to the cream three sheets of
Marshall’s gelatine, arranging the pieces alternately and setting them
to the mould with a little more aspic jelly, and then line all over with
liquid aspic cream. Prepare a ragotit as below, and with it fill up the
inside of the moulds, close them together and set them aside till cold
and firm, then dip into hot water and turn out. Dish up straight down
an entrée dish on a bed of chopped aspic jelly, and garnish round with
little cut blocks of aspic cream. Serve for an entrée for dinner or
luncheon, ball supper, &c. }
RaGotT FoR BaLLettes A LA St. Lovuts.—Take rather better than a
half-pint of good clear consommé, dissolve in it not quite a quarter of
an ounce of Marshall’s gelatine, and then strain; leave it till somewhat
cool, then mix with it the cooked breast of a chicken, ‘two or three
cooked button mushrooms, one large truffle, and two or three table-
spoonfuls of cold cooked sweetbread, using up any remains from a
previous meal for the purpose, and cutting all these ingredients into
little dice shapes.
OF EXTRA RECIPES—COLD ENTREES 237
Cream a la Indienne
Oréme & UIndienne
Line a large egg mould with aspic jelly, and ornament it with truffle,
shreds of hard-boiled white of egg, French red chilli and French gherkin ;
set this garnish with more jelly, and line the mould completely over with
Aspic cream (vol. i.); fill up the mould with a cream as below; put aside
till set, then dip the mould into hot water and turn out the egg on to a
bed of chopped aspic on an entrée dish ; arrange round the egg some small
eggs prepared as below, and between each of these place a little finely-
chopped aspic, and garnish the eggs with small hatelet skewers. Serve
for an entrée for dinner or luncheon, or for any cold collation.
CREAM FoR MoUuLD ror CREAM A L’INDIENNE.—Take half a pound
of cold cooked chicken, half a pound of lean cooked ham, and one ounce
of fresh butter; pound together till quite smooth, then mix it with half
a pint of sauce as below, and rub all through a tammy or fine hair sieve ;
mix with a quarter of a pint of stiffly-whipped cream, and pour into the
mould.
SAUCE FOR CREAM A L’INDIENNE.—Cut up four peeled onions into
little dice shapes, and put them into a stewpan with one ounce of good
butter, two bayleaves, and a sprig of thyme; fry till a nice golden
colour; then mix with a teaspoonful of chutney, one chopped capsicum,
a dessertspoonful of tamarinds, a teaspoonful of curry paste, a dessert-
spoonful of Marshall’s Curry Powder, a teaspoonful of turmeric, the juice
of a large lemon, two tablespoonfuls of grated fresh cocoanut, a salt-
spoonful of salt and one ounce of glaze; mix with one pint of white
stock, a wineglass of sherry, and the same of white wine, then simmer
till tendes Wicoys it in a quarter of an ounce of gelatine, and tammy
and use. ;
SmaLL Eaas ror GarnisH.—Line some little egg moulds with aspic
jelly, fill up with a macedoine of cooked vegetables and pour in some
aspic jelly. When this is set, dip into hot water, turn out, and use.
238 MRS, A. B. MARSHALL’S LARGER COOKERY BOOK
Timbal & la Comorin
Timbale & la Comorin
Line a pint bomb mould very thinly with liquid aspic jelly, then orna-
ment it with little fillets of cold braised sweetbread and cooked chicken
that are cut out in tiny cutlet shapes by means of a cutlet cutter, and
masked alternately with salmon-coloured and white Chaudfroid sauce
(vol. i.). Put in the sweetbread and chicken alternately. When the
mould is completely covered, mask it lightly over with aspic jelly, to
keep the garnish in place. Prepare a curry mixture as below; then
put into it all the trimmings of the chicken and sweetbread that are
chopped up, mixing well together, and then pour it into the mould;
leave it on ice till set. When thoroughly cold dip the mould into
hot water and turn out on a border of plainly boiled rice for curry
(vol. i. page 32), and garnish round with little cases, and arrange here
and there a little finely-chopped aspic jelly.
CurRRY FoR TimBaL A LA Comorin.—Put one and a half ounces of
butter in a stewpan with three small sliced onions, a bunch of herbs
(thyme, parsley, and bayleaf), a pinch cf mignonette pepper, a saltspoon-
ful of coriander powder, a teaspoonful of Marshall’s Curry Powder ; fry
altogether for about ten minutes, then add three-quarters of a pint of
chicken stock, the juice of one lemon, two tablespoonfuls of grated
cocoanut, a dessertspoonful of tamarinds, two green capsicums ; cook
together for about half an hour, keeping skimmed occasionally. Have
three-quarters of a pint of aspic jelly, reduce to half the quantity, then
mix this with the curry, pass it through the tammy, and put it into a
stewpan to dissolve ; stir till cooling, and add a gill of whipped cream ;
then add the trimmings as above, and use as directed.
OF EXTRA RECIPES—COLD ENTREES 2359
Cases FoR ‘TiMBAL A LA Comorin.—Place about a teaspoonful of
the above curry mixture in each case as shown in the engraving,
then stick a few strips of truffle or button mushroom on the mixture,
and leave till wanted in a cool place.
Chartreuse of Game & la Battenberg
Chartreuse de Gibier & la Battenberg
Line a plain round Charlotte mould with aspic jelly, ornament it
with thin slices of truffle or tongue cut in triangles and rounds as in the
engraving, and set these with a little more aspic jelly; then line the
mould all over lightly with white Chaudfroid (vol. i.); when the chand-
froid is set fill up the centre of the mould with a ragoit of any kind of
game, mixed with the sauce as below, and let it stand till firm, then
turn out on a dish-paper, and serve.
RaGovrT FOR CHARTREUSE OF GAME A LA BaTTENBERG.—Cut half a
pound of game and six cooked game livers into small fillets, add one or
two large truffles and six button mushrooms cut up; mix these ingre-
dients into the sauce, and when cooling pour into the mould to set.
For THE Sauce :—Put half a pint of aspic jelly in a stewpan with
four tablespoonfuls of good Brown sauce (vol. i.) and half an ounce of
glaze, a wineglassful of sherry, and a pinch of sugar ; let these boil, and
keep skimmed till reduced about a quarter-part ; pass through the tammy
and mix with the cut ingredients as above.
Little Timbals & la Monaco
Petites Timbales &@ la Monaco
6 *
_
Line some little Monaco moulds with strong aspic jelly, and
ornament them with thinly-cut strips of truffle, tongue, white of egg,
and blanched cucumber, as shown in engraving; set’ this with a little
more aspic, then mask over with Aspic cream (vol. i.), using just
240 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
sufficient to thinly cover the garnish. Prepare a ragotit as below, and
wich it fill up the inside of the moulds; then put them aside on ice till
quite firm; dip each mould separately into hot water, turn out the
timbals, and dish up on an entrée dish; fill up the tops of the moulds
with a Tomato salad cut in squares (see recipe) and cucumber peas (see
recipe) mixed with a little salad oil, tarragon vinegar, a little salt and
mignonette pepper; garnish the dish by means of a forcing bag and
small plain pipe with some chopped aspic jelly, and place some of the
Tomato salad and cucumber peas in the centre of the timbals, and serve
for an entrée or second-course dish.
RaGcott For LitrLe Treats A LA Monaco.—Take, for ten to
twelve persons, the contents of a small jar of pdté de foie gras, half a
small cooked sweetbread, half a-bottle of Financiére, one or two truffles
and cooked button mushrooms (those left from a previous meal would
do); cut these ingredients into small dice shapes, then prepare a sauce
(vol. i. page 153, as for Little Nectarines), and when it is cooling mix in
the above mixture, leave till nearly set, then fill up the moulds with it.
Little Timbals 4 la Belle Hugénie
Petites Timbales a@ la Belle Hugénie
Take some little fluted dariol moulds and line them about one-
eighth of an inch thick with strong aspic jelly ; then arrange alternately
round the moulds from top to bottom strips of cooked filleted sole
(vol. i. page 89) that are cut about two inches long by a quarter of an
inch thick, and boned Christiania anchovies, with raw peeled tomatoes
that are also cut in strips; set this garnish to the sides of the moulds
with a little aspic, and fill up the centres with about a teaspoonful of
picked shrimps or two or three of the prepared crayfish; cover this
with aspic and put aside till set. When ready to serve plunge each
mould into hot water and turn out the timbals; dish them up on a
border of aspic jelly, place a wax figure with a top in the centre, and
garnish it round with a ragott of cold pieces of cooked sole, anchovies,
turned olives, and tomatoes that are cut up in little square pieces and
seasoned with a little finely- chopped tarragon and chervil, salad oil and
OF EXTRA RECIPES—COLD ENTREES 241
tarragon vinegar; arrange some chopped aspic jelly round the base of
the border, cut some strips of aspic jelly, and place one between each
little timbal, as shown in the engraving. Fill the centre of the cup at the
top of the wax figure with the same mixture that was used for garnishing
the base; arrange some chopped aspic jelly round this as a border, and
garnish with strips of fresh tarragon; then place on the top of each
timbal, by means of a forcing bag and pipe, a little stiff Mayonnaise
Sauce. Serve for) an entrée or ball supper dish, or for a cold
collation.
Timbal & la Palmeira
Timbale &@ la Palmeira
Take a, plain Charlotte mould and line it thinly with liquid aspic
jelly, garnish it with stamped-out diamond shapes of Tomato aspic and
Aspic cream, setting this to the mould with a little aspic jelly, then fill
up the centre with a ragott of curried fish prepared as below; place the
mould in a cool place till the contents are set, then dip the mould into
hot water, pass a clean cloth over the bottom to absorb any moisture
and turn out the timbal on to a border prepared as below, garnish round
with a little finely-chopped aspic jelly and plainly boiled rice, and serve
R
“s
242 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
for an entrée or as a dressed fish, or for second course, luncheon, or ball
supper, &c.
Curry Mixture ror TimpaL A LA PALMEIRA.—Fry four peeled and
sliced onions with a pinch of finely-chopped bayleaf and thyme for
about fifteen minutes in two ounces of butter, then add two raw ripe
tomatoes, a teaspoonful of Marshall’s: Curry Powder, a good pinch of
coralline pepper, a dessertspoonful of tamarinds, a teaspoonful of
coriander powder, a saltspoonful of strained lemon-juice, a tablespoonful
of grated cocoanut, a teaspoonful of Liebig Company’s Extract of Meat,
six Christiania anchovies, a few drops of liquid carmine, and one pint
of good fish gravy; simmer till tender, then add not quite a quarter of
an ounce of Marshall’s gelatine, and when this is dissolved rub the
purée through a tammy ; mix to it when cooling two tablespoonfuls of
whipped cream and about half a pound of cold cooked fish, such as
salmon, cod, &ec. (that left from a vrevious meal would do), then use as
directed.
Aspro CREAM FoR TimpaL A LA PaLMErRA.—Add to half a pint of
warm aspic jelly, four sheets of Marshall’s gelatine, and when this is
dissolved add a quarter-pint of cream; wring it through a tammy and
pour into a clean tin or dish to a quarter of an inch thick, sprinkle in
a little finely-chopped parsley ; leave until set, then stamp out and
use. ,
Tomato AsPic FoR TIMBAL A LA PALMEIRA.—Take three or four raw
ripe or tinned tomatoes, pound them till smooth, then add a few drops
of carmine, a tablespoonful of strained lemon-juice, a dust of coralline
pepper, half-pint of aspic jelly in which five or six sheets of gelatine have
been dissolved ; tammy, and set the same as the aspic cream.
BorDER FOR TimpaL A LA PaLMErIRA.—Line a Breton border with
aspic jelly, and fill it up with sliced tomatoes and pieces of cooked
artichoke bottoms; set with more aspic, then, when cold, dip into hot
water, turn out and use.
Escalopes of Pigeons & la Lisbonne
Escalopes de Pigeon a la Insbonne
Pick, singe, and bone a Bordeaux pigeon ; then prepare a farce (vol. 1.
page 124:) and spread it on the table ; smooth it over with the band, which
should be occasionally dipped in cold water (as this makes the farce bind
together and cut quite smooth and firm), and place in the centre of it
some slices of pdté de foie gras, and here and there little strips of truffle
and cooked button mushrooms; roll up into a round form and place it in
the pigeon. Lightly butter a piece of clean cloth, roll the bird in it,
ae
OF EXTRA RECIPES—COLD ENTREES 245
and tie it up tightly in the form of galantine. Put in a stewpan about
three pints of boiling light stock, add the bones of the pigeon and one
or two sliced peeled onions, one sliced carrot and turnip, a few strips
of celery, a bunch of herbs, eight peppercorns, and two or three cloves ;
put the bird in the pan and allow the contents to simmer gently for
about one hour; then take up the pigeon and retie it, and set it aside
till cold. Then remove the cloth, and cut the pigeon into slices about a
quarter of an inch thick; place these on a dish and mask them with
Aspic cream (vol. i.); let this set, then garnish with a little cut truffle,
set this with a little liquid aspic, then trim and dish up on a block of
aspic jelly; garnish with a macedoine of cooked vegetables that are
strained and seasoned with a little salad oil, tarragon and chilli vinegar,
and a little chopped. tarragon ; serve for an entrée or second course, or
any cold collation.
Chaudfroid of Pigeon a la Castillanne
Chaudfroid de Pigeon & la Castillanne
Clean, pick, and singe the pigeon, then bone it and season it with
pepper and salt, and fill it with farce (vol. i. page 124), using a forcing
bag and pipe for the purpose; when the bird is full fasten it up with a
needle and cotton, then put it in a cloth that is buttered and tie it up in
the form of a galantine ; put it in well-flavoured stock, and let it boil
gently for about three-quarters of an hour; then take up, untie the
cloth, and roll it up again to keep it in a nice form. Put it aside to get
cold, then cut it in slices about a quarter of an inch thick; mask each
slice on the top and sides once or twice with brown Chaudfroid (vol. i.),
and allow this to get quite cool and set; then trim evenly and dish them
R 2
244 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
up on a border of aspic jelly, as shown in the engraving; garnish with a,
Compote of Cherries (see recipe), and ornament the sides of the dish and
between the fillets with chopped aspic jelly, using a forcing bag and pipe
for the purpose.
Supréme of Pheasant 4 la St. Catherine
Supréme de Faisan a la St. Catherine
Take the breast fillets from a raw pheasant, free them from skin, and
place them on a buttered tin; sprinkle over them a little lemon juice
and salt, cover them with buttered foolscap paper, cook them in a
moderate oven for eight to ten minutes, and then put to press till cold.
Cut each fillet into as many neat slices as possible, mask the bottom
part of each of these with brown Chaudfroid sauce (vol. i.) and the top
part with Mayonnaise aspic (vol. i.), setting this with a little aspic jelly ;.
trim the suprémesand dish them up as shown in the engraving ona border of
aspic jelly. Place a wax figure in the centre of the border, and fill it up
with slices of cooked artichoke bottoms, little pieces of cut truffle, and
small square pieces of cooked ox-tongue that have been mixed with a.
little salad oil and tarragon vinegar; garnish round the fillets with a
little finely-chopped aspic jelly, using a forcing bag and pipe for the
purpose, and serve.
Quails @ la Lesseps
Cailles & la Lesseps
Take some boned quails with the feet left on, and place inside each
bird a peeled dried raw potato, cut about two and a half inches long by
one and a half wide, and formed into cylinder shapes ; dry these with a
cloth, and then rub them well over with butter; fasten up the birds in
little bands of buttered paper, place them in a buttered sauté pan with
half a wineglassful of sherry, and put in the oven for about fifteen
minutes. When cooked, take up and put aside till cold, then remove
the papers and the potatoes, and by means of a forcing bag and a plain
pipe fill up the birds with a ragout, as below; put them in a cool place.
OF EXTRA RECIPES—COLD ENTREES 245
till the ragout is perfectly set, then cut the birds in half with a wet
warm knife, and mask each over with brown Chaudfroid sauce (vol. 4.) ;
when well coated lightly mask over with a little liquid Aspic jelly (vol. i.),
and dish up round a timbal of clear ice prepared as below. Arrange
between each half-bird a little finely-chopped aspic, and garnish the
top of the birds with a little pdté de fore gras that has been passed
through a wire -sieve, using a forcing bag and large rose pipe for the
purpose; garnish thé dish here and there with little sprigs of picked
chervil and tarragon, and when about to serve put a lighted night-light
in the centre of the ice timbal, and serve at once.
RAGOUT FOR FILLING THE QuaAILS A LA Lesseps.—Take for four
quails the half-breast of a cooked chicken (cut into small pieces), six
button mushrooms, two or three truffles, and two ounces of foie gras ;
mix these with the sauce prepared as below, leave till nearly set, then
use.
Sauce ror RaGovr For Quarts A LA Lesseps.—Put a dessertspoonful
of Bovril into a stewpan with a quarter-pint of Tomato sauce (vol. 1.), a
wineglassful of sherry, and half a pint of aspic jelly ; reduce to half the
quantity, keep skimmed while boiling, then tammy, and use.
Ice TimpaL FoR Quatts A LA LESSEPS.—Set a plain timbal mould
that is filled with cold water in the charged ice-cave for two and a half
to three hours; when frozen dip into cold water, turn out the ice, and
put in centre of dish on which the quails are to be served, first placing
between the timbal and the dish a little wadding
4
Larks a la Sotterville
Mauviettes &@ la Sotterville
Take some singed and cleansed larks, bone them, but leave the feet
and bottom part of the leg bone on, then by means of a forcing bag and
plain pipe farce each bird with a purée prepared as below; form them
246 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
into neat shapes, wrap each bird in a band of buttered foolscap paper, tie
them up with thin string, put them in a tin with a little warm butter
and bake for about fifteen minutes, during which time keep them well
basted; set them aside till cold, then mask them with fawn-coloured
Chaudfroid sauce (see recipe), and when this is set mask all over with
aspic jelly. When quite cold trim them and dish them up on a border
of Aspic cream, as below, standing them againsta cro ton of fried bread ;
then by means of a forcing bag and pipe garnish between the larks with
finely-chopped Aspic cream; arrange here and there some Financiére
garnish that has been masked with aspic jelly and also some finely-
shredded cut truffles. Arrange just above the top of the larks the
heads of the birds prepared as follows :—Cleanse the heads and roll them
up in buttered paper, then cook them in a moderate oven for five minutes ;
set aside till cold and brush each over with warm glaze or cool aspic jelly ;
cut out with a pea-cutter some little rounds of hard-boiled white of egg
to fit the birds’ eyes, place these in the spaces and in the centre of this
place a smaller round of red chilli, then mask over with aspic jelly. —
Farce ror Larks A LA SoTTERVILLE.—Take, for twelve birds, six
ounces of cooked pheasant or chicken, six raw bearded oysters and their
liquor, two ounces of paté de foie gras, two tablespoonfuls of good Brown
sauce (vol. i.), a teaspoonful of warm glaze, two ounces of panard, and
two raw yolks of eggs; pound till smooth, season with a dust of Marshall’s
Coralline Pepper and a little salt, rub through a wire sieve, mix with two
or three French red chillies that have been freed trom seeds and cut up
in little square pieces, put into a forcing bag with a plain pipe, and use.
Aspic CREAM FOR BoRDER For Larxs A LA SOTTERVILLE.—Take one
quart ofaspic jelly, a pint of thick cream, and half an ounce of Marshall’s
gelatine ; dissolve and tammy and when cooling fill a border mould with
it; let it remain till set, then dip into hot water and turn out; set any of
the remains of the cream aside till quite cold for chopping up.
OF EXTRA RECIPES—COLD ENTREES 247
FINANCIERE GARNISH FOR LARKS A LA SOTTERVILLE.—Open the
bottle of prepared Financiére, stand it in the bain-marie, turn out the
Financiére, and when cool mask with aspic jelly and use when set.
Cream of Hare & la Ferdinand
Oréme de Inévre &@ la Ferdinand
Take three-quarters of a pound of cold cooked hare (that left froma
previous meal will do for the purpose), pound it till quite smooth with a
dessertspoonful of Bovril, a wineglassful of sherry, a half-pint of Supréme
sauce (vol. i.), one gill of Brown sauce (vol. i.), and adust of Marshall’s
Coralline Pepper; dissolve a quarter-ounce of Marshall’s gelatine in halfa
pint of aspic jelly, and add this to the other ingredients ; rub the whole
through a tammy, and use. Line a fancy mould with aspic jelly, orna-
ment it with stamped-out rounds of Aspic cream (vol. i.) and Tomato
aspic (vol. i.) and truffle; set the garnish with more jelly, then fill up
the mould with the prepared purée; let it remain on ice till set. Dip
the mould into hot water and turn out the cream on a dish; garnish
round the cream with a cooked macedoine of vegetables (these are kept
in bottles or tins), season with salad oil, tarragon, and chilli vinegar, and
a little mignonette pepper and salt. Serve for an entrée for dinner, &c.
Cream of Rabbit a la Duxelle
Oréme de Lapereau & la Ducelle
Take a rabbit mould, lay it open, and place it on crushed ice in a
basin ; line both sides with aspic jelly about one-eighth of an inch thick,
and when this is set line them again with fawn-coloured Chaudfroid
saucé (see recipe) ; let this set, then fill up the two parts of the mould with
a purée of rabbit as below, keeping the mould in motion whilst adding
this, so that the mixture becomes well imbedded. Take the contents
of a small jar of paté de foie gras, and with a hot wet knife cut it.
through into two pieces ; place,one piece in the centre of the purée in
each side, then partly close the mould and pour into it the remaining
248 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
part of the rabbit purée, which must be in a semi-liquid state, so as to
join all the contents together; close up the mould firmly with the pegs
and place it into some ice, and leave it for about half an hour, when
it will be set. When'ready to serve, dip the mould into hot water and
turn out the rabbit, put in two glass eyes, dish it on a bed of finely-
chopped aspic jelly, and garnish it round, as in engraving, with little
timbals as below, cooked halves of artichoke bottoms, that are seasoned
with a little salad oil, tarragon, and chervil, and tarragon vinegar, and
serve for an entrée or any cold collation.
PuREE FOR CREAM OF RasBit A LA DUXELLE.—Pound till smooth
one pound of cooked rabbit with two tablespoonfuls of good Veloute’
sauce (vol. i.), one ounce of fresh butter, two tablespoonfuls of thick
cream, a wineglassful of sherry, one tablespoonful of Brown sauce (vol. i.),
a dust of Marshall’s Coralline Pepper, and a little salt; then mix with
one pint of good-flavoured stock in which one ounce of Marshall’s gela-
tine has been dissolved ; rub the purée through a tammy or fine hair
sieve, and use when it is becoming set.
TIMBALS FOR GARNISH FOR CREAM OF Raspit A LA DUXELLE.—Line
some fluted dariol moulds with plain aspic jelly, and when this is set
fill them with raw ripe tomato, that has been freed from seeds and skin
and cut up into tiny dice shapes, and then mixed with a little cut
tarragon and chervil and set with a little red-coloured aspic, prepared
by adding a little carmine to some ordinary agpic.
Cream of Rabbit & la Ruthven
Pain de Lapereau q la Ruthven
Line a timbal mould about one-cighth of an inch thick with aspic
jelly, and ornament it as in engraving with alternate layers of purée of
Rabbit as below, and Liver farce (see recipe, ‘Turban a la Bonanza’),
adding to the latter half a pint of aspic jelly ; set each layer with a little
aspic jelly to keep it in place; when the mould is completely covered,
OF EXTRA RECIPES—COLD ENTREES 249
fill up the inside with cucumber prepared as below, set this with more
agpic, and put the mould aside till cool ; then dip it into hot water, pass a
clean cloth over the bottom to absorb any moisture, and turn out on to a
dish; garnish round with finely-chopped aspic jelly, using a forcing bag
and pipe for the purpose, and arrange cooked cucumber or halves of pre-
pared or fresh artichoke bottoms, seasoned with a little salad oil, tarragon
vinegar, and chopped chervil, at each end of the dish. Serve for an
entrée for dinner or luncheon.
PuREE OF RapsiT FoR CrEAM A LA RutTHVEN.—Take one pound of
cooked rabbit and pound it till smooth, then mix with it two and a half
gills of liquid aspic jelly, a wineglassful of sherry, and a quarter of a
pint of thick cream; rub through a fine hair sieve, add a little chopped
tarragon and cheryil, then while liquid put the purée into a sauté pan ;
leave till set, then stamp out in the desired shapes, and use.
CUCUMBER FoR CREAM oF RagpBit A LA RUTHVEN.—Peel a cucumber,
split it down into four lengths, remove the seedy part, and then cut
crosswise into pieces about one and a half inches long; put these into
cold water with a little salt, and bring to the boil, then skim and cook
till tender, strain and rinse with cold water.
Ballettes of Foie Gras a lImpériale
Ballettes de Foie Gras & VImpériale
Line some ballette moulds thinly with aspic jelly, and garnish them
with egg mixtures, in red and white, stamped out into tiny rings the size
of a threepenny piece (see recipes, Neg Garnishes for soups and moulds) ;
set this garnish with a little aspic jelly, and then fill up the centres with a
nice piece of pdté de foie gras; set this with more liquid aspic jelly, close
up the moulds and leave them till the contents are firm. ~ Then dip each
mould into hot water, and turn out the ballettes on to a bed of finely-
chopped aspic jelly; garnish with sprigs of tarragon and chervil, and
halves of cooked artichoke bottoms that are filled with flageolets mixed
with a little salad oil, tarragon, and chilli vinegar, and serve for an
entrée for dinner or luncheon, cr any cold service.
250 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Little Bouches of Foie Gras & la Russe
Petites Bouchées de Foie Gras & la Russe
Thinly line some little bouche moulds with aspic jelly, garnish them
with little thinly-cut strips of hard-boiled white of egg, and place here
and there round the mould some little beads of the prepared red garnish,
using a forcing bag with a small plain pipe for the purpose, and at the
bottom of the mould form a little border all round with finely-shredded
lettuce, setting it with a little more liquid aspic jelly. Place a little
piece of pdté de foie gras in the centre of each mould, then fill them
up entirely with liquid aspic jelly, and put aside till set. Take some
little square paper cases, nearly fill them with the prepared salad, turn
out the little bouches by dipping them in hot water and draining them
on a clean cloth, and place one in each case on top of the green salad,
and by means of a forcing bag with a medium-sized pipe form a little
border of finely-chopped aspic jelly all round the edge of the case; place a
tiny sprig of raw green chervil, or a small cleansed radish, at the four
corners of each case, dish up on a dish-paper on entrée or flat dish, and
serve for cold entrée, second-course dish, or for any cold collation.
RED GARNISH FOR LiTTLE BoucuEs or Forr Gras A La RussE.—
Take about two ounces of finely-chopped lean cooked ham or tongue,
mix it with sufficient liquid aspic jelly to cover it, season with a little
coralline pepper and a few drops of carmine, stir till beginning to set, é
then put into the forcing bag, and use as directed.
SALAD FoR LitrLeE Boucues or Form Gras A La Russe.—Take the
heart. of a nice well-washed crisp lettuce, dry it well, cut it into shreds,
mix with it a little fresh-chopped tarragon and chervil, season with a
little salad oil and salt, mix altogether, and use.
e
Mousse of Foie Gras a la Rossini
Mousse de Foie Gras & la Rossini
Line a plain round Charlotte mould thinly with liquid aspic jelly,
ornament it with truffles, gherkins, red chillies, and hard-boiled white
\
OF EXTRA RECIPES—COLD ENTREES 251
of egg that are cut in slices then stamped out in any pretty designs,
setting them to the mould with a little more aspic to keep them in their
places. Take the contents of a jar of pdté de foie gras and rub it
through a clean fine wire sieve, and mix it with two wineglassfuls of
sherry. Take half a pint of good-flavoured light stock, mix it with
rather better than a quarter-ounce of Marshall’s gelatine, and, when
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dissolved, strain and leave till somewhat cool; whip it in a whipping-
tin till quite spongy, add this to the foie gras, and pour it into the
prepared mould; leave it on ice till cold and firm; then dip it into hot
water, pass a clean cloth over the bottom to absorb any moisture, turn
out the mousse on to a bed of plainly boiled cold rice (vol. i. page 32),
garnish it with little blocks of cut aspic jelly, and serve for a cold
entrée, or for second course, or any cold collation.
Timbals of Foie Gras 4 la Beatrice
Timbales de Foie Gras & la Béatrice
Line the little egg moulds very thinly with strong aspic jelly, then
ornament them with finely-shredded raw crisp green lettuce, green
French gherkins cut in shreds, and a little tarragon and red chilli; set
these with a little aspic jelly, then fill up the centres with pieces of
paté de foie gras and truffle cut in strips, add a little aspic jelly to set
this, and put on ice to get cold. Line a piccolo border mould with
aspic jelly, ornament it round the edge similarly to the eggs, then fill
up with aspic and put aside to get cola; when ready to serve dip the
yaa MRS. A. B MARSHALL’S LARGER COOKERY BOOK
moulds in warm water and turn out; arrange an egg shape in each of
the spaces of the piccolo, put some chopped aspic in the centre by
means of a forcing bag and pipe, and dish another egg on the top of
this as in engraving; garnish round this with chopped aspic jelly, and
quarters of plovers’ or chicken’s eggs, that are sprinkled with chopped
truffle and shreds cf red chilli and then masked with aspic jelly, and
here and there some macedoine (or other nice vegetable), to a pint of which
a tablespoonful of salad oil, a tablespoonful of tarragon vinegar, a few
drops of chilli vinegar, and a pinch of mignonette pepper have been
added. Place in each corner of the dish, as in engraving, a little round
of thick Mayonnaise (vol. i.), using a forcing bag and pipe for the pur-
pose, with some of the vegetables, and serve for a cold entrée or for any
cold collation.
Soufflé of Foie Gras & la Montreal
Sougilé de Foe Gras & la Montréal
Place a double band of paper round the outside of a silver or paper
soufflé case, so that it stands about four inches above the case, fix it with
a little sealing-wax, and then line it with a mock foie gras or liver farce,
prepared as below, by means of a forcing bag with a plain pipe, forcing out
the mixture to the thickness and length of finger biscuits; smooth this over
with a wet warm knife, then fill up the inside of the case with the cream
mixture as below, and put the soufflé into the ice cave for about one
hour; then remove the paper band, and garnish the top of the soufflé as
in engraving with cooked artichoke bottoms that have been sliced and
seasoned with a little salad oil, tarragon vinegar, chopped tarragon, and
a little finely-chopped aspic jelly. Serve on a napkin or dish-paper
for an entrée or second-course dish, or for a cold collation.
CreEAM MIxTURE FoR SouFFLE oF For: Gras A LA MontTreaL.—
Whip one pint of double cream till perfectly stiff, then whip half a
OF EXTRA RECIPES—COLD ENTREES 258
pint of consommé or good chicken stock of the consistence of jelly with
half a pint of aspic till spongy, add this to the cream with a dust of
coralline pepper and a pinch of salt; cut up the contents of a small tin
of paté de foie gras into tiny dice shapes with a wet warm knife and
mix with the other ingredients, add two or three chopped truffles, and
put all into a forcing bag with a plain pipe, and use as directed above.
Mock Fork Gras or Liver Farce ror SourFLE A LA MoNnTREAL.—
Cut into square pieces one pound of calf’s liver, half a pound of raw bacon,
and one onion, add a pinch of salt and pepper, and fry over a quick fire
in two ounces of butter for two or three minutes; remove from the pan
and pound and pass through a wire sieve whilst hot; then add two or
three shredded truffles, mix with half a pint of liquid aspic jelly, and
stir on ice till the mixture is getting set, then put into a bag with a
large plain pipe, and use as instructed.
Hgyptian Cream
Creme & UV Hqyptienne
Prepare five purées, as below, and put them into separate forcing
bags with large plain pipes, using the purées when they are of the con-
sistency of thick cream. Till a Neapolitan ice mould with these purées
in layers, and then put the mould into the charged ice cave for one and
a half hours ; then remove the lid and pour over the purées a little good
clear meat jelly that is coloured with a few drops of carmine, or a little
similarly coloured aspic could be used if more convenient. Replace the
lid and return the mould to the cave for another fifteen minutes to allow
the jelly to set, then dip the bottom part of the mould in cold water
and slip the cream out, the red jelly being uppermost. Cut the cream
straight through into slices about one inch thick by two inches in length,
using a hot wet knife for the purpose, and dish these up en cowronne on
a border of chopped aspic jelly. Serve for a cold entrée, or as a second-
course or luncheon dish.
254 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
WHitE PuREE FoR EGyptian CrEAM.—Pound three ounces of cooked
chicken till smooth, season it with a little coralline pepper and salt, mix
with half a gill of chicken stock that is in a stiff jelly (of the consistency
of aspic jelly made with two ounces of Marshall’s gelatine to a quart
of water, vol. 1.), then rub through a tammy or hair sieve; add to ita
tablespoonful of stiffly-whipped cream, and use.
Rep PuREE For Eoyprian CreaM.—Pound three ounces of lean
cooked ham till smooth, then mix with stock asin previous recipe, colour
with a few drops of carmine, season with a little coralline pepper and a
teaspoonful of lemon juice, pass it through a tammy or sieve, and mix it
to the desired consistency with cream, as in White Purée.
GREEN PUREE FOR EayprTiAn CREAM—Pound till smooth three
French gherkins, two capsicums, a teaspoonful of French capers, two
blanched and sliced eschalots, two hard-boiled yolks of eggs, one table-
spoonful of blanched spinach that has been pressed perfectly dry from
water, and a little of Marshall’s Apple Green ; pound these till smooth,
mix with a little stock, tammy it, and mix as in previous recipe.
Brown PurEE FoR EGyptiAN CreEAM.—Rub three ounces of paté de
foie gras through a fine hair sieve, and mix with it some of the chicken
stock in which a tablespoonful of stiff Brown sauce (vol. i.) has been
mixed, then add cream and use.
CurrRY PuREE ror E@ypTiaAN CREAM.—Put in a sauté pan two
onions peeled and cut into tiny dice shapes, a chopped bayleaf and a
pinch of chopped thyme, and fry them in one ounce of butter till a golden
colour; then mix in two pounded red chillies, a dessertspoonful of
Marshall’s Curry Powder, a teaspoonful of chutney and the juice of one
lemon; mix with half a pint of the chicken jelly and simmer on the
stove till tender, then tammy and mix with cream, as in White Purée.
Little Creams & la Pothuau
Petites Orémes &@ la Pothuau
Take some little oblong sandwich moulds, line them very thinly with
aspic jelly (that made with two and a half ounces of Marshall’s gelatine
to one quart of water, vol. i.), then ornament each with a little truffle
cut in any pretty design; set this with a very little aspic jelly, then
mask the moulds over with Chaudfroid sauce (vol. i.) in alternate layers
of red, white, and brown, and fill up the inside of the moulds with little
stamped-out rounds of pdté de foie gras, sliced truffle, mushroom, and
chicken, arranging these overlapping each other: fill with some aspic
OF EXTRA RECIPES—COLD ENTREES 2598
jelly and put aside to get cool; then turn out the creams, by dipping
the moulds into hot water, and dish them up on a border of aspic jelly.
or rice; garnish with salsifies (or other nice cooked vegetables) in Tomato
mayonnaise (see recipe), over which sprinkle a few shreds of truffle.
Serve for a cold entrée for dinner, or for any cold collation. Take a
small tin of paté de fore gras, for ten to twelve persons, turn it out on to
a plate, remove all the fat, cut it in slices about a sixth of an inch thick,
stamp it out in rounds the size of a sixpence, and serve for an entrée for
dinner or luncheon.
Little Asparagus Creams & la Val-la-Reine
Petites Crémes d Asperges & la Val-la-Reine
Pound half a pound of cooked tender asparagus into a pulp. “Take
eight raw bearded sauce oysters, mix them with half a pint of the
asparagus pulp, season with salt and a good pinch of Marshall’s
Coralline Pepper. Put into a stewpan a quarter-pint of oyster liquor,
and half a gill of good light stock in which a teaspoonful of Liebig
Company's Hixtract of Meat has been mixed; bring to the boil, dissolve
in it a quarter-ounce of Marshall's gelatine, and add to the asparagus
mixture; rub altogether through a tammy or very fine hair sieve whilst
hot, then add to the purée a wineglassful of white wine, one very finely-
chopped eschalot, a gil! of stiffly-whipped cream, and a few finely-cut
shreds of truffle; mix up altogether, and pour into little glasses,
prepared as below, and when the cream begins to thicken garnish the
centre with cut truffle, mask over with a very thin coating of liquid
aspic jelly, and serve on an entrée or flat dish, on a paper for an entrée
for dinner or luncheon, or for second-course or ball-supper dish.
LITTLE GLASSES FOR ASPARAGUS CREAMS.—Line the glasses very
thinly with aspic jelly, ornament them about half-way up with rounds
and diamonds of truffles arranged alternately, setting with a little more
liquid aspic; then line the insides of the glasses entirely with Aspic
cream (vol. i.), and fill up with the mixture as instructed above.
2956 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
Cream of Tomatoes & la Papillon
Créme de Tomates a& la Papillon
Line some butterfly moulds thinly with aspic jelly and garnish
tnem with truffle; set this garnish with a little more aspic, and then
fill up the moulds with Tomato cream, prepared as below. Leave them
till set, then dip each into hot water and turn out on a cloth. Dish up
on plainly boiled cold rice (vol. i. page 32) that has been dusted over with
a little coralline pepper and finely-chopped raw green parsley, and place
here and there little blocks of aspic jelly. Serve for a second-course
dish, or for any cold collation or ball supper.
PuREE FoR Cream or TomATors A LA Paprtton.— Pound four large
raw ripe tomatoes toa pulp. Mix with this the juice of one lemon, a
pinch of salt and coralline pepper, two gills of gravy (prepared by taking
half a pint of good-flavoured stock and adding to it a dessertspoonful of
Boyril and a quarter of an ounce of Marshall’s gelatine), and a wine-
glassful of sherry ; then rub through a clean tammy, and mix with two
tablespoonfuls of stiffly-whipped cream, a teaspoonful of raw parsley,
and one finely-chopped eschalot.
Little Bombs a la Visapore
Petites Bombes @ la Visapore
Line some little bomb moulds thinly with aspic jelly, garnish them
with lobster coral, finely-chopped raw green parsley, and white of eee
prepared as below; set this garnish with a little more jelly, then fill up
the moulds with the ragofit below, and leave it till set; then dip each
OF EXTRA RECIPES—COLD ENTREES 251
mould into hot water, pass a clean cloth over the bottoms to absorb any
moisture, and dish them up in little square paper cases, garnish with
small salad and chopped aspic, and arrange them on a dish-paper as
shown in engraving. Serve for an entrée in the fish course, or for
second course, or cold collation.
RaGovt For Bomps A LA ViISAPpoRE.—Take eight raw oysters, three
fillets of marinaded herrings, four washed and boned anchovies, a tea-
spoonful of French mustard, ditto of mixed English mustard, a table-
spoonful of tarragon vinegar, a dust of cayenne, two hard-boiled yolks
of eggs, a dessertspoonful of salad oil, a teaspoonful of anchovy essence,
and a few drops of carmine ; pound these together till smooth, then mix
with half a pint of liquid aspic, and rub the whole through a tammy or
fine hair sieve ; then mix in the cooked body of a lobster, that is cut
into small dice shapes, and two tablespoonfuls of whipped cream, and
use.
Kec ror Bomss A La VISAPORE.—Rub the hard-boiled white of an
egg through a wire sieve, and mix it with a dessertspoonful of cream
and half a pint of liquid aspic jelly; stir together till it is beginning: to
set, then use. | |
|
Soufflé & la Marguerite
Soufflé & la Marguerite
Take a large paper soufflé case, about six inches in diameter, and
surround it with a buttered paper, to stand about two inches above the
paper case, using a little sealing-wax to fix the paper band; take half a
sheet of foolscap, make it into a cylinder about three inches in diameter,
also using a little sealing-wax to hold it, and stand it in the centre of
the soufflé case. Take four large tomatoes, peel them and remove tke
pips, and pass them through the tammy; to this purée add half a pint
of aspic jelly (vol. i.) whilst liquid, a few drops of Marshall’s Liquid
8
258 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
Carmine, and about a tablespoonful of tarragon vinegar ; well whip these
together till spongy, then add a good half-pint of whipped cream, half
a large breast of chicken, chopped fine, and three or four finely-chopped
small truffles; when well mixed pour this into the papered case between
the two paper bands, and put it aside to set. Take half a pint of
whipped cream, season with a little finely-chopped tarragon and chervil,
a saltspoonful of mignonette pepper, a dust of corallire pepper, a pinch
of salt, one small or half a large breast of chicken shredded, two or three
chopped truffles, four large or six small mushrooms chopped, and some
shredded tongue, in quantity about the same amount as the chicken,
four or five cockscombs shredded, and a quarter of a pint of aspic jelly
whilst liquid. Mix all well together, and pour the mixture into the
cylinder of foolscap, so as to stand one and a half to two inches higher
than the mixture already between the two paper bands; place the soufflé
in an ice cave, or soufflé cave surrounded with ice and salt, for about one
hour ; when ready take it out, remove the paper bands, sprinkle some
chopped truffle over the higher and inner part, and garnish the outer
part with little bunches of chervil. ‘The outer ring should stand one and
a half to two inches higher than the soufflé case, and should be of a pale
reddish colour, the inner and higher part being whitish. Dish on a dish-
paper or napkin. Instead of the cylinder of paper in which the second
mixture is poured, a jar could be used at first, but the jar would have to
be removed and a cylinder of paper substituted when the second mixture
is ready to be poured in. |
Little Swans & la Phrygienne
Petits Cygnes & la Phrygienne
Line some swan moulds thinly with aspic, and for the bills put little
strips of truffle, also tiny rounds for the eyes; set these with a little
aspic, then line with Aspic cream (vol. i.) and fill up the inside of the
moulds with a prrée prepared as below; pour in‘a little liquid dspic to
set, and then close up the moulds and leave them on ice till set; dip each’
mould into hot water, turn out the swans on a clean cloth, and dish
them: up on.a border of tinely-chopped aspic jelly that is lightly coloured,
OF EXTRA RECIPES—COLD ENTREES 299
with a little sap green; garnish the dish with little timbals of tomatoes
and olives prepared as below, and serve for any cold collation.
Pur£E FoR LITTLE Swans A LA PHRYGIENNE.—Take, for eight to
ten moulds, the contents of a small jar of pdté de foie gras freed from
fat, and six ounces of cooked chicken that has been pounded till quite
smooth and rubbed through a fine hair sieve ; mix these well together
in the mortar, and add half a pint of strong good-flavoured warm
chicken or other light stock that would set into a stiff jelly when cold,
and use when setting.
TIMBALS FOR LitTLE Swans A LA PHRYGIENNE.—Take some little
fluted timbal moulds and line half of them with liquid aspic jelly that
is coloured with a little carmine, line the other half with liquid aspic
jelly that is coloured with a little sap green. Fill up those that are
lined with the red jelly with raw tomatoes that have been skinned,
freed from pips, and seasoned with a little finely-chopped eschalot,
tarragon, and chervil, and set this with more of the red jelly ; those
that are lined with the green jelly fill up with a turned Spanish olive
that is farced with Ham, butter (see recipe), using a forcing bag and pipe
for the purpose, setting this with more of the green jelly; leave both
coloured timbals till set, then turn out, and use as directed.
Little Bombs of Oysters 4 la Versailles
Petites Bombes d Huitres a la Versailles
Line some little bomb moulds thinly with aspic jelly and garnish
them at the tops with cut truffle, set this with aspic jelly and reline the
moulds with aspic cream; let this set, then fill up with a purée of
oysters prepared as belew, and put the moulds aside on ice till the con-
tents are set; dip each mould into hot water and turn out the bombs on
to an entrée or flat dish, garnish with a little finely-chopped aspic jelly,
and serve for an entrée for dinner or luncheon or any cold service.
PuREE For Bomss or OysTeRsS.—For six to eight moulds take one and
a half dozen bearded sauce oysters, and pound them till smooth’ with
four well-washed and boned anchovies. Take one and a half gills of the
s 2
260 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
oyster liquor, strain it and mix with it a quarter-pint of good flavoured
light stock-in which a quarter of an ounce of Marshall’s gelatine has been.
dissolved, a wineglassful of sherry, the juice of a lemon, a dust of coralline
pepper, a teaspoonful of Liebig Company’s Extract of Meat; mix these
together, then rub the whole through a clean tammy cloth slightly warm,
add a quarter of a pint of stiffly-whipped cream, and use.
Salad of Fillets of Sole & l/Impériale
Salade de Filets de Sole & UImpériale
Cook the fillets of a sole, as in vol. 1. page 89, and put them to press
till cold; stamp them out with a plain round cutter, and mask these
rounds alternately with pink and white Mayonnaise aspic (see recipe).
Line a nest mould with aspic jelly, Arrange the masked fillets alter-
nately all over the mould, garnishing between each fillet with quarters of
plovers’ eggs, if in season (or, in their stead, chicken’s eggs can be used),
that are masked with chopped tarragon and truffle and French red
chilli and set with aspic jelly; when the mould is coyered, line it all
over again with aspic jelly to keep the garnish in its place ; then prepare
a salad as follows :—Pull the meat of a small cooked crab into pieces and
mix it with three tablespoonfuls of Mayonnaise sauce (vol. i.), a table-
spoonful of French tarragon vinegar, half a teaspoonful of chilli vinegar,
a teaspoonful of French mustard, a saltspoonful of English mustard, a
good pinch of chopped tarragon and chervil, two tablespoonfuls of
whipped cream, and a saltspoonful of anchovy essence; mix with this
two and a half gills of aspic jelly (vol. i.), and pour into the mould when
cooling; put it aside on ice till set; turn out of the mould and garnish
round it with artichoke bottoms, strips of raw tomato, chopped aspic
jelly, and sprigs of tarragon and chervil. Serve for second course, or for
luncheon, or for any cold collation.
Bomb of Crab 4 la Belle Héléne
Bombe de Orabe a la Belle Héléne
Line a bomb mould with aspic jelly, and ornament it with quarters
of hard-boiled egg that have been garnished with tarragon, and chervil,
OF EXTRA RECIPES—COLD ENTREES 261
and lobster coral; set these to the mould with jelly and fill up the centre
with a mousse mixture as below; leave on ice till set, then dip into hot
water and turn out the bomb on to a dish; garnish round with curried
vegetables, and serve for an entrée for dinner or any cold collation.
Mousse Mixture ror Boms or Cras A LA BELLE HELENE.—
Take the meat from a cooked fresh crab, pick it into crumbs with a
fork, then put it in a basin and mix with it a teaspoonful of French
mustard, a teaspoonful of mixed English mustard, a dust of cayenne, a
dessertspoonful of French tarragon and chilli vinegar, a tablespoonful of
Mayonnaise sauce, half-pint of stiffly-whipped cream, and a half-pint of
aspic jelly (that has been reduced to that quantity by boiling down
one pint, and when cool whipped till quite spongy); mix together,
then use.
CuRRIED VEGETABLES FOR Bomp or’ Crap A LA BELLE HE&LENE.—
Fry two sliced onions in one ounce of butter till a nice golden colour,
then mix with one ounce of glaze, a teaspoonful of Marshall’s Curry
Powder and the same of curry paste, and the juice of a lemon; mix
with one pint of stock and simmer till tender, then tammy, and when
cold add a tin of prepared macedoine, strained from liquor ; set aside on
ice till wanted, then use. pana |
Little Bombs of Lobster 4 la Berlin
Petites Bombes de Homard &@ la Berlin
Take some little bomb moulds and thinly line them with aspic jelly, and
ornament them at the tops with cut truffle to form a star, and round the
middle of the mould arrange a row of little round pieces of truffle, and
form a border of cut truffle and sprigs of chervil at the bottom of the
mould ; mask the garnish all over with more aspic jelly, fill up the moulds
with lobster purée as below, put them away to set, and when cold dip
each mould into hot water; turn out the bombs, and dish up on a border
of aspic jelly; the mould for the border may be ornamented with truffle
262 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
and chervil to correspond with the garnish of the little moulds. Take a
wax figure for the centre, and garnish round the figure with a nice
Mayonnaise of cooked artichoke bottoms or other vegetables that are
cut in little square pieces, or cooked salsifies (vol. 1. page 239), using when
cold and seasoning with oil and lemon juice instead of butter; also place
little sprigs of chervil and tarragon round the top near the figure, and
chopped aspic jelly round the dish.
PuREE oF LopsTER For LiTTLE Bomes A LA BERLIN. Take Six
ounces of freshly-cooked lobster, four anchovies boned, a saltspoonful of
carmine, a teaspoonful of anchovy essence, a dust of coralline pepper,
and one good tablespoonful of salad oil; pound altogether, and rub
through a fine hair sieve or tammy, and mix with the purée two and a
half gills of whipped aspic jelly and a gill of stiffly-whipped cream ; put
into the moulds with a bag and a plain pipe, and set aside till firm.
Salad of Lobster & la Russe
Salade de Homard @ la Russe
Line some little fancy jelly-moulds thinly with strong aspic jelly, and
ornament the top of each with a little Mayonnaise aspic (vol. i. page 27),
using a forcing bag and pipe for the purpose; arrange round this some
French capers and little picked leaves of chervil, and fill up the moulds
with cooked lobster that is cut in little dice shapes, a little cut French
gherkin, and aspic jelly; leave till set, then dip each mould into hot
water, pass a clean cloth over the bottoms to absorb any moisture, and
turn out. Prepare a border of aspic jelly, and when set turn it out in
the same manner as the small moulds, and dish up the little moulds on
it; place a wax figure in the centre, and fill up all round this with a nice
Mayonnaise of lettuce and any nice pieces of lobster, seasoned with salad
oil and tarragon vinegar, arranging the Mayonnaise on the top by means
of a forcing bag and a rose pipe; sprinkle over with a little hard-boiled
OF EXTRA RECIPES—COLD ENTREES 263
yolk of egg (that has been rubbed through a sieve), lobster coral, and
quarters of plovers’ eggs when in season, or prepared crayfish bodies,
and serve for a second-course, ball-supper, or luncheon dish.
Chartreuse of Fish 4 la Havyraise
Chartreuse de Poisson &@ la Havraise
_ Take the fillets of a sole, cooked as in vol. i. page 89, put them to press
till cooi, then cut them out with a plain round cutter, ornament haii of
them with chopped tarragon, chervil, or parsley, and the remaining half
with coral and truffle, setting the garnish with a little liquid aspic jelly.
Line a chartreuse mould with aspic jelly, and arrange the rounds of sole
all over it, as shown in the engraving; set this with aspic, then fill up
the centre with the mixture below; put the mould aside till this is set,
then dip the mould into hot water, turn out the chartreuse on to a cold
dish, and serve for a luncheon or second-course dish. The dish may be
garnished with any nice salad, such as lettuce or endive, mixed with a
little salad oil, tarragon and chilli vinegar, and chopped tarragon.
MIXTURE FOR CHARTREUSE OF FisH A LA Havratse.—Take half a pint
of cleansed, picked shrimps, the trimmings from the sole cut into dice
shapes, two peeled tomatoes, four cooked artichoke bottoms, and twelve
raw bearded sauce oysters, all similarly cut up; add a little tarragon
and chervil, mix with half a pint of liquid aspic jelly and two large
tablespoonfuls of Mayonnaise sauce (vol. i.), stir altogether on ice till
beginning to set, then pour into the mould as directed.
264. MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
CHAPTER VII
RREAKFAST AND LUNCHEON DISHES AND CURRIES
Grilled Kidneys a la Nesle
Rognons Grillés a la Nesle
TAKE some mutton kidneys, remove the cores and skins and split
them open; allow one to each person, season (the cut side up) with a
little salt and Marshall’s Coralline Pepper, finely-chopped eschalot and
parsley ; place a very thinly cut piece of fat raw bacon on each over the
seasoning, pass a small skewer through the kidney and so attach the
bacon to it. Then dip into some warm butter, and from that into
browned breadcrumbs, and grill or broil for about eight to ten minutes ;
then take up carefully and arrange on a hot dish on a potato purée
(vol. i. page 35). Place a very thinly cut slice of lemon in the centre,
and on the lemon put a raw bearded oyster, sprinkled over with a little
of Marshall’s Coralline Pepper and raw chopped green parsley. Pour
Nesle sauce (see recipe) round the dish, and use for a dinner or luncheon
service as an entrée.
Kidneys with Celery
Rognons aw Céler
Take five or six sticks of well-washed, crisp, fresh celery, put it to
braise as in recipe for ‘ Braised Celery’ (vol. i. page 239), and when cooked
split each stem into four pieces, then place the stems lengthwise in a pile
on a fried square crofton of bread. Have five to eight mutton kidneys
freed from skin and core, cut them up into slices crosswise, put them in
a sauté pan that has been made hot, and one ounce of butter melted
init; season with pepper and salt, and a little finely-chopped eschalot ;
fry quickly on the fire for about three or four minutes, then drain, and
put into the same pan the liquor from the celery braise, that has been
freed from fat and which should be about one and a half gills; stir into
it a quarter-ounce of arrowroot that has been mixed with a wineglassful
of sherry, and stir together till boiling; then add the kidneys, bring
to the boil, and pour all over the braised celery, and serve at once for
a luncheon or second-course dish.
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 265
Kidneys a la Dufferin
Rognons & la Dufferin
Take some mutton kidneys, allowing one to each person; remove
the skin and core and cut them first into slices, then into little dice
shapes; for four kidneys put one ounce of butter into a stewpan with
one eschalot chopped fine, four ounces of fat and lean raw ham or bacon
cut up in little dice shapes, season with a little salt and white pepper.
Place the pan on the stove, and sauté the contents over a quick fire for
about five minutes; then strain them from the liquor, and add to the
kidneys four tablespoonfuls of boiling brown Caper sauce (vol.i.). Re-
warm in the bain-marie, then dish up in a pile on ahot dish. Surround
them with crisply-fried potatoes that are cut in little dice shapes,
sprinkle over them a little chopped parsley, and place in each corner of
the dish a tablespoonful of small fried crotitons of bread, and serve for
breakfast or luncheon.
Kidneys a la Hamburg
| Rognons & la Hambowrg
Take six or eight fresh mutton kidneys, remove the skins and cores
and cut each into four pieces lengthwise, season with salt, pepper,
chopped raw parsley, and fresh mushrooms, place them in a hot buttered
-sauté pan, laying them flat, and fry for three or four minutes, during
which time turn them once only; take them up and drain. Take some
fresh mushrooms that have been washed and peeled and trimmed into
neat form and then simmered for about fifteen minutes in enough
Champagne sauce (vol. i.) to cover them; arrange the kidneys and
mushrooms alternately on a hot dish, and then pour the sauce from the
mushrooms all over them, and garnish the dish at the corners with
bunches of very tiny fried Croquette potatoes (vol. i.), using them
plainly. Serve at once for an entrée for dinner or luncheon while quite
hot.
Kidneys a lOrient
Rognons & UOrient
Take some fresh mutton kidneys, say six to eight, allowing one, if
large, to each person ; skin, core, and slice crosswise about a quarter of
an inch thick, season with salt and pepper, put them into a hot buttered
sauté pan and fry over a quick fire for about three minutes; then strain
off and put into a sauce prepared as below, and just bring to the boil ;
then dish up in a border of red Pilau rice (see recipe), sprinkle a little
266 MRS. A. B, MARSHALL’S LARGER COOKERY BOOK
finely-chopped parsley over, and serve for a luncheon or dinner entrée
while quite hot.
Sauce FoR KipNEYs A L’ORIENT.—Put into a stewpan one ounce of
butter, three very finely sliced onions, a pinch of chopped bayleaf, thyme,
and salt, fry on a moderate fire for about fifteen minutes; then adda
good pinch of Marshall’s Coralline Pepper, the strained juice of a lemon,
a quarter of an ounce of curry powder, two ounces of lean raw bacon cut
up into dice and dusted well with Créme de Riz, a dozen French turned
olives, and one pint of Brown sauce (vol.1.). Boil for about forty minutes
till to a thick creamy consistency ; then add the prepared kidneys, just
reboil, and dish up at once.
Kidneys with Oysters 4 lAméricaine
Rognons aux Huitres & lV Américaine
Take some mutton kidneys, remove the skin and core and cut them
in slices crosswise, season them with Marshall’s Corailine Pepper and
salt, chopped eschalot and parsley; then pour over them a little warm
butter, and dip them at once into freshly-made white breadcrumbs.
Season some raw bearded oysters similarly to the kidneys and arrange
them alternately on some small skewers, allowing four pieces of kidney
and three oysters to each person; place these on a well-buttered tin ina |
quick oven for about twelve minutes, keeping them basted occasionally
with butter; then take up, sprinkle them over with a little chopped
parsley, and dish in a bed of Saratoga potatoes, with sauce, prepared as
below, round the dish. Serve for breakfast, luncheon, &c.
SAUCE FOR KIDNEYS WITH OysTERS, A L’AMERICAINE.—Put into a
stewpan one ounce of fine flour and one ounce of butter, and fry together
without browning; then add the juice of a lemon, a tiny dust of
Marshall’s Coralline Pepper, two large sliced tomatoes, the liquor from
the oysters, and a pinch of salt. Boil up together, and cook on the side
of the stove for about ten minutes; then rub through the tammy or a
fine hair sieve, and rewarm; adda pinch of chopped parsley, and a few
drops of carmine to brighten the colour, and use.
Kidneys a la Treville
fognons & la Tréville
Take five or six mutton kidneys, remove the skins and cores and
slice them crosswise into pieces about a quarter of an inch thick; put
them in a sauté pan with one ounce of hot good butter, season with a
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 267
pinch of salt and Marshall’s Coralline Pepper, a pinch of finely-chopped
bayleaf and thyme, and one eschalot; fry over a quick fire for three or
four minutes, then strain off from the gravy in the pan and allow the
kidney to drain for two or three minutes. Put into the sauté pan a
wineglassful of sherry, four Christiania anchovies that have been boned
and rubbed through a sieve; add to these a half-pint of thick Espagnol
sauce (vol. i.), three ounces of lean cooked ham that has been cut up
into fine Julienne shreds, and four or five cooked button mushrooms cut
in a similar way. Boil these for about three minutes, then dust the kid-
neys over with a little fine flour that has been sifted, reboil in the sauce,
and then turn out on a bed of spinach purée (vol. i.), or any other nice
vegetable, such as purée of potato. Serve the dish for an entrée for
dinner or luncheon while quite hot.
Spanish Onions with Sheep’s Kidneys
Oignons a THspagne aux Rognons de Mouton
Peel two or three large Spanish onions, and with a large vegetable
scoop or cutter, about one and a half to two inches in diameter, remove
the insides of the onions to within half an inch of the bottom; season
them inside and out with a little salt, Marshall’s Coralline Pepper, and
a little very finely chopped thyme and bayleaf. Have some small
sheep’s kidneys (allowing two to each person), free them from skin and
core, split them in halves lengthwise, season them in the same manner
as the onions, and place four pieces in each onion where the opening was
made. Chop the cores of the onions very finely, and put about a table-
spoonful of it into a basin with one ounce of fresh white breadcrumbs ;
season with a little salt and coralline pepper; mix it with one large
raw yolk of egg, and add a little finely-chopped raw parsley, and cover
over the kidney with this. Put into a stewpan a pat of butter, one
ounce of finely-chopped raw lean bacon, and the remains of the raw
minced onion; place the farced onions in with this, cover over each a little
piece of cleansed pork caul, put the cover on the pan, place it on the
stove, and let the contents fry for fifteen to twenty minutes, taking care
that they do not burn; add half a pint of stock and a quarter-pint of
good Brown sauce (vol. i.), bring it to the boil, then remove the pan
into a moderate oven, and braise the onions for two and a half to three
hours, during which time keep them well basted, and add more sauce
and stock as that in the pan reduces. When cooked, dish up the onions
ona hot dish on a purée of potatoes; remove the caul, brush the onions
over with warm glaze, sprinkle them with grated Parmesan cheese, and
268 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
crisp them with the hot salamander. Remove any fat from the sauce in
which the onions were cooked; add to the sauce a tablespoonful of
erated Parmesan, half a wineglassful of sherry or mushroom liquor ;
stir over the fire till it boils, then pour round the onions. There should
be at least half a pint of sauce to serve. Serve hot for a luncheon or
second-course dish.
Sauted Liver
Foie Sauté
Take some nice calf’s liver, cut from it some slices about a quarter-
inch thick, trim into nice neat shapes about four inches long, season
with salt, pepper, a little finely-chopped cooked lean ham and eschalot,
sprinkle over it a little finely-sifted flour on both sides, and fry it in a
well-buttered sauté pan till a nice brown colour, turning it only once
while cooking. Take up, and arrange the liver straight down an entrée or
flat dish, on'a border of potato pureé (vol. i.) that has been arranged
on the dish by means of a forcing bag with a large rose pipe; pour
Nesle sauce round the dish, gprinkle over the liver a little coralline
‘pepper and raw chopped parsley, and serve while quite hot for an entrée
for dinner or luncheon.
Calf’s Liver en Poupée
Foie de Veaw en Poupée
‘Cut some nice fresh calf’s liver into slices about a quarter of an inch
thick, and cut these again into pieces about one inch and a half square,
dip each piece into warm butter and season with coralline pepper, salt,
and chopped parsley. Cut some very thin slices of raw streaky bacon
about the same size as the liver, make a little slit in each piece with a
small knife, and arrange bacon and liver alternately on little wooden
skewers, allowing one skewer to each person. Whip one or two raw
eggs, according to the number of skewers to be dressed, and mix with
the egg a finely-chopped bayleaf, a sprig of thyme, one eschalot, and a
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 269
little coralline pepper and salt; dip the prepared skewers into this and
then into freshly-made white breadcrumbs, and fry for four or five
minutes in clean boiling fat, when they should be a pretty golden
colour. ‘Take up and, if wished, replace the wooden skewers by silver
ones, sprinkle the meat with a little finely-chopped raw green parsley,
dish up in a pile as in engraving, and serve with Nesle sauce round for
an entrée, or second-course or luncheon dish.
Mock Paté de Foie Gras
Paté de Foie Gras Faux
Take one and a half pound of livers, either game or poultry or
calves’, and half a pound of fat and lean ham or bacon, and cut up in
little dice shapes; chop up very fine one ordinary sized onion, a good
sprig or two of parsley, thyme, and three or four bayleaves; add about
twelve crushed peppercorns, black and white, a good pinch of salt, and
put these in a sauté pan with four ounces of butter, make it warm, then
strew in the livers, &c.; fry them altogether for about eight or ten
minutes, then pound in the mortar till quite smooth and rub through a
fine wire sieve.
If using this for potting, press it into a clean jar and cover over the
top with a piece of water paste (vol. i.), and stand it in the oven in a
tin containing boiling water, and let it cook with the water boiling
round it for about half an hour; put it away to get cold, and the next
day fill up the jar with clarified butter and keep in a cool place. The
purée which is passed through the sieve can be used as a purée of liver
for farcing birds, when a little chopped truffle and three yolks of eggs
should be well mixed into it.
Fillets of Beef & la Perigueux
Filets de Boeuf a la Périqueux
Cut a piece of lean fillet of beef into slices about half an inch thick,
bat them out with a cold wet chopping knife, trim them into neat
little rounds about two and a half inches in diameter; place them in a
buttered sauté pan, season them with pepper and salt, and fry them
quickly over a brisk fire for three to five minutes. Dish them on a hot
dish on a bed of cooked sliced tomatoes, pour over them the prepared
sauce, and serve as an entrée for luncheon.
Sauce ror Fiuuets or Beer A 1A PERIGUEUX.—Put into a stewpan
270 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
one wineglassful of sherry, the juice of one lemon, half an ounce of
glaze, a little chopped truffle, and one and a half gills of good reduced
Espagnol sauce (vol. i.); boil for a few minutes, and use.
Fillets of Beef & la Princesse Louise
Filets de Boeuf & la Princesse Louise
Take a piece of lean fillet of beef, cut it into nice slices, and trim
into little rounds about two and a half inches in diameter, lard round
the edges of each with one row of lardons of fat raw bacon, season
with salad oil, chopped eschalot, parsley, salt, and coralline pepper;
place the fillets in a well-buttered sauté pan with the lardons uppermost,
fry the underneath side over a quick fire for two or three minutes,
then stand the pan in a quick oven to finish cooking the fillets for
another three to five minutes. Then take up, brush over with warm
glaze, lay them on a purée of potatoes on an entrée dish, place on the
centre of each a piece of Anchovy butter (vol. 1. page 38) about half
the size of a walnut, and on this arrange a bearded oyster that has been
warmed in the oysters’ liquor between two plates over boiling water ;
sprinkle over this a little more warm glaze, pour the prepared sauce
round the dish, and serve quite hot for breakfast, luncheon, or dinner.
SaucE FoR FILLers or BEEF A LA PRINCESSE LOUISE.—Mix the
liquor from the oysters with a teaspoonful of warm glaze, half a pint of
boiling Veloute sauce (vol. i.), the pulp of one raw ripe tomato, and a
tablespoonful of strained lemon juice; boil up together, and use.
Sauted Fillets of Beef a la Claudine
Filets de Beeuf Sautés ad la Claudine
Take a piece of lean fillet of beef, free it from skin and cut into nice
neat little fillets, put them into a buttered sauté pan, sprinkle in a
little chopped fresh mushroom, chopped lean ham, parsley, and eschalot,
and sauté over a quick fire for four or five minutes; then take up, dish
each fillet on a little crofton of fried bread, pour over them the pre-
pared. sauce and serve, for luncheon, &c.
-SAvucE ror FILLETS oF BEEF A LA CLAaUDINE.—Put into a stewpan
a wineglassful of sherry, a quarter-pint of Brown sauce (vol. i.), one ounce
of ‘glaze, a tablespoonful of’ strained lemon juice, a dust of coralline
pepper, just bring to the boil; stir into it two ounces of fresh butter,
a few drops of carmine, a dessertspoonful of French capers and finely-
chopped raw green parsley, and use.
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 271
Sauted. Fillets of Beef & la Paysanne
Filets de Boeuf Sautés & la Paysanne
Remove any fat and skin from one and a half to two pounds of fillet
of beef, cut it into slices an inch thick, and place them in a well-buttered
sauté pan; season with coralline pepper, salt, and a little chopped fresh
mushroom, add a piece of the fat from the fillet, and sauté them for five |
or six minutes, turning them only once during the cooking; then
remove the fillets, add to the pan in which they were cooked a wineglass-
ful of white wine, two tablespoonfuls of oyster liquor, the juice of one
lemon, and one ounce of butter that has been mixed with half an ounce of
Marshall’s Créme de Riz, stir till it boils; stir into it an ounce of glaze,
one dozen raw sauce oysters that have been bearded and _ cut into little
dice shapes; dish up the fillets on an entrée dish on a potato or mush-
room purée (vol. i.). Pour the sauce over them, sprinkle over them
some shredded French red chillies, and serve at once for breakfast, dinner,
or luncheon.
Rump Steak a la Conti
Beeuf & la Conti
Take a nice piece of steak, about one and a half to two inches thick,
allowing about two pounds for five or six people, and by means of a
sharp-pointed knife make a pocket in it from the side almost the entire
length of the meat about five inches deep; place on the bottom of this
_ pocket a purée of mushroom, then fill it up with the ragoit, keeping
the meat in its natural form as nearly as possible. When full, sew up
the opening with a needle and string; place the steak on a dish, and
season it with salad oil and salt and chopped eschalot. Put a grilliron
on a brisk fire, and when it is hot place the steak on it and cook it for
about twenty minutes; then take up on to the dish on which it is to be
served, remove the string, brush over the steak with warm glaze, sprinkle
it with grated Parmesan cheese, and brown it with the salamander ; then
sprinkle it with Marshall’s Coralline Pepper. Serve Conti sauce (see
A pe MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
recipe) round the dish, and garnish the steak all round and over the top
(as in engraving) with turned olive potatoes (see recipe). This makes
an excellent dish for a luncheon party, or in place of a joint for
dinner.
RaGovT FoR STEAK A LA ConTI.—Remove the beards from twelve
sauce oysters, and cut up the latter into little dice shapes, add to this
six boned Christiania anchovies that have been rubbed through a sieve,
a good pinch of Marshall’s Coralline Pepper, two ounces of fresh warm
butter mixed with one ounce of freshly-made white breadcrumbs, the
juice of one lemon, one ounce of warm glaze, and a pinch of salt; mix
up altogether, then use.
Grilled Rump Steak, Capsicum Sauce
Beeuf grillé, Sauce Piment
Take a nice piece of tender rump steak, season it with salt and
Marshall’s Coralline Pepper, a little finely-chopped eschalot, a little salad
oil or warm butter; put it to grill or broil, for about two pounds, say for
fifteen to twenty minutes, according to the size and thickness. When
the steak is cooked take it up on a hot dish, brush over with warm
thin glaze, and pour round it a boiling Capsicum sauce (see recipe).
Garnish each end of the steak with some braised carrots (vol. i.), that
haye been turned with a garnishing knife, and serve for luncheon or
dinner in the place of a joint. Veal steak is excellent prepared in the
same way.
Beef a la Barcelone
Beeuf a la Barcelone
Take a piece of tender rump or fillet steak, about one pound, cut it
up in little dice shapes with halz a pound of fat and lean raw ham or
streaky bacon ; put them in a stewpan with one ounce of butter, a quarter-
ounce of Marshall’s Coralline Pepper, six onions peeled and cut up in
dice shapes, a saltspoonful of chopped bayleaf and thyme, six Christiania
anchovies boned and rubbed through a sieve, two large tomatoes cut up
in dice shapes; fry together for twenty minutes. Then add two ounces
of Créme de Riz, one and a half pints of good brown stock, a few drops
of carmine, simmer for one and a half hours, keep skimmed and free
from grease; add a little more stock if that in the pan becomes too
thick. When cooked, dish up on a bed of Pilau rice (see recipe), and
serve for a luncheon or dinner dish.
OF EXTRA RECIPES—BREAKFAST DISHES, ETC, 2
=I
os)
Scotch Collops
Beeuf émincé & UT Keossaise
Take three-quarters of a pint of Brown sauce (vol. i.), add to it a
dessertspoonful of chopped parsley, a sprig of thyme, two finely-chopped
bayleaves, two eschalots, two fresh mushrooms that have been washed
and chopped finely, a tablespoonful of mushroom ketchup, and the
strained juice of one lemon; boil these ingredients together for about
ten minutes, then add one and a half pounds of raw lean beef, such as
steak or the fillet of beef, cut up in small square pieces, add a little salt
and pepper and simmer gently for about thirty minutes, occasionally
stirring it during the cooking. Turn out on to a hot entrée dish and
serve for luncheon or dinner. Veal or mutton can be served in a similar
manner.
Potted Beef
Terrine de Boeuf
Take about one pound of cold roast beef, half a pound of fresh butter,
one pound of the root-end of tongue, and half a pound of the under-
neath part of ham (the remains of a ham will do for this dish); have a
good tablespoonful of mixed herbs, such as thyme, parsley, and bayleaf,
that are chopped fine, two eschalots chopped, a saltspoonful of mignonette
pepper, about half a saltspoonful of salt, two ounces fresh mushrooms
which are washed and dried after weighing, two whole egos, one ounce
of warm glaze, two gills of good meat stock, a wineglassful of claret, and
a saltspoonful of carmine. Pound each kind of meat separately in the
mortar, then mix together and add the mushrooms and butter; pound
again well until they are all smooth, then add the seasoning and eggs,
lastly add the liquid; when well mixed together pass through a wire
sieve. Press it well into any nice jar that would: do to send to the
dining-room, and stand this in a tin or saucepan containing water in
the oven, having the jar covered over to prevent the top getting dry;
let it remain, with the water boiling round it, for thirty minutes, then
take off the cover and fill up the tin or jar with clarified butter; when
quite cold, serve for breakfast, luncheon, &c., or for sandwiches or a side
dish.
Slices of Ox-Tongue au Gratin
Tranches de Langue au Gratin
Butter a dish and spread it over witha thin layer of Veloute sauce
(vol. i.), arrange on this some slices of ox-tongue, cut about one-eighth
AY
274 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
of an inch thick, and cover the slices all over with a mixture made of a
dessertspoonful of capers, four boned Christiania anchovies, four stoned
olives, and two French’ gherkins, all chopped fine; cover all over with
more Veloute sauce, sprinkle the top with a few browned breadcrumbs, —
place the dish in a tin containing a little hot water, and stand it in the
oven for about fifteen minutes, and then serve quite hot.
Ox-Heart a la Francaise
Coeur de Boeuf ad la Francaise
Remove all the pipe from an ox-heart that has been hung for two or
three days, and fill it quite full with Herb farce (vol. 1.), fasten it with
needle and string, rub the heart well over with warm dripping, fold it
up in a buttered paper, tie it securely, and bake or roast for three to
three and a half hours; then remove the paper and string, dish up on a
very hot dish, garnish with a purée of spinach (vol. i.) and small
cooked tomatoes or slices of same and olive potatoes (vol. 1.), and serve
with brown Mustard sauce (vol. i.) in a sauceboat for dinner or lun-
cheon. . Sheep’s hearts may be dressed in the same way, cooking one
hour only.
Potted Grouse
Terrine de Grouse
Take two or three picked and cleansed raw grouse (old birds being
used if wished), remove all the skin and cut the meat from the bones;
pound this till’ quite smooth, then for each pound of grouse pound a
quarter of a pound of perfectly fresh fat and lean raw pork and two
ounces of grouse livers and mix it with the grouse ; season all with salt,
a little pepper, a very little finely-chopped bayleaf and some thyme;
then rub all together through a coarse wire sieve, and put the mixture
into a basin with two wineglassfuls of sherry and two raw whites of eggs,
stirring well together. Remove the breast fillets from one or two young
grouse, free them from skin, season them lightly with salt, and then
steep them in sherry. Line a terrine or jar about half an inch thick
with the farce prepared as above, then place in some of the fillets and .
cover them over with some of the farce, pressing this between the hands
or on a board with cold water as it is taken from the basin, as this will
make the meat cut perfectly firm and close when cold ; continue this pro-
cess, sprinkling in the jar, if liked, a few sliced cooked truffles, until the jar -
is full, then sprinkle the top with sherry, and place on this a piece of fat
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 219
bacon sufficient to cover it; put a well-buttered paper over the bacon,
and cover down the jar with a stiff water paste about one inch. thick ;
tie some paper over the paste and stand the jar in a stewpan containing
boiling water to three-fourths the depth of the jar, place the stewpan on
the stove and watch the water reboil, then place the stewpan uncovered
in the oven and let the water simmer for one hour and a quarter, then
take up and set the terrine aside till cold. Take a quarter of a pound of
butter and clarify it; remove the paste of the terrine when it is cool,
and pour the butter over the top of the pdté to about a quarter of an
inch thick; let this set, then replace the lid, set it aside till wanted, and
dish up the jar on a napkin or paper, and serve.
Nerac Terrine
Terrine de Nérac
Take one or two fresh: rabbits, skin and cleanse them and remove all
the meat; weigh it, then pound or pass it twice through a mincing
machine with double its weight of raw fat and lean ham or fresh pork ;
add a quarter-pound of any cleansed game or poultry livers to each
pound of meat; rub all through a coarse wire sieve, then put the
mixture into a basin and season it with pepper and salt, very finely
chopped bayleaf and thyme. Line a terrine jar all round with the
prepared farce about one inch thick, press it well to the jar with the
hand (which should be constantly dipped into cold water) so as to make
the mixture perfectly smooth ; take some raw fillets of rabbit or chicken,
or any kind of game or poultry, season them with pepper and salt and
chopped herbs, and then proceed to fill up the jar thus :—Put a layer of
the forcemeat and then a layer of the fillets, sprinkling them now and
then with sherry, and in the centre put the contents of a small jar of
paté de foie gras, and cover over the fillets with a layer of very finely cut
slices of raw fat bacon; continue in this manner till the jar is full, then
T2,
276 MRs. A. B. MARSHALL’S LARGER COOKERY BOOK
put on the top two or three bayleaves, a slico of bacon and a little sherry ;
cover with a stiff water paste (vol. i.) about an inch thick, and tie a
piece of buttered paper down over it. Stand the jar in a tin containing
boiling water, place it in a moderate oven for about two anda half hours,
when it should be removed and set aside till cold; remove the paste
and bayleaf and bacon, pour a little warm lard over the top, and when this
is set clean the jar and place it on a dish on a folded napkin or on a
dish-paper. Serve for a ball supper, luncheon, or breakfast dish ;. it can
also be used for serving in scallops, and can be masked with aspic if,
liked. The quantities given above are sufficient for ten to twelve
persons, and if kept in a cool place will keep good for a week or so. If:
the lid is put on and fastened down air-tight the contents will keep a
considerable time. The bones taken from the rabbits can be used for
soups, sauces, &c.
Terrine Pie a la Vénitienne
Pété en Terrine a la Vénitienne
Take a picked and singed pheasant, cut it into neat joints, season
with a little salt and white pepper, dust over with arrowroot that has
been rubbed through a hair sieve; put it in a stewpan, flavour with
two wineglassfuls of sherry, the juice of two lemons, and one pint. of
good-flavoured game gravy as below, sprinkle with two finely-chopped
eschalots. Tie up in a piece of muslin a large bunch of herbs (thyme,
parsley, bayleaf’), two ounces of lean cooked ham, a pinch of coriander
and cumin seed; put this in the pan and boil altogether for about half
an hour; then take up and arrange with sliced truffle and button mush-
rooms in the terrine, pour in the prepared gravy, cover with potato
prepared as for borders (vol. i. page 33), brush over with raw beaten-up
ego, dust it over with brown breadcrumbs, stand the jar in a tin con-
taining boiling water, and bake in a quick oven for one and a quarter
hours, when the potato should be a nice brown colour. Dish up on a
flat dish on a paper or napkin, sprinkle with a little finely-chopped raw
parsley and coralline pepper, and serve at once as a hot dish for dinner,
luncheon, or ball suppers. Other birds, such as snipe, partridge, &c.,
can be dressed in the same way.
GRAVY FOR TERRINE PIE A LA VENITIENNE—Take the gravy from
the cooking, strain it, and if not as thick as single cream it must be
thickened by mixing into it a dessertspoonful of arrowroot that has been
mixed with a quarter-pint of mushroom liquor, then stir altogether over
the fire till it boils, and use.
bo
—~
4
OF EXTRA RECIPES—BREAKFAST DISHES, ETC.
Terrine of Hare a la Francaise
Terrine de Liévre & la Frangaise
Remove the meat from a cleansed skinned hare and cut it into nice
thin pieces ; bat them out with a cold wet chopping-knife, season them
with salt, coralline pepper, finely-chopped eschalot, and chopped parsley,
bayleaf, thyme, basil, and marjoram. ‘Take some herb farce (vol. i.)
and arrange it in a jar alternately with some thinly-cut slices of raw
fat and lean bacon, a layer of the hare fillets, and one of raw fresh
pork or beef farce. Sprinkle between each layer some sherry and good-
flavoured stock made from the hare bones, as in ‘Terrine Pie a la
Vénitienne, and when the jar is full place a slice of raw fat bacon on
the top; cover with a buttered paper, stand the jar in a tin containing
boiling water, and cook in a moderate oven for one and a quarter hours,
keeping the water always near to the top of the jar. When cooked take
up, set aside till cold, pour a little warm lard over the top, wipe round
the jar, and serve on a dish-paper or napkin for breakfast, luncheon,
dinner, or for any cold) collation. Venison is excellent prepared in the
same way.
FARCE OF PorRK OR BEEF FOR TERRINE OF HarE A LA FRANCAISE.—
For one large hare pass two pounds of pork or beef twice through a
mincing machine, then rub it through a coarse wire sieve, and mix it
in a basin with two wineglassfuls of port or claret, two wineglassfuls
of sherry, and two whole raw eggs; season with salt and pepper, mix
together, and use.
Hare & la Bouquette
Inévre a la Bouquette
Skin and cleanse a perfectly young hare without washing it and
preserve the blood, bone it and remove every particle of skin, cut it in
neat pieces about one inch square, and place them on a dish; then
sprinkle with finely-chopped bayleaf, thyme, parsley, fresh mushrooms
that have been washed, basil, marjoram, and eschalot; roll each piece in
very finely-chopped fresh beef suet and then into Marshall’s Créme de
Riz, season them with a little mignonette pepper and a very slight
sprinkling of salt; then take a silver or china soufflé case and arrange
all the pieces closely in it. Mix the blood of the hare in a basin with
one and a half ounces of butter and a tablespoonful of Bovril, pour this
into the dish over the hare, and then fill up within an inch of the top
with port or claret; put on the hare pieces of slitted fat bacon, and
cover the top over with a water paste (vol. i.) about one inch thick,
278 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
place the soufflé dish in a tin containing boiling water and put it into a
moderate oven for one anda half hours. When cooked take up and place
on a hot dish on a napkin, remove the bacon and water paste, and when
about to serve pour two or three tablespoonfuls of brandy very gently
over the hare and set it alight. Any of the hare left from the dinner
would be nice to serve for a cold dish, when a little chopped aspic
should be placed on the top.
Curried Rabbit a la Madras
Lapin en Kari & la Madras
Peel: and slice four large onions, put them into a stewpan with two
ounces of butter or fat, and fry till a good brown colour; then mix with
them one large tablespoonful of Marshall’s Curry Powder, a dessertspoon-
ful of curry paste, and a tablespoonful of chutney, the juice of one large 2
lemon (to beabout two tablespoonfuls), two sour apples chopped finely, a
large tablespoonful of Marshall’s Creme de Riz, a bunch of herbs (thyme,
parsley, and bayleaf), and half a grated cocoanut ; mix up altogether,
and add a teaspoonful of salt, and enough stock to cover, then add the
rabbit that has been washed, dried, and cut up in joints, and cook
for an hour; then remove the meat, and tammy, or rub the sauce
through a fine hair sieve, then make it all hot together, and dish up in
a border of curry rice (vol. 1.), and have some rice handed on a plate on
a napkin.
Curried Rabbit (Dry) a la Mango
Kari sec de Lapereau &@ la Mango
Take a skinned and cleansed rabbit, cut it into neat pieces, season
with pepper and salt, and fry with six peeled and chopped onions and
two ounces of butter until a good golden colour, add one large table~
spoonful of mango chutney, a bunch of herbs (thyme, parsley, and bay-
leaf), half a grated cocoanut, the juice of two large lemons, the milk
from the cocoanut, two tablespoonfuls of flour, one ounce of Marshall’s
Curry Powder, a dessertspoonful of curry paste, three red chilli
peppers pounded, cover with good stock, and cook for one and a half
hours till quite tender; then remove the meat and reduce the sauce.
to a very thick consistency and tammy it, make it quite hot in the bain-
matie, and, when ready to serve, sprinkle a little dry curry powder over
each piece of meat. Serve with rice as a border (vol. i.), and some on ai
dish on a napkin or paper, either hot or cold, as an entrée for dinner
or luncheon.
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 279
Fritot of Pigs’ Feet a la Victor
Fritut de Pieds de Pore @ la Victor
Cook two or three pigs’ feet as for ‘Fritot 4 la Belge’ (page 150),
allowing them to cook three and a half to four hours; then take up the
feet, allow them to cool a little, remove all the bones, lay the feet open
flat, sprinkle over them some coralline pepper, finely-chopped eschalot
and cooked button mushrooms, chopped thyme and bayleaf and parsley ;
put the feet between two dishes, -place a weight on the top and put
aside till cold. ‘Then cut the feet into lengths of about two inches and
one inch wide, mask each strip with the prepared purée, wrap each in a
piece of cleansed dry pork caul, dust over with flour, dip into whole
beaten-up raw ege, then into freshly-made white breadcrumbs ; press
the crumbs well to the egg with a palette knife, put altogether into a
frying-basket, and fry them in clean boiling fat till crisp and brown. Dish
up in a pile on a dish-paper on crisply fried parsley, and serve very hot
for a breakfast or luncheon dish.
PUREE FoR Pics’ FEET A LA VICTOR.
ox-tongue or ham, two tablespoonfuls of Bechamel sauce (vol. 1.), one
Take two ounces of lean cooked
ounce of butter and a little liquid carmine, pound altogether till smooth ;
then rub it through a fine wire sieve and put it into a basin with a tea-
spoonful of finely-chopped raw parsley, two hard-boiled yolks of eggs
that have been rubbed through a sieve, one and a half ounces of fresh
white breadcrumbs, a good pinch of coralline pepper, salt, two raw
yolks of eggs, six large bearded sauce oysters finely chopped ; mix in
enough oyster liquor to make it a nice smooth paste, and use.
Fritot of Pigs’ Feet a la Clementine
Vritot de Pieds de Pore &@ la Clémentine
Prepare three or four pigs’ feet as for ‘Fritot 4 la Belge. When
cold cut up into lengths of about two inches by one inch wide, season
with warm butter, coralline pepper, and salt; mask over with French
mustard, a little chopped parsley, chopped eschalot, and fresh mushroom ;
wrap each in a thinly-cut square piece of raw fat bacon, dip them into
frying batter, and fry in clean boiling fat till a nice golden cclour.
Arrange in a pile on a dish-paper on a hot dish with fried parsley, and
serve for breakfast, luncheon, or dinner. )
289 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Fritot of Herring Roes
Fritot de Laitance de Harengs
Take some of the prepared herring roes, season them with warm
butter, coralline pepper, strained lemon juice, and finely-chopped fresh
cooked mushrooms; sprinkle over a little coral and grated Gruyére
cheese, roll each up in a very thin slice of crisply cooked bacon while
hot, dip each into frying batter (vol. 1.), and by means of an iron spoon
drop each into.clean boiling mutton fat or lard and fry till a good
golden colour, turning them frequently while cooking. Then take up,
sprinkle over some with a little chopped raw green parsley, others with
coral or coralline pepper, and the rest with hard-boiled yolk of egg
that has been rubbed through a wire sieve. Dish up in a pile on a
paper or napkin on a hot dish, and serve for a savoury or breakfast dish,
or in the second course.
Fritot of Oysters with Fine Herbs
Fritot d@Huitres auw Fines Herbes
Remove the beards from some nice fresh oysters, and season with
finely-chopped eschalot, coralline pepper, and a little chopped raw green
parsley. Take some very thinly-cut pieces of raw bacon, season each
slice with a little finely-chopped raw fresh mushroom (that has been
washed and pressed), and put them on a clean baking-tin in front of a
brisk fire or in the oven till they are partly cooked. Then take them up
and place on each one of the prepared oysters a piece of anchovy butter
about the size of half a walnut, roll up quickly in a pjece of cleansed
and dried pork caul, form into cylinder shapes, dip each into frying
batter, and fry them in clean boiling fat till a nice golden colour and
quite crisp. Dish them up on a paper on a hot dish, and serve at once
while quite hot for breakfast or luncheon, or as a savoury.
Fritot of Crayfish & la Richelieu
Fritot dHerevisses & la Richelieu
Take some fresh or bottled crayfish, drain from the liquor, dip
each into warm butter, season with a little coralline pepper, and dip
them into thick Tomato sauce (vol. i.), then into grated Parmesan cheese
and into frying batter (vol. i.), and fry them in clean boiling fat a nice
golden colour, keeping them well turned about while cooking. Take
some little hot china or paper cases (allowing one to each person), put
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 281
five or six of the crayfish into each, sprinkle over the top a little raw
green parsley or a pinch of fried ditto (vol. i.); arrange the cases on a
hot dish on a paper or napkin, and serve either in the fish course, as
an entrée, or second course or breakfast dish.
Fritot of Crayfish a la Cleveland
Fritot @ Herevisses & la Cleveland
Take some of the prepared or freshly-cooked crayfish bodies, drain,
and season them with salad oil, lemon juice, and anchovy essence; also
take some slices of cooked fresh mushrooms and some little rounds of
cooked fat bacon, that are seasoned in the same manner as the fish, and
arrange alternately with the crayfish on little thin straws or wooden
skewers, using about four crayfish for each skewer; sprinkle over the
skewers a little raw green parsley and eschalot chopped fine, wrap
each in a tiny square of cleansed pork caul that is not very fat and per-
fectly dry, dip each into frying batter (vol i.), and by means of a fork
drop each separately into clean boiling fat and fry over a quick fire till
a nice golden colour, carefully turning them about while cooking that
they may become the same colour all over. ‘Then take them up ona
pastry-rack to drain, dish on a paper on a hot dish, and serve for an
entrée for dinner, or in the second course as a hot dish, or for breakfast
or luncheon.
MusHrooms AND Bacon For FriroT oF CrayFISH A LA CLEVE-
LAND.—Wash, peel, and dry some good mushrooms, and stamp them
out with a plain round cutter about the size of a shilling; cook them
in a stewpan with a pat of butter, season them with pepper and a very
little salt; take up when done, and use. Fry some thin slices of raw
vacon till curly, then leave them till cool on a rack, and stamp them
out with a plain round cutter the size of a shilling, and use.
Fritot a la St. Germain
Fritot ad la Saint-Germain
Chop two ounces of lax, and mix with it a teaspoonful of finely-
chopped parsley, four boned Christiania anchovies that have been passed
through the sieve, two ounces of freshly-made breadcrumbs, three hard-
boiled yolks of eggs that have been rubbed through a wire sieve, a dust
of coralline pepper, and a quarter-pound of fresh warm butter, and work
into a smooth paste. Then take some fresh bearded raw oysters, sea-
soned with lemon juice and coralline pepper, and roll each inside a
282 MRS, A. B. MARSHALL’S LARGER COOKERY BOOK
portion of the mixture, making it about the size of a walnut; roll each
portion separately in a little square piece of thin pork caul, which has
been kept in coid water for a day or two, then drained and dried in a
clean cloth; roll very lightly in fine flour, then dip in frying batter
(vol. 1.) and fry for eight to ten minutes, when they should be a pretty
golden colour; dish up on a dish-paper, garnish with a little finely-
chopped parsley and lobster coral, and serve hot for a savoury or break-
fast or luncheon dish. The above quantities are sufficient for twelve
people. The beards and liquor from the oysters can be used for fish
stock.
Fritot a la Royale
Fritot & la Royale
Take a quarter-pound of any kind of cold cooked fish, free it from
skin and bone, and pound it in the mortar with the fillets from twelve
Christiania anchovies, one tablespoonful of Tomato sauce (vol. 1.), two
hard-boiled yolks of eggs, one ounce of grated Parmesan cheese, one
ounce of warm butter, one large tablespoonful of thick Bechamel sauce
(vol. i.), a good pinch of Marshall’s Coralline Pepper; rub altogether
through a wire sieve, m1x with a good teaspoonful of finely-chopped raw
parsley and one finely-chopped eschalot; then divide into portions
about a teaspoonful in each, roll up with a little flour in a thin, dry
piece of pork caul, dip each separately into frying batter (vol. 1.), and
fry them in clean boiling fat till a nice golden colour and quite crisp.
Dish up in a pile on a hot dish on a paper or napkin, garnish with fried
crisp parsley (vol. 1.). Serve while quite hot for a breakfast or savoury
dish. .
Fritot a la Parisienne
Fritot & la Parisienne
Take some boned Christiania anchovies, roll each one up in a square of
lax (prepared in tins), dip into Vinaigrette sauce (vol. i.), and then into
frying batter (vol. i.), drop into clean boiling fat and fry till a nice
golden colour; then take up on a drainer or rack and dish up on a paper
in a pile on a hot dish; garnish with crisply-fried green parsley, and
serve for breakfast or savoury while quite hot.
Fritot a la Milton
Fritot & la Milton
Take some very thin slices of raw, small, back bacon, season them
with chopped parsley, fresh mushroom, and eschalot; place them on a
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 2838
‘clean baking-tin and cook them in a moderate oven for six or seven
minutes, taking care that the bacon does not brown ; then sprinkle over
it some cold cooked shredded chicken (or any kind of game or poultry) ;
then by means of a forcing bag with. a plain pipe force a little of the
fish purée (see below) into the centre of each, roll up the slices in
cylinder form, dip them into frying batter (vol. 1.), and fry them in
clean boiling fat till a nice golden brown colour, turning them about
while cooking. When ready to serve dish up in a pile on a paper or
napkin, garnish with crisply-fried parsley (vol. i.), and serve very hot
for breakfast, second course, or luncheon.
PuREE or FisH ror Friror A LA Mitron.—Take six Kriiger’s
Appetit Sild, two ounces of hard-boiled yolk of egg, six Christiania
anchovies, two ounces of dried haddock, six large oysters and their
liquor, a good dust of coralline pepper; pound and rub through a sieve,
mix with two raw whites of egg that have been whipped stiff with a
pinch of salt, and use.
Fritot a.la Louis
Fritot & la Lowis
Take a set of blanched calf’s brains, rub them through a wire sieve,
mix with six Christiania anchovies that are boned and also rubbed through
a sieve, a teaspoonful of finely-chopped raw green parsley, one eschalot
chopped, a dust of Marshall’s Coralline Pepper, two ounces of grated
Parmesan cheese, one ounce of warm butter, a half-ounce of freshly-
made white breadcrumbs, two raw yolks of egg; stir up together, then
roll up into balls about the size of a walnut, using a little fine flour for
the purpose, dip into frying batter (vol. 1.) and fry in clean boiling
fat till a nice golden colour and quite crisp; then dish up in a pile on
a dish-paper, and garnish with crisply-fried parsley (vol. i.). Use for
dinner or luncheon.
Fritot a la Russe
Fritot & la Russe
Take a dried haddock, mackerel, or some dried salmon, remove the
meat from it, and rub it through a coarse wire sieve; for each half-
pouna of the fish take two ounces of good butter and warm it, byt do
not let the butter boil; mix it with the fish in a basin, add the purée of
four boned Christiania anchovies that have also been rubbed through a
sieve, a teaspoonful of finely-chopped parsley and one finely-chopped
eschalot, and two hard-boiled yolks of eggs that have been rubbed
through a wire sieve ; mix these ingredients together into a paste, and
284 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
then roll it up in small cylinder shapes about one and a half inches
long and one in diameter. Dip each piece separately into frying
batter (vol. i.) and drop into clean boiling fat, and fry till a pretty
golden colour, which will take about three to four minutes ; sprinkle the
pieces alternately with lobster coral that has been rubbed through a
sieve, or coralline pepper, and finely-chopped parsley. Dish up on a
dish-paper, en cowronne, and serve for breakfast or second-course dish.
These should be always served up to table as soon as possible after the
frying, so that the batter in which they are cooked can be eaten while it
is quite crisp.
Fritot & la Mongole
Fritot & la Mongole
Take a nice dried haddock, free it from skin and bone, and cut it
into finger lengths about an inch thick; mask them over with the
prepared purée, wrap up in a piece of cleansed dry caul, and then put
them into a buttered sauté pan and cook them in a quick oven for five
to eight minutes; set aside till cool. Take up the fish with a fork and
drop each separately into frying batter, and fry them in clean boiling fat
till a nice golden colour and quite crisp, turning them constantly with a
slice while cooking; drain them on a pastry-rack, dish them up in a
pile on a dish-paper, garnish the dish with quarters of raw lemon, and
serve at once very hot for a savoury or breakfast dish.
PuREE FOR Friror A LA MonGoLe.—Rub six boned Christiania
anchovies through a sieve, mix with them six chopped-up bearded
oysters, one ounce of grated Parmesan cheese, two tablespoonfuls of
thick warm Bechamel sauce (vol. i.), one ounce of warm butter, a good
pinch of coralline pepper, a teaspoonful of chopped raw parsley, and
one ounce of fresh white breadcrumbs and one raw yolk of egg; stir
up well altogether, and use.
Omelet with Crayfish &@ l Arménienne
Omelette aux Herevisses & VArménienne
Prepare the omelet as for ‘Omelet a la Frangaise’ (vol. i.), mixing
with it the purée from six Christiania anchovies, a dust of Marshall’s
Coralline Pepper, a teaspoonful of essence of anchovies, a few drops of
liquid carmine, and a quarter-pint of crayfish bodies that are chopped
up fine. Then fry in the same way as usual in a steel omelet pan and
turn out on a hot dish, and serve sauce as below round it; use while quite
hot for breakfast, luncheon, or second course.
Sauce A L’ARMENIENNE.—Take two raw ripe tomatoes peeled and
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 285.
chopped fine, one small eschalot chopped fine, a dust of coralline
pepper, a pinch of salt, a tablespoonful of tarragon vinegar, one and a
half gills of good light stock, one ounce of butter mixed with a quarter-
ounce of arrowroot; four Christiania anchovies boned and chopped fine ;
boil together till in a pulp, then rub through a tammy or fine hair sieve,
and use when re-warmed.
Omelet with Asparagus
Omelette aue Asperges
Mix well together in a basin four whole eggs, two good tablespoon-
fuls of new milk, one ounce of butter, a little salt and white pepper, and
a tiny dust of nutmeg. Melt one and a half ounces of butter in an
omelet pan, then pour in the mixture and fry for two or three minutes,
stirring the mixture so that all of it may be equally cooked ; then to-
wards the end of the frying form it into a half-moon shape, and fill it
in with cooked Asparagus peas (see recipe) that are mixed with some
good creamy Veloute sauce (vol. 1.), enough to moisten it well. Turn
it out on to a hot dish, and pour some Veloute sauce round, and at each
corner of the dish put some of the asparagus without sauce, and serve
quite hot as a breakfast, luncheon, or second-course dish.
Omelet a la Baltique
Omelette d@ la Baltique
Take five yolks of eggs, two whites of eggs, one ounce of butter, two
tablespoonfuls of milk, a tiny pinch of salt and white pepper (or a little
mignonette pepper would be better if you have it), one saltspoonful of
essence of anchovy ; fry in two ounces of butter, and when the omelet is
ready to roll up in the pan place in it three or four of the prepared
fillets of herring (Filets de Hareng Marinés au Vin Blanc), which are
just warmed, roll up the omelet and dish up. Have four whites of eggs
whipped stiff with a pinch of salt and pepper, and mask the omelet with
this (using a bag and large rose pipe); then put it in the oven to get a
pale golden colour, standing the dish containing the omelet in a tin
with hot water underneath. When ready to serve sprinkle with coral
and chopped parsley ; serve very hot.
Omelet with Oysters a la Cannes
Omelette auaw Huitres &@ la Cannes
Take four or five whole raw eggs, one and a half ounces of butter,
three tablespoonfuls of strained oyster liquor, a dust of salt and cayenne
286 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
pepper, a teaspoonful of finely-chopped raw green parsley and chopped
eschalot ; mix up altogether, then pour the mixture into an omelet pan in
which one and a half ounces of butter have been melted ; stir about till
the contents begin to thicken, then put in the centre a ragout of oysters
and turn into a half-moon shape. Turn out on a hot dish, and serve
quite hot for breakfast, luncheon, or second course.
RaGott FoR OMELET wiTH OysTERS A LA CANNES.—Put one and a
half dozen raw bearded oysters into a stewpan with one ounce of butter,
a pinch of cayenne, the juice of a lemon, six or eight cooked button
mushrooms, sliced, one tablespoonful of cream, two raw yolks of eggs
that have been well mixed; warm and stir in a bain-marie till thick;
mix in a little raw chopped parsley, and use.
Omelet with Oysters a la Catalan
Omelette au«w Huitres & la Catalan
Prepare an omelet as for ‘Omelet 4 la Frangaise’ (vol. 1.), using the
strained liquor from the oysters in place of the milk; fry in a steel
omelet pan, and when about to turn over put inside one and a half
dozen bearded oysters that have been mixed with part of the sauce as
below. ‘Turn out on a hot dish, and serve the remainder of the sauce
round for breakfast, luncheon, or dinner while quite hot.
SAUCE FOR OMELET WITH OysTERS A LA CaTaLAN.—Take a quarter-
pint of oyster liquor and their beards, a wineglassful of white wine, one
finely-chopped eschalot, a dust of coralline pepper; boil for about five
minutes, then mix on to half an ounce of butter and one ounce of fine
flour that have been fried without browning; stir on the fire till boiling,
and add the juice of one lemon, a teaspoonful of warm glaze, a gill of
cream; reboil, then tammy, just make hot, and then add the oysters,
and use. :
Omelet with French Beans
Omelette auw Haricots Verts
Mix well together in a basin six whole eggs, three large tablespoonfuls
of new milk, one and a half ounces of lean cooked ham or tongue, finely
chopped, a dust of cayenne pepper, a little salt, and one ounce of fresh
butter. Melt one and a half ounces of good butter in an omelet pan, pour
in the prepared mixture and fry it for three minutes, stirring it that the
mixture may be equally cooked. Cut up in small diamond shapes one
pound of fresh French beans, boil them in the usual way, and when
tender strain them from the water and put them into a stewpan with
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 287
one ounce of warm butter, two ounces of lean cooked ham or tongue
cut up in small diamond shapes, two tablespoonfuls of thick Tomato
sauce (vol.i.); make these quite hot, put them into the omelet, and form
it into a half-moon shape ; then turn it out on to a hot dish, and serve for
a luncheon or second-course dish. The above quantities would make an
omelet sufficiently large for six or seven persons.
Omelet with Mushrooms and Bacon
Omelette aux Champignons et Lard
Prepare an ‘Omelet ala Frangaise’ (vol i.), and cook in a steel omelet
pan. When partly done spread a layer of the bacon ragotit as below
over the inside, and then turn over and place on a hot dish, and surround
with brown Mushroom sauce (see recipe): Serve for breakfast, luncheon,
or dinner while quite hot.
Bacon RaGcovr FoR OMELET.—Take a quarter-pound of fat and
lean raw bacon, cut it up into little dice shapes, and sauté over a
quick fire till cooked ; then drain from the fat. Also take six good-
sized, cleansed, fresh mushrooms, cut in a similar way, put into a stew-
pan with one ounce of butter, a dust of Marshall’s Coralline Pepper, a
dust of salt, one very finely chopped eschalot ; cook on the side of the
stove for about ten minutes, then add the bacon, that has been sprinkled
over with a little sifted fine flour, bring to the boil, and add a little finely-
chopped raw green parsley, and use.
Omelet with Marrow
Omelette & la Moelle
Take the ingredients and prepare the ‘Omelet with Fine Herbs’
(vol. i.) and cook in a steel omelet pan, and when about to turn into
shape place some marrow, as below, inside with a few sliced truffles or
button mushrooms; turn on to a hot dish, and serve with a good
Espagnol sauce (vol. i.) round the dish, and place at each corner of
the dish some bunches of small crisply-fried crotitons of bread that are
cooked a very pale golden colour. Serve for luncheon or second course.
Marrow FoR OMELET.—Take a nice fresh beef marrow bone, split it,
remove the marrow and blanch it (see recipe), cut it up into nice slices
about a quarter of an inch thick, put a quarter-pint of Espagnol sauce
into a stewpan, and when boiling drop in the marrow and the truffle,
and then use,
288 MRS. A. B. MARSHALL'S LARGER COOKERY -BOOK
Omelet with Tomato Butter
Omelette au Beurre de Tomates
Break into a basin four whole eggs, add three tablespoonfuls of new
milk, one ounce of butter, half a saltspoonful of salt, a pinch of white
pepper, a dust of castor sugar and a tiny dust of coralline pepper, half a
small finely-chopped eschalot that has been pressed in a cloth, a tea-
spoonful of finely-chopped parsley, similarly pressed, and a small pinch
of thyme and bayleaf; mix all these together with a fork. Then put one
and a half ounces of butter into an omelet pan, and when it is quite hot
pour in the mixture, lightly move it about with a wooden spoon, and
when the mixture thickens roll it over with a palette knife into the
shape of a half-moon, and turn it on to a warm dish. Serve with
Tomato butter (vol. i.) round the base.
Omelet with Parmesan
Omelette au Parmesan
Take four whole raw eggs in a basin, two tablespoonfuls of new milk,
one ounce of butter, a dust of Marshall’s Coralline Pepper, a little salt,
and one and a half ounces of grated Parmesan cheese; mix together,
and then fry in the usual way in a steel omelet pan, and pour round it
some Cheese Cream sauce (see recipe), and brown on the top with a
red-hot salamander. This is excellent for luncheon or for a second-
course dish, and must be served while quite hot.
Omelet a la Provence
Omelette a la Provence
Prepare the mixture as for ‘Omelet 4 la Frangaise’ (vol. i.), and
when partly cooked spread a purée as below over the inside, and
sprinkle with sliced truffle or button mushrooms; turn over into a half-
moon shape, and serve on a hot dish with the remaining purée at the
ends. Serve for luncheon or second course while quite hot.
PUREE FOR INSIDE OMELET A LA PROVENCE.—Put into a stewpan
one ounce of butter, two large onions cut up into tiny dice shapes, a
pinch of Marshall’s Coralline Pepper, a little salt; fry together till a nice
golden colour, then add the pulp of three large raw ripe or tinned
tomatoes, a quarter-pint of good-flavoured light stock ; cook till tender,
then add a quarter-ounce of arrowroot that has been mixed till smooth
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 289
with the juice of one lemon, and a tablespoonful of mushroom liquor;
stir till reboiling, then colour, if needed, with a few drops of liquid
carmine ; then tammy, and use when rewarmed.
Curried Hggs in Surprise 4 la Poonah
Gufs Surprise en Kari & la Poonah
Boil eight fresh eggs for ten minutes, then cut off a slice at the
bottoms, take out the yolks, and pound them with a pinch of Marshall’s
Coralline Pepper, one saltspoonful of essence of anchovy, and two ounces
of picked shrimps; pass through a sieve, add a gill of whipped cream,
and, when ready to serve, warm the whites of the eggs in boiling water,
drain them, and make the purée hot, and fill the whites of the eggs with
it by means of a forcing bag with a plain pipe; dish up in a border of
rice (vol. i.), with Curry sauce round the dish and some of the rice in
the centre; sprinkle the eggs witha little coral and chopped parsley, and
use for a luncheon or for an entrée for a dinner.
Curry Sauce For; EGcGs IN SuRPRISE A LA PoonaH.—Take two
ounces of butter, two peeled ‘and sliced onions, one small sliced apple,
two tomatoes, two large fresh mushrooms, a bunch of herbs (thyme,
parsley, bayleaf), and fry till a good brown colour ; then add two table-
spoonfuls of Marshall’s Créme de Riz, one tablespoonful of Marshall’s
Curry Powder, a dessertspoonful of chutney, the juice of one large lemon,
a saltspoonful of salt, one quart of milk or light stock; colour with a
little carmine to make it a pale salmon colour, and simmer steadily for
about. thirty to forty minutes till tender, then tammy it, and add a gill
of cream, rewarm, and use.
Eggs on the Plate with Cheese
Hufs sur le Plat aw Fromage
Put into a stewpan four ounces of finely-sliced good Cheddar or
Gruyére cheese, mix with it one and a half gills of cream, one
tablespoonful of Bechamel sauce (vol. i.) and a dust of coralline
pepper; stir over the fire until the mixture dissolves and looks quite
smooth like cream, then pour it on a buttered entrée dish and pour
over it a very little warm single cream. Break some raw fresh eggs
(allowing one to each person) on the cream, sprinkle over them a little
salt and pepper and grated Parmesan cheese, place the dish quickly in
a hot oven in a tin containing boiling water, and cook till the yolks of
the eggs have become set, which will take from three to four minutes if
U
290 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
the oven is quick. When cooked take up the dish, sprinkle over it
a little hard-boiled yolk of egg that has been rubbed through a wire
sieve and made hot over boiling water between two plates. This is an
excellent dish for second course in the place of game, or for a luncheon
dish.
Eggs a la Chambord
Bufs a@ la Chambord
Break some new-laid eggs into a_ lightly-buttered sauté pan,
allowing one to each person, and place the pan in a moderate oven for
three to four minutes, when the yolks should be set but not hard; then
take a plain round cutter, about three inches to three and a half inches
in diameter, and with it stamp out the eggs; take them up with a
palette knife and arrange them on a hot dish; place a thin round slice
of truffle on every alternate yolk and pour round the outside of the
white of the eggs a purée of fresh tomatoes (vol. i.). Serve for a
breakfast, luncheon, or second-course dish while quite hot.
Eggs with Crayfish on Crotttons
GHufs aux Herevisses sur Orotites
Break into a stewpan three or four raw eggs, add a pinch of coralline
pepper, a little salt, a good pinch of finely-chopped raw green parsley,
a quarter of a pint of cream, one ounce of good butter, one eschalot, a
few drops of carmine, six Christiania anchovies that have been rubbed
through a sieve, also about two dozen of the crayfish bodies (in bottle)
that are cut up into slices; stir on the stove for three or four minutes
over the fire with a wooden spoon until the mixture thickens, then
arrange on some fried crotitons that are stamped out into rounds, sprinkle
over the top a little coralline pepper and shredded French gherkin, and
serve for luncheon, breakfast, or second course while quite hot.
Eggs a la Diable
Hufs & la Liable
Poach some eggs as in recipe (vol. i.), trim them neatly and dish
them up on a bed of plainly boiled rice (vol. i.) that is sprinkled with
a little finely-chopped raw green parsley. Pour round the dish the
curry sauce prepared as below, and serve for a luncheon or second-
course dish, always serving it very hot.
Curry Sauce ror Kaas A La DraBLE.—Put three or four peeled and
sliced onions into a sauté pan with one and a half ounces of butter or
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 291
clean dripping, and a little finely-chopped thyme, parsley, and bayleaf ;
fry them together till a nice golden colour, then mix with two table-
spoonfuls of thick Bechamel sauce (vol. 1.), a dessertspoonful of Marshall’s
Curry Powder, the same of chutney, a pinch of salt, half a pint of good-
flavoured light stock, two sliced tomatoes, and a quarter of a pint of
cream; stir these together till boiling, then simmer on the side of the
stove for about half an hour, add a tablespoonful of lemon juice, tammy,
rewarm, and use.
Eggs a la Dunbar
(Hufs & la Dunbar
Take some freshly poached eggs (vol. i.), trim off all untidy edges
and put them into warm butter. Take sufficient of the prepared
croitons to allow one to each person. Place an egg on each, mask
them over with cheese purée (see recipe), brown them with the sala-
mander, dish them on a hot dish, pour Dunbar sauce round the dish,
and serve very hot for breakfast, luncheon, or second course.
Crottons ror Eq@cs.—Cut some slices of stale bread about an inch
thick and stamp out in rounds about two inches in diameter, cut an
inner circle with a cutter a size smaller than the one previously used,
cutting it about half the depth of the bread; fry them in clean boiling
fat till a nice golden colour and quite crisp, then remove the centre and
fill up the space with the prepared purée, using a forcing bag and pipe
for the purpose.
PurR£E FoR Crottons.—Take six ounces of any kind of cold cooked
game or poultry, one tablespoonful of thick Bechamel sauce (vol. i.), a
dust of Marshall’s Coralline Pepper, a little salt, two hard-boiled yolks
of eggs, one ounce of butter, half an ounce of grated Parmesan cheese,
four boned Christiania anchovies, one tablespoonful of thick cream,
half a teaspoonful of Marshall’s Curry Powder, and a dessertspoonful of
lemon juice; pound altogether, rub through a hair sieve, rewarm in
the bain-marie, and use.
Dunpar Sauce.—Take rather better than half a pint of light stock,
two chopped eschalots, three sliced tomatoes, the juice of one lemon, a
dust of coralline pepper, a little salt, a teaspoonful of French mustard,
the same of mixed English mustard, a teaspoonful of Liebig Company's
Extract of Meat, one chopped fresh mushroom, a few drops of carmine ;
boil together for about fifteen minutes, then stir into it half an ounce of
Marshall’s Créme de Riz that is mixed with a little cold water, and an
ounce of butter; reboil, tammy, rewarm in the bain-marie, and use.
vu 2
292 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Eggs a la Lantry
GHufs &@ la Lantry
Take some fresh eges, break them into a slightly-buttered sauté
pan, being careful not to break the yolks, sprinkle over them a little
coralline pepper and lean cooked ham, a little raw chopped green
parsley and eschalot ; place a thin stamped-out round of raw fat bacon
on each, about one and a half inches in diameter, put a well-buttered
paper over the top, and place the sauté pan in a tin containing boiling
water and stand in a moderate oven till the yolks are set, but not firm ;
then take up the pan, and with a plain round cutter stamp the eggs out,
leaving a border of the white about an inch round the edge of the
yolks; dish up on a purée of fresh mushrooms (vol. i.) straight down
the dish, and pour round the dish some Tomato butter (vol. 1.); use for
breakfast, luncheon, or second course while quite hot.
Higgs a la Reine
Ciufs a@ la Reine
Cut some hard-boiled eggs into halves lengthwise, and cut the bottoms
level to allow them to stand up. ‘Take some egg purée (see recipe), put
it into a forcing bag with a large rose pipe, mask the eggs with it, place on
top of each two of the crayfish bodies (prepared in bottles) that have been
sprinkled over with a little oil, tarragon vinegar, and a little finely-
chopped raw green parsley. Have some hard-boiled whites and yolks of
eggs rubbed separately through a sieve, arrange these in four rows on the
dish on which the eggs are to be served, place the halves of the eggs
down the centre of the dish; arrange here and there, as a border, some
Kriiger’s Appetit Sild rolled up, and some of the farced olives (prepared
in bottles), and serve for a breakfast, luncheon, or savoury dish.
Eggs and Bacon a la Mariette
(Hufs au Lard & la Mariette
Take some very fine slices of bacon, season them with a slight dust
of raw mustard, place them in a fry-pan on the stove and cook steadily
till crisp ; then take up and arrange the slices on a hot dish in a flat form,
allowing one slice to each person. ‘Take for each person one perfectly
fresh egg and break them over the bacon, season with a slight dust of
Marshall’s Coralline Pepper ; then stand the dish in a baking-tin contain-
ing boiling water, sprinkle with grated Parmesan, and place in a quick
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 293
oven until the whites of the eggs are set; then remove from the oven,
brown over with the salamander, and sprinkle with a little raw green
chopped parsley. Rub two or three fresh ripe tomatoes through a hair
sieve, and put the pulp in a stewpan with the strained juice of half a
lemon, a few drops of carmine, a pinch of salt, and a tablespoonful of
Brown sauce (vol. i.) ; boil and serve round the eggs for a breakfast or
second-course dish.
Eggs a la Wellington
Gufs a la Wellington
Carefully break some fresh eggs into a well-buttered sauté pan, season
them with a little very finely chopped eschalot, parsley, coralline
pepper, and salt ; place the pan in a moderate oven until the yolks set,
but do not allow them to become hard ; when cooked stamp out the eggs
with a plain round cutter, and place each on a crotiton of fried bread;
then dish them up on cooked halves of tomatoes, and serve with Welling-
ton sauce round the dish. Use for a hot breakfast, luncheon, or second-
course dish.
Blanquette of Eggs a la Napier
Blanquette @Hufs & la Napier
Take some nice hot mashed potato, put it into a forcing bag with a
large rose pipe and force it out on a hot dish in the form of a border ;
arrange here and there on the border some slices of ox-tongue that have
been stamped out into rounds and warmed between two plates with a
little mushroom liquor over boiling water, and some slices of cooked
tomato (see recipe), placing the two together. Arrange some poached
eggs in the centre of the dish on a little of the potato purée, and then
mask them over with sauce as below; sprinkle a little finely-chopped
French gherkin over, and serve for an entrée for luncheon or for a second-
course dish, and use while quite hot.
SAUCE FOR BLANQUETTE OF Eaas A LA Napier.—Take three-quarters
of a pint of good Supréme sauce (vol. i.) and mix it on to three raw
yolks of eggs that have been mixed with the juice of one lemon; stir
over the fire till it thickens, then tammy, and use.
e
Plovers’ Eggs 4 la Navarre
Hufs de Pluviers & la Navarre
Take some egg-shaped moulds and line them thinly with aspic jelly,
garnish them with truffle cut out in diamond shapes, little leaves of
294. MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
picked raw chervil and lobster coral, the latter being forced through a
bag with a plain pipe; set the garnish with a little liquid aspic jelly,
and then place in each a cooked and shelled plover’s egg; close up the
mould and fill it with aspic jelly, then put them into a cool place or on
ice till set. Dip the moulds into hot water, and turn out the eggs, then
dish each in a little iced timbal of aspic jelly, allowing one to each
person; serve on a dish-paper and garnish with little leaves of picked
chervil. This dish can be served for luncheon or for a ball supper, as
well as for second course.
Icep Timpats or Aspic.—Fill the moulds with aspic jelly, and
place them in the charged ice cave for about one hour ; then dip into hot
water, turn out, and use.
Crotites a la Jessamine
Orottes & la Jessamine
Take some slices of stale bread about a quarter-inch thick and cut
them into rounds about one and a half inches in diameter by means of a
plain round cutter, fry the rounds in clean boiling fat till a nice golden
colour; then place them on a hot baking-tin, sprinkle over each a little
warm glaze and some grated Parmesan cheese, place on each a very thin:
slice of fat raw bacon, and put them into a moderate oven for about ten
minutes. Then take them up, arrange them on a hot flat dish, place a
slice of hot hard-boiled egg on each crotiton, pour over them some purée
of fish as below, and serve quite hot for breakfast or savoury.
PUREE OF FisH FOR CRrooTEs A LA JESSAMINE.—Pound six Christi-
ania anchovies with four sauce oysters and their liquor, a dust of Mar-
shall’s Coralline Pepper, three raw yolks of eggs, the strained juice of a
lemon, and one and a half gills of cream; stir in the bain-marie till the
mixture thickens, then add a good pinch of finely-chopped lean ham, raw
parsley, and a tablespoonful of finely-chopped lax, and use.
Oysters a la Dumas
Huitres & la Dumas
Take some nice fresh raw bearded oysters and season thera with a
little cayenne pepper and lemon juice. Peel, wash, and remove the
stalks from some open fresh mushrooms (which, if large, should be cut
in pieces), and then dry them in a clean cloth ; season them with pepper,
salt, and chopped parsley, and put them into a buttered sauté pan with
the liquor from the oysters; place the cover on the pan, and cook them
in a moderate oven for about twelve minutes; fry till crisp some thin
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 295
slices of bacon in a little lard or bacon fat. Arrange the oysters, mush-
room, and bacon alternately on skewers, press the three well together,
and then place them in a small piece of pork caul; sprinkle them over
with fine flour, dip them into whole beaten-up egg, and fry in clean
boiling fat till a pretty golden colour. Remove each skewer and dish
up on a dish-paper or napkin, as in engraving, on a bed of crisply-fried
parsley ; sprinkle them with a little coral, and have the sauce, as below,
handed in a sauceboat. This dish can be served for breakfast, luncheon,
or for second course, and should always be served very hot.
SAUCE FOR OysTERS A LA Dumas.—Take the liquor from the mush-
rooms and the liquor remaining from the oysters, and mix them to-
gether with a tablespoonful of Brown sauce (vol. i.), a dust of coralline
pepper, and the strained juice of a lemon, a few drops of carmine ; boil
up, tammy, and serve in a hot sauceboat.
Oysters with Purée of Mushrooms
Huitres au Purée de Champignons
Remove the beards from some nice fresh oysters and season with a
little warm butter, a little finely-chopped parsley, and the strained juice
of a lemon; roll each up in a thinly cut slice of raw bacon, close up the
ends of the bacon and wrap each in a little square piece of cleansed and
dried pork caul; dip them in fine flour, then into whole beaten-up egg,
and fry them in clean boiling fat till a nice golden colour; take them up,
and arrange them straight down the dish on a purée of fresh mushrooms
(vol. i.) that has been forced on to the dish with a forcing bag and ‘a
plain pipe. Serve at once while quite hot for breakfast, luncheon, or
second course dish.
Oysters a lAméricaine
Huitres & ?Américaine
Take some large oysters, season them with strained lemon juice,
cayenne pepper, and warm butter, and leave till the butter is cold; then
dip them separately into fine flour and then into whole beaten-up raw
296 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
egg, and then roll in cracker crumbs; bat each one over with a palette
knife, and place them separately in a frying pan with hot butter or lard
and fry on both sides till a brown colour; then dish up on a paper and
use for breakfast or dinner, for an entrée or second course, or for a
maigre dish. ‘They may be garnished with quartered lemons and raw
green parsley.
Grilled Oysters a la Virginie
Huitres Grillées & la Virginie
Take some fine raw fresh oysters, season with finely-chopped escha-
lot, parsley, and fresh mushroom, pour a little warm butter over them,
and then dip them into whole beaten-up raw egg and then into fresh
browned breadcrumbs, and put separately into a hot grill-iron and cook
before a clear fire for about five minutes. Dish up on a bed of sliced
cooked tomatoes (see recipe). Put the liquor from the oysters into a
stew-pan with two or three tablespoonfuls of good Espagnol sauce
(vol. i.), bring to the boil, add a few drops of strained lemon juice, pour
round the tomatoes, and serve at once for a breakfast or luncheon or
dinner dish.
Coquilles & la Vénitienne
Coquilles & la Vénitienne
Take some scollop shells (allowing one to each person) and rub them
over with butter; then place in each four raw bearded oysters, one sliced
hard-boiled yolk of egg, three boned and filleted Christiania anchovies
that have been cut up in little square pieces, and two or three cooked
and sliced button mushrooms; sprinkle over these a little finely-chopped
parsley, and break into each shell half an ounce of butter in tiny pieces
and a very little finely-chopped eschalot. Cover this over with sauce
prepared as below, using a forcing bag with a large rose pipe for the
purpose; sprinkle over the top of this a few browned breadcrumbs ;
place the shells on a baking-tin and put them in a moderate oven for
about fifteen minutes; then dish up on a hot dish on a napkin. and
garnish each coquille with a little hard-boiled yolk of egg that has been
rubbed through a wire sieve. Place a round of truffle on the top of
OF EXTRA RECIPES—BREAKFAST. DISHES, ETC. 297
each, and sprinkle with a little chopped parsley. Serve hot for a break-
fast, luncheon, or second-course dish.
SAUCE FOR COQUILLES A LA VENITIENNE.—Put into a stewpan two
ounces of butter and the same of fine flour, and fry together without
browning ; then pound the beards of the oysters till smooth, and add them
to the flour and butter, with two and a half gills of liquor from the oysters
andthe mushrooms. Stir these together over the fire till boiling; season
with a dust of Marshall’s Coralline Pepper and a little salt ; add the juice
of one lemon, a tablespoonful of thick cream, tammy, and use as in-
structed above.
Crotites a la Buckingham
Crotites @ la Buckingham
Cut some crotitons of bread about two inches wide and a quarter-
inch thick and fry them a pale golden colour, then place on each a little
round piece of thinly-cut and crisply-fried baccn, and arrange on the
bacon by means of a forcing bag and plain pipe about a dessertspoonful
of mushroom purée (vol. i.), then place on this a raw bearded sauce
oyster that has been steeped in warm butter, dusted over with a little
coralline pepper, and sprinkled with a little lemon juice. Whip two
whites of eggs, a pinch of salt, and a dust of coralline pepper till quite
stiff, put it in a forcing bag with a large rose pipe and mask over the
croutons forming the egg into cone shapes; then sprinkle all over with
grated Parmesan cheese, place the crotitons on a baking-tin in a
moderate oven for twelve to fifteen minutes, when the egg garnish
should be a nice golden brown colour. Remove from the oven and dish
up the crotitons on a paper on a hot dish. Serve for breakfast, luncheon,
or second course.
Haddock with Oysters
Merluche aua Huitres
Put a nice fresh dried haddock that has been trimmed into a clean
buttered baking-tin, pour over it a quarter-pint of oyster liquor, the
strained juice of two lemons, and a good sprinkling of coralline pepper
cover with a thickly-buttered paper, and stand the baking-tin in another
containing boiling water and cook it im a moderate oven for about fifteen
minutes; then take up the haddock, place it on a hot flat dish, pour
over it the prepared sauce, and serve very hot for breakfast.
Sauce ror Happock.—Put into a stewpan half an ounce of Marshall’s
Créme de Riz that is mixed with a gill of white wine, add to it the
298 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
liquor from the fish, a teaspoonful of French mustard, stir till it boils,
then add one anda half gills of cream and a dozen sauce oysters that have
been bearded and sliced ; if too thick add a little more cream, and use.
Slices of Haddock with Butter
Tranches de Merluche au Beurre
Remove the fins from a nice dried haddock, and cut the fish into
squares about three inches in diameter, put them into a sauté pan,
season with the juice of a lemon, cover with cold water, and just bring
to the boil; remove the scum, draw the pan to the side of the stove, and
let the contents poach for about five minutes ; then take up the fish with
a slice, just drain them on a hair sieve, dish them en cowronne on a hot dish,
pour over them some warm fresh butter, sprinkle over a little chopped.
raw green parsley and a little coralline pepper, and serve at once for a
breakfast dish.
Soufflé of Haddock a la Bruxelloise
Souglé de Merluche & la Bruaelloise
Remove all the bone and skin from a large dried haddock, and rub
the fish through a coarse wire sieve. Put the skin and bones in a stew-
pan with one or two sliced onions and a bunch of herbs (thyme, parsley,
and bayleaf) ; cover with milk, add a pinch of salt, six or eight black and
white peppercorns, and a few anchovy bones, or a dessertspoonful of
anchovy essence; put the pan on the stove and let the contents simmer
till the milk is well flavoured, then strain it. Put into another stew-
pan three ounces of butter, three ounces of fine flour, a pinch of salt, a
dust of Marshall’s Coralline Pepper, a dessertspoonful of anchovy essence,
and four raw yolks of eggs; mix these with three-quarters of a pint of the
prepared milk, and stir together over the fire till it boils, then add three
more tablespoonfuls of the milk and half a pound of the prepared raw
haddock ; mix this well together, then add, very carefully, so as not to
curdle it, six whites of eggs that have been whipped stiffly with a pinch
of salt. Butter a soufflé tin and fasten a band of buttered paper round
it, so that it stands about five inches above the case; pour in the mix-
ture, sprinkle over the top a few browned breadcrumbs, and place the
soufflé dish on a baking-tin in a moderate oven for about three-quarters
of an hour; then take up, remove the paper, sprinkle the soufflé with a
little raw green parsley, surround the soufflé dish with a folded napkin,
and serve at once on a folded napkin or dish-paper for a second-course
or breakfast dish.
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 299
Zephyrs a la Maude
Zéphyrs & la Maude
Take four whole raw eggs and whisk them well till the mixture runs
quite freely from the whisk, then mix with it a dust of Marshall’s Coral-
line Pepper, a little salt, four tablespoonfuls of thick cream, one ounce
of warm fresh butter, and six ounces of raw dried haddock that has
been freed from skin and bone and then rubbed through a coarse wire
sieve, six filleted Christiania anchovies, and one ounce of grated
Parmesan cheese ; mix up together, add the strained juice of one lemon,
and then put the mixture into little buttered dariol or hexagon moulds.
Place these in a stewpan on a piece of paper, and pour into the pan
sufficient boiling water to three-parts cover the moulds; place the pan
on the stove, watch the water reboil, then draw the pan to the edge of
the stove and let the zephyrs remain till set; turn them out of the
moulds, and when a little cool dip them into fine flour, then into whole
beaten-up raw egg and freshly-made white breadcrumbs, and fry in clean
boiling fat till a pretty golden colour. When cooked, dish up on a dish-
paper or napkin on a hot dish, and serve for a breakfast, savoury, or
second-course dish.
Crotites a la Madeleine
Orotites a la Madeleine
Remove the fish from a raw dried haddock and rub it through a wire
sieve ; weigh half a pound of it and mix into it a quarter-pound of warm
butter, a dust of Marshall’s Coralline Pepper, twelve finely-chopped
Appetit Sild, a teaspoonful of fresh parsley, and a tablespoonful of thick
cream; stir together till quite smooth, then put the mixture into a
forcing bag with rose pipe. Cut some pieces of bread about an inch
thick and two inches wide, fry them a nice golden colour, and force out
some of the purée on to each the full length of the bread; then put them
on a tin on a paper, cover them over with a buttered paper and put
them to cook in a moderate oven for about twelve minutes; then take
up, sprinkle a little coralline pepper over each, and serve hot on a dish-
paper for a savoury or for breakfast.
300 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Crotites & la Marjorie
Crotites & la Marjorie
Cut some slices of stale bread about a quarter of an inch thick, and
stamp them out in rounds with a cutter about two inches in diameter ;
fry these in olive oil or lard till a nice golden colour; brush each over
with a little warm glaze and sprinkle with chopped lax. Place on the ~
top of each crofite a stamped-out round of dried haddock that has been
freed from bone and skin, made hot in a little fresh butter in the bain-
marie, and sprinkled alternately round the edge with coralline pepper
and finely-chopped raw green parsley. Garnish the centre of each round
of haddock with very finely shredded hard-boiled white of egg and
egg purée (see recipe), using for the latter a forcing bag with a small
rose pipe. Dish up on a hot dish on a paper, garnish here and there
with a little raw green parsley, and serve. This may be used for a
savoury.
Little Creams a la Malet
Petits Pains & la Malet
Put into a stewpan a quarter-pint of milk, one and a half ounces of
butter, a pinch of salt, and a dust of Marshall’s Coralline Pepper, just
bring to the boil, mix into it two ounces of fine flour, and stir into a
perfectly smooth paste on the stove till it boils; then add the purée from
six Christiania anchovies, a quarter-ounce of live lobster spawn, two
ounces of lax that has been rubbed through a sieve, two whole raw
beaten-up eggs, and a teaspoonful of finely-chopped raw green parsley.
Mix up well together, put into a forcing bag with a plain pipe, and force
out in portions about the size of a walnut into hot clean fat and fry
them till a nice golden brown colour, keeping them well turned
about while cooking; then take them up, drain on a pastry-rack, dish
up in a pile on a paper or napkin, garnish here and there with raw
green parsley, and serve while quite hot for a savoury or luncheon dish.
Little Creams & la Sylvie
Petites Crémes a la Sylvie
Pound three ounces of marinaded herrings with half a pound of cold
fresh haddock or other fish, two raw ripe tomatoes,.a dust of coralline
pepper, one large tablespoonful of good Espagnol sauce (vol. i.), two
ounces of fresh butter, two fresh mushrooms that have been chopped and
cooked in a little butter till pulpy, mix with a teaspoonful of French
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 501
mustard, a gill of cream, two raw yolks of eggs, and a teaspoonful of
warm glaze; put into the bain-marie and stir till the mixture is hot.
Take some little china or paper cases, partly fill with the prepared
mixture, sprinkle over a little finely-chopped raw parsley, dish up the
cases on a hot dish, and serve for breakfast or second course.
If paper cases are used, they must be rubbed on the outside with a
little salad oil and dried in the screen before being used.
Fish Balls a4 la Saratoga
Ballettes & la Saratoga
Take about half a pound of any cooked cold white fish, such as cod
fish or turbot, chop it finely, then mix with it in a basin one raw egg,
a tablespoonful of finely-chopped lax, a teaspoonful of chopped parsley,
two ounces of freshly-made white breadcrumbs, a tiny dust of coralline
pepper, and a little pinch of salt ; when quite smooth divide the mixture
into portions of about a large teaspoonful, and then roll them up into little
balls. Make a little well in the centre of each by pressing the finger in
it, dipping the finger occasionally into flour; in the well place a piece
of Anchovy butter (vol. 1.), roll up the fish so as to keep the butter
from running out. Prepare some water biscuits (see recipe) about two
and a half inches in diameter, and brush these over on the top side with
warm butter, and very slightly sprinkle with a dust of coralline pepper ;
then place a ball of fish on the top of each biscuit, lightly brush the
outside over with raw white of egg that is just mixed up with a fork ;
place these on a baking-tin on a piece of foolscap paper, and put a
buttered paper over the top and cook in a moderate oven for about
fifteen minutes ; then dish up on a hot dish owa dish-paper, and serve
for breakfast, luncheon, or second-course dish. These should be served
quickly after being taken from the oven. Allow one to each person.
Sole with Tomato Butter
Sole au Beurre de Tomates
Take nice fresh live sole, trim off the fins and head, wash the fish
well in cold water and salt, then dry it well in a clean cloth, place it on
a buttered tin and sprinkle on it a tablespoonful of strained lemon juice,
a little salt and coralline pepper; cover over with a well-buttered paper,
and put to cook in a moderate oven for ten to fifteen minutes, according to
the size of the sole. When quite white and firm take up on a hot dish
and sprinkle a little freshly-chopped raw green parsley on it, and serve
302 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
round the fish some Tomato butter (vol. i.) into which the liquor from the
cooking of the sole has been strained. Serve for dinner, luncheon, or
breakfast, and while quite hot. Haddock or plaice are nice in the same
way.
Lobster & la St. Cloud
Homard &@ la Saint-Cloud
Line a mould about one-eighth of an inch thick with aspic jelly, and
when this is set garnish it alternately with little bunches of green, red,
and white garnish as below; set these garnishes with a little more aspic
jelly, and then arrange slices of cooked lobster all over it, setting them
with aspic jelly; fill up the inside of the mould with the ragoit as
below, and leave it till set; then dip the mould into hot water,
pass a clean cloth over the bottom of the mould to absorb any moisture,
and turn out on to the dish on which it is to be served. If a mould
with a pipe has been used, fill up the inside with any nice pieces of cold
fish that may have been left from a previous dinner mixed with a little
crisp and well-washed lettuce, a few capers, and turned olives which may
or may not be farced with anchovies ; season these altogether with a little
salad oil, tarragon and chilli vinegar, and a little picked tarragon and
chervil, and then cover the top with a good thick Mayonnaise sauce
(vol. i.) toa good height, as in engraving ; sprinkle the Mayonnaise over
with a little coral and chopped tarragon and chervil; stick here and
there a sprig of green tarragon and chervil, and garnish round the dish
as a border with finely-chopped aspic jelly.
RaGcoovT FoR LopstTer A La St. CLoup.
cooked lobster, two ounces of any cooked fish, and three hard-boiled yolks
Take about two ounces of
of eggs, three large Christiania anchovies that have been boned, two or
three French gherkins; cut all in small dice shapes, and add about
twelve very thinly cut slices of raw cucumber, and one tablespoonful of
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 303
raw small picked leaves of tarragon and chervil. Put them into a basin,
and mix with a gill of thick Mayonnaise sauce, half a tablespoonful of
tarragon vinegar, and two and a half gills of aspic jelly; stir these all
together on ice (if you have it) until the mixture ues to set; then
pour into the mould, and leave it until cool.
GREEN GARNISH FCR THE MOULD.
Take a little mixed parsley,
tarragon, and chervil, and put them into a stewpan with enough cold
water to cover them, a tiny bit of soda and a pinch of salt; bring to the
boul, then strain and press quite dry; rub through a sieve, and mix with
it about three tablespoonfuls of aspic jelly, add a few drops of Marshall's
Apple or Sap Green, and stir till cold; then put it into a forcing bag
with a plain pipe and force it out about the size of peas into the mould.
Rep GARNISH FOR THE MouLp.—Mix a little coral from the lobster
in a stewpan with enough aspic jelly to make it moist, stir as for the
green mixture till set, then put it into a forcing bag, and use in the same
manner as the green. 7
WHITE GARNISH FOR THE MovuLp.—Chop the white of a hard-boiled
egg fine, then mix with it a teaspoonful of thick cream and half a gill
of aspic jelly, stir till set, then put into a forcing bag and use as
above.
Lobster 4 la Nantes
Homard &@ la Nantes
Take a perfectly fresh live lobster, put it to cook 1 boiling water
well seasoned with salt, and boil for twenty minutes to half an hour;
then take up and remove the claws, crack the shell, and remove the
meat, and cut it into slices in a slanting direction about a quarter
of an inch thick; take all the creamy part from the head, and chop
this fine. Take half a pint of Tomato sauce (vol. i.), add the creamy
part of the lobster to it, with a wineglassful of claret, two chopped
eschalots, and one ounce of good glaze; boil for ten minutes, then stir
into it twelve raw bearded sauce oysters, and add the cut lobster with a
pinch of salt and raw parsley. Turn out in the centre of a border of
poached eggs (vol. i.), that are arranged on round crotitons of fried bread
and sprinkled with a few shreds of French green gherkins; use hot for a
breakfast, luncheon, or dinner dish, or as an entrée.
Lobster Salad 4 la Metz
Salade de Homard a la Metz
Line some small egg moulds thinly with aspic jelly, and garnish
them with tiny sprays of chervil and long Julienne strips of red and
304 MRS. A. B. MARSHALI’S LARGER COOKERY BOOK
white egg garnish (see recipe), setting this all with aspic. Fill up
the moulds with brunoise of cooked lobster, capers, and very thinly-
sliced raw peeled cucumber; add some aspic, and put them aside till
set, then dip these moulds into hot water, turn them out, and dish
on a border of aspic set in a piccolo border mould. fill up the
centre with little blocks of fish cream (see recipe ‘ Fish Cream 4 la
Metz’) and scalloped slices of raw cucumber. Garnish the dish with
a salad of crisp lettuce and lobster seasoned with oil and vinegar.
Serve with Mayonnaise sauce (vol. i.) round the dish for luncheon,
‘gecond course, or a cold collation.
Crayfish a la Bordelaise
Herevisses & la Bordelaise
Thoroughly wash some live crayfish in cold water until quite free
from grit, then dry in a clean cloth, and put them into a stewpan with
enough white wine to cover them, two wineglassfuls of sherry, a bunch
of herbs (bayleaf, parsley, and thyme), two cloves, two slices of turnip,
half a leek, a blade of mace, one Jamaica peppercorn, one carrot, two
onions, and the heart of a stick of celery, all cut in thin slices; let these boil
for about twenty-five to thirty minutes, then strain the fish from the liquor;
reserve one for each guest, to be used as described below; crack the shells
of the remainder, and remove the meat from them and put aside till ready
to use. For six to eight people take four good-sized onions and one
carrot; peel and cut them up in tiny dice shapes, and put them to
blanch; then strain and press from the water, and draw down in one
ounce of good butter for about twenty minutes; add the liquor in which
the crayfish were cooked, and let them simmer till reduced to the
consistency of thick paste ; add one ounce of glaze, tammy, and season
with a little lemon juice, a pinch of castor sugar, a teaspoonful of
chopped parsley, and a dust of Marshall’s Coralline Pepper; then place
the meat of the crayfish in the sauce, and warm in the bain-marie.
When ready to serve take some silver or china shell cases and fill them
with this mixture; place one of the whole crayfish (reserved for the
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 305
purpose) on the top of each, and arrange the cups in an entrée or flat
dish on a napkin, as in engraving; garnish with green parsley, and
serve very hot for a second-course dish or for an entrée either for dinner
or luncheon.
Crayfish 4 la Parisienne
HKerevisses & la Paristenne
Take two or three dozen live crayfish and well wash them in several
waters, then put them into a stewpan with a large onion sliced, good
bunch of herbs, twelve peppercorns, and a little carrot and turnip; add
one or two wineglassfuls of white wine, and cover with any well-flavoured
fish stock, bring them quickly to the boil, and let them simmer for about
ten minutes; take up, remove the heads, take out the flesh from the
bodies and claws, and put this aside in a stewpan with a few button
mushrooms and truffles and some bearded blanched oysters. Make a
border of farce as below, turn it out on a dish, and pour the sauce, as
below, over it ; sprinkle it with a little chopped parsley and coral, and fill
up the centre with the above ragout of crayfish, &c., and serve for
an entrée or in the fish course for dinner or luncheon.
J*ARCE FOR CRAYFISH A LA PARISIENNE.—Take half a pound of cooked
lobster, six ounces ot Panard (vol. i), one ounce of butter, a few drops of
carmine, a dust of coralline pepper, one tablespoonful of thick Bechamel
sauce (vol. i.), and a saltspoonful of essence of anchovy. Pound
the fish till smooth, then remove it from the mortar and pound the
panard and Bechamel together till smooth, then add the pounded
fish and the other ingredients and two whole eggs, and mix altogether
till smooth. Pass all through a coarse hair or fine wire sieve, and put
in a mould that is well buttered and steam for about fifteen to twenty
minutes.
SaUCE FOR CRAYFISH A LA PaRISIENNE.—Put two and a half ounces
of butter into a stewpan with two ounces of fine flour, and fry lightly
together without discolouring, and then mix with three-quarters of a pint
of the stock in which the crayfish were cooked; stir till it boils, add a
dust of coralline pepper, the juice of a lemon, and half a gill of cream,
and if you have a little live spawn pound it and stir it into the sauce, if
not add a little of Marshall’s Liquid Carmine, reboil, then tammy and use.
Curried Prawns and Onions
Crevettes en Kari aue Oignons
Prepare a pint of sauce as for ‘Curried Eggs ala Bengal’ (vol. i.
page 306), make it hot in a bain-marie, and add to it one pint of fresh
x
306 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
shelled or bottled prawns, cut up into slices, and a half-pint of small
button onions that have been peeled and blanched and then plainly
boiled ; mix together and boil up in the sauce, and dish up in a nice
border of plainly boiled curry rice (vol. i.), garnished here and there
with a little coralline pepper, finely-chopped raw green parsley, and
saffron. Use for luncheon or dinner.
Perch with Court Bouillon
. Perche au Court Bouillon
Well wash and scale some fresh perch, remove the fins, trails, and
eyes, dry them in a clean cloth and place them in a well-buttered
stewpan with the strained juice of two lemons and two or three
wineglassfuls of white wine, a little coralline pepper, salt, chopped
eschalot, thyme, parsley, and bayleaf; cover with a few strips of raw
fat bacon and a buttered paper, stand the pan in a baking-tin
containing boiling water, cook them in a moderate oven for twenty
minutes, set aside till cold. Then remove the bacon and paper, dish up
the fish on a dish, surround it with a border of picked well-washed
watercress that is seasoned with’ salad oil, tarragon vinegar, and a little
salt, and serve cold for breakfast or luncheon.
Perch &4 la Gardiane
Perche & la Gardiane
Weil wash and scale some fresh perch, remove the fins, eyes, and trail
and dry them in a clean cloth, steep them in warm butter, sprinkle with
a little chopped raw parsley, bayleaf, thyme, eschalot, salt, and coralline
pepper, place them in a pie dish, season with the strained juice of
two lemons, a wineglassful of French vinegar, and half a pint of good-
flavoured stock; cover with a buttered paper, stand the pie dish in a
tin containing boiling water, and cook in a moderate oven for twenty to
thirty minutes, then take up and set aside till the next day; then
remove the paper, take up the fish and serve for breakfast or luncheon,
or if cut into fillets it can be served as a savoury.
Marinaded Herrings 4 la Mexique
Harengs Marinés & la Mexique
Take some of Kriiger’s marinaded fillets of herrings and cut them
into strips ; twist these pieces into rings and arrange three or four of
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 307
them on a crotton of fried bread, mask each over with Vinaigrette
sauce (vol. i. page 28), and dish them en couronne. Garnish the
centre of the dish with little bunches of hard-boiled yolk of egg (that
has been rubbed through a wire sieve), and then sprinkle over with
some French capers chopped, cooked carrot that is seasoned with
salad oil and tarragon vinegar, chopped parsley, and raw sliced tomato
that is seasoned like the carrot. Serve for a savoury for dinner or
luncheon.
Fillets of Herring & la Pearlin
Filets de Harengs @ la Pearlin
Cut some slices of brown bread about. a quarter of an inch thick,
toast them, and spread on each some fresh butter; sprinkle this while
hot with some dry mustard, and spread on each some of the prepared
purée ; arrange on this some of Kriiger’s fillets of herring, placing them
closely together, so that the thick part of one overlaps the thin part of
the other; then place the slices on a baking-tin, cover with a buttered
paper, and cook in a moderate oven for about eight minutes. Then take
up, trim the edges, and cut the slices across into strips the reverse way
to the length of the fillets; sprinkle over each strip a little hard-boiled
yolk of egg that has been rubbed through a sieve, sprinkle on the top
of the egg a little coralline pepper or lobster coral. Dish up en
couronne on a dish-paper, and place on each a hot cooked crayfish body
or prawn, and serve hot for breakfast or luncheon or as a savoury.
PUREE FOR MASKING BREAD FOR FILLETS OF HERRING A LA PEARLIN.—
Pound four boned Christiania anchovies with two of the fillets of herrings,
one tablespoonful of thick Bechamel sauce (vol.1.), two hard-boiled yolks
of eggs, one ounce of butter, a dust of coralline pepper, and a few drops
of carmine ; rub through a wire sieve, and use.
Herring Roes a la Broche
Laitance de Hareng a la Broche
Take the soft roes from some fresh herrings, cleanse them and season
them with a little coralline pepper, salt, and a little lemon juice; place
them in a buttered sauté pan, brush them over with a little warm butter,
put a paper over them, and cook in a moderate oven for about twelve
minutes; or, if the fresh roes are not obtainable, the preserved ones can
be used, and are kept ready for use. Butter a slice of toasted bread
with fresh butter, and spread over this a very thin layer of purée, pre-
ae ve
308 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
pared as below; place on top of this a layer of purée of mushrooms
(vol. i.) about a quarter of an inch thick, then arrange on it the roes
of the fish, prepared as above, about a half-inch apart, and cut the
toast into strips of about two and a half inches long and about one
inch wide. Dish these up on a hot dish on a dish-paper en couronne,
garnish it here and there with a little raw green parsley and coralline
pepper, and serve for a breakfast dish or for a savoury.
PUREE FOR MASKING ToasT FoR HERRING RoES A LA BROCHE.—
Pound till smooth six boned Christiania anchovies with one ounce of
lean cooked ham, six raw bearded oysters, one hard-boiled yolk of
egg, a dust of coralline pepper, one ounce of butter, and a teaspoonful
of French mustard; then rub through a fine sieve, and use as directed
above.
Fillets of Herring Marinaded on Brown Bread
Filets de Hareng Marinés au Pain Bis
Cut slices of stale brown bread about three-quarters of an inch thick,
toast them on both sides, well butter one side, and place on them fillets
of Kriiger’s marinaded fillets of herring in white wine, placing the skin
side of the fillets upwards; then put these slices on a buttered tin in the
oven for about three minutes, with a buttered paper over them; trim
the edges, and cut the toast and fillets into ‘ fingers,’ sprinkle these
alternately with lobster coral or Marshall’s Coralline Pepper and chopped
parsley, arrange in the dish on a dish-paper, and garnish with picked
watercress seasoned with a little salad oil and tarragon vinegar. This
dish can be served for breakfast, luncheon, or dinner savoury, and can
also be prepared as a cold dish, when the fillets are merely placed on
toast and cut and garnished in the same way.
Crotites a la Prusse
Orotites a la Prusse
Take six or eight Kriiger’s marinaded fillets of herring in white
wine from the tin, and pound them till quite smooth with four
hard-boiled yolks of eggs, two ounces of fresh butter, a dust of
coralline pepper, a teaspoonful of French capers, and four turned
Spanish olives; then rub all through a fine hair sieve. Cut some slices
of bread about a quarter of an inch thick, toast them, and well butter
both sides whilst hot ; spread on one side a layer of the purée prepared
as above, and then place on top of this another piece of the buttered
toast to form a ‘sandwich; press these well together with a palette
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 309
knife, and then with a plain round cutter stamp them out in rounds
about one and a half inches in diameter; arrange en cowronne on a hot
dish, and pour over the sauce as below, sprinkle with a little finely-
chopped caper or parsley and strips of I'rench red chilli, and serve at
once. ‘The above quantities are sufficient for fourteen to eighteen
eroutes. These form a good breakfast or savoury dish.
SAUCE FoR CrottTres A LA PrussE.—Put into a stewpan four raw
yolks of eggs, a quarter of a pint of cream, one and a half ounces of
fresh butter, the juice of one lemon, a dust of Marshall’s Coralline
Pepper, a saltspoonful of French mustard, and about six drops of
Marshall's Liquid Carmine; place the pan in the bain-marie, and stir
the ingredients till they are of the consistency of cream; then wring
through the tammy, and use as directed.
Little Cases & la Moderne
Petites Caisses a@ la Moderne
Take some fillets of herrings (Kriiger’s marinaded fillets of herrings
in white wine), cut them in halves, roll them up the skin side uppermost,
and place them in little fancy lace or plain paper cases on a little
lettuce salad, and lightly brush them over with a little liquid aspic jelly
(vol. i.), and sprinkle over the tops of each a little coralline pepper, and
form a border round the edges of the roll of herring with Montpelier
butter (vol. i.) and Mayonnaise as below, using for both garnishes small
bags with rose pipes; garnish the top of each with two or three cooked
crayfish bodies or prawns that are seasoned with a little salad oil and
tarragon vinegar; then serve on a dish-paper or napkin for a savoury
or any cold service.
MAYONNAISE FOR LITTLE Cases A LA Moperne.—Take two table-
spoonfuls of thick Mayonnaise sauce (vol. 1.) and mix with it two table-
spoonfuls of liquid aspic jelly (vol. 1.) and stir on ice till beginning to
set, then put it in a forcing bag witha small rose pipe and form a border
with it in roses, alternating the Mayonnaise with the Montpellier butter.
Herring Roes a la Mode
Laitance de Hareng a la Mode
Take some fresh or prepared herring roes, mask them with mixed
English mustard, season with a little lemon juice and coralline pepper,
warm butter, chopped parsley and mushroom, roll each roe in a very
thinly-cut piece of cooked fat bacon, dip each into frying batter (vol. i.),
3510 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
and fry them in clean boiling fat till a nice golden colour and quite
crisp. Then take up, place them on a hot dish on a paper, arranging
them in a pile, garnish with raw green parsley and quarters of raw
lemon ; place in each corner of the dish a few slices of raw ripe tomatoes
that have been seasoned with ‘a little salad oil, salt, coralline pepper,
and a little tarragon vinegar. Serve while quite hot for luncheon,
second course, or breakfast.
Creams & la Polignac
Orémes & la Polignac
Put into a basin one tablespoonful of thick Bechamel sauce (vol. i.),
a dust of cayenne pepper, a little salt, one and a half ounces of fresh
butter broken up into small pieces, one finely-chopped eschalot, one
bayleaf, a sprig of thyme, a little finely-chopped raw green parsley, one
large fresh mushroom also chopped up, two ounces of finely-chopped lean
cooked ham, and four raw yolks of eggs; stir all together in the bain-
marie till the mixture presents a creamy appearance; then add to it the
four whites of the eggs that have been whipped stiff, with a pinch of
salt, taking care not to stir the mixture more than is absolutely necessary
after the whites are added, or they will curdle. Take some little china
pots or soufflé cases, lightly butter them, and fill them three-parts full
with the prepared mixture, sprinkle over each a little finely-chopped lean
ham, and stand them in a stewpan on a fold of paper and pour in boiling
water to half the depth of the moulds; watch the water reboil, then
draw the pan to the side of the stove and poach the creams for fifteen
minutes. Then take up, and dish up the creams on a napkin or dish-
paper on a hot dish, and serve for breakfast, second course, or luncheon,
always serving immediately the creams are poached.
Little Creams a4 la Dugliére
Petites Crémes & la Duglére
Remove the meat from two or three large kippers, free it from skin
and bone, and rub it through a wire sieve. Add to each quarter-pound
six Kriiger’s Appetit Sild, one ounce of finely-chopped lax, six cut-up
sauce oysters, a dust of coralline pepper, a good pinch of chopped
raw green parsley, two ounces of warm butter, a quarter of an ounce
of fresh white breadcrumbs, two tablespoonfuls of cream, and three
whole beaten-up raw eggs. Well butter some sandwich moulds, fill
them with the prepared mixture, place them in a baking-tin containing
a little water on a fold of kitchen-paper, put them in the oven, and
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. Dek
poach them till firm; then remove them from the oven, set them aside
till cold, and turn out the little creams; dust them with flour, dip each
into whole beaten-up raw egg and into freshly-made white breadcrumbs ;
place them in a frying basket, and fry in clean boiling fat till a nice
golden colour. When cooked, arrange them on a napkim or dish-paper,
sprinkle them alternately with a little shredded capsicum and French red
chilli, and serve hot for a savoury or breakfast dish. These may also be
served without being fried if wished, in which case they should be turned
out of the moulds and served while hot.
Curried Fish a la Durrand
Poisson en Kari a@ la Durrand
Cut up four large onions into dice shapes and fry them till a nice
golden colour in two ounces of fat or butter, two chopped bayleaves, a
sprig of thyme, and mix into this two tablespoonfuls of flour and a
dessertspoonful of Marshall’s Curry Powder, a dessertspoonful of chutney,
one teaspoonful of curry paste, juice of two lemons, two pounded red
chillies, one and a half pints of fish stock ; cook together for half an hour
(or a little longer), then add one and a half pounds of any cooked fish
(left from a previous meal would do), let the fish cook in the curry for
about fifteen minutes, then turn it out on to a hot dish in a border of
plainly boiled rice (vol. i.), and serve very hot. The above quantities
are sufficient for six to eight persons.
Pheasant a la Garfield
Faisan & la Garfield
Take a pheasant which has hung for several days, pick, singe, and
draw it, and cut it up as for a fricassee; season it with Marshall’s
Coralline Pepper and salt, chopped bayleaf, thyme, and parsley, and the
liver of the pheasant chopped fine; put it into a stewpan with about
two and a half dozen peeled and blanched button onions and one ounce
of butter, and fry for about fifteen minutes ; then add to it the strained
juice of one large lemon, three fresh mushrooms washed and chopped, a
tablespoonful of fine flour, a tablespoonful of chutney, and one pint of
thick Brown sauce (vol. i.); let it simmer gently on the side of the
stove for three-quarters of an hour, then remove the fat, add a few drops
of carmine, and dish up the bird in a pile. Pour the sauce round,
garnish round with little bunches of Nouilles (vol. i.) that have been
plainly boiled and strained, and the button onions that were cooked
Ske MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
with the pheasant, also very small cooked tomatoes. Serve for a
luncheon or dinner dish. Any remains of cold game can be employed
in a similar manner.
Pheasant & la Viennet
Faisan &@ la Viennet
Take for eight persons about. three-quarters of a pound of the
remains of cold pheasant and cut it into dice shapes, cut three or four
large onions in the same way, and put the latter into a stewpan with
sufficient cold water to cover them; add a pinch of salt and bring to the
boil, then strain and rinse in cold water and put them to cook in about
one and a quarter pints of new milk with a bunch of herbs till tender ;
then remove the herbs and add to the onions two and a half ounces of
fine flour and two ounces of butter (that have been fried together
without discolouring), and stir till it boils again; then add a gill of
cream, and mix in about four ounces of grated Parmesan cheese. Take an
entrée dish, rub it over with butter, spread a layer of the prepared sauce
on the bottom of it, and sprinkle on the sauce a thick layer of the
pheasant prepared as above, then a layer of hard-boiled egg that has
also been cut into dice shapes, and repeat these layers until the dish is
full to within half an inch of the top, the last layer being a layer of
sauce ; cover this with Cheese purée (see recipe), and put the dish into a
quick oven for about twenty-five minutes, standing it in a pan con-
taining water; if the top of the entrée is not a nice brown colour,
brown it with a hot salamander. Then place the dish on another dish
on a folded napkin, and garnish it here and there in rows with finely-
chopped cooked lean ham or tongue, chicken, and hard-boiled yolk of
egg that has been rubbed through a wire sieve. Serve for an entrée for
luncheon, dinner, or second course. Rabbit and other white meat can
be served similarly.
Devilled Slices of Game
Tranches de Gibier &@ la Diable
Take any cooked cold game or poultry and cut it in neat pieces;
mask these with warm butter and then with Devil paste (vol. 1.), and
sprinkle them all over with browned breadcrumbs (vol. 1.) ; place them
in a tin with a little butter and cook them in a quick oven for about
fifteen minutes, taking care not to dry them. Dish up on a dish-paper
in a circle, and garnish the centre with well-washed and picked water-
cress, seasoned with a little salt, salad oil, and a few drops of vinegar.
"a
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 313
Country Captain
Capitaine & la Campagne
Take any pieces of cold game or poultry left from a previous meal, trim
them neatly, dip into flour, place them in a stewpan with two ounces of
butter, one tablespoonful of Marshall’s Curry Powder, a pinch of salt and
black pepper, and a good dust of Marshall’s Coralline Pepper; then fry
till a nice brown colour, add the pulp of three tomatoes, half a pint of
Tomato sauce (vol. i.) and just boil upagain. Then dish up in a pile,
cover with finely-sliced fried onions, garnish round with little crotitons of
fried bread to form a border, and arrauge here and there some French red
chillies and gherkins, and serve for luncheon or for an entrée for dinner.
FRIED ONIONS FOR CouNTRY CapTain.—Peel four large onions and
then slice them into rounds, and season them with salt and coralline
pepper ; fry them till a nice golden colour, and tender in clarified butter
or salad oil.
CrovTons FoR CountTRY Capratn.—Cut the bread in little pieces an
inch in length, and fry them till a pretty golden colour in boiling fat,
then strain them, and, just before serving, sprinkle them with a little
chopped parsley, and use.
Quails with Truffles
Cailles aux T'ruffes
Take three or four quails trussed for roasting and put them into a
stewpan with the essence from a bottle of truffles and a wineglassful of
sherry ; sprinkle in the pan about one ounce of chopped bacon to every
quail, cover the pan down with the lid, and place it over a quick fire
for about twenty minutes; then remove the quails, add to the liquor
half a pint of reduced Espagnol sauce (vol. i.); boil up together, then
add four or five sliced truffles ; return the quails to the sauce, then take
them up and dish up en cowronne on croutons of fried bread, and serve
with the sauce round.
Crotites 4 la Bruyére
Orotites & la Bruyére
Cut some little crofitons of bread about a quarter-inch thick and two
inches in diameter, fry them in clean boiling fat till a nice golden colour
and set aside till cold; then mask each crofiton with the purées prepared
as below, using two forcing bags and large rose pipes for the purpose,
making a ring of white and a ring of the red purée ; place in the centre
314 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
of each a little of the prepared ragott, dish up, en cowronne, on a dish~
paper, and serve for luncheon, second course, or savoury.
Ham Porte For Crotres A LA Bruykre.—Take four ounces of
lean cooked ham, two tablespoonfuls of thick cream, one tablespoonful
of thick Bechamel sauce (vol. i.), a dust of coralline pepper, two ounces
of fresh butter, two hard-boiled yolks of eggs, and a few drops of
liquid carmine to colour; pound altogether till smooth, rub through a
fine sieve, and use.
CHICKEN Pur&E FoR CrotvTEes A LA BruyERE.—Take a quarter-
pound of cooked chicken or any white meat and pound it till smooth
with a tablespoonful of thick Bechamel sauce (vol. i.), two tablespoonfuls
of thick cream, a pinch of salt, a tiny dust of coralline pepper, two
‘ounces of fresh butter; rub all together through a fine sieve, and use as
directed.
RaGotr For CrovTes A LA BruyrRE.—Take four or five turned
Spanish olives, cut them into small dice shapes, three or four French
gherkins, five or six boned and cleansed anchovies, one hard-boiled egg,
and a tablespoonful of French capers ; mix all together with a little salad
oil, tarragon and chilli vinegar, and a dust of coralline pepper, and use.
Little Bombs & la Milan
Petites Bombes a la Milan
Well butter some little bomb moulds, and place in the top of each a
thinly-cut round of cooked lean ham or tongue; sprinkle the sides with
finely-chopped raw parsley, then fill up the moulds with custard, as
below, and place them in a stewpan containing boiling water to about
three-fourths their depth, putting between them and the pan a piece of
paper; put the stewpan on the fire, watch the water reboil, then cover
the pan, draw it to the edge of the stove, and let the contents poach till
firm; when cooked, take up and turn out tke bombs on to a hot dish
on a bed of grated Parmesan cheese, or with Cheese Cream sauce (see
recipe). These should always be served quite hot, and are excellent
for savoury or for luncheon.
CusTaRD FoR Bomss A La MILaNn.—Put into a basin two ounces
of grated Parmesan cheese, a dust of Marshall’s Coralline Pepper, two
ounces of finely-chopped cooked shrimps or lobster, a pinch of chopped
parsley, thiee whole raw eggs that have been well beaten, two gills
of thick cream, a pinch of salt, half a teaspoonful of anchovy essence,
and three or four drops of Marshall’s Carmine; mix these ingredients.
altogether with a fork till smooth, then use.
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 315
Crotites a la Langham
Crotites & la Langham
Take a slice of well-buttered toasted bread cut about a quarter-inch
thick, place on it some Kriiger’s Appetit Sild, laying the fish close to-
gether, put on to a baking-tin, cover with a buttered paper, and cook —
them in a moderate oven for five to six minutes; then take up, cut into
strips two and a half inches long, dish them, en couronne, on a hot dish,
pour all over sauce prepared as below, and serve while quite hot for
breakfast or savoury for dinner.
SAUCE FoR Crores A LA LanGHamM.—Put into a stewpan one and
a half gills of thick cream, the strained juice of a lemon, the purée from
six Christiania anchovies, a dust of coralline pepper, three raw yolks of
eggs, one and a half ounces of fresh butter ; stir over the fire in a bain-
marie till the sauce thickens, tammy, and use.
Little Bouches & la Paysanne
Petites Bouchées & la Paysanne
Break into a basin six whole raw eggs, season them with pepper and
salt, add two tablespoonfuls of thick Soubise sauce (vol. i.), one ounce
of grated Parmesan cheese, the same of Gruyére cheese, two gills of
cream, a dust of cayenne pepper, and one ounce of cooked and finely-
chopped chicken ; mix well together, and with it fill up some little plain
bouche moulds that are well buttered; place the moulds in a stewpan on
a fold of paper, pour in boiling water to three-parts the depth of the
moulds, watch the water reboil, then draw the pan to the side of the
stove and let the contents poach for fifteen to twenty minutes. When
firm take them up, turn out the bouches on to a potato border (vol. i.)
on a hot dish, arranging them as shown in engraving; sprinkle over them
a little finely-shredded truffle and cooked ham or tongue, fill up the
centre of the dish with macaroni prepared as below, and serve with the
sauce over for a breakfast, luncheon, or second-course dish.
Sauce FOR LitTLE Boucues A LA PAYSANNE.
Put into a stewpan
two raw yolks of eggs, a dust of cayenne pepper, and a pinch of salt
316 MRS. A. B. MARSHALL’S LARGER COOKERY ROOK
work into this by degrees four tablespoonfuls of cream, one ounce of fresh
butter, a saltspoonful of French and the same of English mustard, a
teaspoonful of lemon juice, four washed and boned anchovies (that have
been rubbed through a sieve), and two or three drops of liquid carmine ;
stir altogether in the bain-marie till thick, tammy, and use.
Macaroni For LittLe BoucHes A LA PaysaNne.—Take a quarter-
pound of Naples macaroni, put it into boiling water that is seasoned
with a little salt, simmer till tender; then drain well, cut it into one-
inch lengths, and mix with a pat of fresh butter and a dust of coralline
pepper, and use as directed above.
Little Cheese Mousses a la Naples
Petites Mousses de Fromage a@ la Naples
Take some small fancy jelly moulds and line the top of each with a
little liquid Aspic cream (vol. i,), mask the other part of the moulds
with liquid Tomato purée as below, let this set, and then fill up the
moulds with a Cheese mousse; set them aside on ice till the mixture is
cold and firm, then dip each into hot water, turn out on a clean cloth
and arrange on a dish on a bed of erated Parmesan or Gruyére ; sprinkle
with a little raw chopped parsley and corelline pepper, garnish with
littie cut blocks of aspic jelly round, and serve for a second-course or
luncheon or ball-supper dish.
MixtTuRE FoR CENTRE oF MovuLps For CHEESE Mousses A LA
NapLes.—Mix three tablespoonfuls of grated Parmesan cheese, the same
of Gruyére, and a good dust of Marshall’s Coralline Pepper with half
a pint of whipped aspic jelly, a quarter pint of whipped cream, one
finely-chopped French red chilli (freed from pips) and a pinch of finely-
chopped raw green parsley ; mix together and then use.
TomMaTO PUREE FOR CHEESE Mousses A LA Napies.—Pound till
smooth two or three good raw ripe tomatoes, then mix with a dust,
of coralline pepper, a few drops of carmine, a teaspoonful of French
and the same of mixed English mustard, and half a pint of aspic jelly;
rub through a tammy and use when cooling.
Eclairs & la Palmerston
Eelairs & la Palmerston
Put into a stewpan half a pint of water, four ounces of butter, a dust
of coralline pepper, and a good pinch of salt; let this boil, then mix in
five ounces of fine flour and cook on the side of the stove for ten minutes,
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. S17
stirring it occasionally ; remove it from the stove and let the mixture
cool a little, then add by degrees three whole raw eggs, working the
paste quickly with a wooden spoon. When it is quite smooth add two
large tablespoonfuls of grated Parmesan cheese, mix up well, put the
paste into a forcing bag with a plain pipe and force it out on to a greased
baking-tin in lengths of about three inches by one inch, as shown in
design ; brush them over with whole beaten-up egg, and bake in a
moderate oven for about twenty-three minutes; then remove and cut
them longways, and fill them by means of a forcing bag and pipe with
the Cheese custard (see recipe) or whipped cream; dish them up ina
pile on a dish-paper or napkin. Serve hot or cold for luncheon or dinner
savoury.
Timbal & la Jardiniére
Timbale & la Jardiniére
Line a fancy border mould, as shown in design, with aspic jelly about
the eighth of an inch thick, then garnish it with little fresh sprigs of
raw cheryil and tarragon, and here and there place in the mould some
quarters of hard-boiled eggs that are garnished with strips of French
red chilli, and then set in the mould with a little aspic jelly, and fill up
the inside of the mould between the egg with a cooked macedoine of
vegetables; set this with cool aspic jelly and place on ice till quite
firm, then dip the mould into hot water and turn out on a flat cold dish,
and fill up the centre of the timbal with any nice cooked meat, such as
318 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
chicken or other bird that is cut into thin slices and seasoned with
Vinaigrette sauce (vol. i.); then by means of a large forcing bag and
rose pipe cover over with a good thick Mayonnaise sauce (vol. i.).
Serve for a second-course dish, or for luncheon, &c.
The macedoine of vegetables is kept ready for use in bottles or
tins, and has only to be strained and used, or fresh vegetables can be
boiled for them.
Appetit Sild 4 la Saint-Cloud
Appetit Sild & la Saint-Cloud
Take some small French rolls and cut them into rounds a quarter of
an.inch thick, fry them in clean boiling fat till a nice golden colour,
place them on a hot dish, pour over each some of the prepared purée as
below, place on top of the purée two prawns or crayfish bodies (in bottle)
that have been warmed in a little butter, sprinkle over them a dust of
finely-chopped raw parsley, and serve at once for a breakfast or savoury
dish.
PuREE FoR AppEeTIT Sip A LA Sartnt-CLoup.—Take, for twelve
croutes, about twelve appetit sild, four hard-boiled yolks of eggs,
a teaspoonful of French mustard, four large sauce oysters pounded -
with two tablespoonfuls of Tomato sauce (vol. i.), one ounce of butter,
and rub through a hair sieve; stir in the bain-marie till the mixture
thickens, add a gill and a half of thick cream, the strained oyster
liquor, and a dessertspoonful of capers, and use.
Anchovies & la Créme
Anchois &@ la Créme
Open some Christiania anchovies down the back, remove the bone,
head, and tail, place each anchovy on a long crofton of fried bread,
allowing one crotiton to each person, cover them with a buttered paper,
and cook them in a moderate oven for about five minutes ; then take up,
Ye fe a ee
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 319
arrange them en cowronne on a hot dish, cover entirely with the sauce as
for ‘ Crottes 4 la Prusse,’ sprinkle over it a little coralline pepper and
chopped lax, and serve hot for a savoury or breakfast dish.
Hel in Terrine
Anguille en Terrine
Remove the skin and bone from a nice fresh eel, bat it out quite flat
with a cold wet chopping-knife, season it with salt, finely-chopped bay-
leaf, thyme, parsley, lemon juice, and chopped eschalot ; cut up the eel
in lengths of about two and a half to three inches, according to the size
of the terrine in which the eel is to be cooked; place the eel in layers in
the jar very closely together, sprinkle them with sufficient sherry and
white wine to just cover them, put one ounce of glaze and a piece of raw
fat bacon on the top, place the cover on the jar and stand it in a tin of
boiling water to three-parts the depth of the jar, and stand it in a mode-
rate oven for forty to sixty minutes; then take up and put to press till
cold, clean round the top of the jar, replace the lid, and serve on a folded
napkin or dish-paper ona flat dish as a breakfast or luncheon dish. This
dish will make nice salads, sandwiches, &c., and can be kept ready for
use at any time.
Salmon Salad
Salade de Saumon
Take one and a half to two pounds of cold boiled salmon, free it from
skin and bone and pick it into nice flaky pieces, season it well with salad
oil, tarragon and chilli vinegar, a little raw dry mustard and mignonetie
pepper. ‘Take the best parts from a nice, fresh, crisp, well-washed lettuce
and a root of chicory, add to it two finely-chopped eschalots, a dessert-
spoonful of French capers, six boned Christiania anchovies cut up into
little dice shapes, one peeled and sliced cucumber, and then mix up in
a basin with a wooden spoon a quarter-pint of salad oil, two tablespoon-
fuls of thick cream, two raw yolks of eggs, a dessertspoonful of French
mustard, a pinch of castor sugar, and half a gill of tarragon vinegar ;
mix up well together, and arrange a layer on an entrée or flat dish, then
place on this a layer of the salmon, then another of the salad, and so on,
until the dish is full; garnish round the dish with prettily stamped-out
slices of beetroot and cucumber, hard-boiled yolk of egg that is sprinkled
with lobster coral or coralline pepper; place here and there an olive
farced with anchovies and some cooked or prepared prawns; serve for
dinner, luncheon, or ball suppers. The above quantities are sufficient
for eight to ten people.
bo
0 MRS. A. B, MARSHALL’S LARGER COOKERY BOOK
(Sh)
Skate in Salad 4 la Venise
Raie en Salade a la Venise
Put a pound of nice fresh skate on a baking-tin, season it with the
juice of a lemon, a little salt and coralline pepper, add a wineglassful of
white wine and two ounces ot butter, cover over with a buttered paper,
and stand the tin in another tin containing boiling water and cook the
fish in a moderate oven for about eighteen minutes. When cooked take
up, pick the fish from the bone, pour over it the liquor in which it was
cooked, and set it aside till cold; then sprinkle over it some finely-chopped
eschalot, French gherkin shredded, some finely-chopped raw green
parsley, a little coralline pepper, four hard-boiled eggs cut in dice shapes,
half a pound of cooked Salsifies (vol. 1. p. 90) cut up in small pieces,
six sardines that have been freed from skin and bone and rubbed through
a sieve; mix all together with two raw yolks of eggs, a wineglassful
of tarragon vinegar and a quarter-pint of stiffly-whipped cream. Dish
up in a pile, sprinkle over it a little lobster coral, and serve in the fish
course for dinner or luncheon.
Little Coquilles 4 la Mondaine
Petites Coquilles & la Mondaine
Lightly butter some little china or plated coquille shells, and line
them with a purée of game about an eighth of an inch thick; then
arrange the mushrooms, as prepared below, and raw bearded oysters
alternately in the shells, and by means of a forcing bag and pipe mask
them over with the Masking sauce for coquilles (see recipe); then with
another forcing bag and large rose pipe cover them with whipped eggs,
and place the shells on a baking-tin; sprinkle them with browned bread-
crumbs, and bake in a quick oven for twelve to fifteen minutes, when
they should be a nice golden colour. Dish up on a dish-paper on an
entrée dish, and serve one to each person for dinner or luncheon.
MusHROOMS FoR LiItTLE CoQuiLLes A LA MonparneE.—Well wash,
peel, and dry some fresh mushrooms, and stamp them out with a round
cutter into little rounds about the size of a penny piece, place them in a
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. o21
buttered stewpan with a little pepper, salt, and oyster liquor; cook till
tender, take up, and use..
PUREE OF GAME FOR LITTLE CoQuiLLEs A LA Monparne.—Add to
half a pound of cooked game two tablespoonfuls of cold Brown sauce
(vol. i.), a tablespoonful of port wine, a dust of coralline pepper, and
a teaspoonful of Bovril; pound these till smooth, then rub through a
_ sieve, and use.
Curried Chicken a l Anglaise
Poulet en Kari & ?Anglaise
Pick, singe, and cleanse a chicken, cut it into neat joints, season with
ground black pepper and salt, and put it into a stewpan with four large
or six small onions cut in dice shapes, two or three sour apples, sliced,
and fry in two ounces of butter with a bunch of herbs; then mix in a
large tablespoonful of flour and a tablespoonful of Marshall’s Curry
Powder, the same of chutney, and a teaspoonful of curry paste, and the
juice of a lemon; pour over this one and a half pints of light stock or
water, and cook on the side of the stove for rather better than half an
hour; then remove the meat, and pass the purée through the tammy,
add a gill of cream to it, put the chicken in, and make quite hot. Dish
up on a border of rice (vol. 1.). Serve for an entrée for dinner or
luncheon.
Chicken in Casserole
Poulet en Casserole
Pick and singe a nice fat chicken, and truss it as for braising; rub
it all over with butter, then put it into the casserole bowl with about
one and a half pints of really good flavoured stock made from game or
poultry bones, a quarter of a pound of streaky bacon cut up into strips
about an inch long, two wineglassfuls of sherry, mixed with an ounce of
arrowroot, a teaspoonful of Bovril, a bunch of herbs, two peeled eschalots,
and one or two fresh mushrooms, all tied up in a piece of muslin;
put the bowl in a well-heated oven, and let the chicken cook for about
thirty to forty minutes, during which time frequently baste it, and, if
needed, add a little more good stock whilst cooking. The bird should
be a nice golden colour when ready. Take out the muslin bag with its
contents, remove the strings from the bird, skim the fat from the gravy,
then place the bowl on a flat dish on a napkin, and serve at once.
Other birds are excellent prepared in a similar manner, and may be
served for a remove, or as a second-course or luncheon dish. They
must always be served very hot.
Y¥
322, MRS. A. B. MARSHALI’S LARGER COOKERY BOOK
Chicken & la Toulouse
Poulet & la Toulouse
Take a picked, singed, and cleansed chicken or poularde, well rub it
with lemon juice, truss it for boiling, place it in a buttered paper and
put it into a saucepan with enough cold water to cover it, with four
peeled and sliced onions, a bunch of herbs (thyme, parsley, and bayleaf),
a little salt, and afew peppercorns ; place the pan on the stove and let it
come to the boil, skim, and simmer for about an hour or longer according
to size. When cooked take up, remove the paper and strings, pour
a rich Veloute sauce (vol. i.) all over it, garnish with Financiére and
sliced truffle, slices of tongue, Chicken Quenelles (see recipe), and cooked
button mushrooms. Place some hatelet skewers in the fowl, and serve
for luncheon, dinner, or as a remove for a party.
Slices of Chicken 4 la Diable
Tranches de Volaille & la Diable
Take any nice neatly-cut slices of cooked chicken (boiled or roast,
that left from a previous meal\will answer the purpose), place them on
a plate, season with a little salt, and pour over them a little warm butter,
then mask them over with Devil paste (vol. 1. page 32), put on a hot,
grill-iron and grill or broil till a nice brown colour and quite crisp on the
outside. Dish up in a pile, garnish with bunches of watercress salad,
and serve for a breakfast, luncheon, or second-course dish in place of a
roast. Any kind of game or poultry can be used in the same way.
Chicken Purée 4 la Chevet
Purée de Volaille & la Chevet
Take any remains of cold chicken, free it from skin and bone, and
pound it till quite smooth, then mix it with enough thick Soubise sauce
(vol. i.) to make it into a stiff paste, season with a little salt, then rub
through a wire sieve, make the mixture quite hot in the bain-marie;
then put it into a forcing bag with a large rose pipe and force it out in
the form of a border on to a hot entrée dish, garnish 14 round with
bunches of buttered rice, as below, and quarters of hard-boiled eggs (or
whole plovers’ eggs when in season). Serve very hot for a luncheon or
second-course dish.
BUTTERED RICE FOR GARNISH FOR CHICKEN PUREE A LA CHEVET.—.
Bring a quarter of a pound of Patna rice to the boil, then strain and wash
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 323
it well in cold water, return it to a stewpan of boiling water, of which
there should be plenty to completely cover the rice, season with a little
salt, boil for twelve to fifteen minutes, strain, and rinse with boiling water,
and leave in the colander to dry. When dry turn out on to a baking-
tin, pour over it a little warm butter, sprinkle with a little of Marshall’s
Curry Powder, and put into a hot oven for about five minutes; then
use, and when arranged round the purée pour over it a little Tomato
butter (vol. i.).
Spread Hagle
Aigle Hployée
Take a nice fat bird, either chicken, partridge, &c., singe and cleanse
it and split it down the back; leave the wings on, but remove the breast
bone, and season it well inside with a little pepper, salt, and mixed
English and French mustard, spreading this well over it. Sprinkle over
it some chopped lean cooked or raw ham, and some eschalot, thyme,
parsley, and bayleaf. Cut off the lower part of the legs just above the
joint, and crack the bones just below the first joint; then place the
feet of the bird into the spaces the bones have been taken from, first
cleansing the feet; then skewer up the bird in a flat form; brush it well
over with warm butter or dripping, put it on a well-buttered baking-tin
and cook it in a moderate oven for about twenty minutes, keeping it
well basted while cooking; then take up, remove the trussing skewers
and replace them with silver ones. Dish up the chicken on a hot dish,
garnish the top and bottom of the dish with a watercress salad, and
serve, with Capsicum sauce (see recipe) round the dish, for breakfast,
luncheon, or second course.
Calf’s Head Collared
Téte de Veau
Cleansé half a calf’s head and lay it in strongly-salted cold water for
twenty-four hours before cooking, changing the water occasionally ; then
remove the brains and eye, put the head into a clean cloth, place it in a
stewpan, cover with cold water, just bring to the boil, then strain and rinse
in.cold water. Return the head to the pan, cover it with light rabbit or
chicken stock, some white meat bones, six bayleaves, three sprigs each of
thyme, parsley, basil, marjoram, four eschalots, two blades of mace; add
one pound of bacon cut up in dice, twenty-four peppercorns, twelve: cloves
and twelve Jamaica peppers, and let it simmer for three and a half to four
v2
O24. MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
hours. Then carefully take up the head on a dish, remove the cloth,
take out the bones, sprinkle over with Marshall’s Coralline Pepper, a
little salt, some chopped thyme, parsley, and bayleaf; place some good-
coloured slices of cooked ox-tongue on the seasoning cut about a quarter
of an inch thick (the tongue from the head can also be cut up and used
in the same way); mask the slices of tongue over with the purée prepared
as below, sprinkle over some of the seasoning as used for the head,
arrange on the purée ten or twelve hard-boiled yolks of eggs, pressing
them well in, roll up the head in the form of a cake or galantine (or it
may be put in a cake-tin), and tie it up well with broad tape. Take
the gravy prepared as below and pour it entirely over the head, place
a dish on the head with a weight on the top, and leave it in a cool
place till next day; then remove the dish and weight, and arrange the
head on a dish, serving the jelly round if liked; garnish with a little
raw green parsley, and serve for breakfast, luncheon, or for any cold
collation.
PuREE For CaLF’s Heap.—Pound one and a half pounds of cooked
fat and lean ham with four peeled eschalots and rub it through a wire
sieve, colour it a bright red with a little carmine, flavour with a little
coralline pepper and two wineglassfuls of sherry, and use as directed
above.
GRAVY FoR CaLr’s Hrap.—Mix three pints of the gravy freed from
fat in which the head was cooked with three ounces of Marshall’s gela-
tine, add to it half a pint of sherry, three bayleaves, the juice of two
lemons, a teaspoonful of black and white peppercorns, and four whites
of eggs; stir together over the fire till it boils, simmer for about twenty
minutes, strain through a tammy, and use when cooling.
Croustades of Calf’s Brains Devilled
Croustades de Cervelles de Veau @ la Diable
Cut out into cutlet shapes some toasted and well-buttered slices of
bread in thickness about a quarter of an inch, sprinkle with Gruyére
cheese, put a slice of blanched calf’s brains (vol. i.) on each, mask the
slices with English and French mustard, and season with a dust of
Marshall’s Coralline Pepper ; sprinkle a little more grated cheese and
browned breadcrumbs on the top; put in the oven till the cheese
begins to melt, then serve on a dish-paper and garnish with water-
cress Salad. Use for luncheon dish or dinner savoury while quite:
hot.
——
OF EXTRA RECIPES—BREAKFASI DISHES, ETC, 32h
Calf’s Brains & la St. Stephen’s
Cervelles de Veau a la St. Stephen’s
Take some cleansed and blanched calf’s brains (vol. i.), cut them
into neat slices about a quarter-inch thick, and then into little pieces, dish
thera on a border of purée of potatoes (vol. i.) that has been arranged
by means of a forcing bag and large rose pipe on a hot entrée dish sda lt
up the centre with peas, pour some Tomato purée (vol. 1.) round the dish,
brush over the brains with a little light thin glaze, sprinkle over this a
little chopped lean ham or tongue, arrange some small heart-shaped
croutons of bread (see recipe, ‘ Chicken & la Rubanée’) all round the dish
in the form of a border, and serve while quite hot for dinner or luncheon.
Sheep's brains are nice prepared in the same way.
Fillets of Veal 4 la Boulanger
Filets de Veaw a@ la Boulanger
Cut some nice neat slices from a piece of fillet of veal, bat them out
with a cold wet chopping-knife, and trim them into neat little rounds
about two inches in diameter; season them with salt and coralline
pepper. Put into a sauté pan one and a half ounces of butter, three
sliced onions ; place the fillets on these, cover with a well-buttered paper,
put the lid on the pan, stand it on the stove and fry the contents for
fifteen to twenty minutes ; then add to it the juice of two lemons, two
chopped capsicums, a bunch of herbs (bayleaf, thyme, and parsley),
sprinkle over it one ounce of Créme de Riz, one pint of gravy, a few
drops of liquid carmine, two large raw ripe sliced tomatoes, a tea-
spoonful of Liebig Company’s Extract of Meat, or an ounce of glaze.
Return the pan to the fire, watch the liquor boil, then cover with the hid,
draw the pan to the side of the stove and let the contents simmer for
about an hour, occasionally adding a little more gravy if that in the
pan becomes too thick. Then remove the fillets, take all fat from the
sauce, and rub the contents of the pan through the tammy ; re-warm the
iillets in the sauce, dish them up on a border of potato (vol. i.) with the
sauce round the base of the dish, and a purée of apples in the centre;
serve for an entrée for dinner or luncheon.
APPLE PUREE FOR FILLETS oF VEAL A LA BouULANGER.—Put two
pounds of peeled and sliced good cooking apples into a stewpan
with the juice of two lemons, one ounce of butter, two tablespoonfuls of
water; boil toa pulp, rub through a fine hair sieve, re-warm in the
bain-marie, and use by means of a forcing bag and large rose pipe.
If the apples are juicy do not add the water.
326 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
- Fillets of Veal with Anchovy Butter
Filets de Veau au Beurre d Anchois
Take a piece of lean fillet of veal, cut it into pieces about an inch
thick by two inches wide, bat out with a cold wet chopping-knife, then
season with salt and Marshall’s Coralline Pepper, a little finely-chopped
eschalot and raw parsley ; steep in warm butter, and dip into freshly-
made white breadcrumbs, and grill or broil in front of a brisk fire till a
nice golden colour on both sides. Then dish up on a purée of potatoes
(vol. i.), place on the top of each a piece of Anchovy butter (vol. 1.)
about the size of a walnut, and place in the centre of the butter a pre-
pared farced olive and a filleted Christiania anchovy. Sprinkle over, by
means of a paste brush, some warm glaze, and serve at once for dinner,
or luncheon, or breakfast.
Veal Cutlets & la Jardiniére
Oételettes de Veau a la Jardiniére
Cut some cutlets as small as possible from the best end of the neck
of veal, remove all the skin from them and bat, them out with a palette
knife, dipping the knife occasionally in cold water to prevent the cutlets
sticking ; then lard the cutlets round the edge with fat bacon and put
them into a sauté pan or stewpan that is buttered, and fry them gently
on the side that is not larded for about ten to fifteen minutes; then add
about a quarter-pint of stock, put a buttered paper over and the lid on
the pan, and braise them for about three-quarters of an hour, adding a
little more stock as that in the pan reduces. Dish them up on a border
of potatoes (vol. i.) or spinach (vol. i.); glaze them lightly over and
garnish with a macedoine of vegetables; remove the fat from the gravy
the cutlets were cooked in, boil it up again, and serve it round the dish.
These are nice to serve in place of a joint for dinner or luncheon or, if
cut small, for an entrée.
Tripe.—General Directions
Tripe requires very great care to clean it. It must be well and
gently washed in the first instance. It is well after washing it to leave
it under a water tap, that the water may continually drop on it and also
pass away, for several hours. It must then be blanched with salt and
water—that is, put iton the stove with plenty of cold water with a good
lump or two of salt; watch it carefully, and when it is just at boiling
OF EXTRA RECIPES—BREAKFAST DISHES, ETO. 327
point pour off the hot water and immerse it in cold water, wash it
thoroughly well until quite cold, then place it on a board or table and
scrape it well with the point of an iron spoon. When well scraped on
the rough side wash and blanch again as before, then put to boil in
cold water with salt to season, skim constantly and let it continue
boiling for ten to twelve hours; boiling fast will make it eat tough.
It is then ready to use in any of the following ways. For some dishes
the tripe requires again to be cooked for some hours, as mentioned in
the recipes.
Tripe & l Anglaise
Out two pounds of freshly-boiled tripe (see Tripe, General Directions)
into little squares about one and a half inches in diameter, put them
into a stewpan with eight peeled onions that are very finely sliced, add
to them three pints of new milk, season with a dessertspoonful of salt
and a bunch of herbs tied up together in a piece of muslin; just bring
to the boil, draw the pan to the side of the stove and let the contents
simmer for two and a half to three hours. Mix together in a basin till
smooth three ounces of sifted fine flour, one and a half gills of thick
cream, two ounces of butter broken into little pieces, then stir this on
to the tripe, reboil, and let it simmer for another five minutes ; remove
the herbs and turn out the tripe on to a nice hot entrée dish, and serve
for luncheon or dinner in the place of a joint.
®
Roast Tripe and Brown Caper Sauce
Boil in milk for two hours, cut in two oblong pieces of equal size,
spread on the fat side of one piece a good Veal farce (vol.i.), and lay the
other piece on the top. Roll it up in well-greased paper, tie it up and
roast or bake it, keep it well basted ; roast for one hour. When it has
been roasting three-quarters of an hour remove the paper, brush over
with egg, and sprinkle over it some browned breadcrumbs, put it to a
brisk fire to crisp it well, and when ready to dish up serve with brown
Caper sauce (vol. i.) round, or in a sauceboat.
Tripe a la Francaise
Cut up the tripe in small square pieces, fry it-in fresh butter till a
light fawn colour, then cover with good white stock, such as from boiled
rabbit or veal or chicken, add four tablespoonfuls of chopped mushrooms.
328 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
one tablespoonful of chopped parsley, two eschalots, two bayleaves
chopped fine, little pepper and salt; pour over these a quarter-pint of
thick Bechamel sauce (vol. i.), stir till it boils, and cook for two hours
very gently ; add more stock as it reduces until it is the thickness of
nice melted butter. Serve in a very hot deep dish with the sauce poured
over.
Tripe & la Normande
Cut about two pounds of tripe into pieces about an inch square, put
it in a pan with one ounce of fresh butter, two large onions, herbs,
such as parsley, thyme, bayleaf, tied together, a quarter-pound of fat
bacon cut in small dice, and a few fresh mushrooms; fry all till a
good golden colour, then add two small tablespoonfuls of fine flour,
half a pint of white wine, half a pint of water, and a teaspoonful of
Bovril. Cook very slowly for two hours, adding more wine or water
as the tripe cooks. Remove the fat; serve, with purée of mushrooms
(vol. i.) as a border round it.
Tripe & la Provencale
\
Cut up the tripe in lengths of about one inch, cover it with cold
water, add a little salt; when it boils strain off and wash well in cold
water, put it to cook in enough cold water to cover it; let it boil very
slowly for two hours, not allowing it to go off the boil while on the
stove; strain it off on a sieve and well drain it. Put? about one ounce
of butter in a pan with about four very finely sliced onions to one pound
of tripe, a little pepper and salt, a bunch of herbs, such as thyme, parsley,
and bayleaf; fry all until a good golden colour, which will take about
a quarter of an hour over a moderate stove, then add about two
ounces fine flour. Skin six tomatoes and slice them, add the juice of
one lemon and about one and a half pints of good stock. Let this boil
and skim it well; let it continue boiling agam for about one and a half
hours, taking great care that it does not boil fast, as this would make
it tough. Remove the bunch of herbs, take off any fat from the top, and
serve, with fried crofitons round the base, very hot.
Tripe in Fritot 4 la St. James
Cut a pound of freshly-cooked tripe into pieces about one and a half
inches square, and put them into a stewpan with one and a half pints
of reduced Espagnol sauce (vol. i.), one wineglassful of white wine, and
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 329
one chopped eschalot; just bring to the boil, then draw the pan to the
side of the stove and let the contents simmer till the tripe is tender,
removing any fat that may rise to the surface. Then take up the tripe ;
dissolve in the sauce four sheets of Marshall’s gelatine, let it cool a little,
then mask the pieces with it, and put them aside till cold, and wrap
each piece in a small cleansed dry piece of pork caul; dip each into
frying batter (vol. 1.), and then fry them in clean boiling fat a nice
golden colour, turning them frequently with a slice. When cooked, drain
them on a pastry-rack, dish up on a paper on a hot dish, garnish with
_ fried parsley (vol. i.), and serve for an entrée for dinner or luncheon.
Tripe a la Chantilly
Take about two pounds of cooked tripe, and cut it into strips a
quarter of an inch thick and two and a half inches in length, put it
into a stewpan with a little salt and sufficient cold water to cover it, and
just bring to the boil; then strain and drain well on a hair sieve. Put
into another pan two ounces of butter, six finely-sliced onions, season
with a teaspoonful of salt and a good pinch of coralline pepper, and fry
together for about twenty minutes, stirring them now and again with a
wooden spoon. Then add to the tripe four ounces of Marshall’s Créme
de Riz, a bunch of herbs, the strained juice of two lemons, one ounce of
glaze, the purée and liquor from a tin of tomatoes, a quarter-pint of mush-
room liquor, halfa pound of lean raw bacon or ham cut into tiny dice shapes,
and two French red chillies chopped fine; stand the pan again over the
fire and let the contents simmer for two and a half hours, shaking the
pan about frequently during that time ; remove any fat that may rise,
add one dozen sliced cooked button mushrooms, remove the herbs, and
turn out the tripe on to an entrée dish; arrange a border of olive
potatoes (vol. i.) round the dish, and serve as an entrée for dinner or
luncheon.
Curried Tripe a lInd
Tripe en Kari & VInd
Take two pounds of tripe (see General Directions) and cut it in lengths
of about one inch and fry it in two ounces of butter, cover with good
stock, and cook for about two hours. Fry in another pan six peeled
and finely-sliced onions, three sour apples, and four mushrooms, in two
ounces of butter till a good golden colour, add a bunch of herbs to it
(such as thyme, parsley, bayleaf), a quarter-teaspoonful of ground ginger,
half a teaspoonful of salt, a pinch of ground cinnamon, half a grated
cocoanut, the milk of one cocoanut, one ounce of Marshall’s Curry
330 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
Powder, two ounces of Marshall’s Créme de Riz, a little white pepper,
the juice of a lemon, two ounces of good glaze, and one and a half
pints of good stock ; cook till tender, boil down to a thick consistency,
tammy it, and add the tripe; make quite hot again in the bain-marie
and serve with curry rice (vol. i.) formed as a border, and some on a
napkin. Garnish the dish here and there with French red chillies that
are finely shredded, and a sprinkling of saffron and chopped parsley.
Cutlets 4 la Silésienne
Odtelettes & la NSilésienne
Prepare half a pint of thick Bechamel sauce (vol. i.), add to it eight
large tablespoonfuls of Naples macaroni that is cooked and cut in little
rings, one ounce of cooked ham or tongue cut in little dice shapes, and
the same amount of truffle and mushroom, and two ounces of grated
Parmesan cheese; mixalltogether and puton one side tillcold. Divide into
quantities of about a dessertspoonful in each, roll out with flour, dip them
into whole beaten-up egg and into freshly-made white breadcrumbs, form’
into cutlet shapes with a palette knife, put them into a frying-basket
and fry in clean boiling fat till a nice golden colour. Dish up in round
form, pour a Cheese Cream sauce (see recipe) over it, brown with a red-
hot salamander, and serve, with Tomato sauce (vol. i.) in the centre,
for a luncheon, entrée, or second-course dish.
Niokes & la Romaine
Niokes & la Romaine
Put into a stewpan one and a half gills of new milk, one ounce of
good butter, a quarter of an ounce of salt, a dust of coralline pepper,
and one ounce of grated Parmesan cheese; bring to the boil, add two
and a half ounces of sifted fine flour, stir altogether over the fire for
three or four minutes; then take up, leave till somewhat cool, and mix
into it two small or one and a half large whole eggs. Put the mixture
into some little buttered quenelle tins by means of a forcing bag and
pipe, smooth the tops evenly with a hot wet knife, and stand the tins in
a sauté pan on a fold of paper, cover over with boiling milk and water
that is seasoned with a little salt; stand the pan on the stove, watch the
water reboil, then draw the pan to the side of the stove and poach for
about fifteen minutes. Then take up on a sieve, place some on a well-
buttered entrée dish in which is a gill of thick cream, cover all over with
the prepared sauce, then arrange over this another layer of the Niokes,
OF EXTRA RECIPES—BREAKFAST DISHES, ETC. 231
and continue thus until the dish is full, using for the last layer of
the sauce a forcing bag with a large rose pipe; clean the edge of the
dish, sprinkle here and there a few browned breadcrumbs, stand the
dish in a deep tin containing some boiling water and put it to cook in
a quick oven for twenty-five minutes, when it should be a nice golden
colour, and serve at once for luncheon or second-course dish.
SAUCE FoR NIoKEs A LA RomAINE.—Put into a stewpan four raw
yolks of egg, a good pinch of salt, and a dust of coralline pepper,
three ounces of butter, four ounces of fine flour sifted, stir on to it
one and a half pints of single cream or milk and three ounces of grated
Parmesan cheese; stir on the fire till boiling, then tammy, and use.
Breakfast Cutlets
O6telettes d@ la Déjeuner
Put half a pint of milk into a stewpan to boil with a blade of mace
and one eschalot, then mix it on to two ounces of fine flour and two
ounces of butter that have been fried together without discolouring ;
stir this on the fire till it boils, season with a little salt and a tiny dust
of cayenne pepper, then add two raw yolks of eggs to thicken, and stir
again over the fire, taking care it does not boil; tammy, and mix with it
about three ounces of cooked chicken (or a similar quantity of any kind
of game or poultry) cut in small thin slices about the size of a three-
penny piece, one tablespoonful of cooked tongue or ham, one or two
sliced truffles if you have them, and two or three button mushrooms.
Leave the mixture till cold, then roll into balls about the size of a
pheasant’s egg with a little flour; dip these into freshly-made white
breadcrumbs, form them into cutlet shapes with the hand and a palette
knife, and fry them to a pretty golden colour in clean boiling fat; dish
on a fried crotiton of bread or on a potato border (vol. 1.), and serve any
nice vegetable in the centre and Tomato sauce (vol. i.) round the base.
Serve hot for an entrée for luncheon or breakfast, and for the latter they
may be served plainly on a dish-paper or napkin.
Little Brioches a la Vienne
Petites Brioches a la Vienne
Take, for ten to twelve persons, half a pound of Brioche paste (see
vol. 1. page 332), roll it up into balls about the size of a small chicken’s
ego, using a little flour for the purpose; then put them on a lightly-
greased baking-tin, and brush each over with raw beaten-up whole eggs
Bon MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
to which has been added a little cold milk; put them into a moderate
oven, bake till a nice brown colour, which will take from twenty-five to
thirty minutes, then remove the brioches from the tin and put them on
a pastry-rack till cold. Take a small pointed knife and carefully cut
open each brioche at the side about half-way, fill up the bottom side
with a purée of meat as below, fill in the top. side with a salad of lettuce,
close up the brioches again into their original form, and serve in a pile
on a dish on a paper or napkin. The gilt papers, either gold or silver,
are very effective in this service. Serve for ball suppers, race luncheons, _
or shooting parties.
PuREE OF MEAT FoR LITTLE BRIocHES A LA VIENNE.—Take half a
pound of white meat, chicken or pheasant, freed from bone and skin,
pound till smooth with two tablespoonfuls of thick cream, a pinch
of salt, one ounce of butter, two tablespoonfuls of thick Bechamel sauce
(vol. i.) ; then rub through a fine sieve, and use.
OF EXTRA RECIPES—REMOVES AND ROASTS 333
CHAPTER VIII
REMOVES AND ROASTS
Boiled Chicken—Champagne Sauce
Poulet Bowili—Sauce Champagne
TakE a chicken trussed for boiling; rub it over with lemon juice;
place a piece of slitted fat bacon on the breast, tie it on; wrap the
chicken in a well-buttered cloth; put it into a stewpan with sufficient
boiling water to cover, with three or four sliced onions, a bunch of herbs,
about twelve black and white peppercorns, and enough salt to season it ;
bring to the boil, and simmer for forty to sixty minutes, according to the
size of the fowl. ‘Then take up, remove the string and paper, place on a
flat dish (leaving on the bacon, if liked), pour over it agood Champagne
sauce (see recipe). Serve the chicken for dinner or luncheon while
quite hot.
- Boiled Chicken & la Napolitaine
Poulet Bowlli & la Napolitarne
Cleanse and truss the chicken for boiling; rub it over with a piece
of lemon, tie a piece of fat slitted raw bacon on the breast, and wrap it
in a buttered paper; place it in a saucepan with one or two sliced onions,
a little celery, carrot, and a few peppercorns, two cloves, a little salt, and
a bunch of herbs; cover with boiling water; simmer for about three-
quarters of an hour or longer, according to size; keep it skimmed. When
ready to serve, remove the paper and strings from the chicken, pour
Cheese Cream sauce (see recip) over, and garnish the chicken with
Neapolitan garnish (see recipe). The liquor from the chicken can be
used for the sauce, and the vegetables for the stock-pot, &c.
Chicken & la Bechamel
Poularde a@ la Bechamel
Take a nice fat fowl, pick, singe, and draw it, and truss it either with
skewers or strings for boiling; rub it over well with lemon juice, and
then place it in a buttered cloth, with two or three slices of fat bacon on
354 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
the breast; tie it up in the cloth, and put it into a stewpan, as for
‘ Boiled Chicken, Champagne Sauce,’ and let it simmer gently on the
side of the stove for about an hour; then remove the stewpan from the
stove, and let the bird remain in the liquor till cold. Take it up, and
remove the trussing strings or skewers, and mask it over about a quarter
of an inch thick with white Chaudfroid sauce (vol. 1. page 26), and after-
wards mask it over with a little liquid aspic jelly. Dish up and garnish
it straight down the breast with little rounds of cooked ox tongue or
lean ham about one-eighth of an inch thick and one and a half inches in
diameter, stamped out with a plain round cutter; mask these over with
a little aspic jelly that is coloured with a few drops of Marshall’s Liquia
Carmine, using this when it is cooling, and placing the pieces on a baking
tin or flat dish while masking them, and after the jelly is quite set cut
the rounds out and arrange them as directed above, overlapping each
other. Have some finely-chopped aspic jelly, and by means of a forcing
bag with a small plain pipe, garnish the rounds as shown in the en-
graving ; have some prawns or crayfish with whole truffles arranged on
hatelet skewers, and pierce these through the breast and through the
wings of the bird, garnishing the latter with one of the rounds of tongue
or ham ; round the poularde place as a border some good-sized prettily
cut blocks of aspic, and also here and there some chopped aspic between,
and little sprigs of fresh tarragon and chervil. This forms a nice dish
for any cold collation.
Chicken & la Cannes
Poulet a@ la Oannes
Pick, singe, and bone a fowl, as for Galantine (vol. i.), and season
the inside with pepper and salt; prepare a farce thus:—Put eight
hard-boiled yolks of eggs chopped fine, six ounces of fat and lean raw
ham, one and a half pounds of fresh pork or veal (that has been pounded
)
OF EXTRA RECIPES—REMOVES AND ROASTS 3390
and passed through a coarse wire sieve), two chopped eschalots, a good
tablespoonful of chopped parsley, a saltspoonful of chopped thyme and
bayleaf, and two ounces of freshly-made white breadcrumbs into a basin,
and mix with it two whole raw eggs, then add one dozen raw bearded
oysters ; stuff the chicken with this farce and fasten it up well to
prevent the stuffing escaping ; tie it in a well-buttered cloth and put it
into a stewpan with enough good flavoured boiling stock to cover it;
let it simmer from half to three-quarters of an hour (according to the
size of the fowl), take up and leave till cool, then remove the cloth and
roll up the fowl in dried pork caul; fasten it with a needle and cotton,
leaving a piece of the cotton hanging, so as to draw it away after cooking,
then dust it well with flour, brush over with whole beaten-up egg, and
roll it in white breadcrumbs ; place it in a pan with enough clean boiling
fat to cover it, and fry for eight to ten minutes, when it should be a nice
golden colour ; dish up on a bed of crisply-fried parsley on a dish paper,
and serve Veloute sauce (vol. 1.) in a sauceboat. This can be served for
a remove for dinner or luncheon dish, and is also excellent when cold.
Chickens & la Chanceliére
Poulardes &@ la Chanceliére
Take two good fat poulardes, bone them, free the feet from the top
skin, and clip the nails off, and press them into the leg where the bone
has been taken from ; fill the birds with farce (see ‘Chicken 4 la Vien-
noise ’), and truss them for boiling, making them as nice a shape as
possible ; place a piece of fat bacon on the breast of each, and tie them
‘up in a well-buttered cloth. Put into a stewpan the bones from the
birds, the liquor and beards from the oysters used in the preparation of
the farce, some vegetables, such as carrots, onions, celery, leek, thyme,
parsley, and bayleaf, two blades of mace, a little salt, and a teaspoonful of
peppercorns ; place the poulardes on this, and cover with light stock or
336 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
water; put the pan on the stove, just bring the contents to the boil, skim
it, and let it summer very slowly for about one and a quarter to one and
a half hours. Take up, put away till cold, then remove the cloths and
bacon, and mask one side of each poularde with Tongue purée (see recipe),
and the other side with Aspic cream (vol. 1.). Take some prettily-cut -
shapes of truffle, and ornament the breasts of the birds with them, using
a little liquid aspic jelly to keep the garnish in its place; then coat over
the truffle with a little more of the jelly to give it a glazed appearance.
Place in the centre of the dish on which the poulardes are to be served
a block of boiled rice (see recipe) and some finely-chopped aspic jelly ;
arrange the poulardes as shown in the engraving; place a hatelet skewer
in the centre of the rice, garnish the back and front of the rice block
with Financiére garnish, and arrange round the base of the dish some
tomatoes and little timbals of pdté de foie gras, and serve for a ball
supper or luncheon dish. ‘he stock left from the braising of the pou-
lardes will make excellent soup.
FARCE FOR CHICKEN A LA CHANCELIERE.—Take, for two poulardes,
four pounds of fresh fat and lean loin of pork, and free it from skin and
sinews ; also three pounds of fillet of veal, and three dozen bearded sauce
oysters ; pass these twice through the mincing machine or chop them
very finely, then mix them in a basin witha half-pint of sherry, salt, and
white pepper, the strained juice of two lemons, and three whole raw
eggs; divide the mixture into portions, and place it on a well-wetted slab
to about half an inch in depth, and make it quite smooth. Cut some
very thin slices of French larding bacon, about nine or ten inches square
and not quite a quarter of an inch thick; place these on the farce, and
spread a layer of pdté de foie gras all over it, about a quarter of an
inch thick ; sprinkle over this a little sherry and a little sliced truffle,
pressing the latter well into the foie gras; then roll up the farce from
the end in the form of a jam roll pudding, using a little cold water for
the purpose, and use for stuffing any boned raw birds. i
TOMATOES FOR CHICKENS A LA CHANCELIERE.—Take some very tiny
raw tomatoes; cut off the tops, and scoop out the seeds; season them
with pepper, salt, lemon-juice, and salad oil, and fill them up with Tartare
sauce (vol. i.), using a bag and pipe for the purpose; keep on ice till
wanted for use.
TIMBALS FOR CHICKEN A LA CHANCELIERE.—Line some little timbal-
moulds thinly with aspic jelly, garnish the tops with a little cut truffle,
fill up with pate de fore gras, setting it with a little aspic jelly, and place
the moulds aside till set; then dip into hot water, and turn out. Arrange
these on the dish as shown in the engraving.
OF EXTRA RECIPES—REMOVES AND ROASTS eas
Chicken au Réveil
Poularde au Réveil
Take a nice cleansed poularde, truss it for boiling, rub it well with
lemon juice and sprinkle it with salt, place a strip of fat bacon on the
breast, and tie the bird up in a piece of buttered muslin, then put it
into a stewpan with two or three sliced onions, one carrot, one turnip,
and a strip or two of celery ; cover with light stock or water that is
seasoned with lemon juice and salt; bring this to the boil, and simmer
gently for one hour; then take up the bird, remove the muslin and
bacon, and dish up the poularde on a purée of potatoes (vol. i.); cover
with Cheese Cream sauce (see recipe), arrange some little tongues, as
below, around the poularde, as shown in the engraving, and garnish each
end of the dish with cooked artichoke bottoms and braised onions. Orna-
ment. the top of the bird with two hatelet skewers and serve hot for a
remove for dinner or luncheon. Turkey or pheasant can be served in
the same way.
TONGUES FOR CHICKEN AU REVEIL.—Butter some little tongue moulds,
sprinkle them with a little raw chopped parsley, and fill them with the farce
as below, using a forcing bag and small plain pipe for the purpose; stand
the moulds in a tin on a fold of foolscap paper, surround them with
boiling water to. three-parts their depth, watch the water reboil, then
draw the pan to the side of the stove and let the contents poach for
fifteen minutes; then turn out the tongues and use as directed above.
For the farce take half-a-pound of lean cooked ham or tongue and
pound it till smooth, then pound six ounces of Panard (vol. i.) with
one large tablespoonful of thick Bechamel sauce (vol. i.), one ounce of
butter, a dust of cayenne, a few drops of carmine, and a large table-
spoonful of sherry; mix in three raw eggs, rub through a wire sieve,
and use.
338 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
Chicken a la Toulouse
Poulet & la Toulouse
Take a picked, singed, and cleansed chicken or poularde, well rub it
with lemon juice, truss it for boiling, place it in a buttered cloth, and
put it into a saucepan, as for ‘ Boiled Chicken, Champagne Sauce’;
when cooked, take up, remove the paper and strings, pour a rich
Veloute sauce (vol. i.) all over it; garnish with Financiére and sliced
truffles, slices of tongue, chicken quenelles, prepared as below, and cooked
button mushrooms. Place some hatelet skewers in the fowl, and serve
for luncheon, dinner, or as a remove.
QUENELLES FOR CHICKEN A La TouULOUSE.—Pound a quarter of a
pound of raw chicken till smooth; then pound three ounces of panard
with half an ounce of butter, a little salt and white pepper, and a dessert-
spoonful of Bechamel sauce (vol. i.); add the latter to the meat with two
whole raw eggs, and rub through a fine wire sieve; put into buttered
quenelle tins that are masked alternately with chopped green parsley and
chopped cooked ox tongue ; poach for fifteen minutes in boiling water ;
take up on a cloth, and use.
Chicken and Little Tongues 4 la Viennoise
Poularde et Petites Langues & la Viennoise
Take a nice white fowl, picked, singed, and boned, with the exception
of the bottom part of the back and legs and wings, turn the bird inside
out, season with chopped parsley, salt, and coralline pepper, then turn
it back into its natural form, and farce it from the neck end with the
farce prepared as below ; sew up the opening, take off the feet, skin them
and return to the bird, having trimmed and shortened them at the bone;
rub the bird well all over with butter, wrap it in a well-greased paper,
place it on a baking-tin, and roast it in front of the fire for forty to fifty
OF EXTRA RECIPES—REMOVES AND ROASTS 339
minutes, according to the size of the fowl; keep it well basted while
cooking, and when a nice golden colour, take up and set aside till cold.
Then mask it over with brown and white Chaudfroid sauce (as in
engraving), garnish with Aspic cream (vol. i.) that is cut with a fancy
cutter, and sprigs of chervil.and French red chilli, setting the garnish
with a little more aspic jelly. Dish up on a bed of chopped aspic,
garnish round with the little prepared tongues, arrange here and there
some Financiére on hatelet skewers, arrange between these some blocks
of aspic and any nice vegetables, seasoned with salad oil, tarragon
vinegar, chopped eschalot, salt and coralline pepper, and serve for a ball
supper or for any cold collation.
FARCE FOR CHICKEN A LA VIENNOISE.—Pass one pound of veal,
rabbit, or chicken, and one pound of lean raw pork or bacon through a
sausage machine, then rub it through a coarse wire sieve and mix in
a basin with two wineglassfuls of cooking sherry, twelve raw bearded
sauce oysters cut in dice shapes, a saltspoonful of Marshall’s Coralline
Pepper, one chopped eschalot, two ounces of lean cooked ham or tongue,
a little salt, two whole raw eggs and a teaspoonful of finely chopped
parsley. Mix together and use. |
TONGUES FOR CHICKEN A LA VIENNOISE.—Line some little tongue
moulds with liquid aspic jelly, garnish with tiny sprigs of chervil, set
with aspic, fill each with the purée prepared as below, leave them in a
cool place till set, then dip them into warm water, turn out on to a cloth
and use. Jor the purée take six ounces of lean cooked ham or tongue,
one tablespoonful of Tomato sauce (vol. 1.), one hard-boiled yolk of
ege, a dust of coralline pepper and a few drops of carmine; pound
together till smooth, then mix with it a quarter-pint of oyster liquor,
the same quantity of strong well-flavoured stock that has been mixed
with a quarter-ounce of gelatine and half a wineglassful of sherry ; rub
through a fine hair sieve before setting, then slightly dissolve and mix
with a tablespoonful of thick cream and use when beginning to set.
Roast Chicken & la Biarritz
Poularde Rétie a la Biarritz
Pick, singe, and bone a nice poularde, and season it inside with
pepper and salt, finely-chopped parsley, a very little chopped eschalot,
and a good sprinkling of finely-chopped lean cooked ham; then prepare
an Oyster Soufflé mixture for farcing (see recipe), and fill up the
poularde with it; sew it up with a needle and cotton and truss as for
roasting, rub all over with warm butter or dripping, put a greased paper
Zid
840) MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
over, place it in a well-greased baking-tin, and cook in a moderate
oven for an hour, or if the bird is a large one, for an hourand a quarter,
keeping well basted while cooking. Take up on a hot dish, remove the
papers and trussing strings, arrange four hatelet skewers in it as in
engraving, and serve with Biarritz sauce round the base, and use for
a remove for dinner or luncheon. Always serve while quite hot.
Chicken & la Financiére
Poularde a la Financiére
Pick, singe, and truss a poularde, and lard the breast with lardons
of fat bacon, thea trim these evenly with a pair of scissors, place the
poularde in a stewpan to braise (vol. i. page 180), cover the breast of the —
fowl with a piece of buttered paper; put a cover on the pan, place it on
the stove, and allow the contents to fry together for fifteen minutes, then
add a quarter of a pint of good stock, re-cover the pan, and place it in a
rather quick oven for about one hour, keeping well basted over the paper
with the stock and add more stock, as that in the pan reduces. When
cooked remove the chicken from the pan and put it on a baking-tin,
brush over with a little warm glaze and return to the oven for about ten
or twelve minutes to crisp; strain the gravy from the fat, then add the
gravy to about three-quarters of a pint of good Brown sauce (vol. i.),
and boil together with two or three fresh mushrooms, keeping skimmed
while boiling; when reduced about one-fourth part, pass through the
tammy cloth ; reboil, pour round the chicken and garnish with Financiére
garnish that has been heated in the bain-marie and arranged on hatelet’
skewers and serve foraremove. The Financiére is kept ready for use in
bottles.
Chicken a la Savoy
Poularde & la Savoy
Pick, cleanse and singe a nice fat white poularde, and truss it for
praising ; lard the breast with fat bacon, and place the bird in a well-
buttered stewpan and braise with vegetables, &c., as for ‘ Chicken with
OF EXTRA RECIPES—REMOVES AND ROASTS 54]
Nouilles’; cover the bird with a well-buttered paper, place the lid on the
pan and fry for about twenty-five minutes, then add half a pint of
champagne and the same of sherry, boil up and cook in a quick oven for
about fifty minutes, occasionally basting the poularde over the paper and
adding more of the wine as that in the pan reduces; then take up the
bird and brush it over with warm glaze; strain off the liquor and add
to it one ounce of glaze, the contents of a tin or large bottle of truffles,
the juice of two lemons, a pinch of castor sugar, a dust of cayenne and
a pint of reduced Espagnol sauce (vol. i.); boil this up, then put the
fowl in the pan, keep the gravy skimmed and let the contents boil for
about fifteen minutes, then take up the bird, remove the strings, pour
the sauce all over it, and garnish with large slices of goose liver (foie
gras naturel) and hatelet skewers. ‘The poularde can be boned if liked
and filled with truffles and whole liver before braising. The preserved
liver only requires to be heated before using, and this is done by placing
the tin containing it in the bain-marie after it has been opened. Fresh
truffles would be best if in season.
Braised Chicken and Nouilles
Poularde Braisée auw Nouilles
Have the poularde trussed for braising, then lard it with lardons of
fat bacon, trim the lardons evenly, and put the poularde into a stewpan
to braise (vol. i. page 180); then add a quarter of a pint of good stock,
and put the pan on the side of the stove or in the oven and cook gently
for one hour, during which time add more stock frequently. ‘Then take
up the fowl from the pan, brush it over with a little warm glaze, and
put it in the oven to crisp and brown; then strain the fat from the
gravy and pour round the dish on which the chicken is to be served ;
dish up on a pile of Nouilles (vol. 1. page 40), pour some Cheese purée over
(see recipe), then crisp quickly with the red-hot salamander and serve for
dinner or luncheon. Pheasants and other birds are excellent prepared
inasimilar way. The vegetables from the braise can be used up in the
stock-pot.
Chicken Farced with Ox Tongue
Poularde Farcie au Langue de Boeuf
°
Take a picked, singed and cleansed poularde, and split it down the
back ; remove all the bone from it, leaving the feet on; season it inside
with white pepper and salt, and then spread over this a layer of farce
(see ‘ Chicken & la Viennoise’) about two inches thick; smooth this over
342 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
with a wet palette-knife, then place a cooked ox tongue (that has been
skinned and trimmed) on the farce, and close up the poularde into its
natural form; sew it up with a needle and cotton, then truss it as for
braising. Rub it well over with lemon juice, put it into a well-buttered
cloth, and place it into a stewpan with boiling light stock or boiling
water, to which has been added a good plateful of cleansed vegetables,
such as carrots, onions, leeks, celery, turnips, and herbs (basil, thyme,
marjoram, bayleaf, and parsley), a teaspoonful of peppercorns, a blade
or two of mace, and four or five cloves; watch the stock reboil, then
draw the pan to the side of the stove, put the cover on, and let the
contents simmer gently for about one and a half hours, then put it aside
and let it remain till cold. Remove the cloth and strings from the
poularde and mask over with white Chaudfroid sauce (vol. 1.), then mask
it over with liquid aspic jelly, using these mixtures when just thicken-
ing; dish up the poularde, garnish round with little cut blocks of aspic
and any nicely-cooked vegetables, such as macedoine, which has been
mixed with a little salad oil and tarragon vinegar, and serve for a ball
supper or cold collation. The stock in which the poularde was cooked
may be used for a thick white soup, or it may be clarified for clear soup
if liked.
Duck a la Provencale
Caneton & la Provencale
Take a picked, singed and boned duck, turn it inside out, and season
it with salt, Marshall’s Coralline Pepper, lemon juice, finely-chopped
eschalot, chopped Spanish olive, chopped parsley, thyme, bayleaf, and
lean cooked tongue or ham. Prepare a farce as below, and fill up the
inside of the duck; then roll it up in the form of a galantine, tie on it
a piece of fat raw bacon, slitted here and there, and tie it up in a strong
cloth so as to keep the shape as nice as possible. Put in a stewpan two
or three sliced onions, a few slices of carrot, turnip, celery, fresh mush-
room, a good bunch of herbs, one pint of cooking white wine, the juice
of two lemons, a teaspoonful of black and white peppercorns, six or
eight cloves, two blades of mace, a few bacon bones, and enough good
OF EXTRA RECIPES—REMOVES AND ROASTS 348
light stock to cover; simmer gently for about an hour, then take up
and retie the bird, and leave it in press in the stock till cold; then take
up, remove the cloth &c.,and mask over with brown Chaudfroid (vol. i.) ;
~garnish with hard-boiled white of egg, French chillies and gherkins;
set this garnish with a little more aspic jelly, then dish up the bird,
garnishing with blocks of Aspic cream (vol. i1.), and aspic jelly, and
Spanish olives; serve for dinner or luncheon with iced Orange sauce
(see Sauces) in a boat.
Farce ror Duck A LA PRroveNc¢ALE.—Take half a pound of cooked
chicken, half a pound of cooked pheasant or other game, and pound
both together with six ounces of cooked tongue or ham and four hard-
boiled yolks of egg; rab through a wire sieve, then add a wineglassful
of sherry, mix with six ounces of freshly-made white breadcrumbs, a
good pinch of salt and coralline pepper, two finely-chopped eschalots, a
tablespoonful of chopped truffle, the same of tongue, and three whole raw
-egos; mix well together, then use. ;
Cold Turkey 4 la Grande Duchesse
Dindonneau Froid & la Grande Duchesse
Pick, singe, and cleanse the turkey, and draw the sinews from the
legs; cut off its head, and open it at the back of the neck and remove
the backbone and breastbone as far as the leg joint, removing the
entrails with the carcase ; then stuff it (see Farces), sew it up, and truss
it for boiling. The feet should be just dipped in boiling water, and then
the outer skin removed, the sinews cut off, and the toes cut short, and
the lower part of the leg with the foot replaced; tie the turkey up in a
well-buttered cloth, and put it to boil for one and a half to two hours,
according to size of the bird, in good stock with vegetables, such as
carrot, onion, celery, and herbs (basil, marjoram, bayleaf, thyme and
parsley), a few black and white peppercorns, six or eight cloves; and
a blade or two of mace; let the stock come to the boil, then draw’ the
pan to the side of the stove and let it simmer gently till cooked. Take
up the turkey, remove the cloth, and let it get cold; it is best to boil
344 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
the turkey the day before it is to be dished up. . When cold remove the
strings, and mask the bird over with white Chaudfroid sauce (vol. 1.),
putting on two or three coatings of the sauce until it is well masked;
when the sauce is somewhat set lightly mask that over with aspic jelly
which is not quite set, so as to give the surface a polish, and at once
sprinkle over it some finely-shredded blanched pistachio nuts ; when the
aspic is set dish up the turkey and garnish it round with ornamentally
cut pieces of aspic; take three hatelet skewers, and on, them place some
of the prepared crayfish or cooked prawns, and truffle, or Financiére
garnish, and pdté de foie gras, and arrange them on the breast of the
turkey, as in the engraving, also garnish the breast with cockscombs
or Financiére garnish and truffles. This dish can be served for any cold
collation, ball supper, &c., and forms an important dish. Poularde
may be prepared in a similar manner.
Farced Turkey
Dindonneau Farci
Pick and singe a young fat turkey and bone it as for a galantine,
then fill it with farce (see recipes, Farces), and truss it into a nice form ;
rub it all over with lemon juice, place a few slices of fat slitted bacon on
the breast, and tie it up in a well-buttered cloth; put it into a stewpan
in boiling water or light stock, to which add a good plateful of raw
cleansed vegetables, such as carrots, leeks, celery, onions, and herbs,
also a few peppercorns and a blade or two of mace; watch the liquor
reboil, then place the cover on the pan and let the contents simmer very
gently fer two and a half to three hours. When cooked, take up and
put the turkey aside until the next day, then remove the cloth and
trussing strings, &c., and mask the turkey about a quarter of an inch
thick with Bechamel Chaudfroid sauce (see recipe), and when this is set
mask it all over with liquid aspic jelly, which should be used when
somewhat cool; dish up, and garnish with aspic jelly and macedoine of
vegetables, or with button mushrooms or Financiére, and serve for a ball-
supper or luncheon dish. The above would be sufficient for twenty
persons.
Turkey a4 la Spezzia
Dindonneau a la Spezzia
Pick, singe, and cleanse a nice fat young turkey, bone it and truss
it as for braising, placing the feet in the legs, as shown in the engraving.
Take two pounds of raw fat and lean ham, pound it or pass it twice through
a sausage machine, and rub it through a coarse wire sieve; mix with
OF EXTRA RECIPES—REMOVES AND ROASTS | 545
it six or eight large truffles, the contents of a tin of button mushrooms,
two finely-chopped eschalots, one pound of chestnut crumbs, four whole
raw eggs, and a pinch of Marshall’s Coralline Pepper ; mix well all to-
gether and putit inside the turkey ; sew up the bird, place it in a stew-
pan with one ounce of glaze, a pint of cooking champagne, and a large
bunch of herbs; place the cover on the pan, and let the contents simmer
very gently on the side of the stove for one and a half to two hours,
keeping the bird well basted while cooking (so that the skin does not
break), and adding the liquor from the tin of mushrooms. When cooked
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put the bird aside till cold, then mask it over with Brown Chaudfroid
(vol. i.), garnish the breast as in engraving, with little diamond-cut
shapes of truffle, French red chillies, and hard-boiled white of egg,
setting the garnish with a little liquid aspic jelly. Dish up the turkey,
and garnish round it with Curried Mushrooms (see recipe) and little
tongues prepared as below. Arrange here and there on the dish some
finely-chopped aspic jelly, and serve for a ball supper or for any cold
collation. The bones and trimmings from the turkey can be used up
_ in the braising and afterwards put into the stock-pot.
TONGUES FOR TURKEY A LA SPEZZIA.
Take some little tongue-
moulds, line them thinly with aspic jelly, then with Aspic cream (vol. i.),
and let this set; then fill them with a cooked macedoine of vegetables,
. setting this with a little liquid aspic, then when the whole is set, dip the
moulds into hot water, turn them out on a cloth, and use as directed.
Braised Turkey with Chestnut Purée—Mousseline
Oyster Sauce
Dindonneau Braisé au Purée de Marrons—Sauce d’ Huitres Mousseline
Pick, singe, and cleanse a nice turkey, and stuff it with herb farce,
truss it for braising, and lard the breast of the bird in two or three rows
each side with lardons of fat bacon. Put in a large stewpan two
346 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
cunces of butter, a large bunch of herbs (bayleaf, thyme, parsley, basil,
and marjoram), a teaspoonful of black and white peppercorns, eight or
ten cloves, two blades of mace, two cleansed sliced carrots, one turnip,
four or five onions, three or four strips of celery, and one cleansed leek ;
place the turkey on these, cover it over with a buttered paper, put the
cover on the pan, and fry the contents for about half an hour, during which
time shake the pan occasionally to prevent the vegetables burning, then
add to it about half a pint of boiling stock ; replace the lid, put the pan
on a moderate fire or in the oven and braise for two to two and a half
hours, during which time add a little more stock as that in the pan
reduces; when cooked take up the turkey with a fork, remove the truss-
ing-strings, put the bird on a baking-tin, and brush it all over with a
little thin warm glaze, and put it again into a hot oven for about fifteen
minutes, when it should be a nice brown colour and crisp. Arrange on
a hot dish, garnish with watercréss salad (vol. i. page 31), and serve with |
it a purée of chestnuts (vol. 1.). Have Oyster Mousseline sauce (see
recipe) handed in a sauceboat, and pour the gravy from the braise,
that has been freed from fat and strained, on the dish, and serve at once.
Hatelet skewers may be used for garnishing the bird if wished. Serve
for a remove for dinner party or luncheon while quite hot.
Turkey & la Chevet
Dindonneau a& la Chevet
Pick, cleanse, and singe a nice young turkey, and bone the breast,
then stuff it with celery stuffing (see recipe), and truss it as for roasting ;
rub it well over with clean dripping, tie some slices of fat raw bacon on
the breast and roast the bird for one to one and a half hours, according
to the size, when it should be quite crisp and of a deep brown colour all
over. Baste it frequently during the cooking. When done, dish up,
remove the trussing-strings, and serve with buttered rice (see recipe)
separately on a hot dish, and with Chevet sauce in a sauce-boat. Serve
for dinner or luncheon while quite hot. The giblets from the turkey
will make good stock for soup.
Roast Pheasant 4 la Connaught
Faisan Roti a la Connaught
Pick and cleanse two pheasants, then stuff them with a mixture
prepared as follows: Chop up fine or pass through a mincing machine
two pounds of streaky part of salt pork, and mix with it one pound of
OF EXTRA RECIPES—REMOVES AND ROASTS 347
freshly-made browned breadcrumbs, one pound of fresh mushrooms that
have been washed, the water pressed from them and then chopped up
fine, two minced eschalots, a tablespoonful of finely-chopped parsley,
two chopped bayleaves, and three chopped sprigs of thyme, season with
a pinch of black pepper, salt, and a tiny pinch of ground cinnamon ;
mix up all together with one whole raw egg and two yolks of eggs and |
put into the pheasants ; truss the birds for roasting, place a piece of
slitted fat bacon on the breasts, rub over with good dripping, and roast or
bake for about three-quarters ot an hour, taking care that it is kept well
basted while cooking. ‘Take up the birds, remcve the trussing-strings
or skewers, place them on a croton of fried bread, garnish with bunches
of watercress that have been picked and seasoned with salad oil, tarragon
and chilli vinegar.
Pheasant & la Montansier
Faisan @ la Montansier
Take a nice fat pheasant, remove the breast-bone, and then truss the
bird as for roasting; fill it with farce as below, sew it up, and then
rub it well over with dripping; tie a strip of fat scored raw bacon on
the breast, and roast the bird for fifty to sixty minutes before a quick
fire, or cook it in the oven, taking care to baste the bird well whilst
cooking. When done take it up, remove the trussing-strings or skewers,
and place the bird on a hot dish, garnish it with hatelet skewers and
watercress salad (vol.i.), and serve with Montansier sauce in a hot sauce-
boat. Serve for luncheon or dinner as a hot dish.
FARCE FOR PHEASANT A LA MontansieR.—Take three ounces of
chopped lean cooked ham or tongue, twelve raw bearded sauce oysters
(cut up into small dice shapes), a dessertspoonful of finely chopped raw
parsley, two whole raw eggs, half a pound of fresh white bread crumbs,
a dust of Marshall’s Coralline Pepper, a pinch of salt, and two ounces
of warm butter; mix altogether, then use.
Roast Pheasant—Mushroom Sauce
Faisan Réti—Sauce Champiqnons
Pick, cleanse, singe and truss the pheasant for roasting, put a piece
of slitted fat bacon on the breast, rub it over with warm dripping and
cook for about twenty-five minutes, keeping basted while cooking.
When cooked, place the bird on a crofiton or on toast on a dish, and
garnish it with watercress. The slitted bacon may or may not be served
with the pheasant. Have Mushroom sauce (see recipe) served in a
sauceboat and send to table quite hot.
348 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Braised Pheasant with Cabbage
Faisan Braisé aua Choux
Cleanse and truss the bird, lard the breast and legs, and put it into
a well-buttered paper. Put into a well-buttered pan about a pound of
streaky bacon or salt pork, cut into about twenty-four small pieces,
place the bird on top and fry till the pieces are a nice golden colour;
then add about half a pint of nicely-flavoured game gravy (vol. 1. page 7)
and a bunch of herbs, and place round the pheasant a cabbage cut in
quarters, as below, and let the whole braise gently for about one and a
half hours, addmg more stock as needed ; take up the pheasant, remove
the paper and string and glaye it over, place the four pieces of cabbage
round it, and the fried pieces of bacon between the cabbage ; serve hot
with a good hot game gravy in a sauceboat, with any gravy from the
braising freed from fat and added.
CaBBAGE BLANCHED.—Trim and wash the cabbage and put it, with
a pinch of salt, into cold water; when it comes to the boil strain it, wash
it in cold water, press the water from it, and dry it in a cloth.
Pheasants & la Financiére
Faisans. & la Finaneiére
Pick, singe and truss one or two pheasants, and lard the breasts with
lardons of fat bacon, trim these evenly with a pair of scissors, then place
the pheasants in a stewpan to braise as in vol. i. page 180. When
cooked, remove the pheasants from the pan and put them on a baking-
tin, brush them over lightly with a little warm glaze, and return them
to the oven for about ten or twelve minutes to crisp; remove the fat
from the gravy, then add the latter to about three-quarters of a pint of
good Brown sauce (vol. i.), and boil together with two or three fresh
mushrooms, keeping skimmed while boiling; when reduced about one-
fourth part, pass through the tammy cloth; reboil, pour round the
pheasants and garnish with Financiére garnish that has been heated in
the bain-marie and arranged on hatelet skewers. The Financiére is
kept ready for use in bottles.
Pheasant in the Pan
Faisan en Cocote
Pick, singe, and cut up the pheasant into neat joints; season them
with a little salt and coralline pepper, and dust over with arrowroot
OF EXTRA RECIPES—REMOVES AND ROASTS 349
that has been rubbed through a sieve. Put about one quart of good-
flavoured game gravy (vol.i. page 7) in a stewpan with three fresh escha-
lots chopped fine, three or four bayleaves, a good sprig of thyme, ten
or twelve peppercorns, four or five fresh mushrooms, one ounce of glaze,
and a quarter-pint of sherry; boil together. for about twenty minutes,
then strain on to the bird which has been placed in a sauté pan and
bring to the boil; then take a fireproof jar, arrange the joints in it,
pour the sauce over, which should be as thick as very thin cream, and if
not the desired consistency a little more arrowroot may be added that
is first mixed with a little stock, and reboiled with the liquor. Cover
the jar down, stand it in some vessel containing boiling water, and put
it in the oven to cook for forty to fifty minutes, then take up and
place it on a dish and serve either hot or cold. This dish can be used
for an entrée or second-course dish, or for luncheon, and it also forms
an excellent breakfast or supper dish when cold.
Larded Capercailzie—Courte Sauce
Capercailzie Piqué—Sauce Cowrte
Pick, singe, draw, and truss the capercailzie, and lard the breast
‘with lardons of fat bacon; brush it all over with warm butter or clean
warm dripping, and roast for twenty-five to thirty minutes according to
the size of the bird, keeping it well basted while cooking; take up,
remove the trussing-strings, and place on a fried crotiton of bread.
Serve with watercress salad (vol. i.) and Courte sauce in a sauce-
boat.
Roast Partridges—Hgg Sauce
Perdrix Réotis—Sauce KHufs
Pick, singe, and cleanse the partridges, and truss them for roasting ;
place a square piece of fat slitted bacon on the breast of each bird, and
rub them with clean dripping, roast them for twenty minutes before a
brisk fire, keeping them well basted while cooking, then take up and
350 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
remove the trussing-strings, and dish up each bird on a crofton of fried
bread ; garnish the dish with watercress that has been picked, washed,
and dried, and then seasoned with a little salad oil, tarragon vinegar,
and salt, and serve with Egg sauce in a sauce-boat to be handed.
Partridges 4 lAndalouse
Perdriz & VAndalouse
Pick and singe some partridges, and bone them as for a galantine ;
fill them with pork sausage-meat, and fasten each up to keep in the
farce ; truss the birds as for braising, place them in a stewpan with a
few slices of carrot, turnip, celery, and onions, a bunch of herbs, thyme,
parsley, bayleaf, a few peppercorns, and two or three cloves; rub one
ounce of butter over the bottom of a stewpan, place a buttered paper
over the birds, and cover the pan down; fry the contents for about
fifteen minutes ; then add a wineglassful of white wine and half a pint
of ordinary stock, and braise for three-quarters of an hour, keeping the
birds well basted while cooking, and occasionally adding a little more
stock as that in the pan reduces; when cooked, take up, strain, and
remove the fat, and add to the liquor half a pint of Brown sauce (vol. i.)
and boil up together. Arrange a purée of potatoes straight down a flat
dish, remove the trussing-strings from the birds, brush them over with
warm glaze, and then dish them on the purée; garnish the side of the
potato with halves of cooked artichoke bottoms that have been placed in
the tin in a bain-marie until hot, and slices of cooked tomatoes, arranging
these alternately ; pour the sauce round the base of the dish, and serve
as a second-course dish, or for a remove, or for luncheon.
Pheasant, chicken, &c., are nice prepared in the same way.
Partridges & la Wellington
Perdriz a& la Wellington
Take two or three nice young partridges, pick, singe, and truss them
as for braising ; lard the breasts with fat and lean raw bacon or ham,
allowing three or four rows of larding to each bird; trim the bacon
evenly, place the birds in a well-buttered stewpan, with a pint of small
button onions, a bunch of herbs, and the contents of a tin of button
mushrooms that have been strained from their liquor, and one or two
lettuces (vol. i. page 257) or endive; place a buttered paper over the
breasts of each bird, put the cover on the pan, and fry the contents over
OF EXTRA RECIPES—REMOVES AND ROASTS 301
the fire for about fifteen minutes; then sprinkle some finely-sifted flour
over the birds, add a teaspoonful of Bovril and a small bottle of cooking
champagne ; bring this to the boil, place the stewpan, with the lid
partly raised, in a rather quick oven; keep the birds well basted while
braising, and let them remain in the oven for about one hour ; then take
tail ] I) ye) ee
cil { ! fe WZ
up the partridges, remove the trussing-strings, brush the birds over
with warm glaze, arrange them on the dish as shown in the engraving,
on a purée of potato, place the onions, lettuce, and mushroom round
them, garnish here and there with a few capsicums, and serve with
Wellington sauce round for a remove for luncheon or dinner. Always
serve very hot.
Pigeons & la Parisienne
Pigeons & la Parisienne
Truss three pigeons for braising, and lard the breasts; put into a
stewpan a tablespoonful of salad oil or clarified butter, one large Spanish
onion cut in thin slices, a bunch of herbs, three or four peppercorns,
three or four fresh mushrooms that have been washed and dried, and
place the pigeons on the top ; put a buttered paper over the birds, cover
the stewpan, and fry for fifteen to twenty minutes ; then add the juice
of a lemon, two green capsicums, a large tablespoonful of Marshall’s
Créme de Riz, and one and a half pints of good brown stock, and
simmer very gently for three-quarters of an hour, occasionally bast-
ing the birds with a little stock and removing any fat from the
gravy. . Take up the pigeons and brush them over with a little warm
glaze, and put them in the oven to crisp or brown them with the
salamander; the lardons should be perfectly crisp when the birds are
served. Rub the vegetables and stock in which the birds were cooked
through the tarnmy ; then reboil it, dish the birds on fried crofittons cut
to the size of the bird, pour the sauce round the dish, garnish alternately
with nice pieces of plainly boiled cauliflower and sliced tomatoes, sprinkle
a few capers over, and serve half a bird for each person for luncheon or
as a remove for dinner. They will also do nicely for second course.
Any game or poultry can be similarly dressed.
BDZ MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Pigeons Farced with*Trufiles—Port Wine Sauce
Pigeons Farces aua Truffes—Sauce Vin de Porto
Take two picked, singed, and cleansed Bordeaux pigeons and remove
the breast-bones. Farce the birds with the farce prepared as below, and
truss them as for braising, arrange a piece of slitted fat raw bacon on the
breasts, put them into a stewpan with an ounce of butter, a sliced raw
carrot, one or two onions sliced, and a few slices of celery and turnip ;
cover over with a buttered paper, place the lid on the pan and fry the con-
tents over a moderate fire for about twenty minutes, then add a quarter-
pint of sherry and a quarter-pint of good Brown sauce (vol. i.), watch the
contents reboil, then place the pan in a quick oven for an hour, keeping
it well basted, and adding more stock as thatin the panreduces. When
cooked take up the birds, remove the trussing-strings, brush them over
with warm glaze, then place them on a baking tin, return to the oven and
let the birds get a nice brown colour and the skin crisp. Dish up on a
hot flat dish, pour over and round them some Port Wine sauce (vol. 1.)
and serve for remove, for dinner or luncheon.
FARCE FOR PIGEONS F'ARCED WITH ‘T'RUFFLES.—Take half a pound of
raw rabbit, a quarter of a pound of fat and lean loin of fresh pork, both
weighed after being pounded and passed through a coarse wire sieve,
mix with two raw yolks of eggs, a dust of Marshall’s Coralline Pepper
and a little salt, two ounces of paté de foie gras, two ounces of fresh white
breadcrumbs, half a wineglassful of sherry, mix well together, add a
dozen large sliced truffles and use.
Grouse & la Napier
Coq de Bruyére & la Napier
q Y ip
Pick, singe, and draw a nice young grouse, and split it straight
down the back, brush it over inside and out with warm butter, and season
the inside with salt, a little coralline pepper, finely-chopped eschalot, and
parsley and bayleaf; pass a skewer through the bottom part of the wing
and through the thick part of the leg, to keep the bird in good form ;
then place it in front of the fire in a hanging grill-iron, and grill for
about fifteen minutes, keeping it basted while cooking, and turning the
grill occasionally ; when cooked take up, sprinkle the top part with
finely-chopped lean ham, and then dish up on a purée of fresh mush-
rooms (vol. i.). Serve for a second-course or luncheon dish, or for
breakfast. Partridge and pheasant prepared in the same way are
excellent.
OF EXTRA RECIPES—REMOVES AND ROASTS
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. Woodcock &4 la Moliard
Bécasses & la Mollard
Take some picked and singed woodcocks, and bone them with the
exception of the bottom joint of the leg. Prepare a farce thus: Take
for six birds three truffles (fresh if possible) that have been cleaned,
chop them up fine, also the trail of the woodcocks, two peeled and
chopped eschalots, three or four fresh mushrooms that have been well
washed and dried and chopped, two ounces of fat and lean bacon, a
pinch of mignonette pepper, and three ounces of browned breadcrumbs ;
mix these all together, and put into a stewpan with two tablespoonfuls of
sherry ; just allow the mixture to boil, stirring all the time; then add a
teaspoonful of finely-chopped parsley, one finely-chopped bayleaf and
a tablespoonful of blanched beef marrow cut up in tiny dice shapes.
Mix all together and fill up the woodcocks with it, brush over with warm
butter, and wrap each bird separately in a little piece of fresh pork caul,
then place each on a slice of toast, brush over again with warm butter,
sprinkle with a few browned breadcrumbs, and put into a quick oven ;
cook for ten to twelve minutes, then dish up, garnish round with a salad
of cress or endive, and serve for a second-course dish, or for breakfast or
luncheon. Any small birds can be prepared in a similar way.
Quails 4 la Mecklenburg
Cuilles a la Mecklenburg
Take boned quails for this dish, leaving the feet on, and stuff them
with farce prepared as below, and -inside the farce place a truffle; truss
them up into the natural form as for roasting, then place them in
a stewpan with half a pint of champagne, and the essence from a
bottle of truffles; place a little piece of fat slitted bacon on the breast of
each and cover the pan down, and let the quails cook for about fifteen to
twenty minutes, standing the stewpan in a moderate oven with the lid
of the pan raised. When cooked, take up, and split in halves, lightly
glaze over with warm glaze, then dish each up on a little crofton of fried
bread that is cut to hold half a quail, dish up on a hot dish and serve
with Mecklenburg sauce for an entreé for dinner or luncheon, or in the
second course.
FarcE FOR QuaILs A LA MECKLENBURG.—For each bird allow two
ounces of raw lean veal, and the same of raw fat and lean fresh pork ;
pound it till smooth or run it through a mincing machine, and pass it
AA
$a4 MRS. A. B. MARSHALL'S LARGEK COOKERY: LOOK
through a wire sieve, season with salt and a dust of coralline pepper and
one small whole rawegg. Put the farce into a forcing bag with a plain
pipe and use as directed.
Fillets of Hare Larded and Roast Larks
Filets de Liévre Piqués et Mauviettes Rétis
Remove the back fillets from the hare, free them ftom the fine skin,
lard them with lardons of fat bacon, trim the lardons evenly with a pair
of scissors, steep the fillets in warm butter, put them on a well-buttered
tin and bake them in a quick oven for about fifteen minutes, keeping
them well basted while cooking; then take up, cut them into nice
scallops somewhat slanting, but keep them in their natural form as
nearly as possible, brush them over with a little warm glaze, dish up on
croutons of fried bread, on a hot dish; garnish round with roast
larks (allowing one to each person) that have been cooked in the same
manner as the hare, each arranged on a crotton and brushed over with
a little warm glaze. Garnish the dish with watercress that has been
picked, well washed and dried, seasoned with tarragon and chilli vinegar,
a little salad oil, finely-chopped eschalot, a little mignonette pepper,
and a little salt. Serve with browned breadcrumbs and Courte sauce
in sauce-boats for second course or luncheon; In serving this dish, one
fillet. of hare and one lark and a portion of the cress should be helped to
each guest.
Rabbit 4 l’Epicurienne
Lapin & UE picurienne
Take a nice tender rabbit skinned and cleansed, leaving the ears and
tail on, remove the liver, take the thin skin from the fillets and cut off
the bottom part of the leg to the first joint, then stuff the rabbit with
farce as below and truss it; lard all over the back and iegs with finely-
cut lardons of fat bacon, trim these evenly with a pair of scissors, and
brush the rabbit over with warm dripping; cover it with a well-greased
OF EXTRA RECIPES—REMOVES AND. ROASTS 309
piece of kitchen paper and put it in a baking-tin and bake, or if liked
roast it for forty to fifty minutes, keep it well basted with the fat, and
when done take it up on a flat dish; remove the trussing strings and
arrange hatelet skewers in their stead, then place the rabbit on a crotiton
of fried bread on the dish it is to be served, and pour round the sauce
as below, and at each end garnish with Saratoga potatoes (see recipe) ;
brush the rabbit over with a little thin warm glaze, and serve at once
for a remove for dinner or luncheon.
Farce FoR Rappit A L EPICURIENNE.—Put the liver of the rabbit
into a stewpan with enough cold water to cover, bring to the boil, then
strain and rub through a fine wire sieve; mix with it two ounces of
finely-chopped beef suet, a dessertspoonful of finely-chopped parsley,
one chopped eschalot, a saltspoonful of coralline pepper, two whole
raw eggs, three ounces of Chestnut crumbs (vol. i. page 34), and one
tablespoonful of fresh mushrooms chopped fine; when well mixed
‘together, use.
SAUCE FOR RaxgsiT A L’EPICURIENNE.—Put into a stewpan one
ounce of butter, two peeled and sliced onions, a saltspoonful of
Marshall’s Coralline Pepper, ditto of salt; fry for fifteen to twenty
minutes, then mix with one ounce of Marshall’s Créme de Riz, a tea-
spoonful of Liebig Company’s Extract of Meat, the strained juice of a
lemon, two sliced tomatoes, half a pint of water, a bunch ot herbs and
a few drops of carmine ; stir on the fire till the mixture boils, simmer
for half an hour, remove the herbs and rub the contents of the stewpan
through a tammy, then use after rewarming in the bain-marie.
Leg of Mutton a la Bourguignotte
Gigot de Mouton & la Bourguignotte
Bone the leg of mutton and season it inside with a little coralline
pepper, salt, chopped parsley, a little eschalot and a small washed and
chopped- mushroom, and truss the leg into a nice shape. Rub over the
bottom of a stewpan a little butter or clean fat, put in it a sliced carrot,
one or two sliced onions, a bunch of herbs, a little celery, and put the
INE
3906 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
meat on the top of these; cover the pan and let the leg fry well for
about twenty minutes, then add half a pint of nice brown gravy and
- half a pint of Tomato sauce (vol. i.), keep the meat well basted with the
liquor in the pan, and let it braise steadily for about two and a half to
three hours according to the size, adding more gravy and Tomato sauce
as that in the pan reduces. When the mutton is cooked take it up,
strain the gravy, remove every particle of fat, pour round the dish, and
serve with Bourguinotte sauce (vol. i.) in a sauce-boat.
Shoulder of Lamb a la Nabob
Epaule @Agneau & la Nabob
Take a shoulder of lamb, bone it and stuff it with the farce, sew it
up again into its natural form, and place it in a well-buttered cloth;
fasten it up and put it into a stewpan with really good-flavoured stock
and vegetables, such as onion, carrot and celery and herbs, and boil
gently for about one arid a half to two hours, then take it up and press ;
then dip it in flour, and brush it all over with whole beaten-up egg,
then dip it in breadcrumbs and fry in clean boiling fat till a nice
golden colour. Dish up with bunches of grated cocoanut and curry
rice (vol. i.) for garnish, and serve with Nabob sauce (see recipe) in a
boat. Use for luncheon or dinner while quite hot.
Farce FOR SHOULDER OF Lams A LA Napos.—One pound of lean
veal passed twice through the sausage machine, twelve sauce oysters,
bearded and chopped, one tablespoonful of chopped parsley, two sprigs
of thyme, three bayleaves, four fresh mushrooms, washed, chopped, and
dried, two ounces of warm butter, half a pound of fresh white breadcrumbs,
two eschalots chopped fine, a small saltspoonful of salt, a little white
pepper and two whole eggs; mix up together and use.
Round of Mutton 4 la Nesle
Oannelon de Mouton &@ la Nesle
Remove all the skin and unnecessary fat from a nice tender loin of
mutton; bone it, and lay it out flat, with the lean side uppermost ;
season it with salt, coralline pepper, coriander powder, little lemon juice,
and finely-chopped parsley, thyme, and bayleaf; roll it up into a galan-
tine form, having the fat outside, and tie it with tape; put it intoa stew-
pan to braise (vol. i. page 162, Fricandeau) ; place a buttered paper over ;
put the lid on the pan, and stand it on the stove for twenty minutes to fry
the contents; then add to it about half a pint of good stock; place the pan
OF EXTRA RECIPES—REMOVES AND ROASTS 357
in the oven, and braise the mutton for about one and a half hours, during
which time keep it basted, and add more stock as that in the pan reduces.
When cooked, take it up; remove the tape, and refasten it with hatelet
skewers ; put it on a baking-tin ; sprinkle it with grated Parmesan cheese ;
then mask it all over with Soubise sauce (for masking m eats); sprinkle this
over with browned breadcrumbs, and put it into a quick oven for about
twenty minutes ; then dish up, and serve with Nesle sauce round. The
dish and plates for this joint should be kept very hot. It may be served
for a remove, for dinner, or for a luncheon dish.
Neck of Mutton & la Clarence
Carré de Mouton a la Clarence
Trim off all the unnecessary fat and skin from a small neck of
mutton, skewer it and wrap it up in a well-greased paper, put it to roast
in a moderate oven for about an hour, during which time keep it well
basted, and when cooked take it up, remove the paper, and set aside till
cold; then mask it with brown and white Chaudfroid sauce (vol. i.),
and also with a little liquid aspic; when this is set, place it on a dish,
and garnish with little timbals as below, that are arranged on cooked
artichoke bottoms, and on which is placed a slice of raw seasoned tomato,
allowing one to each person; garnish with chopped aspic and little
blocks of aspic jelly, and serve for a luncheon or any cold collation, or
for a remove for dinner.
‘TrmBpaL FOR Neck oF Murton A LA CLARENCE.—Line some little
fluted timbal moulds with aspic jelly, and ornament the top cf each
with hard-boiled white of egg that is cut in any pretty design; set this
398 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
with a little more jelly, then fill up the moulds with a cooked macedoine ©
of vegetables and aspic jelly, leave till set, then dip into hot water and
turn out.
ARTICHOKE BorroMs For NECK oF MuTTon 4 LA CLARENCE.—Take |
some cooked artichoke bottoms, season them with salad oil, a little
chopped tarragon and chervil, a few drops of tarragon vinegar and
chopped eschalot, and use.
Roast Leg of Lamb—Capsicum Sauce
Gigot @Agneau Réoti—Sauce Piment
Take a leg of lamb, trim it for roasting, place it in a baking tin with
a greased paper over (or it may be roasted in front of a brisk fire), and
cook it for one and a half to two hours according to size; keep the meat
well basted while cooking, and when it is done it should be a nice golden
colour. Dish up on a-hot dish, place a frill on the knuckle, and serve
with Capsicum sauce in a sauce-boat as a remove for dinner or Juncheon.
Neck of Lamb with Cucumbers and Artichoke Bottoms
Carré d’'Agneau aux Concombres et Fonds d’ Artichauts
Take a neck of lamb, and trim it in the usual way; free it from all
unnecessary fat and skin, and tie it up; put in a stewpan one ounce of
butter, one sliced carrot, one or two onions, a little turnip, celery, a
bunch of herbs, and six or eight peppercorns, and place the lamb on top
of these vegetables, with a buttered paper over; cover the pan down,
and place it on the stove ; let the contents fry for about fifteen minutes;
then add about a quarter of a pint of good-flavoured brown stock, and
stand the stewpan in the oven, or leave it on the side of the stove 5
simmer for about one ,hour, during which time add some more stock as
that in the pan reduces, and take care that the meat is kept basted well
during the cooking. When cooked, take up the meat, and put it ina
baking-tin in the oven, to take a nice brown colour and to crisp. Have
the liquor in which the lamb was braised strained and freed from fat ;
then reboil it. Dish up the lamb on a hot dish, pour the gravy round
OF EXTRA RECIPES—REMOVES AND ROASTS 359
it, and garnish with cucumbers and artichokes, as below. This joint
can be served for a luncheon or dinner dish as liked. Laver sauce is
nice to serve with this.
CUCUMBER AND ARTICHOKES FoR Lams.—Peel and remove the seeds
from one or two fresh cucumbers, and cut them crosswise into three-
cornered pieces; put these into a stewpan, with enough cold water to
cover them, add a little salt, bring to the boil, and cook till tender;
then strain, and dish up in the centre of some hot cooked artichoke
bottoms, as shown in the design; pour over the cucumber a little warm
butter and ‘lemon juice mixed, sprinkle with chopped parsley, and
serve.
Neck of Lamb a la Duclair
Carré d Agneau & la Duclair
Take a nice neck of lamb, trim it for roasting, removing all the
unnecessary fat and skin, skewer up the top part to keep the meat in
good form, rub it over with clean dripping, wrap it in a piece of well-
greased kitchen paper, and roast it in front of a quick fire for about an
hour, keeping it well basted while cooking; when a nice brown colour,
take up, and set it aside till cold; then remove the papers and skewers,
and brush it over with a little liquid aspic jelly, dish it on a flat dish,
garnish with little timbals prepared as below, and bunches of nice crisp
salad of lettuce, and serve for a remove for dinner or luncheon, or for
any cold collation.
TIMBALS FOR GaRNISHING NeEcK or Lamp A LA Ductatir.—Thinly
line some little fluted timbal moulds with liquid aspic jelly that is
coloured with a little liquid carmine, ornament the top of the moulds
with some cooked green peas, then nearly fill them up with raw ripe
tomato that is cut into little dice shapes and seasoned with a little
finely-chopped tarragon and chervil, pour in some more aspic to fill up
the moulds and leave them till set; then dip each into hot water, and
turn out the timbals on toa clean cloth; place each timbal on a slice
of hard-boiled egg that bas been seasoned with a little salad oil, finely-
chopped eschalot, parsley, salt, and coralline pepper, and use as directed
above.
Neck of Lamb a l Anvers
Oarré d@ Agneau & LAnvers
Take a neck of lamb, trim it for roasting, rub it over with dripping,
wrap a piece of greased paper over it, place it in a baking-tin, and roast
or bake it for an hour in a moderate oven; then take it up, brush it
360 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
over with a little warm glaze, dish it up on a hot flat dish, garnish it
round with cooked artichoke bottoms that are filled with turned braised
carrots (vol. i. page 245) ; serve, with brown Mushroom sauce (see recipe),
for a remove for dinner, or as a luncheon dish, while hot.
The artichokes are kept ready for use in tins, and can be used when
fresh ones are not in season, being heated in their own liquor.
Fillet of Beef with Salsifies ©
Filet de Bouf. aux Salsifis
Take a piece of fillet of beef, of about three and a half to four pounds,
trim off all the unnecessary fat and skin, and lard it in lines with lardons
of fat bacon, after which trim the lardons with a pair of scissors that
‘they may be all the same length; tie up the fillet with string, to keep .
the meat in nice form. Prepare a braise thus: Put in a stewpan about
two ounces of butter, one large sliced carrot, two or three sliced onions,
a few slices of turnip; and marjoram and basil, four or five cloves, one
blade of mace, about six black peppercorns, celery, herbs, such as thyme,
bayleaf, parsley. Place the fillet on the top of the vegetables, then put
a buttered paper over the top, cover the pan down with the lid, and let
the meat fry with the vegetables for fifteen to twenty minutes; then add
one wineglassful of sherry and a quarter of a pint of good brown stock,
and put the stewpan into a moderately hot oven and let the fillet braise
for about two and a half hours, during which time keep it well basted.
over the paper, so that none of the pieces of the vegetables get mixed
up with the lardons, and adding more stock as that in the pan reduces.
When cooked, take it up on a baking-tin and lightly brush it over with
warm glaze, put it into a moderate oven and let the lardons crisp for
about fifteen minutes; then dish up, and garnish the top with scraped
horseradish, and place round the base salsifies cooked as follows: Peel
and cut the salsifies into pieces, and drop them into cold water seasoned
with salt and lemon juice that they may not change colour; when ready
to cook put them into boiling water similarly seasoned, and boil them
for two hours and a half, then strain them, and mix with the reduced
liquor from the fillet. Serve with Espagnol sauce in a sauceboat.
Fillet of Beef A la Jussienne
Filet de Beeuf ad la Jussienne
Remove all the unnecessary fat from a fillet of beef and lard the
top with lardons of fat bacon ; trim these evenly with a pair of scissors,
OF EXTRA RECIPES—REMOVES AND ROASTS 361
and tie the fillet up with pieces of thin string. Put into a stewpan the
vegetables, &c., as for‘ Fillet of Beef with Salsifies, cover over with a
buttered paper, put the lid on the pan and stand it on the stove for
fifteen to twenty minutes, then add a quarter-pint of sherry and a
quarter-pint of good stock, and cook in a moderate oven, allowing
twenty minutes for each pound of meat after the gravy has boiled;
we
\
en
during cooking keep it well basted, and add more stock as that in the
pan reduces. When cooked put the fillet on a baking-tin, brush it over
with a little thin warm glaze, return it to the oven for about ten minutes ;
then remove the strings, put two or three hatelet skewers in the fillet,
and dish up and garnish with slices of cooked tomatoes (see recipe),
button mushrooms, small braised button onions, and braised lettuce
(vol. 1. page 257), and serve with sauce prepared as below in a sauceboat.
SAUCE FOR FILLET oF BEEF A LA JUSSIENNE.—T'ake the gravy from
the braised fillet, removing all the fat, and put it into a stewpan with
the pulp of three tomatoes (made by passing them through a sieve),
one ounce of glaze, half-pint of Brown sauce (vol. 1.), and a quarter-
pint of sherry; boil this down to a quarter-part, tammy, and mix with
two or three fresh mushrooms that have been washed and chopped
fine, and a few drops of carmine; reboil for ten minutes, then tammy,
‘and use.
Fillet of Beef 4 ?Ostende
Filet de Bouf & VOstende
Trim and lard thickly with lardons of fat bacon a piece of fillet of
beef, allowing about five pounds to twelve persons; trim the lardons
neatly, and tie up the fillet with string across the top in three or four
places. Butter a stewpan well at the bottom and put in it the vegeta-
bles, &c., for braise as in ‘ Fillet of Beef with Salsifies, put the meat on
these and fry with a buttered paper over for about fifteen to twenty
minutes; then add about a quarter-pint of stock, place the stewpan in
the oven, and let it remain for two and a half to three hours, adding more
Bu MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
stock occasionally as that in the pan reduces, When cooked take up the
fillet, brush it over with warm glaze, and put on a baking-tin in the
oven to crisp for about fifteen minutes ; then take up and cut it in slices,
and then re-arrange it in its original shape. It must only be cut when
about to be served. Dish up on a hot dish, pour the ragofit and sauce
(as below) completely over it, and serve up very hot for a remove for
dinner or luncheon.
Racotr AND SavUcE FOR FILLET OF BEEF A L’OSTENDE.—Put one
pint of Brown sauce (vol. i.) in a stewpan with a teaspoonful of
Bovril, a dust of coralline pepper, a pinch of castor sugar, one and
a half wineglassfuls of sherry, and one or two freshly-cut mushrooms
that have been cut and washed; boil these together for about twenty
minutes, keeping well skimmed while boiling, then tammy and add to
it twenty-five Spanish olives (that have been turned and cooked in stock
for about three-quarters of an hour), a quarter-pound of the middle
part of cooked tongue cut in little square pieces, four or five sliced
truffles, about a dozer tinned or fresh button mushrooms, and the fresh
marrow from a marrow-bone that has been put into cold water, just
scalded and cut in slices about an eighth of an inch thick. The marrow
must not be added to the sauce until it is quite ready to serve over the
fillet.
Fillets of Beef 4 la Parisienne
Filets de Boeuf ad la Parisienne
Take a piece of the sirloin of beef, and cut the undercut into slices
about one and a half or two inches thick ; bat these out with a cold wet
chopping-knife, remove all unnecessary skin and fat, and trim each
piece into nice neat rounds. Put them on a plate, season them with
salt, pepper, and salad oil, and allow the fillets to lie in this for about
one hour before cooking; grill or broil at a clear fire for about fifteen
minutes, basting the fillets occasionally with a little warm butter; when
cooked, take up the fillets, brush them over with a little warm glaze,
place the fillets on a hot dish, arrange in the centre of each fillet a
tomato prepared as below, and serve with the sauce round the dish for
a remove for dinner or luncheon, always serving very hot.
OF EXTRA RECIPES—REMOVES AND ROASTS 363
Sauce FOR FILuets or BEEF A LA PARISIENNE.—Put into a stew-
pan two wineglassfuls of sherry, a tablespoonful of lemon juice, a pinch
of castor sugar, a good dust of coralline pepper, two chopped fresh
mushrooms, one chopped eschalot, one saltspoonful of Liebig Company’s
_ Extract of Meat, and half a pint of good flavoured Brown sauce (vol. i.) ;
reduce a quarter-pint, keep skimmed while boiling, tammy, and use,
after adding some sliced or whole truffles.
TomaTOES FoR FILLETS or. BEEF A LA ParIsitENNE.—-Cut oe the
core from some raw ripe tomatoes, remove the seeds, season the insides
with coralline pepper and salt, farce them with the prepared farce, using
a forcing bag and large plain pipe for the purpose, put a stamped-out
round slice of fat bacon on top of each, place them in a buttered sauté
pan, and cook them in a moderate oven for fifteen to eighteen minutes.
Farce FOR TOMATOES FOR FILLETs OF BEEF A LA PaRISIENNE.—F or
eight or nine small tomatoes take twelve finely-chopped, raw, bearded
sauce oysters, one chopped eschalot, a teaspoonful of chopped truffle, two
ounces of fresh white breadcrumbs, the same of lean chopped cooked
ham or tongue, one ounce of warm butter, two raw yolks of egg, a little
coralline pepper, and the juice of a lemon; mix with sufficient oyster
liquor to make a smooth paste, add one ounce of warm butter and use.
Fillet of Beef 3 la Touraine
Filet de Beuf @ la Touraine
Take a piece of fillet of beef about four to five pounds, trim off all
the unnecessary fat and skin, and lard it with lardons of fat bacon and
strips of French gherkin, after which trim the lardons with a pair of
scissors and tie up the fillet with two or three pieces of string to keep
it in a nice neat form. Prepare a braise in a stewpan as for ‘ Fillet of
Beef with Salsifies’ and put the meat on top; cover over with a well-
greased paper and fry with the pan covered down for about fifteen
minutes, then add about a quarter of a pint of stock and put the pan
in the oven, keeping the beef well basted while braising, and adding a
little more stock as that in the pan reduces; allow twenty minutes for
364 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
each pound of meat. When cooked take up, remove the paper and
strings, and brush the meat over with warm glaze, then put it on a
baking-tin in the oven for about ten minutes to crisp; dish up and
arrange with hatelet skewers and scraped horseradish’ on the top, and
the garnishes prepared as below, and serve with Champagne sauce
(vol. i.) in a boat. The vegetables, &c., can be used for the stock-pot.
ToMATOES FOR FILLET oF BEEF A LA TouRAINE.—Peel and slice
some ripe tomatoes and remove the pips; put the slices into a buttered
sauté pan, season them with salt and pepper, put a buttered paper over,
and cook in a moderate oven for ten to fifteen minutes; then dish up,
sprinkle with chopped parsley, and use.
ARTICHOKE BorromMs For FILLET oF BEEF A LA TouRAINE.—Open
a tin of artichoke bottoms and stand it on the stove until the contents
become hot, then turn out, drain from the liquid, and fill each bottom
with a purée of mushrooms (vol. i.), using a forcing bag with a large
plain pipe; arrange them at regular intervals round the dish, and place
between each some slices of marrow and some slices of tomato.
Larded Fillet of Beef with Tomato Purée
Filet de Boeuf Piqué au Purée de Tomates
Take three or four pounds of fillet of beef, trim off all the
unnecessary fat and skin from it, and lard the top part of the fillet with
fat bacon cut in strips about two inches long; put three or four lines of
larding according to the size of the fillet, trim the lardons, and tie up
the fillet in three or four places. Then prepare a braise as for ‘ Fillet of
Beef with Salsifies,’ and fry for about twenty minutes with a buttered
paper over; then add about a quarter of a pint of stock, and put in the
oven to braise for about two hours, keeping it constantly basted over
the paper, and adding more stock as that in the pan reduces; then take
up, remove the strings, brush over with warm glaze, and put in the
oven for about fifteen minutes to crisp. Then take up on a hot dish,
brush over again with glaze, and garnish with scraped horseradish and
the Tomato purée (vol. i.) round the dish.
Sirloin of Beef 4 la Pompadour
Aloyau de Boeuf a@ la Pompadour
Take a piece of well-hung sirloin of beef, trim it neatly, remove all
the unnecessary fat, and skin the top side half the depth of the meat,
then lard the skinned part with lardons of fat bacon in four or five
OF EXTRA RECIPES—REMOVES AND ROASTS 365
rows according to the size of the sirloin, tie it up to keep it in a nice
form, put it into a well-buttered braising pan and braise with vegetables,
&c., as Fricandeau of Beef (vol. i. page 162). When cooked,.take up,
brush over with a little warm glaze, remove the string and place the
beef on a hot dish; garnish round with Turnip Cups (see recipe)
and bunches of cooked carrots and turnips; pour the sauce round the
dish, and serve for a remove for dinner or luncheon.
SAUCE FOR SIRLOIN OF BEEF A La Pompapour.—Take the gravy
from the braise, remove all the fat, and mix with the gravy two ounces
of tomato pulp that has been mixed on to two ounces of butter and
one and a half ounces of arrowroot; stir all together till it boils, colour
with a few drops of carmine, flavour with a wineglassful of sherry and
a pinch of Marshall’s Coralline Pepper.
Carrots AND TURNIPS FOR SrRLOIN OF BEEF A LA PoMPaDOUR.—
Take some peeled and cleansed carrots and turnips and cut them ovt
with a plain round vegetable scoop; put them separately into cold water,
bring to the boil, then strain and rinse them, and braise them in stock
till tender.
Stewed Rump Steak
Beeuf Htuvé
Season two and a half pounds of rump steak with a little salt and
pepper and put it in a stewpan with about an ounce of butter, place a
cover on the pan, and let it fry for about twelve minutes ; then sprinkle
the steak with about one tablespoonful of flour, and well shake the pan
to prevent the steak clinging to the bottom; add about a pint of
water or ordinary stock, or, better still, gravy, and a teaspoonful of
Bovril; bring to the boil, skim well, add a bunch of herbs, such as
thyme, parsley, and bayleaf, and about two dozen button onions peeled
and blanched, and carrots and turnips scooped out with a cutter. The
steak will require from one and a half to two hours’ gentle braising. The
carrots should be added about an hour and the turnips about half an hour
366 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
before dishing, as that will be sufficient time for cooking them. The gravy
should be replenished by more stock or water as it reduces. When the
steak is cooked, dish it up with the vegetables placed round it in
bunches ; strain the gravy in which the steak was cooked, remove the fat,
reboil, and pour it round. See that it is all served hot.
Beef Pudding with Anchovies
Pouding de Boeuf aux Anchois
Take two pounds of fillet of beef, free it from fat and skin, and cut
it into square pieces about two inches wide and about a quarter of an
inch thick; bat these out with a wetted chopping-knife and place them
out on the table; season them on one side with chopped raw parsley,
bayleaf, thyme, eschalot, pepper and salt, and twelve boned Christiania
anchovies cut into dice shapes, together with some chopped fresh
mushroom that has been pressed from the water; roll up the pieces of
meat, with the seasoning inside, into cylinder shapes, and arrange them
in layers in a basin that is lined with suet paste (vol. i. page 39), sprink-
ling each layer with a little finely-chopped beef suet. When the basin
is filled to within an inch of the top fill it with good cold gravy
stock, cover it over with a piece of the paste, pressing the paste well to
the basin, trim off the edges and tie it over with a clean damp pudding-
cloth that has been dusted over with a little flour; put the pudding
to cook in sufficient boiling water to cover it, and allow it to boil for
three and a half to four hours; then take up, remove the cloth, loosen
the pudding round from the top of the basin, and turn it out on toa
hot flat dish, sprinkle it over with a little raw chopped parsley, and serve
for luncheon or for dinner as a remove.
The basin should be well rubbed over with butter or dripping before
it is lined with the paste. ?
Ox-Tongue & la Xerxes
Langue de Bouf a la Xerxes
Take a perfectly fresh ox-tongue and put it into a stewpan, cover it
with cold water, bring to the boil, then rinse well in cold water and dry
in a clean cloth. Put into another stewpan, sufficiently large to hold
the tongue, about one and a half ounces of fat raw bacon, two sliced
onions, a leek, some sliced carrot and turnip, three or four strips of
cleansed celery, a bunch of herbs (such as basil, marjoram, thyme, parsley,
OF EXTRA RECIPES—REMOVES AND ROASTS 367
and hayleaf),a blade of mace, two or three fresh washed mushrooms, and
about eighteen peppercorns; rub the tongue all over with butter, and
place it on the top of these vegetables; add three or four blanched
Spanish onions, then cover the pan down, place it on the side of the
stove and let the contents fry steadily for about forty minutes, then add
half a pint of sherry and a half-pint of good gravy; re-cover the pan,
place it in a moderate oven, and let the contents simmer. gently for three
and a half hours, adding, during the cooking, more stock and sherry as
that in the pan reduces, and keeping the tongue and onions frequently
basted ; when cooked, take up the tongue, cut off the fat end, and with
a sharp knife peel off all the outer skin; then brush it over with good
clear warm glaze. ‘T’ake up the Spanish onions, press all the juice from
them and rub them through a sieve, strain the liquor from the braising,
remove the fat from it, then place it on a hot dish in a standing position ;
add the onion purée, reboil and serve with the tongue.
Ox-Tongue 4a la Destaing
Langue de Beeuf a la Destaing
Cut a cold cooked ox-tongue into slices about an eighth of an inch
thick, remove the skin, place the slices in a sauté pan with a wineglassful
or two of cooking sherry, four finely-chopped fresh mushrooms, one
eschalot, and a good dust of coralline pepper; place the pan on the
stove and simmer the contents for ten to twelve minutes, covering the
slices with the prepared sauce as the wine in the pan reduces. Then take
them up and dish on a bed of boiled Sparghetti (see recipe) that has been
sprinkled with Gruyére cheese; arrange on the dish here and there
bunches of small button mushrooms and braised button onions . (see
recipe) ; arrange a good layer of Gruyére cheese down the centre of the
dish, stand the dish in a baking-tin containing boiling water, and put it
into a quick oven for fifteen minutes. Then take up, place the dish on
another on a paper or napkin, garnish here and there with prettily cut
crotitons of fried bread (see recipe, ‘ Chicken 4 la Rubanée’), and serve
quite hot for luncheon, second course, or for an entrée.
SAUCE FoR Ox-TonGuE A LA Destainc.—Put into a stewpan half
a pint of good stock, three raw sliced tomatoes, two chopped eschalots,
a saltspoonful of coralline pepper, a wineglassful of sherry, the juice of
one lemon, a few drops of liquid carmine, two ounces of good butter
that has been mixed with an ounce of Marshall’s Créme de Riz; stir
together till boiling, add a pinch of salt, reboil, tammy, and use.
* é
368 MRS. A. B, MARSHALL'S LARGER COOKERY BOOK
Slices of Ox-Tongue & la Nazaire
Tranches de Langue de Beuf a la Nazaire
Take a slightly pickled ox-tongue, put it into a stewpan with four
peeled onions, a stick of celery, herbs, such as thyme, bayleaf, parsley,
basil, marjoram, mace, peppercorns, and cloves, cover with light stock
and simmer it on the stove for four hours; then take up, remove the
skin, brush over with warm glaze, sprinkle over it a little grated
Parmesan cheese, put it on a baking-tin, pour over it two wineglassfuls
of sherry, and cook it in a quick oven for fifteen minutes, keeping it well
basted while cooking. Then take up, cut it into nice slices not quite a
quarter-inch thick, arrange them on a flat dish, pour over them some
thick Champagne sauce in which the liquor and the beards from the
oysters are boiled, sprinkle over the top with some large slices of cooked
truffle, bearded oysters, and thick slices of blanched beef marrow that
have been made hot in Champagne sauce (see recipe), and serve for a
remove, or for second course or for luncheon, or if dished on an entrée
dish it could be served for an entrée. Care must be taken that this dish
is always sent to table boiling hot. The remains of the tongue can be
used up for sandwiches, purées, or for potting.
Boiled Ox-Tongue a la Dorna
Langue de Beuf bowillie & la Dorna on,
Take a pickled ox-tongue that has been in soak for twelve hours, put
it into a stewpan with sufficient cold water to cover it, add two or three
cleansed carrots, also onions, a bunch of herbs (thyme, parsley, bayleaf,
basil, marjoram), a stick of celery, two leeks, twenty-four peppercorns
{black and white), three blades of mace, and twelve cloves all tied
together in a piece of muslin; bring to the boil, remove the scum, and
let it simmer for two and a half to three hours; then take up, press into
shape, place a large skewer through the root and one through the tip of
*
- OF EXTRA RECIPES—REMOVES AND ROASTS 369
the tongue, and put it aside in the larder till next day. Then take up
ond with a sharp pointed knife trim off all the outside fat part, put it
again into a large stewpan, pour over it a little cooking sherry and
about a pint of good rich clear gravy, and simmer it for one hour; then
take up the tongue on to a hot dish, brush it.all over with good bright
glaze, place a frill round the root, and serve for a remove, with the pre-
pared ragott arranged on the dish, for dinner or for luncheon or in the
second course, using while quite hot. )
RaGotT For Ox-TonGuE A LA Dorna.—Put the gravy in which
the tongue was braised into a stewpan with one pint of thick Espagnol
sauce (vol. i.), a teaspoonful of arrowroot that is mixed with a little gravy,
add the contents of a large bottle of Financiére that has been warmed
in the bain-marie, a bottle of truffles, and the contents of a small tin
of button mushrooms ; stir all together till boiling, and serve with the
tongue. |
Calf’s Head & l’Andréani
Téte de Veau & TAndréant
Take a whole or half a calf’s head and keep it in cold salted water
for twenty-four hours, occasionally changing the water; then remove the
brains, bone the head, tie it up in a clean cloth, put it into cold water
with a little salt, and bring it to the boil; then take it up, wash it well,
replace in the cloth, and put it into another stewpan with a plateful of
cleansed vegetables, such as carrot, onion, leek, celery, turnip, pepper-
corns, a bunch of herbs, and the juice of two or three lemons ; cover with
water, bring to the boil, and let it simmer gently for three and a half to
four hours. ‘Then take up, remove the cloth and the tongue from the head,
place the latter on a hot dish, crimp the ears of the head, garnish it with
brains, &c., prepared as below, and serve with Andréani sauce poured all
over it. ‘The head may be garnished with hatelet skewers if liked.
BRAINS AND 'TONGUE FOR GARNISH FOR CaLr’s Heap A L’ANDREANI.—
Blanch the brains and cut them up into nice pieces and place them in
the sauce prepared as below. Skin the tongue and cut it up into square
pieces and mix with the brains; put this mixture into the centre of some
artichoke bottoms that have been warmed in the bain-marie in their own
liquor, and garnish the calf’s head with them, allowing one to each
person. ;
SAUCE FOR MIXING Brarns anD TonGuE.—Put one wineglassful of
sherry into a stewpan with an ounce of glaze, boil up together and add
the tongue and brains, make hot in the bain-marie, and use.
BB
3570 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Calf’s Head & la Belgrade
Téte de Veau & la Belgrade
Take half a small calf’s head, lay it in strong salt and water for a
day or two previous to cooking; then wash it thoroughly, remove the
brains and bone, and tie up the head in a clean cloth; place it ina
stewpan, cover with cold water, season with a little salt, and just bring
to the boil; then strain, and well rinse the head in clean cold water ; put
it again into a stewpan and cook with vegetables, &., as for ‘ Calfs Head
a lAndréani.’” -When cooked take up, remove the cloth, take out the
tongue, place the head on a crotiton of bread that has been cut about an
inch thick and the same length as the head, and fried in clean fat till a
nice golden colour; cut off the ear and crimp it, cover the head with
Tomato purée (vol. i.), sprinkle over a little of Marshall’s Coralline
Pepper, and by means of a large forcing bag with a large rose pipe
arrange a ring of Potato purée (vol. i.) where the ear has been cut
from ; fasten the ear on again with a hatelet skewer, place two more
skewers, one at the top of the head and one at the nose, as shown in
the engraving, pour a good Supréme sauce (vol. i.) all round the dish,
arrange hot Financiére garnish at the top and bottom of the dish, and
garnish the sides with little poached quenelles of rabbit or chicken (see
Quenelles for garnishing). Serve very hot for a remove for dinner or
for a luncheon party.
Calf’s Head a la Francaise
Téte de Veau a la Francaise
Bone a nice fresh half of a calf’s head, and thoroughly cleanse it by
putting it into cold water with plenty of salt so as to draw out all the
blood, then roll the head up lengthways and tie it up in a clean cloth;
br
|
%
OF EXTRA RECIPES—REMOVES AND ROASTS EL
put it into a stewpan the same as for ‘ Calf’s Head a l’Andréani.’, When
cooked take it up and remove the cloth from it, and with a pair of
scissors crimp the ear. Prepare some green Parsley sauce (vol. i.) and
pour it all over the head, then place the head on a fried crotiton of
bread ; cut four strips of foolscap paper to stand upright over the head,
and sprinkle over the spaces thus formed, one with chopped cooked lean
ham or tongue, one with chopped truffle, and one with hard-boiled yolk
of egg that has been rubbed through a wire sieve; remove the papers,
then garnish round the edge of the dish with slices of cooked tomatoes
and fresh cooked mushrooms.
Croton For Cars Heap A LA FRANG¢aIsE.—Take a long stale loaf
and cut from it a slice of crumb about two inches thick and about nine
inches long and five inches broad, cutting it round the outside in any
pretty design, then fry it in clean boiling fat till a pretty golden colour,
and use.
Galantine of Veal & la Francaise
Galantine de Veau a la Franeaise
Take a piece of breast or shoulder of veal weighing from eight to
ten pounds, remove the bone and lay the meat open on the table; season
it inside with chopped eschalot, parsley, bayleaf, thyme, salt, coralline
pepper, basil, and marjoram, then spread on it a layer about two inches
thick of farce prepared as below, placing in this at intervals some small balls
of herb farce, hard-boiled yolks of eggs, button mushrooms, truffles, and
olives farced with anchovies, pressing them well into the farce; then
place another layer of the farce on the top so as to keep all these
ingredients in place ; fold up the meat in the form of a roll jam pudding,
put it in a clean buttered cloth, fasten it up tightly and sew up the
cloth, and tie up the ends with string so as to keep the meat close ; put to
cook in a stewpan for three and a half to four hours in stock or water
with the bones from the meat, and a good plateful of cleansed vegetables, -
such as carrot, onions, turnip, celery, leek, and herbs and spices; bring
to the boil and skim, and simmer gently till cooked. When cooked
BB 2
Sha MRS. A. B.. MARSHALUS LARGER COOKERY BOOK
take up, remove the cloth, and put in a deep dish or stewpan that will
allow the galantine to lay perfectly flat ; let it cool, then cover it entirely
with clarified gravy, as below, and set away till the next day. Then
take up the galantine with the jelly and cut the jelly round, leaving it
about two inches wide all round, and place on a large flat dish and
garnish with nice sprigs of fresh raw green parsley. Serve for ball
supper, luncheon, &Xc.
FaRCE FOR GALANTINE OF VEAL A LA FRANGAISE.—Take two and a
half pounds of fresh loin of pork, one pound fat and lean bacon, and two
pounds fillet of veal, cut up small and pass twice through a sausage
machine ; season with salt and coralline pepper, mix in two whole raw
egos and two wineglassfuls of sherry ; mix up together, and then use.
GRAVY FOR GALANTINE OF VEAL A LA FRANCAISE.—Take three quarts
of the liquor in which the galantine was cooked, freed from fat, add two
ounces of Marshall’s gelatine to each quart, flavour with sherry and a
little salt, allow four whites of eggs to each quart to clarify ; bring to the
boil, then strain, and use when cool. ‘The rest of the stock can be used
up for soup.
oN
York Ham a la Polonaise
Jambon de York a@ la Polonaise
Take a very small York ham and soak it for twenty-four hours in
cold water, remove with a knife all the underneath dry part, tie it up
in a cloth and put in boiling water, and allow about twenty minutes for
each pound; then take up, remove the cloth, and trim off the skin care-
fully with a sharp-pointed knife. Place the ham in another stewpan, with
about half a pint of champagne, and let it simmer in this for about
half an hour either on the stove or in the oven; then take up the ham,
brush it all over with good clear warm glaze, place it in a baking-tin,
and put it to crisp in the oven for about fifteen minutes ; then take up,
prush over with a little more warm glaze, place a frill on the bone, and
serve on a hot dish with Polonaise sauce (see recipe) handed in a
sauceboat.. This is a nice dish for second course, luncheon, &c.
Spanish Ham
Jambon & 0 Espagqnole
Scrape the ham well and trim off any dry parts, put it to soak in
cold water for about twenty-four hours, occasionally changing the water ;
tie it up in a buttered cloth, and put it in a stewpan with peeled and
sliced onion, carrot, turnip, celery, leek, herbs (thyme, parsley, bayleaf,
OF EXTRA .RECIPES—REMOVES AND ROASTS -- ST
O39
basil, and marjoram), a few peppercorns, one or two blades of mace, eight
or ten cloves, and a pint of sherry ; let it draw down in this until it has
absorbed all the wine, then cover it with really well-flavoured stock
made from cooked meat bones, and any game or poultry hones can be
used to flavour it, and cook, allowing twenty minutes for each pound up
to twelve pounds, and a quarter of an hour for every pound beyond;
then leave it in the mirepoix till cold, take up, remove the cloth and
the skin from the ham, and very neatly trim off any fat which looks
rough. If the ham has to be served cold, glaze it over, dish it up,
and garnish with aspic jelly or picked parsley; place a frill on the
knucklebone, and serve. If to be served hot, put it into a pan with
a pint of sherry after it is trimmed, and boil the sherry with the ham;
dish up and glaze it over, using a brush for the purpose; strain the
liquor from the braise.and remove the fat from it; take half a pint
of good Espagnol sauce (vol. i.), add to the sauce the reduced liquor
in which the ham was cooked, and a wineglassful of sherry, two or
three washed fresh mushrooms, a pinch of castor sugar ; boil up. together,
keep skimmed while cooking, then tammy, and use.
Ham and Chicken & la Douglas
Jambon et Poulet & la Douglas
Put a nice York ham into cold water to soak for a day or two, during
which time change the water occasionally, then trim off all the unneces-
sary underskin, and saw aff the tip end of the knucklebone; tie up the
ham in a clean cloth, and put it into a saucepan with good-flavoured cold
stock ; bring this to the boil, then skim; cover over the stewpan and let
the ham simmer gently for two and a half to three hours. When cooked
374 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
set the ham aside in the stock till perfectly cold, then take up the ham,
remove the cloth, peel off the top skin very carefully to within four or
five inches of the knuckle, and then with a very sharp knife trim the fat
quite evenly, but remove as little as possible; wipe it over carefully with
a clean soft cloth, then brush it over with a little liquid aspic jelly,
using the jelly while it is of the consistency of single cream. Dish
up the ham on a flat silver dish, place a frill on the knuckle, garnish the
top with fancy hatelet skewers, place round the dish a bed of finely-
chopped aspic jelly, and surround it with little creams of chicken as
below. This dish can be served for a ball supper or for any cold
collation.
LirrLe CREAMS OF CHICKEN FOR GARNISHING Ham A LA DouGLas.—
Take some little ham moulds, line the top parts with Aspic cream
(vol. 1.) and the lower parts with red-coloured aspic, using a little ice
for the purpose of setting them. When this is set fill up the inside with
a purée of chicken prepared as follows: Take the meat from a boiled or
roast chicken, free it from bone and skin, and pound it till smooth with
a wineglassful of sherry, half a pint of thick cream, a pinch of salt,
three or four drops of lemon juice, and a pinch of coralline pepper; mix
with one pint of good-flavoured chicken gravy in which one ounce of
elaze is dissolved with half an ounce of Marshall’s gelatine, rub it through
atammy, and use. . i
Boar’s Head
Téte de Sanglier
Take a boar’s head (or a pig’s head, which is often used intend and
forms a nice dish), hone it, and put it in pickle three weeks or a month
before using, thus: rub it well two or three times a week with the fol-
lowing ingredients pounded together till smooth—viz. two pounds of
salt, a quarter-pound of moist sugar, a quarter-pint of strained lemon
juice, half a tablespoonful of cocoa, two sprigs of sage, two teaspoonfuls
of French mustard, one teaspoonful each of ground ginger, ground nut-
meg, ground allspice, ground cloves, ground mace, about thirty pounded
peppercorns, black and white, halfan ounce of Marshall’s Coralline Pepper,
the peel of one lemon, a tablespoonful of tamarinds, ditto powdered cumin
seed, and twelve pounded almonds. Then rinse it well and lay it out flat,
and stuff the inside with a well-seasoned farce made of two and a half
pounds of veal and two and a half pounds of fresh pork ; then place about
six hard-boiled yolks of eggs that are masked with a little chopped parsley
in the farce, and six or eight turned olives and mushrooms, six filleted
“ QF EXTRA RECIPES—REMOVES AND ROASTS aro
Christiania anchovies, one and a half pounds of strips of tongue, half a
pound of bacon, thirty-six pistachio nuts, and six or more large truffles,
and fasten up the head in the cloth and boil for five or six hours in stock
or water with a good plateful of vegetables, carrot, onion, six bayleaves,
six or eight sprigs of thyme, a teaspoonful of black and white peppercorns,
six or eight cloves, six blades of mace, and head of celery. Let it cook
gently, and when done take up and tighten the cloth and put it away
until the next day ; then put it on a silver dish, put the eyes and tusks in,
mask it with glaze and garnish with butter (see recipe of Butter for gar-
nishing ham, vol. i. page 314) and cut aspic jelly, truffles, cockscombs,
mushrooms, and paper cap, as shown in the engraving. ‘The eyes and
tusks are kept ready for use.
8376 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
CHAPTER IX :
DRESSED VEGETABLES AND MEAGRE DISHES
Asparagus a l’Irlandaise
Asperges & VIrlandaise
CLEANSE and cook the Asparagus (vol. i. page 252), for twenty-five to
thirty minutes, or use bottled or tinned, then take up and put away on
ice, or in the ice cave with a damp napkin over it, till quite cold; dish
on a crotiton of fried bread, and pour cold Irlandaise sauce (vol. 1.) *
round it; garnish with tarragon and chervil, iced artichoke bottoms cut
into halves, and cut raw tomatoes, seasoned with mignonette pepper,
a little salt, salad oil, and tarragon vinegar, and use for luncheon cr as a
second-course dish.
Asparagus a ’?Hspagne
Asperges & [ Hspagne
Take some plainly boiled Asparagus (vol. i. page 252), place it in a
pile on a square piece of buttered toast or a fried crotton, then arrange
round it some small crotitons of fried bread, placing on each croiiton a
nicely-poached fresh egg brushed over with a little warm butter and
sprinkled over with finely-chopped raw green parsley; pour here and
there on the dish between the crofitons some Tomato purée (vol. 1.);
serve while hot for luncheon or as a second-course dish.
Asparagus a la Princesse
Asperges & la Princesse
Mix together in a stewpan one ounce of fine flour and one ounce of
fresh butter, add half a pint of cream, a pinch of coralline pepper, and
one very finely-chopped eschalot, and stir these together over the fire till
the mixture boils, then add the strained juice of a lemon, and half a
gill of cold single cream or milk, and tammy. Have six whole eggs
whipped for several minutes, then mix with the cream mixture in a
OF EXTRA RECIPES—DRESSED VEGETABLES, ETC. ‘377
sauté pan, stir over the fire till the mixture thickens, but do not let it
» boil; butter an entrée dish, spread a thin layer of the prepared sauce
all over the bottom, arrange a layer of cooked asparagus that is cut in
lengths of about one inch on it, place here and there little pieces
of butter, then cover the asparagus over with another layer of the sauce,
and continue this process untii the dish is three-parts full. Then have
five whites of egos whipped very stiff, with a pinch of salt and a dust of
coralline pepper, place this in a forcing bag with a rose pipe, cover the
contents of the dish as in engraving with the mixture, sprinkle all over
» with finely-grated Parmesan cheese, and stand the dish in a tin con-
taining boiling water; place it in a moderate oven for about fifteen
minutes, when it should be a pretty brown colour and quite crisp, then
take up and serve for a second-course or luncheon dish.
Asparagus—Suédoise Sauce
Asperges—NSauce Suédoise
Open a tin of asparagus, and place it on some pounded ice till
perfectly cold. Take a timbal mould (specially made for this purpose)
and fill it with plain cold water; place it in the charged ice cave and
let it remain for two and a half to three hours, occasionally turning the
mould from side to side in the cave so.as to get the water thoroughly
frozen; then dip the mould into tepid water, pass a clean cloth over the
bottom to absorb any moisture, and turn out the ice.on to the dish on
which it is to be served, on a dish-paper or a folded napkin,
BY Ee) MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Drain the asparagus on a clean cloth, cut off any hard part from the
bottom of the stems, and then arrange it in a group, as shown in
the engraving, in the centre of the timbal of ice; garnish round the
top of the timbal with little picked sprigs of nice green fresh chervil,
and serve for second course or luncheon, or for any cold collation, with
iced Suédoise sauce in a sauceboat.
Asparagus Salad a la Campagne
Salade d’Asperges a la Oampagne
Take some tinned or plainly boiled fresh asparagus, drain it and cut
it up into lengths of about one inch, season with salad oil, strained
lemon juice, salt, finely-chopped tarragon and chervil and eschalot ; dish
up in a pile on the dish on which the salad is to be served, sprinkle all
over it some finely-shredded cooked white meat such as chicken, &Xc.,
and arrange as a border round the dish some blanched calf’s brains that are
cut in slices half an inch thick, masked over with Mayonnaise sauce (vol.i.),
and dusted with dry curry powder; garnish the dish here and there
with small French red chillies, and serve for luncheon, ball suppers, &c.
Asparagus and Artichoke Bottoms a la Cannes
Asperges et Fonds d’Artichauts a la Cannes
Take some cooked asparagus, and cut the tender part up into lengths
of about one inch, drain the moisture from it, mix with the sauce
prepared as below, add a few sliced truffles, and keep quite hot in the ©
bain-marie. Make some preserved or freshly-cooked artichoke bottoms
quite hot by putting them in a stewpan with a good wineglassful of
sherry, cover over the pan and place it on the stove till the contents
are well reduced; then dish up the artichokes on some cooked sliced
tomatoes, fill the artichoke bottoms with the prepared asparagus, and
serve, arranging them straight down the dish on a purée of potato,
forced from a bag with a large rose pipe, for a second-course or luncheon
dish, or as a vegetable entrée.
SAUCE FOR ASPARAGUS A LA CaNNES.—Put into a stewpan one ounce
of glaze, a dust of coralline pepper, a wineglassful of sherry, and a gill
of good clear gravy ; just bring to the boil, then thicken it with a quarter
of an ounce of arrowroot that has been mixed till smooth with two
tablespoonfuls of mushroom liquor, stir on the fire till it boils, and
use.
OF EXTRA RECIPES—DRESSED VEGETABLES, ETC.
2
ot
es)
Artichokes Plain
Artichauts naturels
Trim the tops and cut off the stalks evenly of some nice fresh arti-
chokes, put them in cold water with a little salt, and let them remain
in this for two or three hours; then put them into plenty of slightly
salted boiling water, and let them simmer gently for fifty to sixty
minutes. Then take them up with a slice, drain them on a clean hair
sieve, place them on a hot dish on a paper or napkin, and serve for a
second-course vegetable or for breakfast or luncheon, either as a hot or
cold dish, with Mayonnaise, Vinaigrette, Suédoise, or Verte sauce handed
in a sauceboat.
Artichoke Bottoms a la Fife
Fonds d@Artichauts a la Fife
Take some tinned or freshly cooked artichoke bottoms (vol. i. page
248), season them with a little salad oil, a little chopped truffle, lean cooked
ham, and cooked sweetbread also cut up; pile up in the centre of a dish
on a bed of crisp well-washed lettuce, pour the prepared tomato purée
round the base, and serve for luncheon, second course, or for any cold
collation.
PuREE FOR ARTICHOKE Borroms ALA Fire.—Pound four raw ripe
tomatoes, rub them through a sieve, mix with them the raw yolks of
two eggs, a few drops of carmine, a dust of coralline pepper, a quarter-
pint of thick Mayonnaise sauce (vol. i.), and six turned and shredded
Spanish olives; stir well together and use.
Artichoke Salad
Salade d Artichauts
Lay the green artichokes in cold water for an hour or two before
cooking, then simmer them in boiling water for forty to fifty minutes,
then drain them on a sieve till cold ; cut each lengthwise into four pieces,
remove all the choke by means of a stall pointed knife, and lay the
380 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
pieces on a plate, season them with salad oil, tarragon, and chilli vinegar,
chopped eschalot, parsley, and mignonette pepper; dish up en couronne
on an entrée or flat dish, and serve either as a dressed vegetable or for
luncheon with any nice sauce in a sauceboat.
Artichoke Bottoms with Asparagus Points a l’Hstragon
Fonds d'Artichauts auw Pointes dAsperges a [Estragon
Open a tin of artichoke bottoms and put it in the bain-marie till the
vegetables are quite hot, then remove them from the tin and arrange
each on round crofitons of fried bread. Warm some tinned asparagus
points (or fresh ones when in season) in a little warm butter, and fill up
the artichoke bottoms with them. Dish up on a hot dish, pour Cream
sauce (see recipe) over, and serve for a second-course vegetable, allow-
ing one artichoke bottom to each person.
Artichoke Bottoms a la Bourgogaic
fonds dArtichauts & la Bourgogaic
Take some cooked artichoke bottoms and fill them with the prepared
purée, using a forcing bag and large rose pipe for the purpose, sprinkle one
of the artichokes with some hard-boiled yolk of egg that has been rubbed
through a sieve, another with chopped lean cooked ham or tongue, and
another with chopped French gherkin. Dish them up on a bed of crisp
lettuce that has been mixed with a little salad oil, tarragon and chilli
vinegar, and serve either as an entrée for a few people, or as a second-
course or luncheon dish.
PUREE FOR ARTICHOKE Bottoms ALA BourGoGaic.—Take a quarter-
pound of cooked chicken (free it from skin and bone and chop it up
finely), two ounces of grated Parmesan cheese, a dust of coralline pepper,
a teaspoonful of French mustard, one finely-chopped truffle, one ounce
of lean cooked ham or tongue also chopped up ; mix up all together with
half a pint of aspic jelly and a quarter-pint of stiffly-whipped cream.
Stir all together on ice till beginning to set, then put it into the forcing
bag and use, |
OF EXTRA RECIPES—DRESSED VEGETABLES, ETC. ool
Artichoke Bottoms 4 la Valentine
'- Fonds d’Artichauts @ la Valentine
Take a tin of artichoke bottoms, open it and stand it in the bain-
marie to make the contents hot, then remove them from the tin and put
in the bottom of each half a teaspoonful of thick Veloute sauce (vol. i.),
and place on this one or two chestnuts prepared as below. Whip two
or three whites of eggs stiffly with a pinch of salt, put it into a forcing
bag with a large rose pipe, and mask the chestnuts over entirely with
it; then place the artichokes in a buttered sauté pan, and put them in
the oven till they become a pretty golden colour, then remove ; sprinkle
them over with a little finely-chopped parsley, dish them up on little
crotitons of fried bread, and pour Tomato butter (vol. i.) round the base.
Serve hot, one to each person, for a second-course or luncheon dish.
Cuestnuts For ARTICHOKE Borroms A LA VALENTINE.—Cut off the
tops from half a pound of good chestnuts, and put the latter into the
oven to bake for about twenty minutes; then remove, peel them, and
put them into a clean stewpan with half a pint of really good stock, a
pinch of sugar, and an ounce of butter ; put a buttered paper over, and
let them braise on the side of the stove till tender, adding more stock
if needed. When ready for use they should present a nice glazed
appearance.
Salad of French Beans a4 la Flamande
Salade de Haricots Verts & la Flamande
Take two pounds of tinned or freshly-cooked French beans, drain them,
and mix them with salad oil, strained lemon juice, and thick cream, and
place them in a pile in the centre of the dish on which the salad is to
‘be served. Cut a large plainly boiled cold Spanish onion lengthwise
into twelve pieces, mask each piece with chutney, curry powder, and
lemon juice, and arrange as a border round the beans; sprinkle the
border thickly with hard-boiled yolk of egg that has been rubbed
through a sieve, sprinkle some lean cooked ‘chopped ham over both
beans and onions, and serve for luncheon or second course.
3
382 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
French Beans with Cream of Turnips
Haricots Verts au Oréme de Navets
Cut some French beans in small strips, wash them well and put
them into boiling water with a little salt and a tiny piece of soda to
cook for about half an hour till tender; then strain off from the water
and add to them a pat of fresh butter, a sprinkling of chopped fresh
parsley, and a little lemon juice. Dish them up in a border of purée
of turnips (vol. i. page 247), and serve at once.
Flageolets a la Spencer
Flageolets & la Spencer
Take four peeled onions cut in small dice shapes, a good pinch of
Marshall’s Coralline Pepper, two ounces of fat and lean raw bacon, one
ounce of butter, fry together for about fifteen minutes; then add one
ounce of Marshall’s Créme de Riz, a quarter-pint of oyster liquor, a tea-
spoonful of Bovril, half a pint of light stock or, if liked, milk, a quarter-
pint of cream; stir till boiling, then simmer for half an hour. Strain
the liquor from a tin of flageolets and add the contents to the sauce with
one ounce of grated Parmesan cheese and six or eight raw bearded
sauce oysters that have been chopped fine; just bring to the boil, then
turn out on a hot dish in a border of plainly boiled curry rice (vol. i.)
that is sprinkled with a little finely-chopped raw green parsley, and
a little coralline pepper, and use for second course or luncheon.
Salad of Flageolets @ la Francaise
Salade de Flageolets & la Francaise
Drain the contents of a tin of flageolets on a sieve, and mix with
them one very finely-chopped raw onion, two ounces of finely-chopped ~
lean cooked ham, a quarter-pint of salad oil, four hard-boiled eges cut
in little dice shapes, four ounces of cooked white meat that is freed from
skin and bone, a tablespoonful of French vinegar, and a pinch of castor
sugar; stir up all together, turn on to a dish, and garnish with scraped
cleansed horseradish and chopped cooked beetroot alternately, seasoning
the garnish with a little salad oil, salt, and vinegar. Serve for luncheon.
or for any cold collation.
OF EXTRA RECIPES—DRESSED VEGETABLES, ETC. 383
Cardoons with Marrow
Oardons &@ la Moelle
Cleanse and string the cardoons, and cut them into strips about six
to seven inches in length; wash these well in cold water and salt, tie
them up into a bundle and put them into cold water with a little
lemon-juice ; bring this to the boil, then strain and wash the cardoons
well and put them into a stewpan with. sufficient thin Brown sauce
(vol. i.) to cover them ; add a wineglassful of sherry, one ounce of glaze,
a pinch of castor sugar, and two or three fresh chopped mushrooms tied
in a little piece of muslin; cook the cardoons steadily for two and a half to
three hours, when they should be tender. The sauce should be skimmed
while boiling.
When cooked dish up the cardoons on a crotiton of fried bread,
tammy the sauce, and pour it over the cardoons, garnish it with blanched
marrow (vol. i. page 33), cut crosswise in pieces about a quarter of an inch
thick, and with a few sliced truffles, then serve for an entrée or for a
second-course or luncheon dish.
Carrots ala Flamande
Oarottes a la Flamande
Peel or scrape some new fresh carrots and cut them into lengths of
about one and a half inches, then trim them into kite shapes; if small
new carrots are used they may be served whole, or halved, or quartered
according to their size; put them into a stewpan into cold water suffi-
cient to cover them, add a little salt, and bring to the boil, then strain
and dry in a clean cloth. Put into the same stewpan one ounce of
butter, let this melt, put the carrots into it, place the stewpan on the
side of the stove, cover it down, and let the contents fry gently for
about fifteen minutes; then add about a quarter-pint of good flavoured
light stock, and the pulp from three large ripe tomatoes, cover the pan
again and let the carrots simmer till tender ; have four or five tomatoes
cut into quarters, free them from the pips, place them in a buttered
sauté pan, season them with a little pepper and salt, place a well-
buttered paper over, and cook in the oven for ten to twelve minutes;
cut some little crofitons in kite shapes, fry them till a very pale golden
colour, and arrange them round a dish so as to form a border ; place the
prepared tomatoes on the crotitons, and then mix a quarter of an ounce
of Marshall’s Créme de Riz with about a tablespoonful of light stock, and
384 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
pour it into the pan with the carrots; allow these to reboil, turn them
out into the centre of the crotitons, sprinkle them over with a little finely-
chopped parsley, and serve for a second-course or luncheon dish.
New Carrots a la Francaise
Carottes Nouvelles & la Francaise
Take some young carrots, wash, peel, and cut them into small olive
shapes, turn them with a garnishing knife and put them into cold water
with a little salt; bring to the boil, then strain and dry the carrots
in a clean cloth and fry them in a stewpan with a pat of fresh butter
over a steady fire for fifteen to twenty minutes, then add a wineglassful
of sherry and a quarter-pint of good flavoured stock; bring this to the
boil, and cook the carrots for about one hour, occasionally adding a
little more stock as that in the pan reduces, when the carrots should
present a glazed appearance; add to them a tiny dust of castor sugar
and a few cooked shredded button mushrooms. Put them into paste
cases as below, ornament round the tops of the cases with little rings
of the same paste, dish on a paper on a hot dish, and serve either as a
dressed vegetable, second-course dish, or as a vegetable entrée.
PasTE CASES FOR CaARRoTs A LA FRANGAISE.—Rub a quarter of a
pound of fine flour with two ounces of butter, a little salt and cayenne
till smooth, then mix in one'whole raw egg and a little cream, making it
into a stiff dry paste, roll this out thinly, and with it line some little
corbeille or croustade tins; prick the paste well at the bottom to pre-
vent it blistering, line them with a buttered kitchen paper and fill up
with raw rice, bake them in a moderate oven till a pretty golden colour
and quite crisp, then remove the rice and papers and use as directed
above. Stamp out some tiny rings of the same paste with a fluted
cutter, bake them, then brush each over with a very little raw white of
egg, sprinkle them with a little chopped raw green parsley, and use for
ornamenting the tops of the casés when prepared.
OF EXTRA RECIPES—DRESSED VEGETABLES, ETC. 385
Carrots a lVInd
Carottes a UInd
Take for five or six persons about one and a half pounds of young
carrots and pull or cut off the tops; well wash the carrots in cold water
and peel them, then put them into a saucepan with sufficient cold water
to cover them, und bring to the boil; then drain and rinse in cold water
and rub them in a dry cloth to remove the outer skin; trim the tops
round with a knife, and if they are large cut them in halves, then place
them in a stewpan with one and a half ounces of butter, a bunch of herbs
(such as thyme, parsley, and bayleaf’), a dust of Marshall’s Coralline Pepper,
and two finely-chopped eschalots; fry these for about ten to fifteen
minutes, then add half a pint of good-flavoured stock, and boil together for
about an hour, adding a little more stock as that in the pan reduces, then
remove the herbs and add two tablespoonfuls of thick Espagnol sauce
(vol. i.), four ounces of cooked lean ham or tongue cut up in little dice
shapes, a teaspoonful of chutney, a saltspoonful of curry paste, and the
juice of half a lemon ; reboil and add one finely-chopped green capsicum
from which the ‘seeds have been removed; put into a basin two raw
yolks of eges and half a gill of thick cream, mix well together, then
pour into the stewpan with the carrots and stir till the sauce thickens,
add a teaspoonful of chopped parsley, and dish up in a border of plainly-
boiled rice. Serve hot for aluncheon or second-course dish.
Carrots a la Malden
Carottes & la Malden
Take some new carrots, peel or scrape them, and wash in clean cold
water. If they are large, cut them into lengths of about two and a half
inches long, or, if small, cut them in halves or quarters and put them
in a stewpan with sufficient cold water to cover them, add a little salt
and bring to the boil, then strain and dry in a clean cloth. Put into a
stewpan about one ounce of butter, and fry the carrots for about a
quarter of an hour, then add about half a pint of white wine, half an
ounce of glaze, one eschalot chopped fine, and a bunch of herbs (such as
thyme, parsley, bayleaf), cover the pan over and let the contents
simmer gently for about two hours, then take up the herbs and add two
or three tablespoonfuls of thick Brown sauce (vol. i.), boil up again and
add eight or ten nice round slices of blanched beef marrow (vol. i. page 33) ;
allow this to get hot, then add a teaspoonful of French capers and the
Co
386 MRS. A. B, MARSHALL’S LARGER COOKERY BOOK
same of chopped raw parsley, a few drops of liquid carmine, and serve
very hot in a vol-au-vent case (see ‘ Vol-au-Vent a la St. George’) on a
hot dish for an entrée or for a second-course dish, :
Carrots a la Rosina
Oarottes & la Rosina
Take some new carrots, say about one and a half to two pounds, for
five or six persons, wash them and put them in a saucepan with enough
cold water to cover them, add a little salt, and bring to the boil, strain
off, and rub them:in a dry cloth to remove the skins and the tops,
and if they are not very small they can be cut into three or four pieces.
Have a pint of good-flavoured Brown stock (vol. 1.), and put it into the
saucepan with the carrots, a bunch of herbs, a few drops of carmine, and
one peeled onion that is stuck with two cloves; place a lid on the pan,
and let the contents boil for about one hour, when the liquor will have
become reduced to about half the quantity ; put into a basin a teaspoonful
of arrowroot and mix it up with a tablespoonful of cold water and the
strained juice of half a lemon, and pour it into the saucepan through a
strainer, let all boil up again together, and then sprinkle in a pinch of
finely-chopped parsley, and dish up the carrots in a pile in a square case
made of puff paste, and garnish the top with four bunches of cooked
shredded cucumber, arranged rather high. Serve ona hot dish fora
second-course or luncheon dish.
PasTE Case For Carrots A LA Rostna.—Take a quarter of a pound
of puff paste (vol. i.), and with it line a square fleur ring to about a
quarter of an inch thick; place a piece of buttered paper inside the
paste, fill it up with raw rice and place it in a moderate oven and bake
-it for about twenty minutes; then remove the paper and rice and brush
the inside of the case over with warm glaze and dust it over with grated
Parmesan cheese ; then put it again in the oven for about five minutes ;
remove from the fleur ring and use.
Carrots 4 la Brunswick
Carottes a. la Brunswick
Take about a pound of small, young, freshly-gathered carrots, scrape
or peel them, and well wash in cold water, and put them in a stewpan
with enough cold water to cover them; add a pinch of salt, bring to the
boil, then strain and rinse in, cold water, and put again into the stewpan
with half an ounce of fine, sifted flour, the liquor from a tin of button
OF EXTRA RECIPES—DRESSED VEGETABLES, ETC. JOT
mushrooms, a wineglassful of sherry, a pinch of castor sugar, a few drops
of carmine, and a quarter of a pint of good Brown sauce (vol. i.) ; cover
the stewpan, and let the carrots simmer in the liquor on the stove for
about two hours; then strain them, add another quarter of a pint of
Brown sauce and the strained juice of an orange to the liquor in the
pan, and reduce this to a thick, creamy consistency ; then wring it
through a clean tammy cloth, return it to the stewpan, add the carrots
and button mushrooms, about eight or ten Spanish olives that have
been turned and finely shredded, and two ounces of lean cooked ham,
cut in the same way; put these to get hot in the bain-marie; have a
quarter of a pound of Patna rice prepared as for curry, and, when quite
dry and hot, put it in a stewpan with two ounces of warmed fresh
butter, mix together, sprinkle with a little finely-chopped parsley, and
chopped lean ham or tongue, and form this into a border; then turn the
carrots, &c., into it, and serve for a second-course or luncheon dish.
Salad of Carrots
Salade de Carottes
Cut some cleansed, plainly boiled, good-coloured carrots into slices,
and season them with thick cream, salad oil, tarragon vinegar, salt, and
coralline pepper ; arrange a layer of them on the dish on which the salad
is to be served, sprinkle over it some thinly-cut rings of raw, peeled
onions, then another layer of the carrots, and so on until the dish is full;
lastly arrange a layer of separately-minced, cooked lean ham and chicken;
sprinkle this over with some more oil, cream, and vinegar, and serve for
luncheon or for any cold collation.
The carrots will take from one to two hours to boil, according’ to
their being young or old.
Cauliflower A la Nimes
Choufleur & la Nimes
Take a plainly boiled cauliflower; when cooked, cut it through
vertically into eight or ten pieces, according to the size;. arrange it, en
couronne on the dish on which it is to be served; then pour over it
sauce prepared as below, and serve for luncheon or dinner as a second
course, or for a meagre dish.
SAUCE: FOR CAULIFLOWER A LA Nimes.—Take one pint of creamy:
Bechamel sauce (vol. i.), add to it the strained juice of one lemon, one
ounce of pounded: live lobster spawn, the purée of six Christiania
cc 2
388 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
anchovies, a teaspoonful of anchovy essence, a few drops of liquid carmine,
a pinch of coralline pepper; stir till boiling, then add a quarter of a
pint of the prepared crayfish bodies (from bottle), or fresh if in season,
that are cut in halves or three pieces. Serve for luncheon or dinner as
a second-course dish.
Cauliflowers a la Reine
Chouafleurs & la Reine
Take some perfectly young cauliflowers for this dish, and put them
in cold water and salt to soak for two to three hours ; trim off the leaves,
with the exception of those near the cauliflower, and leave as much of
the stem as seems likely to be tender; after they have soaked, put them
in a stewpan into sufficient cold water to cover them, with a little salt ;
bring to the boil, then take them up and drop them into clean, cold
water, which will remove all the strong flavour and smell ; replace them
into plenty of boiling water that is slightly salted, and cook for about
half an hour till tender; then take up on a hair sieve, and let them
drain. Cut two ounces of lean cooked ham into tiny dice shapes, chop
one eschalot fine, and put both these into a stewpan with about three-
quarters of a pint of good flavoured chicken, veal, or rabbit stock; bring
to the boil, and let it simmer on the side of the stove for about twenty
minutes. Fry together, without discolouring, two ounces of fine flour
and two ounces of butter; then mix into it the mixture prepared as
above, and stir till it boils; then add a quarter-pint. of thick cream and
a dust of coralline pepper. Dish up the cauliflowers in a pile, pour the
sauce over, and garnish round the dish with quarters of hot hard-boiled
eggs. Serve for a second-course or luncheon dish. One small cauli-
flower should be allowed for two to three persons, and the above quantity
of sauce is sufficient for six or eight persons.
Cauliflower Salad
Choufleur en Salade
Remove the outside leaves from a nice, fresh cauliflower, well wash it
in cold water, and put it into a stewpan, with sufficient cold water to
cover it, season with salt, and just bring to the boil; then strain and
rinse it well in cold water, and cook in boiling water till tender; then
take up the cauliflower on a hair sieve, and leave to drain till cold, cut
it into nice pieces, leaving the flower as whole as possible; put the
pieces on a flat dish, season with salad oi], raw mustard, salt, and finely-
chopped parsley, eschalot, mignonette pepper, and tarragon vinegar ;
OF EXTRA RECIPES—DRESSED VEGETABLES, ETC, 389
mask it over with a good thick Tomato mayonnaise (see recipe), sprinkle
over it some finely-shredded peeled cucumber, French gherkin, and
French red chillies, and serve with cold meat, chicken, &c.
Fondue of Celery
Fondue au Célert
Wash well two or three sticks of perfectly fresh celery, and chop
them up finely ; put this into a stewpan, with sufficient cold water to
cover it; add a pinch of salt, bring the water to the boil, then strain,
and return the celery to the stewpan, and put with it a pint of new milk
and a bunch of herbs (thyme, parsley, and bayleaf); bring this to the
boil, put the cover on the pan, and let the contents simmer for about
two hours, when they should be quite tender and of a pulpy consistency ;
then rub it through a fine hair sieve. Put into a stewpan one ounce
and a half of butter, and one ounce of fine flour ; stir these together over
a fire until the butter melts and the flour is mixed quite smooth; then
add the celery, prepared as above, which should produce together about
half a pint in bulk; stir until it boils, then season it with a pinch of
salt, coralline pepper, and the strained juice of half a lemon. Put into
a basin three raw yolks of eggs, mix them with a wooden spoon until
quite creamy, and stir into this the mixture prepared as above. Have
the whites of three eggs whipped stiffly with a pinch of salt, and mix
into the other preparation, taking care not to work them together much
after the whites are added, or they will curdle. Have some small china
or paper cases, and partly fill them with this mixture; sprinkle over the
top a few browned breadcrumbs, and put into a moderate oven for about
fifteen minutes, when they should be a pretty brown colour, and have
risen to twice their original size; then dish up on a hot dish, on a
napkin or dish paper, sprinkle with a little finely-chopped green parsley,
and serve at once for a second-course or luncheon dish.
If paper soufflé cases are used, the outside must be first rubbed over
with a little salad oil, and then put into the screen to dry.
Cucumbers a la Brabant
OConcombres a& la Brabant
Take a cucumber, peel it, and cut up in slices; stamp out the seeds,
and put the rings into a stewpan with enough chicken, veal, or rabbit
stock to cover them, and cook for about fifteen minutes, and strain off.
Have some small tomatoes peeled, and the seeds scooped out; season
390 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
them with pepper, salt, and a little chopped eschalot, and very finely-
grated or chopped raw bacon, fat and lean, putting about a teaspoonful
of the bacon in each tomato ; place them in a greased tin, and leave them
in the oven with a cover over them to cook for about fifteen minutes ;
dish each of them up on a fried crofton of bread that is cut about two
inches in diameter and one inch thick, and arrange the rings of
cucumber in a coil on the top of each tomato, covering the top entirely,
and sprinkle with a little chopped parsley. Put one ounce of butter
and the same of flour in a stewpan, lightly fry it, and then mix it with
half a pint of the liquor in which the cucumber was cooked; stir together
till it boils, then.add about eight drops of tarragon vinegar and a salt-
spoonful of French mustard, one tablespoonful of cream, a dust of
Marshall’s Coralline Pepper; tammy and add two tablespoonfuls of
finely-shredded lettuce that has been blanched and gently fried in an
ounce of butter on the side of the stove for about ten minutes, then
covered with stock and simmered till tender. Dish up the crottons,
and pour the sauce round the dish. These are excellent for second
course or luncheon.
Cucumber Farced with Marrow
Concombre Farci au Moelle
Peel.a nice fresh cucumber and cut it in lengths of about one and a
half inches, stamp out the core by means of a plain round vegetable
cutter, then put the pieces of cucumber into a stewpan with cold water
and a little salt and bring to the boil, rinse and put them into boiling
water to cook for ten to fifteen minutes, and put aside on a sieve to cool,
then farce each piece with beef marrow, and when this farce is quite
set roll the pieces separately in fine flour, then dip them in whole
beaten-up egg, and then into freshly-made white breadcrumbs ; repeat
this twice, roll carefully till smooth, and place in a frying basket, and
fry in clean boiling fat till a pretty golden colour; dish up on a hot
dish, and serve as a vegetable for dinner, luncheon, or for a second
course. Dish with a purée of spinach (vol. i.) or any nice green
vegetables in the centre, and a creamy Soubise sauce (vol. i.) round the
base.
Marrow For Farcinc CucumBers.—Put four tablespoonfuls of
‘Tomato sauce (vol. i.) in a stewpan with a chopped eschalot, a quarter of
an ounce of glaze and half a wineglassful of sherry; reduce to half the
quantity, then let it cool a little and mix into it the marrow that is
cut up in little dice shapes and sprinkled with a little freshly- chopied
parsley ; allow it to set before using.
OF EXTRA RECIPES—DRESSED VEGETABLES, ETC. 391
Braised Lettuce
Laitue Braisée
Trim and well wash some fresh lettuces and tie them up separately,
put them into a stewpan with cold water to cover them, season with a
little salt, and bring to the boil, then strain and rinse in cold water,
press them well and put them into a stewpan with a pat of butter and
fry for fifteen to twenty minutes; then add about a quarter-pint of
good stock, and braise them till tender, and when cooked take them
up and cut each into four or six pieces, press these out and put them
on fried crotitons, lightly brush them over with a little warm glaze, and
use for a second-course dish or for garnishing braised meats or poultry.
Dormers with Lettuce a la Turque
Dormers au Laitue & la Turque
Take about one and a half pounds of the lean part of a loin or neck
of mutton, free it from skin, cut it up into tiny dice with one large very
finely-chopped raw onion, a teaspoonful of finely-chopped raw green
parsley, a quarter of a pound of plainly boiled Carolina rice, a salt-
spoonful of Marshall’s Coralline Pepper, a little salt, two whole raw
eggs and a quarter-pint of good Espagnol sauce (vol. i.); stir these
well together, then take two or three fresh, washed and dried long
lettuces that have been blanched only, remove the tender and best leaves,
and dry them in a cloth, and lay out on the table; place in each leaf
about a dessertspoonful of the farce that has been rolled up in a little
square piece of raw thinly-cut fat bacon, roll up the lettuce and tie
each with a thin piece of string, being careful to well wrap in the
ends so as to secure the farce. Put in a buttered stewpan two peeled
and sliced onions, one carrot, a few strips of leek and celery, a bunch of
herbs, a blade of mace, and about a dozen peppercorns tied in a piece
of muslin ; put the dormers in the pan, cover with a well-buttered paper,
put the lid on the pan, place it on the stove, and let the contents fry
for about fifteen minutes; then add a wineglassful of sherry and half
a pint of good-flavoured thin Brown sauce (vol. i.); let these simmer
on the side of the stove for an hour and a half, during which time add
a little more sauce as that in the pan reduces, then take up the dormers,
remove the fat entirely from the liquor, and add a little more brown
sauce if needed, then remove the strings, brush over with a little warm
glaze, and dish up the dormers on a purée of potatoes that is formed
392 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK:
into a border by means of a forcing bag and large rose pipe ; fill up the
centre with some cooked slices of tomato, and serve for an entrée for
dinner or luncheon. Strain the sauce, and pour it round the base.
Mushrooms in Fritot
Champignons en Fritot
Take some nice fresh cleansed mushrooms, season them with pepper,
salt, dry mustard, and a little chopped, lean, cooked ham ; place them in
a well-buttered sauté pan, and cook them in a moderate oven for about
fifteen minutes, then take up and place on the top of each a nicely
fried lean slice of bacon; fasten together by passing a strip of French
gherkin through, and dip the two into frying batter (vol. i.) and fry them
in clean boiling fat till a nice brown colour, turning them frequently with
a slice while cooking; drain them ona pastry rack, dish them on a paper
on a hot dish, garnish with bunches of crisp, well-washed and dried water-
cress that is seasoned with a little salad oil, tarragon and chilli vinegar
and salt, and serve while quite hot for a breakfast dish.
Mushrooms a la Marquise
Champignons a la Marquise
Wash, dry, and peel some fresh mushrooms, and chop them finely,
then to each pound put into a stewpan two ounces of butter with a finely-
chopped eschalot and a little salt and coralline pepper; draw these down
on the side of the stove till into a pulp, then add two ounces of lean,
cooked, chopped ham, a teaspoonful of fresh chopped, raw, green parsley,
two ounces of freshly-made white breadcrumbs, and one ounce of glaze;
stir over the fire till it boils, then put it into a forcing bag with a plain
pipe, and with it fill up the artichoke bottoms prepared as below.
Arrange on a hot dish and serve for second course or luncheon.
ARTICHOKE BorroMs ror MusHrooms A LA MarQuisE.—Put the ©
tinned artichoke bottoms into a stewpan with a wineglassful of sherry, a
teaspoonful of warm glaze, a dust of coralline pepper and castor sugar,
and one finely-chopped éschalot; boil altogether for about ten minutes,
then use.
Mushrooms & la Vanderbilt
Champignons & la Vanderbilt
Remove the peels and stalks from some fresh-gathered open mush-
rooms, and thoroughly wash them in cold water, then dry carefully in a
cloth, and for one pound put into a sauté pan one and a half ounces of
OF EXTRA RECIPES—DRESSED VEGETABLES, ETC. 398
fresh butter, rubbing this all over the pan; place the mushrooms on the
top of the butter, sprinkle over them a wineglassful of white wine, a very
little salt, a dust of Marshall’s Coralline Pepper, two ounces of fat and
lean raw bacon that has been cut up into tiny dice shapes, a very little
finely-chopped eschalot that’ has been pressed in a cloth, and a gill of
oyster liquor; put a buttered paper over, and stand the sauté pan in a
moderate oven for about a quarter of an hour, basting them occasionally
with the liquor in the pan; stamp out some little round crofitons of
bread, about two and a half inches wide and a quarter of an inch thick,
and fry them a very pale golden colour; spread these very thinly with
Anchovy purée (vol. i1.), and arrange them straight down the dish
on which they are to be served; then place the mushrooms on them,
fry in a stewpan one ounce of fine flour and half an ounce of butter till
brown, then mix into it the liquor in which the mushrooms were cooked,
add « wineglassful of white wine and half an ounce of glaze, and stir
together until the sauce boils, then wring through the tammy, reboil,
and add two dozen fresh oysters (which, if large, can be cut into two
pieces) for each pound of mushrooms, and a saltspoonful of anchovy
essence; pour this all over the mushrooms and serve very hot for a
breakfast, luncheon, or second-course dish.
Curried Mushrooms
Champignons en Kari
Cut two large, peeled onions into small dice shapes, put them in a
stewpan with one ounce of butter, a pinch of chopped bayleaf, thyme,
parsley, and a pinch of salt; fry till a nice golden colour, then add a
pinch of Marshall’s Coralline Pepper, a saltspoonful of curry powder, the
strained juice of one lemon, two chopped fresh mushrooms, one ounce of
glaze, a teaspoonful of chutney, the same of curry paste, half a pint of
water, and the liquor from a tin of button mushrooms; boil till tender,
add three sheets of Marshall’s Leaf Gelatine, and when this is dissolved
rub the whole through a tammy ; add the button mushrooms from the
tin, and set on ice till wanted, then use for a second-course vegetable
or luncheon dish or for garnishing cold entrées, &c.
Braised Spanish Onions a la Julienne
Oignons @ Espagne Braisés & la Julienne
Peel some Spanish onions and put them into enough cold water to
cover them, bring to the boil, then take up, pour a little cold water over
394 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
them, and let them drain; then put them into a clean stewpan with two
ounces of butter, two or three slices of carrcts and turnips, a bunch of
herbs (thyme, parsley, bayleaf), and six or eight peppercorns; cover the
onions with a buttered paper, put the lid on the pan and fry for fifteen
to twenty minutes; then add about half a pint of stock, and braise them
in the oven for about three hours, adding more stock as that in the pan
reduces ; when cooked, dish up the onions, and glaze them over with a
little warm glaze, and garnish the top with Julienne-shaped vegetables
(vol. i. page 31) and picked and blanched parsley ; remove the fat from
the braising gravy; mix with it two tablespoonfuls of Brown sauce
(vol. i.), and boil these up together; then pour round the onions, and
serve for a second course or with a remove, or for a luncheon dish.
Peas a Alexandra
Petits Pois &@ l Alexandra
Take one quart of perfectly freshly gathered shelled peas for four to
six persons, and put them in a stewpan with the pulp of four large ripe
tomatoes that have been rubbed through a fine wire sieve; add two
ounces of fresh butter, two finely-chopped eschalots and a good pinch of
finely-chopped mint and one and a half ounces of fat and lean bacon that
is cut in tiny dice shapes; cover the stewpan down, and let the peas
simmer gently for about fifteen to twenty minutes, occasionally shaking
them about. When tender, add an ounce of fine flour which has been
mixed till quite smooth with half a gill of good cream, and let the con-
tents boil for a few minutes; then dish the peas up in the centre of a
border of red Pilau rice (see recipe), and serve for a luncheon or second-
course dish in the place of game or poultry.
Peas a la Paysanne
Petits Pois & lw Paysanne
Take a quart of shelled, young, freshly-gathered peas and put them
into a clean stewpan with three ounces of butter, a sprig of fresh mint,
two finely-chopped eschalots, and a sprig of fresh parsley, tying these
together in a piece of muslin. . Take the heart of a nice, fresh, well-washed
and dried crisp lettuce, cut it into fine shreds, sprinkle this in with the
peas, season with a pinch of salt, a dust of white pepper, and a pinch of
castor sugar; put the cover on the pan and let the contents simmer for
about half an hour, during which time they require to be occasionally
shaken, When tender, remove the herbs in the muslin, then take half
OF EXTRA RECIPES—DRESSED VEGETABLES, ETC. 395
an ounce of fine sifted flour and mix into it four tablespoonfuls of very
thick cream, and strain on to the peas, bring the contents to the boil,
then turn out on to a hot dish and serve for luncheon, or with a remove,
‘or for a second-course vegetable. Tinned or bottled peas can be used.
Peas ala Vénitienne
Petits Pois a la Vénitienne
Take some shelled peas and plunge them into boiling water with a
bunch of mint tied in a piece of muslin; season the water with a little salt,
sugar, and a tiny piece of soda; boil the peas gently for fifteen to twenty
minutes, then strain off and mix them with the purée as below ; replace
them in a stewpan, bring them to the boil, then turn them out on to a
dish, surround them with crofitons of fried bread and cooked slices of
fresh tomato, and serve for a dressed vegetable, or they can also be served
for a second-course or luncheon dish.
PUREE FoR PEAS A LA VENITIENNE.—F ry four sliced onions in one and
a half ounces of butter without discolouring, then mix with them two
gills of cream, and let them simmer till tender; then rub them through
a tammy, and use.
Cutlets of Peas & la Comte de Paris
Cételettes de Pois & la Comte de Paris
Prepare half a pint of thick Soubise sauce (vol. 1.), thicken it with
three raw yolks of eggs, the juice of half a lemon, and pass through the
tammy, carefully mix in half a pint of cooked peas, and put away to cool,
then divide the mixture into quantities of about a dessertspoonful each ;
roll each in flour and dip in well-beaten-up whole egg, and then in
freshly-made white breadcrumbs, and form in cutlet shapes, and fry in
boiling fat till a pretty golden colour. Dish them on a border of
potato (vol. i.), or they can be dished on a crotiton of bread; place
little strips of tongue and truffle alternately on the end of each cutlet
to imitate the bone. Serve with thin Soubise sauce (vol. i.) round,
and garnish with peas that are mixed with a little butter and a dust of
castor sugar. If using the tinned peas, they may be stood in the bain-
marie to get hot, then strained and used.
Tomatoes 4 lAméricaine
Tomates & lV Américaine
Take some small ripe tomatoes (allowing one to each person), peel
them and take out the cores, remove the pips by means of a vegetable
396 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
scoop, then fill up the inside with a Mayonnaise mixture, using a forcing
bag and pipe for the purpose; turn the tomatoes over, and mask
the uncut side with a little liquid aspic jelly ; put them aside till cold,
then dish up or a border of aspic jelly, arrange sprigs of tarragon and
chervil between each tomato, and pour a Tomato purée (vol. i.) round
the dish and serve for luncheon or ball supper.
Mayonnaise MixTURE FoR FarcinG ‘TOMATOES A L’AMERICAINE.—
Take twelve olives, remove the stones and chop them up, add six boned
and chopped anchovies, four hard-boiled yolks of eggs that have been
rubbed through a sieve, a teaspoonful of chopped fresh tarragon and chervil,
a half-pint of aspic jelly, and two large tablespoonfuls of Mayonnaise
sauce (vol. i.). Stir on ice until the mixture begins to set; then put into
a forcing bag with a plain pipe and use. Any of the mixture that is
left may be used for garnishing the centre of the border of aspic jelly
after it is turned out.
Tomatoes & ?Auban
x
Tomates & LAuban
Remove the stems from some small tomatoes, scoop out the pips,
and season the inside with a little salt, coralline pepper and chopped
French capers. Take six or eight boned Christiania anchovies, pound
them with two raw yolks of eggs, two ounces of good butter, one table-
spoonful of Tomato sauce (vol. i.), and rub them through a wire sieve,
then mix with it one large cleansed and chopped capsicum, two ounces
of freshly-made white breadcrumbs, a teaspoonful of finely-chopped
raw parsley and six prepared herring roes, that are cut up into small
square pieces ; mix up into a paste, divide into portions of about the size
of half a large walnut and put into the seasoned tomatoes, sprinkle over
the top of each a little browned breadcrumbs; put the tomatoes on a
buttered sauté pan or baking tin, and cook in a moderate oven for about
fifteen minutes. Then take up, arrange the tomatoes on a hot dish,
and serve while quite hot for a breakfast, second-course or savoury
dish.
Tomatoes & la Faubert
Tomates a la Faubert
Take some small ripe tomatoes, peel them, and remove the pips with
a small vegetable scoop, fill up the space thus formed with cold cooked
chicken, or any white meat cut in little dice shapes; season them with
salt, white pepper, chopped turned olives and eschalot, and cover this
with finely-shredded lettuce; place the tomatoes in a stewpan with two
OF EXTRA RECIPES—DRESSED VEGETABLES, ETC. aOOC
ounces of butter and two tablespoonfuls of thick cream, put the cover on
the pan, and let them cook on the side of the stove for about ten to
fifteen minutes. Take one large well-washed crisp lettuce, and one
pound of sorrel (which can be had in tins), and cut both up into fine
shreds, put two ounces of butter in a stewpan, and then add the lettuce
and sorrel, season with a little chopped parsley, coralline pepper and
salt, and one gill of cream, and let these simmer gently on the side of
the stove with the pan covered down for about fifteen minutes, then mix
in the juice of half a lemon, with two ounces of cooked beetroot that is
cut in little dice shapes, shake up together and use. Dish up the
tomatoes on round crottons of fried bread straight down the dish, mix
the liquor from them with the purée from the vegetables, pour it round
the sides of the tomatoes, and serve hot for a luncheon or second-course
dish.
Tomatoes a la Graham
Tomates & la Graham
Take some raw ripe tomatoes, cut them in halves, remove the seeds,
season the tomatoes with a little salt and coralline pepper and a little
grated Parmesan cheese, and by means of a forcing bag and plain pipe
fill up the insides with a purée of potato (vol. i.), close up the tomatoes
into their natural form, place a tiny piece of butter on each, put them in
a well-buttered sauté pan, cover with a buttered paper, and cook the
tomatoes in a moderate oven for about fifteen minutes, then dish up and
serve while quite hot with a remove or as a luncheon or second-course
dish,
Tomatoes a la Mentone
Tomates & la Mentone
Take some small, raw, ripe tomatoes, peel them and remove the pips,
season them inside with salad oil, tarragon vinegar, a little chopped
eschalot, and chopped cooked ham or tongue, and fill them up with a
mixture prepared as below, then stand them away in the ice cave for about
half an hour, or on pounded ice for one hour, before using. Have some
aspic jelly lightly coloured with Marshall’s Sap Green, and when set, cut
it out in rings, allowing one for each tomato, and fill up the centre of
this ring of aspic with a macedoine of cooked vegetables that have been
seasoned with a little oil and tarragon vinegar, or a little lettuce salad ;
place one tomato on the top of each ring of jelly, sprinkling over a little
finely-chopped parsley, or tarragon and chervil, and serve for an entrée,
or for second course, or for any cold collation, such as a ball supper, &c.
898 MRS. A. B,. MARSHALL’S LARGER COOKERY BOOK
MIXTURE FOR FILLING UP THE ToMATOES.—For twelve tomatoes, take
half a pint of stiffly-whipped cream, mix with it a gill and a half of
whipped aspic jelly, season with a dust of Marshall’s Coralline Pepper,
a tablespoonful of tarragon vinegar, a pinch of castor sugar, a dessert-
spoonful of grated horseradish, and a quarter of a pound of cooked
chicken, or white meat, that is cut up in very small dice shapes, two
chopped olives, and one French gherkin; mix up on ice, and then put
into a forcing bag with a plain pipe, and use.
Tomatoes @ la Wellington
Tomates & la Wellington
Take two or three raw ripe tomatoes, cut them in slices about half
an inch thick, season them with coralline pepper, and salt, and place a
very thin slice of raw bacon on the top; put them in a buttered sauté
pan and cook them in a quick oven for twelve to. fifteen minutes, then
sprinkle with a little chopped parsley, and use for breakfast or luncheon
dish, or for garnishing purposes,
Tomato Salad a lAnglaise
Salade de Tomates a lV Anglaise
- Slice some raw ripe tomatoes, season them with salt, chopped
eschalot, parsley, coralline pepper, salad oil, and French vinegar;
arrange them en cowronne on a dish, and hand them with joints or
roasts for dinner or luncheon, or with any hot or cold meats. .
Potatoes a Albert
Pommes de Terre & [Albert
Take some new potatoes, cleanse and then peel them into olive shapes,
using a garnishing knife for the purpose ; put them into cold water with.
a pinch of salt, bring them to the boil, and let them simmer till cooked
without breaking. “Dish them up m a pile on a hot dish, and pour over.
them some Tomato butter (vol. i.), sprinkle with a little chopped raw
green parsley, and.serve for dinner or luncheon as a dressed vegetable.
OF EXTRA RECIPES—DRESSED VEGETABLES, ETC. 399
Potatoes a rAllemande
Pommes de Terre a l Allemavide
Cut some cold cooked potatoes in slices about a quarter of an inch
thick, and stamp them out with a plain round cutter about the size of a
shilling piece. Butter the dish on which the potatoes are to be served,
and arrange them in a circie on the bottom ; sprinkle with a little finely-
chopped, lean, cooked ham or tongue, a little chopped parsley, pepper and
salt, and then mask them over with creamy Veloute sauce (vol. i.), then
sprinkle them again with a little cooked potato that has been rubbed
through a wire sieve, place the dish in a baking-tin containing a little
hot water, and place ina quick oven to cook for fifteen to twenty minutes
till a nice brown colour, then remove from the oven, sprinkle over the
potatoes some chopped parsley, and serve hot for a second course or
luncheon dish.
Potatoes a la Norvégienne
Pommes de Terre & la Norvégquenne
Cut some cooked mealy potatoes into slices, place them in a buttered
dish on which they are to be served, sprinkle over them a little salt and
coralline pepper, grated Parmesan cheese, and a little cream, place the
dish in a deep tin containing boiling water, and put in a quick oven for
about fifteen minutes; then take up, mask the top with Cheese purée
(see recipe), then brown with a red-hot salamander, sprinkle with a little
raw chopped parsley and coralline pepper, and serve on a dish, on a
paper or folded napkin, for luncheon or second course.
Potatoes a la Santage
Pommes de Terre & la Santage
Take some creamy purée of potatoes (see recipe), and by means of
a forcing bag with a large rose pipe arrange it in a pile in the centre of
a dish and cover it over with potatoes that have been cut very thin,
long, and coiled, by means of a spiral cutter, and then fried in two fats ;
the first fat must be quite hot, but not boiling, to cook the potatoes till
tender, the second should be boiling so that it will brown and crisp them ;
garnish the dish with picked and fried parsley and serve.
Potatoes 4 la Theodora
Pommes de Terre & la. Theodora
Plainly boil four or five potatoes, and, when cooked, rub them
through a-fine wire sieve; mix with them intoa smooth paste a little
400 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
salt, a pat of fresh butter, and some cream, and put the mixture into a
forcing bag with a rose pipe; force it out on to the dish in which it
is to be served, and garnish with cooked cucumber peas (see recipe).
Serve as a second-course vegetable or for luncheon, &c.
Potatoes with Cheese
Pommes de Terre au Fromage
Take two pounds of plainly boiled potatoes, when cooked rub them
through a wire sieve, and mix them with one ounce of grated Parmesan,
and one ounce of Gruyére cheese, two ounces of butter, enough cream to
make the mixture into a smooth paste, season with a tiny dust of cayenne
pepper, a little salt, and stir on the fire till the mixture boils ; then dish
up in a pile on a hot dish and pour over the potato a nice Cheese Cream
sauce (see recipe), brown with a red-hot salamander, .and serve for
luncheon or dinner as a second-course dish. ‘This purée is also nice to
use for garnishing entrées, de.
Potato Soufflés a la Christina
Soufflés de Pommes de Terre &@ la Christina
Wash and bake four large potatoes in their skins till quite tender,
remove the insides and rub through a wire sieve, mix in a dust of coralline
pepper, a teaspoonful of finely-chopped raw green parsley, one ounce of
Parmesan cheese, two ounces of warm butter, two raw yolks of eggs, two
tablespoonfuls of stiffly-whipped cream, and four whites of eggs that have
been whipped stiff with a pinch of salt ; stir lightly together, and put the
mixture into well-buttered china soufflé cases, sprinkle with a few
browned breadcrumbs, put a tiny bit of butter on the top of each, and
bake in a quick oven for about fifteen minutes; then take up, sprinkle
with a little finely-chopped raw green parsley, and serve on a hot dish,
on a paper or napkin, for a vegetable with a remove or for a second-
course or luncheon dish.
Potato and Onmion Salad
Salade de Pommes de Terre et Oignons
Cut six or eight plainly boiled, cold, mealy potatoes into slices, and.
if the potatoes are not nice round ones, stamp out the slices with a plain
round cutter. Take three or four very finely-sliced peeled onions, using
Marshall’s Vegetable Slicer for the purpose, and season them with salad
oil, tarragon vinegar, salt, grated Parmesan cheese, coralline pepper and
OF EXTRA RECIPES—DRESSED VEGETABLES, ETc. 401
finely-chopped raw green parsley, arrange a layer on the dish on which
the salad is to be served, place on this a layer of the potatoes, then
another of the onions, and continue this till the dish is full; cover the
top entirely with stiffly-whipped cream that is seasoned with a little salt,
using a forcing bag and large rose pipe for the purpose, sprinkle here
and there a little chopped parsley and coralline pepper, and serve as a
dressed vegetable or for any cold collations,
Saratoga Potatoes
Pommes de Terre a la Saratoga
Take some washed and peeled potatoes and cut them in thin slices
with Marshall’s Vegetable Slicer; dry them in a clean cloth; lay them
in a frying-basket (but not overlapping each other) and plunge them
into hot frying fat, which must cover them completely ; cook till tender,
then take up the potatoes and allow the fat to boil up again; then
plunge the basketful in if the fat is enough to cover, till the slices are
crisp and a pale golden colour; shake from the fat, season with salt,
sprinkle with a little chopped parsley, and serve. The above may also
be served cold; and they may also be sprinkled over with a little castor
sugar and finely-chopped lemon-peel and served as a sweet. They will
keep some time, and can be put to warm in the oven when wanted
for use.
Basket with Saratoga Potatoes
Corbeille aux Pommes de Terre a la Saratoga
Take a large fancy corbeille mould and line the insides of the top
and bottom portions about a quarter of an inch thick with short paste
(vol. 1.), pressing the paste well to the moulds so as to take the shape ;
paste a buttered paper and fill up the centres with rice,
place inside the
pD
402 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
or any other dry grain; put them to bake in a moderate oven till a nice
golden colour, which will take about forty minutes; then take up,
remove the papers and grain, return the moulds to the oven till the paste
is quite dry inside, then put them in the screen or oven till set, then turn
out the two parts of the basket ; place the top part of the case on to the
foot as in engraving, fastening them together with white of egg that has
been mixed with a little flour and coloured with a little of Marshall’s
Saffron Yellow ; arrange it on a dish on a paper or napkin; fill up the
centre with Saratoga potatoes (see recipe) and serve for a second-course
or luncheon dish.
Olive Potatoes
Pommes de Terre Olives
Cut some raw peeled potatoes into quarters and form them into olive
shapes, as shown in engraving, and put them into cold water with a little
salt ; bring to the boil, then strain and rinse the potatoes with warm
water and dry them in a clean cloth. Put in a tin or sauté pan some
boiling clarified butter (vol. i.), place the potatoes into it, put into the
oven, and let it remain there till the potatoes are a nice golden colour ;
then drain and sprinkle with a little finely-chopped raw green parsley,
and serve with steak, fillets of beef, salmon, &c., or as a separate vege-
table for luncheon or dinner.
New Potatoes Fried
Pommes de Terre Nouvelles Frites
Cleanse and wash well in cold water some new potatoes, cut in
rounds about one and a half to two inches in diameter, and about half
an inch thick, and drain and rub them well in a clean dry cloth. Have
a stewpan or frying kettle with sufficient clean hot fat to cover the
potatoes, and put them to fry gently over the fire till tender, when they
should be a pretty golden colour; take up and shake well from the fat,
sprinkle with a little salt and finely-chopped parsley, then dish up on a
hot dish on a dish-paper and serve for dinner or luncheon.
OF EXTRA RECIPES—DRESSED VEGETABLES, ETC. 403
New Potatoes & la Créme
Pommes de Terre Nowvelles & la Créme
Scrape or peel some new potatoes and trim them into regular shapes,
wash them well in cold water, put them into a stewpan with a little
salt, a little bunch of mint, and sufficient water to cover them; bring
to the boil, and let them simmer for about fifteen minutes, then remove
the mint and strain the potatoes carefully so that they do not break, and
let them dry on the side of the stove for a few minutes; dish them up
ina pile on a hot dish, pour over them some cream prepared as below
and garnish with chopped raw parsley and chopped cooked ox tongue
arranged in layers. Serve for luncheon or as a second-course vegetable,
or with a remove for a dinner party.
CREAM FOR SERVING OVER PoTaToOES.-—Put into a stewpan one ounce
of fine flour, one ounce of butter, and a pinch of salt, and mix together
till smooth, add half a pint of thin cream, and stir over the fire till it
boils ; tammy, then pour over the potatoes.
Potato Loaves
Pains de Pommes de Terre
Prepare the potatoes as for Croquettes (vol. i.), and when cold roll
up with a little flour and form into the shape of tiny cottage loaves,
making each sufficient for one person; well brush them over with the
whole egg beaten up, place them on a buttered tin, and bake in a quick
oven for fifteen minutes, and serve on a hot dish on a fancy paper for
luncheon or as a vegetable for dinner. They should be a pretty golden
colour when ready.
Potatoes Breadcrumbed with Tomato Purée
Pommes de Terre Panées au Purée de Tomates
Cut half-a-dozen medium-sized, cold, boiled potatoes in rounds about
the size of half-a-crown and a quarter of an inch thick, steep these in
warm butter, season with a pinch of salt and white pepper and a little
finely-chopped parsley, dip them in whole beaten-up raw egg, and then
in freshly-made breadcrumbs, put them in a buttered tin or sauté pan,
and bake them for fifteen to twenty minutes to take a nice golden colour ;
or they may be fried. Cut up four good-sized tomatoes into a stewpan
with two ounces of butter, half a chopped eschalot, and a little pepper
and salt, and draw them down steadily on the side of the stove tor about
fifteen minutes ; add three or four drops of liquid carmine, pass through
DD 2
404 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
a fine hair sieve, make hot in the bain-marie, mix in a pinch of
chopped tarragon and chervil; arrange the prepared potatoes straight
down a hot dish, pour the tomato purée on the bottom of the dish,”
and serve quite hot for dinner or luncheon as a dressed vegetable.
Crepinettes of Salsifies
Orépinettes aux Salsifis
Wash and peel some fresh salsifies and cut them in lengths of about
one inch, put them into cold water with a little salt and lemon juice till
ready to cook, then boil them steadily for two and a half to three hours,
seasoning the water with lemon juice and salt ; when cooked strain and
press from the water and rub through a fine wire sieve, and to each half
pound of purée add three raw yolks of eggs and a teaspoonful of strained
lemon juice; put this into a stewpan and stir on the stove till the mix-
ture thickens and clings to the spoon, but do not let it boil, then mix in
a teaspoonful of finely-chopped parsley ; put some raw bearded oysters
on a plate and season them with a little lemon juice, a dust of Marshall’s
Coralline Pepper, and chopped parsley. Put the purée of salsifies into a
forcing bag with a plain pipe and completely mask each oyster with it
about a quarter of an inch thick, then wrap each portion in a little
piece of cleaned pork caul, using just sufficient to cover in the purée,
then roll each into fine flour, dip into whole beaten-up egg and fry in
clean boiling fat (either lard or mutton fat can be used) for about five
minutes over a brisk fire, when they should be a pretty golden colour ;
take up on a pastry rack and sprinkle lightly over with a little finely-
chopped parsley, then dish up on a dish-paper and serve hot for a second-
)
course or luncheon dish.
Souffié of Turnips
Soufflé de Navets
Take eight or ten freshly-peeled turnips and cut them in slices, put
these into cold water with a little salt and bring to the boil, then strain
and rinse, and put them into boiling water seasoned with salt to cook
till tender; strain them again, press them dry, and rub through a fine
wire sieve. Put into another stewpan three ounces of butter, four ounces
of fine flour, a saltspoonful of salt, a little white pepper, five raw yolks
of eggs, a quarter-pint of cream and one and a half gills of milk; stir
these togetber over the fire with a wooden spoon till the mixture
boils, then add two tablespoonfuls more milk, mix in two and a half
gills of the purée of turnips, and add six whites of eggs that have been
OF EXTRA RECIPES—DRESSED VEGETABLES, ETC. 405
whipped stiff, with a pinch of salt; stir all together and put into a
buttered soufflé dish that is surrounded by a band of buttered kitchen
paper, about three inches deeper than the dish, sprinkle over the top of
the soufflé a few browned breadcrumbs, put the dish on a baking-tin in
a moderate oven, and cook for forty-five to fifty minutes; then take up,
remove the paper, put a folded napkin round, sprinkle with coralline
pepper and raw chopped parsley, and serve on a hot dish on a paper or
napkin, for a second-course or luncheon dish or as a vegetable with a
remove.
Vegetable Marrow a la Francaise
Courge ad la Moelle & la Francaise
Peel and remove the seeds from the vegetable marrow and cut it out
in rounds; put these into a stewpan with a little salt and enough cold
water to cover them; bring to the boil, then strain and rinse in cold
water; put them into a stewpan with the juice of half a lemon, two
ounces of butter, and a quarter of a pint of light stock; let it simmer
gently for about twenty minutes, and then take up the vegetable; put
two raw yolks of eggs into a basin with half a gill of cream and a pinch
of salt, mix together, stir on to the liquor in which the marrow was
cooked, put it into a stewpan and stir over the fire until it thickens;
dish up the marrow on fried crotitons, and strain the sauce over it;
sprinkle with a little chopped parsley and serve. These can also be
served for a second-course dish.
Vegetable Marrow with Fine Herbs
Courge @ la Moelle aux Eines Herbes
Peel and take the seeds from the marrow and cut it in small neat
pieces ; put it in a pan to cook, with plenty of boiling water and a little
salt, for about fifteen or twenty minutes; take it up with a slice and
drain on a cloth or sieve. Put about one and a half ounces of good
butter in a little saucepan; let it melt, then mix into it a little piece
of finely-chopped eschalot and the juice pressed from it, and a little
chopped tarragon, chervil, or parsley, and a tiny pinch of mignonette
pepper; pour over the marrow and serve hot.
Purée of Vegetables with Butter
Purée de Léqumes au Beurre
Peel and steam one pound of potatoes, and when they are cooked
pass them through a wire sieve ; put the purée into a stewpan with one
406 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
and a half ounces of butter, a pinch of salt and white pepper, and a
quarter of a pint of cream, and mix well together till quite smooth.
Take one nice small cabbage, trim it, wash it well, and split it into
quarters, remove the stalk, and place it in a stewpan with enough cold
water to cover it, with a pinch of salt and a tiny bit of soda; bring it
to the boil, drain it and rinse it in cold water, then put it into boiling
water, with a pinch of salt, to cook for about twenty minutes to half an
hour, according to the size of the cabbage; take it up, drain it, and press
the water thoroughly from it, and rub it through a fine wire sieve. Mix
the purées of potato and cabbage well together, and make it hot in the
pan in the bain-marie ; dish it up in a pile, and garnish round it with
strips of turnip cut up as used in Julienne soup, and which have been put
in cold water with a little salt, and boiled till tender ; melt a little piece
of butter in a stewpan, and pour it over the purée and shredded turnip,
and serve whilst hot, either as a vegetable with a joint, or as a second-
course dish or for luncheon.
Vegetables a la Jardiniére
Légumes & la Jardiniére
Make’ quite hot some purée of turnips (vol. i.), and with it form
a border on the dish on which it is to be served, and fill up the
centre with a macedoine of vegetables; if the prepared macedoine is
used, the tin should be opened, the contents made hot in the bain-marie,
the water strained from it, and the vegetables tossed up together with
an ounce of warm butter, a tiny piece of sugar, and four large table-
spoonfuls of thick Soubise sauce (vol. 1.). If using fresh vegetables,
they should be plainly boiled, then dressed in the same way. Serve
hot as a luncheon or second-course dish.
Little Creams of Vegetables 4 la Potsdam
Petites Crémes de Légumes & la Potsdam
Cut separately the red part of three or four new carrots and turnips,
half a small cucumber, and about one and a half dozen French beans
into very tiny dice shapes; put the carrot and turnip into separate
stewpans, cover them with cold water, season with a little salt, and
bring to the boil; then strain off and rinse in cold water, put again into
boiling water and cook for about half an hour till tender, then strain off,
rinse in cold water, and let them remain separate till cold; put the
cucumber into a stewpan, cover it with cold water, add a little salt,
OF EXTRA RECIPES—DRESSED VEGETABLES, ETC, 407
bring to the boil, and cook till tender, then strain and rinse in cold
water ; put the beans into boiling water with a little salt and soda, and
boil till tender, then strain and set aside till cold. Take of these vege-
tables sufficient to make half a pint when mixed together, and leave the
remainder for garnishing purposes ; put the former into a pan with a
quarter-pint of thick Mayonnaise sauce (vol. 1.), a quarter-pint of
whipped cream, a half-pint of liquid aspic jelly, a pinch of ‘chopped
parsley, chervil, and tarragon, and a tablespoonful of tarragon vinegar ;
stir these on ice till they begin to set, then pour into a square Neapolitan
box, put this into a charged ice cave and let it remain there for about
one hour, during which time turn the box occasionally. When suffi-
ciently frozen, dip the box in cold water and turn out the cream on to a
clean cloth, then with a round plain cutter about one and a half inches
in diameter stamp out the creams, cutting them straight through the
block, occasionally dipping the cutter into cold water while using it.
Arrange these, the smoothest side uppermost, on an entrée or flat dish,
allowing one to each person, then place about a teaspoonful of the
vegetables, set aside for garnishing (first seasoning these with a little
salad oil, tarragon and chilli vinegar) on the top of each cream, and
serve round the dish some Tomato mayonnaise (vol. i.). This forms a
pretty dish for any cold collation, second course, or for race meetings,
luncheons, &c., and the quantities given above are sufficient for eight
to ten persons.
“se
Iced Curried Vegetables
Légumes en Kari glacées
Take four peeled onions, cut up in dice shapes, put them in a stewpan
with two ounces of butter, and fry for about fifteen minutes till a nice
golden colour, then adda pinch of chopped bayleaf-and thyme, one ounce
of glaze, one ounce of Marshall’s Créme de Riz, the strained juice of one
lemon, a teaspoonful of chutney, a teaspoonful of Marshall’s Curry
Powder, a pinch of salt and coralline pepper, one and a half pints of good
flavoured stock, and four or five sheets of Marshall’s Gelatine, and stir
408 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
till boiling, then simmer till tender and rub through a wire sieve, add
a quarter-pint of thick whipped cream and mix in it a pint of any
nice cooked macedoine of vegetables, such as carrots, turnips, French
beans, &c. Place in a basin on some ice, and when quite cold use
as a dressed vegetable or for a second-course or luncheon dish, or for
serving in the centre of any cold entrées either of meat or fish. The
prepared macedoine can be used for the pint of mixed vegetables.
OF EXTRA RECIPES—SALADS AND SANDWICHES 409
CHAPTER X
SALADS AND SANDWICHES
(SEE ALSO CHAPTER IX)
Pea N OY S AT, ADS
Salad a ?Albany
Salade a [Albany
CUT some raw, ripe tomatoes into thin slices, then cut an equal quan-
tity of plainly boiled potatoes about a quarter of an inch thick, and stamp
them out with a small, heart-shape cutter ; put each on separate dishes,
season them with salad oil, strained lemon juice, coralline pepper, salt,
finely-chopped lean cooked ham or tongue, a little eschalot, and French
capers. Cut two sticks of well-washed, crisp, fresh celery into lengths
of about one inch, dry them, and season them with Tomato mayonnaise
(vol. i. page 211) ; dish up the celery in a pile on the dish on which the
salad is to be served, arrange the potatoes and tomatoes all round the
edge of it, place here and there some little sprigs of picked chervil and
some Christiania anchovies, and serve for luncheon, second course, ball
supper, «&c.
Salad 4 lAméricaine
Salade a l Américaine
Take one or two fresh heads of chicory and lay it in plenty of clean
cold water for three or four hours, then take the best parts of the
chicory and cut it into shreds about two inches long, wash it again, and
shake it well till quite dry, then put it into a basin and mix with it half
a pound of very finely-cut slices about one inch square of good Cheddar
cheese ; dish up in a pile on a flat dish, pour over it the sauce prepared
as below ; arrange all round the base very thinly-cut rounds of raw onion
that is seasoned with coralline pepper, salt, and finely-chopped parsley
and capers, and at the four corners of the dish place nice groups of
cooked beetroot that is cut in little dice-shapes and seasoned with salad
oil, and serve the salad for a second-course, luncheon, or ball-supper
dish.
410 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
SAUCE FOR SaLApD A L’AMERICAINE.—Mix well together one raw
yolk of egg, a dessertspoonful of mixed English mustard, a saltspoonful
of salt, a teaspoonful of French mustard, half a gill of tarragon vinegar,
a good pinch of ground black pepper, a quarter-pint of salad oil and a
teaspoonful of finely-chopped raw green parsley, and one small bottle of
the prepared crayfish bodies or prawns strained and cut up into halves.
Stir well together, then use.
American Corn Saiad
Salade de Mais a lAméricaine
Remove the outer leaves and sticky part from two or three young
heads of corn and put them into a stewpan into boiling milk and water
that is seasoned with salt and a pat of butter, just bring to the boil,
remove any scum and simmer it gently for fifty to sixty minutes, then
take up and drain them on a hair sieve, put a clean wet cloth over the
corn and leave till cold; then place the corns on a flat dish, season them
with pepper and salt, mask them with the prepared sauce and serve for
second course or for any cold collation.
SAUCE FOR AMERICAN CorN SaLaD.—Mix three raw yolks of eggs
into a quarter-pint of salad oil, add to it a teaspoonful of raw English |
mustard, a tablespoonful of tarragon vinegar, twelve raw oysters that
have been pounded and rubbed through a sieve, a good dust of coralline
pepper, a gill of stiffly whipped cream and one finely-chopped onion ;
mix all together and use.
Salad & lAncienne
Salade a@ lAncienne
Cut a good handful of well-washed sorrel into fine shreds, and mix it
with a large cabbage lettuce, also cut into shreds, three sliced eschalots,
eighteen finely-sliced long radishes, one large minced sour apple, twelve
boned Christiana anchovies cut into halves, a quarter-pint of the prepared
cooked crayfish, seasoned with salad oil and tarragon vinegar; dish up
the salad in a pile, pour the sauce over. garnish the dish with slices
of hard-boiled eggs, capers, gherkins, and farced olives, and serve for
luncheon or for any cold collation.
SAUCE FOR SALAD A L’ANCIENNE.—Mix two ounces of chopped lax
with a quarter-pint of Mayonnaise sauce (vol. i.), a dessertspoonful of
anchovy essence, half a wineglassful of French vinegar, a good dust of
coralline pepper, a quarter-pint of whipped cream, a teaspoonful of
chopped chervil and tarragon, a pinch of castor sugar, and a tablespoon-
ful of chilli vinegar; stir up well together, and use.
. OF EXTRA RECIPES—SALADS AND SANDWICHES AI
Salad a lAnvers
Salade &@ lV Anvers
Take the best parts of two well-washed and dried crisp fresh lettuces,
pick them into pieces about an inch in length, put them into a basin
and sprinkle over them half a pound of cold cooked chicken or other
white meat that is cut in shreds an inch in length, a quarter-pound of
lean cooked ham or tongue also shredded, three capsicums that have
been split and the seeds taken out and then cut into fine shreds, two
sprigs of fresh green tarragon cut in the same way, a tablespoonful of
picked chervil leaves, and mix all well with the prepared sauce. Dish
up in a pile, garnish round the base of the dish with cold boiled pota-
toes (that have been cut in slices a quarter-inch thick, then stamped out
with a plain round cutter about one and a half inches in diameter) ;
season these with salad oil, finely-chopped eschalot, coralline pepper,
a little salt and tarragon vinegar, and serve the salad as a second-course
dish in place of game or poultry, or for a ball-supper dish.
SAUCE FOR SALAD A L’ANVERS.—Put two raw yolks of eggs into
a basin with a saltspoonful of salt and the same of raw mustard, a pinch
of coralline pepper, a saltspoonful of castor sugar, and the same of
Marshall’s Curry Powder; mix into this by degrees a quarter-pint of
salad oil, one large tablespoonful of French tarragon vinegar, the same
of chilli vinegar, one very finely-chopped eschalot, two tablespoonfuls of
thickly-whipped cream, and use.
Apple Salad a la Saint Florentine
Salade de Pommes @ la Saint Florentine
Take one pound of nice sound peeled apples, and one pound of ripe
tomatoes, and cut them into round, thin slices; season them with a little
salt, salad oil, coralline pepper, and strained lemon juice, and arrange a
layer of each on the dish on which the salad is to be served; then arrange
a layer of boned Christiania anchovies (that have been seasoned with salad
oil), then another layer of apples and another of tomatoes, and so on until
the dish is three-parts full; then, on the top, place a thick layer of hard-
boiled yolk of egg that has been rubbed through a wire sieve; sprinkle
over the egg some nice large French capers, some slices of French
gherkin, and Spanish olives that are cut in little dice shapes; sprinkle
all over with salad oil, garnish the corners of the dish with shreds of
cooked beetroot that is seasoned with salad oil and coralline pepper, and
serve for any cold collation.
412 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Anchovy Salad a la Caréme
Salade @Anchois a la Caréme
Peel a cooked beetroot, and cut it up into very fine slices; sprinkle
these with salad oil, a little common brown vinegar, a little salt, and
white pepper; place them on the dish on which they are to be served,
cover with hard-boiled eggs (that are sliced and seasoned in the same
way as the beetroot), lay on this some long, thin strips of boned Chris-
tiania anchovies, seasoned with a little salad oil, place round the base of
the dish alternate bunches of French capers, small dice shapes of peeled
cucumber, and some finely-shredded crisp lettuce, seasoning with a little
salad oil and tarragon vinegar; and serve as a second-course dish or for
luncheon, &c.
Salad a la Baltique
Salade a la Baltique
Take some Kruger’s marinaded fillets of herrings, allowing one to
each person ; lay them on a plate, and season them with salad oil; cut a
large, well-washed and dried lettuce into fine shreds, place it on the
dish on which the salad is to be served, and arrange the fillets cross-
wise on it. ‘Take some good-coloured, plainly-boiled cold carrots, chop
them up finely, season with a little thick cream and salad oil, coralline
pepper, and put little layers between each fillet of herring. Rub four
raw ripe tomatoes through a sieve, mix the pulp with a little salt and
coralline pepper, two raw yolks of eggs, a few drops of liquid carmine, a
quarter-pint of salad oil, half a gill of cool liquid aspic jelly, and the
strained juice of a lemon; pour this round the dish, sprinkle over it alittle
finely-chopped raw parsley, and serve for luncheons, ball suppers, dc.
Salad a la Beatrice
Salade a la Beatrice
Take a large, fresh lettuce, cut in very fine shreds, a handful of young,
well-washed spinach, also cut very finely, the same quantity of ‘sorrel,
two peeled and finely-chopped onions, four sprigs of tarragon, and a hand-
ful of chopped chervil; the well-washed hearts of two sticks of celery,
also chopped fine; pile up all together on a dish or salad-bowl, sprinkle
over it some shredded capsicums, pour over it the prepared dressing,
place here and there on the top of the salad some nice pieces of lax and
some of the prepared herring roes; sprinkle over these some finely-cut
OF EXTRA RECIPES—SALADS AND SANDWICHES 413
slices of Gruyére cheese, some sliced mixed pickles, and a little coralline
pepper, and serve for any cold collation.
DRESSING FOR SALAD A LA Beatrice.—Take twelve sardines (those
preserved in tomato sauce are best), rub them through a hair sieve, and mix
them with a dessertspoonful of chutney, a teaspoonful of anchovy essence,
the same of mixed English mustard, a clove of garlic scraped, four hard-
boiled yolks of eggs rubbed through a wire sieve, a quarter-pint of Mayon-
naise sauce, two tablespoonfuls of French vinegar, and a saltspoonful of
castor sugar ; colour with carmine, mix up all together, and use as directed.
Chestnut Salad a la Graham
Salade de Marrons &@ la Graham
Cut off the tops of two pounds of sound chestnuts and bake them
for forty to fifty minutes in a moderate oven, then remove the skins and
leave them till cold, then cut into quarters; mix with them half their
weight of cooked white meat (that has been freed from skin and bene
and cut into fine shreds), three or four truffles, three or four sliced button
mushrooms, sprinkle well with salad oil, dish up in a pile, pour over
them the sauce, sprinkle over the top little pieces of tarragon and chervil,
garnish the corners of the dish with slices of raw tomatoes that are
seasoned with salad oil, tarragon vinegar, salt, and coralline pepper,
sprinkle over with shredded chicken and cooked lean ham, and serve for
a luncheon, or ball-supper dish.
Sauce ror CHEsTNuT SaLap A LA GraHAM.—Take a quarter-pint of
sherry, one ounce of glaze, one pint of good clear game or poultry stock
or clear soup, four sheets of Marshall’s Leaf Gelatine, and boil down to
half the quantity, tammy, and put it aside till cold and use as directed.
Salad @ la Clarence
Salade a@ la Clarence
Take two finely-sliced peeled onions, one nice fresh peeled and sliced
cucumber, one fresh well-washed crisp lettuce cut in shreds, a small
handful of well-washed crisp endive; season these with a tablespoonful
of French capers, six Spanish olives that have been stoned and chopped
up fine, one chopped eschalot, a good dust of coralline pepper and salt,
a teaspoonful of coriander powder, a quarter-pound of cooked white
meat, freed from skin and chopped fine ; mix all together with a quarter-
pint of thick Mayonnaise sauce (vol. i.), a wineglassful of French
vinegar, a quarter-pint of Tomato sauce (vol. 1.), and a pinch of castor
414 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
sugar. Dish up in a pile, cover entirely with hard-boiled yolk and white
of egg (that have been rubbed separately through a coarse wire sieve),
arranging them in layers, one white, one yellow ; sprinkle between each
layer a little fresh raw green parsley that is finely chopped, and here
and there arrange some Kriiger’s Appetit Sild rolled up, and serve for a
second-course or ball-supper dish.
Salad a la Clarendon
Salade a la Clarendon
Take two bunches of well-washed and picked crisp watercress, a
handful of crisp well-washed mustard and cress, two sticks of well-
washed crisp celery that has been cut up into Julienne shreds about
two inches in length, and one peeled onion also cut into Julienne shreds ;
put all together into a basin, season with coralline pepper and salt,
a gill of salad oil mixed with a tablespoonful each of tarragon and
chilli vinegar, and dish up in a pile on an entrée or flat dish ; arrange
here and there on the top of the salad about two dozen Kriiger’s Appetit
Sild, dnd two or three raw finely-sliced tomatoes that are seasoned with
salad oil, mignonette pepper, and chopped eschalot, and serve for luncheon
or second course, or for any cold collation.
Salad ala Comte de Paris
Salade & la Comte de Paris
Turn the. contents of a tin of lax out on to a plate, and season it
with finely-chopped capers, French gherkins, eschalots, parsley, coralline
pepper, and a little white wine. ‘Take one or two crisp heads of celery,
a nice crisp root of chicory, one nice lettuce, and one leek that have all
been washed, and dried, and cut in Julienne shreds, and seasoned well
with salad oil, chilli vinegar, salt, two ounces cf grated Gruyére or
Cheddar cheese, and the juice of a lemon; mix up well altogether, dish
up ina pile on a dish, sprinkle the lax here and there over it, with
little pieces of caviar about the size of a Spanish nut, and serve for
luncheons, ball suppers, &c.
Cheese Salad a la Suisse
Salade de Fromage & la Suisse
Cut up a pound of Cheddar cheese into little dice shapes, and mix
with it two large peeled raw onions, the best parts of two well-washed
OF EXTRA RECIPES—SALADS AND SANDWICHES 415
heads of celery and half a pound of lean cooked ham all cut in a similar
manner; mix together in a basin with a tablespoonful of mixed English
mustard, the same of French mustard, a quarter-pint of good salad oil,
a tablespoonful of malt vinegar, and a saltspoonful of salt. Dish up
the salad in a pile, sprinkle over it some coralline pepper and finely-
shredded crisp lettuce, and serve for luncheon, shooting parties, Xc.
Salad of Cabbage a l Américaine
Salade de Ohouw &@ lAméricaine
Take a nice young freshly-gathered tender cabbage, wash it well, and
cut up the heart into the finest possible shreds, well season it with salt,
coarsely ground black pepper, salad oil, tarragon vinegar, one large
finely-chopped onion, a tablespoonful of thick cream, sprinkle over it
some chopped tarragon and chervil, mix up well together, put into a
salad-bowl; arrange here and there on the top slices of hard-boiled egg
and thinly-cut slices of cooked ox tongue or ham, and two tablespoonfuls
of French capers, and serve for luncheon or with the remove at dinner,
or for ball suppers, &c.
Chicory Salad
Salade au Chicorée
Take some perfectly fresh well-washed and picked chicory, and just
before serving pick it into small sprigs, put it in a clean cloth and
shake the water from it, place it. in the salad bowl and pour a salad
iff aS Af
HI NSM W\ RA Ge S
=i VII XN - EZ
WAZA
dressing as below over it. Sprinkle it over with picked raw tarragon
and chervil leaves and serve. This can be served for dinner or luncheon
to be eaten with cold meats, &c. Lettuce can be used in the same way.
SaLaD DRESSING FOR CHicory SaLaD.—Put the raw yolks of two
eggs in a basin and a saltspoonful of salt, a little mignonette pepper, a
saltspoonful of French mustard, the same of English mustard, and a
pinch of castor sugar. Mix into this a quarter-pint or more if liked of
salad oil, a tablespoonful of tarragon vinegar, and a dessertspoonful of
chilli vinegar; stir well together, then add half a gill of whipped thick
cream that is slightly sweetened and use.
416 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Egyptian Salad
Salade a lEgyptienne
Take a nice freshly-gathered young white-heart cabbage, wash
it well in cold water, and cut it through into about six pieces,
lengthwise ; remove the core, and cut the tender parts of the cabbage
into very fine shreds; put these into a stewpan with sufficient cold
water to cover them and a pinch of salt, bring to the boil, then skim,
and let the cabbage simmer for about ten minutes, when it should be
strained off and rinsed well in cold water, and placed on a sieve till well
drained. When ready to serve, season the cabbage with salad oil,
finely-chopped tarragon and chervil, a little salt and tarragon vinegar,
a teaspoonful of French capers, three or four finely-shredded Spanish
olives, and one or two red chillies that have been freed from pips and cut
into shreds. When well mixed together, arrange it in a dish in the
form of a border, and fill up the centre with neatly cut pieces of cold
lean ham and roast beef, seasoned with the mixture prepared as below,
and round the meat arrange a layer of slices of hard-boiled eggs. Serve
for a luncheon or dinner dish, or for a meat tea, &c.
SEASONING FOR Mrat ror Eayprian SALapd.—Stir four tablespoonfuls
of salad oil on to three raw yolks of eggs, and add a dessertspoonful of
French mustard, the same of English mustard, a saltspoonful of dry
curry powder, a dust of Marshall’s Coralline Pepper, a pinch of salt,
and a tablespoonful of tarragon vinegar; mix these all together and use.
French Salad
Salade a la Franeaise
Pick one or two well-washed and dried crisp lettuces into nice large
flaky pieces about two inches long, shake them in a clean dry cloth, and
put them into a bowl; season with a good sprinkling of salt, a little
white pepper, a teaspoonful of French tarragon vinegar, a quarter of a
pint of salad oil, the leaves from two or three fresh sprigs of chervil
and a sprig of tarragon cut into shreds; mix up well together with a
spoon, and serve with any hot meats or poultry either as removes
or roasts. Chicory or endive can be used instead of the lettuce.
Green Salad a la Bretonne
Salade Verte a la Bretonne
Take two hearts of well-washed and dried crisp lettuce, and cut each
leaf into three or four pieces, sprinkle them with a little salt and shredded
OF EXTRA RECIPES—SALADS AND SANDWICHES ALT.
Christiania anchovies and little pieces of turned Spanish olive, dish up in a
pile, sprinkle all over any remains of cold cooked fish, pour over it the
sauce prepared as below, form round it a border of the crayfish or prawns
seasoned with salad oil and a little tarragon vinegar and chopped parsley
and coralline pepper, and serve for dinner, luncheon, or supper. The
crayfish bodies can be bought ready prepared in bottles if not in season.
SAUCE FOR SALADE VERTE A LA BRETONNE.—Put into a stewpan a
handful of raw parsley, tarragon, and chervil, and two chopped eschalots,
season with salt and a tiny bit of soda, cover with cold water and bring
to the boil; then strain, rinse in cold water and press dry, then pound
it with six boned Christiania anchovies, two hard-boiled yolks of eggs,
and four French gherkins, and if the parsley is not a very good colour,
colour with a little apple green, and rub it altogether through a clean
tammy ; mix with it half a pint of thick Mayonnaise sauce (vol. 1.)
and half a pint of stiffly-whipped cream, and use as directed.
Salad of Herring Roes a la Hamburg
Salade de Laitance de Hareng & la Hamburg
Take a good handful of crisp, picked and well-washed leaves of
watercress and a large well-washed cut-up lettuce, well season them
with salt, dry mustard, cayenne pepper, and the strained juice of a
lemon and the pulp of two raw ripe tomatoes ; mix these well together
and put them on a dish, take some of the prepared tinned roes of
herrings, and the same quantity of Kriiger’s Appetit Sild, season them
with a little salad oil and arrange them in layers on the salad; sprinkle
with finely-shredded French red chillies and gherkins, and serve for
luncheon, &e.
Salad of Roes & la Meuniére
Salade de Laitance & la Meuniére
Take the yolks and whites of six hard-boiled eggs, and rub them:
separately through a wire sieve. Butter some brown bread, and cut it
into slices about two inches square ; place these on a dish and arrange
on each a layer of finely-cut shreds of well-washed and dried crisp
lettuce, and here and there arrange some appetit sild, then a layer of
the white of egg; well sprinkle this with the prepared dressing and
arrange on it alternate layers of prepared herring roes and yolk of egg,
sprinkle over the top little finely-cut shreds of cooked beetroot, pour
the remainder of the dressing round the dish and serve for ball suppers,
luncneons, &c.
EE
418 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
DRESSING FOR SALAD OF RorEs A LA MEUNIERE—Take a dessert-
spoonful of mixed English mustard, a wineglassful of white wine, four
tablespoonfuls of thick Mayonnaise sauce (vol. i.), the juice of one
lemon, a few drops of Marshall’s Liquid Carmine, six Kriiger’s Appetit
Sild chopped fine, a teaspoonful of finely-chopped eschalot, mix alto-
gether and use as directed.
Salad of Marinaded Herrings a la Riga
Salade de Harengs Marinés a la Riga
Cut. eight or ten of Kriiger’s fillets of herrings into small square
pieces; slice four raw ripe tomatoes, peel three onions and cut them in
slices as thin as a wafer, using Marshall’s Vegetable Slicer (if possible)
for the purpose, and steep them in tarragon vinegar for an hour before
using. Place the tomatoes on the dish on which the salad is to be
served, arrange the herrings on this, sprinkle over it a little salad oil,
dry mustard and hard-boiled yolk of egg, and arrange all over this the
slices of onion ; cover the whole entirely with grated Parmesan cheese,
sprinkle over the cheese a little chopped raw green parsley and coral-
line pepper, and serve for luncheon, second course, &c.
Salad of Herrings with White Wine a la Zartz
Salade de Harengs au Vin Blane &@ la Zartz
Take some of Kriiger’s fillets of herrings and cut them into one inch
square pieces. Have some crotitons of bread cut about the same size,
fry the latter in clean boiling fat till a nice golden colour, and when
cool place the squares of herring on them; arrange these on the dish
on which they are to be served, cover them with finely-sliced peeled
cucumber, well sprinkle with salad oil, a little mignonette pepper and
chopped eschalot, garnish the corners of the dish with hard-boiled egg
that is cut in quarters and seasoned with coralline pepper and salad oil,
and serve for a savoury or luncheon dish.
Salad of Herring in White Wine
Salade de Hareng au Vin Blane
Pound in the mortar till smooth four of Kriiger’s marinaded fillets
of herrings with six hard-boiled yolks of eggs and a dust of
Marshall's Coralline Pepper; then rub the mixture through a fine wire
or hair sieve, and mix with it a quarter-pint of thick Mayonnaise
sauce (vol. i.), and a quarter-pint of whipped cream , arrange this in
OF EXTRA RECIPES—SALADS AND SANDWICHES 419
the centre of the dish on which the salad is to be served, then cut some
fillets of the herrings into two or three pieces, roll them in cylinder
shape, and arrange them as a border round the centre; pick some well-
washed crisp lettuce in small square pieces and mix them with three or
four ripe raw tomatoes that have been peeled and the pips removed
from‘them, and cooked beetroot cut in lengths of about one inch and a
quarter of an inch thick (shreds of fresh crisp celery can also be added
when in season); arrange these outside the herring, and then place
round the edge of the dish a border of little crotitons of bread, which
have been cut to the same shape and size of the beetroot and fried in
clean boiling salad oil or clarified butter till crisp, and then left till
cold; sprinkle some picked leaves of tarragon and chervil lightly over
the top of the salad when it is about to be served.
This is an excellent second-course or luncheon dish, or for any cold
collation.
Herring Salad a la Leopold
Salade de Harengs a& la Léopold
Remove the bones and skin from some kippered herrings and cut
the fish into strips an inch in length, steep them in salad oil seasoned
with a little coralline pepper; cut into thin slices a small beetroot, four
plainly boiled potatoes and two peeled onions, mix it with a quarter-pint
of bottled or fresh nasturtium seeds chopped up, half a pint of young
nasturtium leaves (if in season) that have been well washed and dried,
season with a salad dressing prepared as below ; dish up the salad in
a pile, pour the dressing over, sprinkle some finely-shredded crisp
cucumber and a little lobster coral or coralline pepper over it, place
the prepared herrings crosswise on this and serve for a second course or
ball-supper dish.
DRESSING FOR HERRING SaLaD A LA LEoPOLD.—Take a quarter-pint
of salad oil, two tablespoonfuls of tarragon vinegar, one clove of scraped
garlic, a wineglassful of white wine, a teaspoonful of mixed English
mustard, and six Christiania anchovies that have been boned and rubbed
through a sieve, whisk altogether till smooth, add a quarter-pint of
double cream and use.
Italian Salad
Salade @ UItalienne
Take some cold cooked potatoes, some raw peeled cucumber, boiled
cauliflower, and Brussels sprouts when in season, cooked artichoke
bottoms, and any other nice vegetable ; cut out all these with a fancy
EE 2
42.0 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
cutter, with the exception of the sprouts, which can, if large, be cut up
in quarters, and the cauliflower, which should be picked in little sprigs ;
season all with chopped tarragon and chervil, salad oil, tarragon vinegar,
and a little finely-chopped eschalot ; arrange the vegetables in the form
of a border on the dish on which they are to be served, fill up the centre
with Tartare sauce (vol. i.), and on the top of this arrange any nice
pieces of cooked poultry or fish that is seasoned with a little oil, tarragon
vinegar, and chopped tarragon and chervil; and place here and there on
the dish some olives farced with anchovies. This is nice for luncheon or
second course, or for any cold collation, ball supper, &c.
Macedoine Salad
Salade de Macédoine
Strain all the liquor from the contents of a tin or bottle of macedoine
of vegetables, put them into a basin and mix with them a quarter-pint
of Mayonnaise sauce, a quarter-pint of stiffly-whipped cream, a wine-
elassful of tarragon vinegar, half a pound of any nice little pieces of
cold' cooked game or chicken, free from skin and bone; stir up well
together, and dish up in a potato salad border prepared as below, and
serve for luncheon, second course, or for any cold collation.
PotaTo SaLaD BORDER FOR MACEDOINE SaLaD.—Take some plainly-
boiled cold potatoes, cut them into slices about a quarter-inch thick and
stamp them out with a heart-shape cutter about two and a half inches
long, season them with a little salad oil, tarragon vinegar, and a little
chopped lean ham or tongue, and arrange them as a border round the
dish on which the salad is to be served.
Lettuce Salad with Mayonnaise Sauce
Salade de Laitue—Sauce Mayonnaise
Take a nice crisp and well-washed lettuce, cut it up and dry it well,
mix with it two tablespoonfuls of Mayonnaise sauce (vol. i.), a table-
spoonful of whipped cream, a tablespoonful of tarragon vinegar, and a dust
of castor sugar, and use for garnishing entrées, or for serving with hot
or cold meats.
Lettuce Salad 4 la Vienne
Salade de Laitue &@ la Vienne
Take a well-washed, crisp lettuce, dry it, and cut it into shreds,
sprinkle these with a little salad oil, tarragon, and chilli vinegar, and a
OF EXTRA RECIPES—SALADS AND SANDWICHES A21
little salt and mignonette pepper, and mix with it about half its bulk
of finely-shredded, cooked lean ham, cut in Julienne strips about one
inch in length ; also add some finely-shredded tarragon, and small picked
leaves of fresh chervil. Mix well and use for luncheon, ball supper, &c.
Okra Salad
Salade Okra
Turn the contents of a tin of okra out on to a dish, sprinkle over it
some sliced cold cooked chicken or any other game or poultry, place on
this a layer of raw finely-sliced ripe tomatoes and some finely-chopped
eschalot, then another layer of chicken, and so on until the dish is nearly
full, then sprinkle the top layer well with salad oil, lemon juice and
coralline pepper, and lastly, arrange on the top a good layer of well-
washed and dried picked leaves of watercress, that is seasoned with
salad oil, tarragon and chilli vinegar, and a little salt and coralline
pepper, and serve for a luncheon, ball supper, or as a second-course dish.
Salad a la Pompadour
Salade & la Pompadour
Cut two or three fresh cleansed and plainly boiled cold carrots into
very fine thin slices, plainly boil two large cleansed young lecks, cut them
into slices, and put these and the carrots on separate plates ; season them
well with salad oil and salt and Marshall’s Coralline Pepper, and. arrange
them in the form of a border on the dish on which the salad is to be
served. Have a well-washed young cauliflower, plainly boil it (see
recipe ‘Salad 4 la Virginie’) and set it aside till cold, break it into small
pieces, season with oil, tarragon vinegar, and coralline pepper, and pile
it in the centre of the prepared border; mask it over with a very
thick Mayonnaise sauce (vol. i.), smooth this well with a palette knife,
cover it over with grated Cheddar or Gruyére cheese, pour round the base
of the dish some very thick cream that has been seasoned with a little
salt, mixed with a chopped eschalot and a teaspoonful of chopped
parsley, and serve for a luncheon or second-course dish.
Salad a la Rachel.
Salade &@ la Rachel
Peel a nice large fresh cucumber, cut it in lengths of about one and
a half inches, and then cut it in Julienne shreds; season these with
422 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
salad oil, French vinegar, chopped tarragon, and chervil or parsley, and
a very little chopped eschalot, if liked; arrange them on a dish in layers,,
with equal quantities of cooked French beans cut in similar lengths, and
seasoned similarly ; arrange carrot and turnip, that are cut out with a
small pea-cutter and cooked separately till tender, round the sides of the
green vegetables. Plainly boil eight eggs for seven minutes, remove ~
the shells, and rub the white and yolk separately through a wire sieve ;
arrange the yolk outside the vegetables, then place a border of chopped
cooked tongue or ham outside this, then a border of the white of the
egg, which should be sprinkled with finely-shredded celery, cut in shreds
and seasoned similarly to the cucumber; sprinkle some shredded truffle
and button mushrooms over the top of the cucumber and beans, and
form a last border with a good thick Tartare sauce (vol. i.), using a
forcing bag and plain pipe for the purpose, and forcing it out in little
rounds about the size of a very small Spanish nut. This can be served
for a second-course or luncheon dish, or for any cold collation, and the
above quantity is sufficient for six to eight persons.
Salad a la Saint Jame
Salade &@ la Saint James
Take half a dozen hard-boiled eggs, and cut each into quarters
lengthwise, season them with finely-chopped eschalot, parsley, capers,
salt, and a little of Marshall’s Coralline Pepper. Have some well-washed
and crisp lettuces, using only the hearts for the dish, cut each heart into
six portions, two and a half inches in length, well shake the water from
them, and sprinkle the lettuce with shreds of fresh tarragon, picked
leaves of chervil, and some finely-chopped picked shrimps or lobster ;
arrange the lettuce on a flat dish in the form of a border, place two
quarters of the egg and some thinly-cut slices of raw ripe tomatoes on
each, sprinkle over all some good olive oil and strained lemon-juice, fill
up the centre of the dish with some small crottons of bread (that have
been cut about an inch long by a quarter-inch thick, and fried in butter
till a pale golden colour, and then sprinkled with grated Gruyére
cheese), and serve for a luncheon, second-course, or ball-supper dish,
The remains of the lettuce can be used up for a soup or purée,
Salad a la Stanley
Salade a la Stanley
Pick two or three well-washed and dried crisp lettuces into nice
large pieces, well season with salad oil, salt, tarragon vinegar, dry
OF EXTRA RECIPES—SALADS AND SANDWICHES 423
mustard, a pinch of castor sugar and mignonette pepper; place a layer
of the salad on a dish, cover it with thin small slices of cold roast beef,
then another layer of the salad, and continue this till the dish is nearly
_ full; then cover the top entirely with very thick Horseradish sauce
(vol. i.), and garnish here and there with prettily stamped-out cold
_ cooked beetroot, tiny bunches of mustard-and-cress salad, and bunches
of hard-boiled yolks of eggs that have been rubbed through a coarse
wire sieve, and form a border entirely round the dish with Christiania
anchovies, and serve for a second-course dish or for luncheon, or for any
cold collation.
Salad a la Suédoise
Salade a@ la Suédoise
Take a large well-washed fresh crisp lettuce, pick it into large pieces,
about two inches square, well dry it in a cloth, mix with it some pieces
of plainly-cooked cold cod or other white fish, dish up in a pile,
pour over it the prepared dressing, form a border round it with
red pickled cabbage and tiny fresh nasturtium leaves, and serve for any
cold collation, luncheon, &c.
DRESSING FOR SALAD A LA SuEéDOISE.—Take a quarter of a pint of
Mayonnaise sauce (vol. i.), a quarter of a pint of Tomato purée (vol. i.),
a dessertspoonful of anchovy essence, a saltspoonful of coralline —
pepper, a few drops of carmine to make it a pale salmon colour,
add four of Kriiger’s marinaded fillets of herrings that have been rubbed
through a sieve, a wineglassful of tarragon vinegar, a teaspoonful of
French mustard, and a quarter of a pint of chopped young freshly-
gathered nasturtium seeds if in season ; mix well together and use as
directed.
Salad ala Virginie
Salade a la Virginie
Take some small young fresh cauliflowers and put them into cold
water with a little salt to soak for two or three hours; then put them
into cold water with a little salt, bring this to the boil, strain and rinse
the cauliflowers in cold water, and put them again into boiling water
with a little salt, and cook for about half an hour till tender ; then take
up and leave till cold; cut each cauliflower right through vertically into
ten or twelve pieces, then cut some cold cooked potatoes into slices about
a quarter of an inch thick, and also slice some raw ripe tomatoes. Take
about three-quarters of a pound of cold cooked chicken or any nice
white meat, and four hard-boiled eggs, and cut these and the meat into
4I4 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
dice-shapes, then mix together with a good Tomato mayonnaise (vol. 1.
page 211); season the vegetables with salad oil, tarragon and chilli
vinegar, and chopped tarragon and chervil, then arrange them as a
border on a flat dish (alternating the cauliflower, tomatoes, and potatoes),
fill up the centre with the other preparation, sprinkle over the top some
French capers, and serve for luncheon or for a second-course or ball-
supper dish.
Venison Salad & la Romaine
Salade de Venaison a la Romaine
Take a fresh well-washed large crisp lettuce, dry it well in a cloth;
season well with salad oil, tarragon and chilli vinegar, three finely-
chopped eschalots, a teaspoonful of chopped parsley, a tablespoonful of
French capers, a good pinch of coralline pepper, and a little salt; slice
some cold cooked venison finely as for hash using the fat with it, sprinkle
this with a little port wine, coralline pepper, and hard-boiled yolk of
egg that has been rubbed through a wire sieve; place the salad on the
centre of the dish, and arrange the slices of meat round it as a border.
‘ake the contents of a half-pint jar of bright red-currant jelly, cut this
into slices and garnish the salad with it; arrange some finely-cut shreds
ot hard-boiled white of egg and French red chillies here and there on
the dish, and serve for luncheon or for any cold collation.
SANDWICHES
Sandwiches & la Américaine
Take about half a pound of cooked spiced beef, two ounces of
Gruyére cheese, a teaspoonful of chutney, two ounces of cooked ox-
tongue, four ounces of fresh butter, a good dust of coralline pepper, a
few drops of Marshall’s Carmine; poand altogether till smooth, then
rub through a fine hair sieve. Have some thinly-cut brown bread and
butter, spread on it a little finely-chopped eschalot and parsley and then
the above purée, close another piece of bread over the top, and then
stamp out in squares or rounds. Dish up in the usual way on a dish
paper; garnish with little sprigs of raw parsley, and form a border
round the edge with little fancy cut pieces of aspic jelly. Serve for ball
supper, &c.
Oo EXTRA RECIPES—SALADS AND SANDWICHES 495
Sandwiches a la Bedford
‘Take some nicely-cut thin bread and butter, sprinkle it with chopped
vapers, and place on it some filleted anchovies, on the anchovies sprinkle
a little cooked chicken or rabbit that is cut up in fine shreds, a littie
chopped eschalot and raw tarragon and chervil; mask over the top piece
of bread and butter with a little Tartare sauce (vol. i.), close the slices
together and then stamp out with a plain round cutter, or cut it up into
small square pieces about one and a half inches wide. Dish up ona
paper, and serve with watercress or small salad in the centre, and
garnish round the edge of the sandwiches with some little pieces of
hard-boiled egg, each ege being cut into eight portions. Serve for ball
supper, evening parties, &c.
Sandwiches with Hgg Cream
Take six hard-boiled yolks of eggs, six boned Christiania anchovies,
a teaspoonful of French mustard, a dust of coralline pepper, three ounces
of fresh butter, a tablespoonful of salad oil and one of thick cream,
pound altogether, and when smooth rub through a hair sieve. Take
some tin bread cut in slices, butter it well, and sprinkle with grated
Parmesan cheese, cover over with another piece of bread and press well
together, then stamp or cut out in any nice shapes. Dish up on a paper
or napkin, and serve for ball supper, &c.
Sandwiches 4 la Créme de Volaille
Take some thinly-cut slices of white bread and butter, sprinkle on
it a little salt and coralline pepper, and mask over with a thin
layer of clotted cream. ‘Take any cooked quenelle meat of chicken or
other white meat (that left from a previous meal can be used up for the
purpose), cut it into thin s‘ices, and then press it on the bread with the
cream, close it in with another slice of the bread and butter, and then
‘press closely together and stamp out or cut up into little squares. Dish
up on a paper or napkin, and fill up the centre with any nice salad ; serve
for ball supper, receptions, &c.
Sandwiches & la Fiane
Take some little sandwich moulds, line them thinly with aspic jelly,
ornament them with shreds of red French chilli, white of egg, and
42.6 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
picked leaves of chervil, setting these with a little more aspic, partly
fill the moulds with some thinly-cut slices of paté de foie gras. Line
some more moulds with a plain aspic and fill these up with a purée of
chicken or any white meat, let this partly set, then pour a little liquid
aspic into the moulds containing the foie gras, and place those containing
the chicken to those with the foie gras, then leave till set and firm, and
when cold turn out the contents of each pair of moulds by dipping them
in hot water, and place each on a fried crofiton about the same size as the
moulds. Dish up on a cold dish on a paper and garnish here and there
with bunches of well-washed cress, and when in season quarters of boiled
plover’s egg that are sprinkled with a little of Marshall’s Coralline
Pepper. Serve as a cold entrée for dinner, luncheon, or ball supper.
CHICKEN PUREE FOR SANDWICHES A LA FraneE.—Take for six to
eight moulds four ounces of cooked chicken, halfa gill of strong chicken
stock, one ounce of butter, two tablespoonfuls of cream, a pinch of salt
and white pepper, and a dessertspoonful of Bechamel sauce (vol. i.) ;
pound till smooth, then mix with one and a half gills of cool aspic jelly,
tammy, or rub through a fine hair sieve, and use when beginning to set,
so as to allow the two mixtures to join together.
Sandwiches a la Francaise
Toast some thin slices of bread, and mask them on one side with Lax
purée (vol. i. page 35). Have some yolk of egg passed through a wire
sieve, and sprinkle this on to the toast with a little shredded chicken
or game, a little finely-chopped capers and a little chopped tarragon ;
place another slice of toast on the top of this, press them together, and
cut in little squares ; mask these with lax purée, sprinkle with a little
chopped capers and the hard-boiled yolk of egg, and with a forcing
bag and fancy pipe arrange a little of the lax purée on the top of
each. Dish up on a dish-paper with a little small salad or watercress,
and serve for luncheon, ball supper, &c.
OF EXTRA RECIPES—SALADS AND SANDWICHES 427
Lobster Sandwiches a la Francaise
Cut some bread and butter and mask it with finely-shredded lettuce,
take the meat from a cooked lobster and have it chopped fine with six
or eight boned Christiania anchovies, and put a layer of the lobster on the
lettuce ; sprinkle it slightly with a little tarragon and chilli vinegar and
a little salad oil, cover with another piece of bread and butter, press
together; then cut up in any nice shapes, and serve on a dish-paper or
napkin for ball supper, luncheon, &c.
Sandwiches & la Gréville
Take any kind of cold meat, such as beef or mutton, and to each
half-pound add six washed and boned anchovies, six turned olives, a
teaspoonful of French capers, a tiny dust of cayenne, and two fillets of
marinaded herrings ; pound these all together till quite smooth, then rub
through a wire sieve. Cut some thin slices of brown bread, butter
them well, and spread half of them with the prepared purée; sprinkle
these over entirely with hard-boiled yolk of egg that has been rubbed
through a wire sieve; place on top of this another slice of the bread
and butter, press them well together, and stamp out with a plain round
cutter about one and a half inches in diameter, then mask them with
brown Chaudfroid (vol. i.) and white Chaudfroid (vol. i.), making the
half of each white and the other half brown; glaze this over with a little
cool aspic jelly, and dish up en cowronne on a dish-paper on a plate or dish.
Serve with any nice, crisp, well-washed salad in the centre, garnish here
and there round the dish with little bunches of hard-boiled white of ege
that has been rubbed through a wire sieve, sprinkle lightly on the egg
some lobster coral or chopped tongue and ham, and serve for any cold
collation or for a ball supper, &c. The quantities given above are
sufficient for about thirty-six sandwiches.
Sandwiches a4 l’Indienne
Take eight ounces of cooked white meat, the strained juice of two
lemons, three hard-boiled yolks of eggs, a pinch of salt, a teaspoonful of
chutney, a saltspoonful of curry powder, two ounces of lean cooked ham,
two ounces of cooked Patna rice (as for curry), a teaspoonful of Liebig
Company’s Extract of Meat; pound together till smooth, add a gill of
thick cream, then rub through a sieve and use. Take some thinly-cut
428 MRS. A. B,. MARSHALL'S LARGER COOKERY BOOK
white bread and butter, mask it over with the prepared purée, and press
on it another plain slice, then stamp out or cut in any fancy shapes.
Dish on a paper in the usual way, and serve, with some nice crisp
lettuce salad in the centre, and use for ball suppers, evening parties, &c.
Meat can be used in the place of the chicken.
Sandwiches a la Joinville
Take six bearded sauce oysters, four or five pieces of eel (as prepared
in bottle), remove the meat from the bone, six Christiania anchovies, four
hard-boiled yolks of eggs, four ounces of good butter, a dust of coralline
pepper, two tablespoonfuls of thick cream; pound together till smooth,
then rub through a hair sieve and mix with a teaspoonful of raw chopped
parsley, two ounces of chopped lax, one finely-chopped eschalot, and one
French gherkin chopped fine. Take some thinly-cut bread and butter
and spread the purée on it, close over with another piece of bread, stamp
out, and dish up on a paper in the usual way, and garnish the centre with
any nice salad. Use for ball supper, &c.
Sandwiches a la Louise
Take some thin slices of stale bread, butter them, then spread them over
with egg purée, as below, and on, the egg place a layer of washed and
boned anchovies, and then a sprinkling of small salad ; close this over with
another slice of bread and butter, pressing well together, and with a
plain round cutter stamp out into rounds about two inches in diameter.
Mask over with sauce, as below, taking care the sauce is used when
cooling, and sprinkle each with a little lobster coral or coralline pepper
and chopped’ Spanish olive. Dish on a paper on a plate, and garnish
round with little: bunches of picked fresh salad and little blocks of aspic
jelly, and in the centre arrange layers of hard-boiled yolk and white
of egg that: have been passed through a wire sieve, and some chopped
cooked beetroot. mere
OF EXTRA RECIPES—SALADS AND SANDWICHES 429
EcG Purse ror Sanpwicues A La Lourse.—Take four hard-boiled
yolks of eggs, two ounces of good butter, one tablespoonful of Bechamel
sauce, a dust of coralline pepper, six raw bearded oysters; pound till
smooth, then rub through a fine ‘hair sieve, and use.
Sauce ror Sanpwicues A La Lourse.—Take half a pint of aspic jelly,
a tablespoonful of thick’ Mayonnaise sauce, a teaspoonful of anchovy
essence, a tablespoonful of thick cream, three or four sheets of Marshall’s
Leaf Gelatine ; when dissolved wring through a tammy, and use.
Sandwiches a la Maryland
Take some thinly-cut white bread and butter, sprinkle over it some
finely-cut shreds of crisp well-washed lettuce, a little coralline pepper, and
pulled cooked crab; here and there place some appetit sild and some sliced
or finely-shredded French gherkin,a littleshredded raw green tarragon and
chervil ; sprinkle over these a little salad oil and tarragon vinegar, place
another slice of buttered bread on the top and press well together; cut
up into little square pieces, and dish up en couronne on adish-paper, and
pile up in the centre some quarters of hard-boiled eggs that are arranged
prettily amongst some nice flaky pieces of crisp lettuce, then sprinkle here
and there with finely-shredded French red chillies. These sandwiches
are nice to serve for high teas, ball suppers, luncheon parties, or after
theatre, &c.
Sandwiches a4 la Parisienne
Take a quarter of a pound of cooked lean ham, three hard-boiled
egos, two ounces of white meat, chicken or rabbit, &c., a quarter of a
pound of cooked game or poultry livers, two ounces of grated Parmesan
cheese, a good dust of coralline pepper, a quarter of a pound of good
butter, a quarter-pint of very thick cream, one tablespoonful of sherry ;
pound all together till smooth, then rub through a sieve. Have some
bread buttered and masked with a little finely-chopped raw green
parsley, and then spread a layer of the prepared purée on the top, close
over with another piece of buttered bread, and then stamp out in rounds
about two inches wide. Dish up en cowronne on a paper or napkin, and
serve for ball supper, luncheon, &c.
Sandwiches a la Portugaise
Take half a pound of cooked game or poultry, two pounded eschalots,
two tablespoonfuls of thick Espagnol sauce (vol. i.), a dust of coralline
430 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
pepper, two ounces of fat and lean cooked ham, a teaspoonful cf warm
glaze, three ounces of fresh butter ; pound till smooth and mix with a few
drops of Marshall’s Carmine and the juice of one lemon, rub through a
wire sieve, and then use. Take some brown bread and butter, cut as
usual, and then spread some of the mixture on it, close together with
another piece of bread and butter, then stamp out with a plain round
cutter or cut into square pieces, dish upon a bed of lettuce, and garnish
the centre with a salad of plainly-cooked beetroot mixed with oil and
tarragon vinegar. Use for ball supper, luncheon, evening parties, &c.
Sandwiches 4 la Romaine
Take half a pound of cold cooked chicken, two ounces of grated
Gruyére cheese, a teaspoonful of French mustard, a saltspoonful of mixed
English mustard, three ounces of butter, a pinch of salt and coralline
pepper, two large tablespoonfuls of thick cream’; pound till smooth,
then rub through a wire sieve and spread on some thinly-cut bread that
is thinly spread with Anchovy butter (vol. 1.); stamp out with a plain
round cutter, and then dish up en cowronne on a dish-paper or napkin.
Use for ball supper, evening parties, &c.
Sandwiches 4 la Royale
Bone a cooked lobster, and chop it up very fine, put aside the coral,
chop up fine half a pound of picked shrimps, rub four hard-boiled yolks
of egg through a wire sieve; cleanse a handful of small salad—mustard
and cress preferable; cut thin slices of bread and butter from a stale
brown. loaf, from which the crust has been removed. Lightly sprinkle
some of the slices with the small salad, then with a little yolk of the egg
and chopped shrimps and lobster. On these place slices of the plain
bread and butter, and press them well together, using the smooth crust
from the brown loaf for the purpose, which will press them evenly ; take
a plain round cutter, about the size of half-a-crown, and stamp out the
sandwiches in little rounds, then mask them on the top with a little
chaudfroid sauce, made as follows :—Put half a pint of aspic jelly, while
liquid, into a stewpan with a quarter of a pint of Mayonnaise sauce
(vol. i.), a teaspoonful of tarragon vinegar, and a few drops of Marshall’s
Liquid Carmine, mix together and pass through the tammy, and use
when cooling. Garnish the top of each sandwich with a little of the
chopped lobster, parsley and coral, first rubbing the latter through a
OF EXTRA RECIPES—SALADS AND SANDWICHES 431
wire sieve; let the chaudfroid set, and then arrange the sandwiches in
a pile on a little of the small salad; garnish round the base of the pile
with stamped small shapes of the aspic jelly. The quantity given will
make about forty to fifty sandwiches, according to the size cut, and will
be found very nice as a savoury, or for receptions or ball suppers.
Sandwiches a la Victoria
Cut some white bread in thin slices and butter them well, them mask
some with a chicken purée prepared as below, place a slice of the plain
bread and butter on the top of this and press well together. When all
the slices have been thus prepared, mask over the top of each with a
thin layer of the same chicken purée, and with a plain round cutter stamp
out in rounds about two and a half inches in diameter, and then cut
them into half-moon shapes. Mask each sandwich over with a white
Chaudfroid (vol. i.), resting them on a broad palette knife during the
process, then garnish each of them across in three divisions alternately
with chopped and pressed parsley, chopped tongue, and hard-boiled yolk
of ege that has been passed through a wire sieve; set this garnish by
sprinkling a few drops of aspic jelly over it, then dish up on a dish-paper
as in engraving, placing in the centre some well-washed small salad
and garnishing round the outside of the sandwiches with little blocks of
aspic jelly, and place round the jelly at regular intervals some little
bunches of the hard-boiled yolk of egg and a little chopped parsley, and
serve for a luncheon or second-course dish, or for evening parties or ball
supper.
PuREE oF CHICKEN FOR SANDWICHES A LA _ ViIcToRIA.—Pound
together into a paste half a pound of cooked chicken with two ounces
of butter, a little salt and white pepper, a dust of Marshall’s Coralline
Pepper, a tablespoonful of thick cream, one and a half tablespoonfuls of
Bechamel sauce (vol. i.), a dessertspoonful of tarragon and the same of
chilli vinegar, and rub through a wire sieve.
432, MRS, A. B. MARSHALL’S LARGER COOKERY BOOK
Sandwiches with Watercress and Eggs
Cut some thin slices of white bread and butter, the bread being a
day old, sprinkle on the bread some crisp fresh leaves of watercress, a
little salt, and if liked a little finely-chopped eschalot. Have some hard-
boiled yolk of egg rubbed through a wire sieve and put a thick layer on
the cress, close over it another piece of the bread and butter and press
together ; then cut up into small squares and dish up en cowronne on a
paper or folded napkin, and fill up the centre with a bunch of fresh crisp
watercress that is seasoned with a little salad oil and salt, and serve for’
ball supper, &e.
Luxette Sandwiches
See advertisement at the end of this book of this article, manufactured
by Mrs. A. B. Marshall.
Ue §
OF EXTRA RECIPES—HOT SWEETS AND PUDDINGS 48
9
CHAPTER XI
HOT SWEETS AND PUDDINGS
To Steam Puddings
To sTEAM or poach the following puddings, stand the mould or moulds
with contents upwards on a fold of paper in a stewpan containing
boiling water to about three-parts the depth of the mould; watch the
water reboil, put the cover on the pan, then draw the pan to the side
of the stove, and let the contents simmer for the time stated.
Albani Pudding
Pouding &@ PAlbani
Work four raw yolks of eggs with a wooden spoon till like a cream,
then add to it two and a half ounces of castor sugar, the finely-chopped
peel of one lemon, two ounces of warm butter, two ounces of gingerbread
nuts, two ounces of sponge cake crumbs, half an ounce of Marshall’s
Créme de Riz, and one and a half ounces of candied peel cut into fine
shreds ; mix well altogether, then add the whites of the eggs that have
been whipped stiff with a pinch of salt. Put the mixture into a pudding
mould that is buttered and lined with buttered foolscap paper, and
dusted over with blanched and shredded almonds, and strips of angelica,
and steam it for one and a quarter hours, then turn out on a hot dish,
pour Aubois sauce (vol. i.) round the base, or have it handed in a
sauceboat. Serve for dinner or luncheon.
Moka Cake
Gdteau Moka
Prepare a Genoise paste mixture (see recipe), put it into a forcing
bag with a large plain pipe, and with it three parts fill a plain timbal
mould that is prepared as in vol. 1. page 328 ; place a well-buttered paper
(cut sufficiently deep to stand four inches above the mould) round the
outside of the mould, put it in a moderate oven and bake for an hour
and a quarter, then turn out, and, when cold, mask over with Coffee
glace (vol. i.); let this glace set, then stand the cake on a cake bottom
(vol. i. page 40), and garnish as in engraving with Vienna icing (vol. 1.
page 41) in pink and white ; arrange round the edge some royal icing
(vol. i.), then sprinkle with blanched and chopped pistachio nuts or
coloured sugar, and when the cake is ready to serve, fill up the centre
with stiffly-whipped, sweetened, and flavoured cream, and a nice com-
pote of fruits. This is an excellent dinner or luncheon sweet, or it
can be served for any coid collation.
Cake A la Clementine
Gateau & la Clémentine
Put into a basin six ounces of good butter, and work it with the
hand or a wooden spoon till quite white, then add to it one and a half
476 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
ounces of ground almonds (that have been baked a pale brown colour), one
and a half ounces of desiccated cocoanut that has been baked in the same
way, a half saltspoonful of ground cinnamon, and six ounces of castor
sugar; work these together for about fifteen minutes, then add by de-
grees four raw yolks of eggs, a dessertspoonful of Maraschino syrup, half
a wineglass of Silver Rays (white) Rum, and one and a half ounces
of Marshall’s Créme de Riz, first mixing the latter with three ounces of
fine flour that has been warmed and passed through a sieve; also add
two ounces of Hry’s Caracas Chocolate grated, a quarter of an ounce of
Cowan’s Baking Powder, and a saltspoonful of coffee brown ; mix these
ingredients well together for about fifteen to twenty minutes, then have
the whites of five raw eggs whipped very stiff with a pinch of salt, and
add them to the cake mixture, but take care not to work the ingredients
much after adding the whites. Brush over a fancy brioche mould with
warm butter, and dust it over with fine flour and-castor sugar (that have
been mixed together in equal quantities) ; put the mixture into it and
bake in a moderate oven for about one hour, taking care that the cake
is not burned at the bottom, and in order to prevent this it is advisable,
when the cake has been in the oven for about half an hour, to put a little
salt or sand on the bottom of the tin. When properly cooked, turn out
on to a pastry rack, and when cold glaze over in alternate divisions as in
engraving with Chocolate glace (vol. i.), and Maraschino glace (vol. 1.) ;
garnish with any pretty small fancy sweetmeats, fastening these to the
cake with a little Royal icing (vol. i.), and dish up on a dish on a paper
or napkin, and serve for a dinner sweet with an ice or ice soufflé, or it
makes a very pretty cake for dessert if garnished round with sweetmeats
such as Fry’s ‘ Compositions Chocolatées.’ .
Mentone Cake
Gateau Menton
Chop three-quarters of a pound of dried sweet cocoanut quite fine,
then mix with it six ounces of Marshall’s Créme de Riz, a quarter-pound
of castor sugar, three ounces of warm butter, four ounces of fine flour,
OF EXTRA RECIPES—COLD FANCY SWEETS ATT
four whole eggs, a teaspoonful of vanilla essence, one tablespoonful of rose
water, two ounces of Fry’s Caracas Chocolate that is cut fine and rubbed
through a sieve ;/add one wineglassful of Maraschino liqueur or syrup,
work these well together till smooth, and add half an ounce of Cowan’s
Baking Powder, Have any nice mould, such as brioche or plain
timbal, brushed over with warm butter, well sprinkled with cocoanut,
and then dusted over with castor sugar and fine flour mixed together in
equal quantities; put in the prepared mixture, and surround with a
buttered paper, and bake in a moderate oven for three-quarters to an
hour, then turn out, and when cool glaze over with orange or other
glace (see recipe, ‘ Baba 4 la Parisienne’), and serve for afternoon teas,
Juncheon, &c, This mixture is nice cooked in any small fancy moulds
and served plainly. |
Breton Cake
Gdteau Breton
Prepare five or six of the Breton Border moulds of various sizes as
in vol. i. page 328. Partly fill each one of the moulds with cake mixture
as below, then stand the moulds on baking-tins and bake in a moderate
oven for twenty-five to thirty minutes, then turn out and leave till cold;
mask over the top part of each piece with apricot jam that has been
rubbed through a sieve, and place the pieces together resting one on the
other, putting the larger ones at the bottom ; glaze over with Maraschino
glace (vol. i.), leave till cold, then arrange together, ornament with
Vienna icing ‘(vol. i.), place the cake on a dish-paper, and serve for
dinner, handed with a compote of fruits, or it may be served alone for
afternoon tea or for dessert.
478 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
BreETON Cake Mixture.—Take eight whole eggs, twelve ounces of
castor sugar, the finely-chopped peel of a lemon, a teaspoonful of vanilla
essence, sufficient carmine to make it a pale salmon colour, a saltspoonful
of ground ginger, and as much ground cinnamon as would cover a
sixpenny piece ; whip over boiling water till warm, then take up and
whip till cold and thick, then mix with eight ounces of warmed fine
flour that has been passed through a steve and a quarter of an onnce of
Cowan’s Baking Powder, and use.
Little Baskets & la Lavenue
Petites Oorbeilles & la Lavenue
Prepare some Genoise paste (see recipe), and fill about three-parts
full some little corbeille moulds prepared as in vol. i. page 328 ; place the
tins on a baking sheet, and bake in a moderate oven for twenty-five to
thirty minutes; then turn out, and, when cool, cut out the insides with
a small knife to make a hollow, leaving the edges one-eighth of an inch
thick ; place inside the space thus formed a teaspoonful of apricot jam
or other nice preserve; mask the outsides of the corbeilles with a little
apricot jam, and then sprinkle over the jam some blanched and finely-
chopped pistachio nuts. Ornament the edges with a little Royal icing
(vol. 1.) by means of a forcing bag and small rose pipe; cut some
uncrystallised angelica in lengths of about five inches, and about a
quarter of an inch thick, and place these over the corbeilles, lodging
them between the cake and the jam, so as to form handles. Whip
some cream very stiffly, sweeten it, and flavour with vanilla essence,
and by means of a forcing bag and a large rose pipe partly fill up the
inside of the corbeilles, covering the jam entirely, and forming the
cream into a rose pattern, on which sprinkle very lightly a little red-
coloured sugar, made by mixing a little liquid carmine with some castor
sugar. Dish up and serve for a dinner or luncheon sweet, or for any
cold collation.
OF EXTRA RECIPES—COLD FANCY SWEETS 479
Chevalier Cakes
Ohoux @ la Chevalier
_ Prepare some Choux paste (vol. i. page 40), and put it into a forcing
bag with a plain pipe; force the mixture out on to a baking-tin in the
form of horseshoes, and brush these over with whole beaten-up egg ;
bake in a moderate oven for thirty-five to forty minutes, remove from
the oven, and, when cool, split open the underneath part of the shoes
and fill up the insides with pastry custard (vol. i. page 42), or stiffly-
whipped cream that is sweetened and flavoured with vanilla essence ;
mask over the tips of the shoes with Coffee glace (vol. i. page 42), and
the remaining part with vanilla glace; garnish, as in engraving, with
chopped almonds that are coloured with a little carmine or with chopped
pistachio nuts, and dish up ten or twelve on a dish; serve for a dinner
or iuncheon sweet, or for a cold collation.
Delmonico Cake
Gdteau &@ la Delmonico
Butter a bomb mould, dust it over with finely-chopped dried cocoa-
nut, and fill it with the cake mixture (as below) ; bake in a moderate
oven for about an hour, then turn out the cake, cover it all over with
Almond icing (vol. i.), dust it over with icing sugar, place it again in a
ASO MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
=
moderate oven till a nice golden-colour, then remove ; set it aside till cold,
and mask it over with Royal icing (vol. i.), smoothing the surface of this
over with a wet palette-knife. Take some very finely-shredded blanched
pistachio nuts, also some finely-sliced uncrystallised cherries, and with
‘these ornament the cake in six alternate divisions, as shown in the en-
-graving ; garnish lengthwise between each division with pink and white
Vienna icing (vol. i.), by means of a forcing bag and a fancy pipe. Dish
up on a cake bottom (vol. i. page 40) and garnish the base of this with
“royal icing and angelica and the top of the cake with the Vienna icing;
place the cake on a dish-paper, and serve for a sweet for dinner or for
any cold collation.
Cake Mixture For DELMoNICcO Cake.—Take four whole raw eggs,
a dessertspoonful of black coffee, six ounces of castor sugar, a few drops
of vanilla essence, and the finely-chopped peel of one lemon; whip all
together over boiling water till warm, then remove and continue whipping
till cold, then add four ounces of fine warmed flour that has been sifted,
an eighth of an ounce of Cowan’s Baking Powder; mix well together
and use.
Coupole Navarine
Prepare halfa pound of Baba paste (vol. 1. page 327). Butter a fancy
brioche mould and put the prepared mixture into it, place a band of
buttered paper round the outside of the mould, and if using one with a -
pipe place a potato therein to prevent the mixture running down the
pipe; stand the mould in the screen for about three-quarters of an hour,
and when the mixture has well risen and is of a very light appearance
put it into a rather quick oven to bake till a nice golden colour, which
will take about three-quarters of an hour ; when cooked remove the paper,
&c., turn out, stand the cake on a pastry rack and pour over it some
boiling syrup (vol. i. page 42) that is flavoured with a wineglass of
Silver Rays (white) Rum and the same of Maraschino, or Noyeau liqueur ;
then place it on a hot dish and pour all over it a thick Greengage sauce
(see recipe); sprinkle with pistachio nuts that have been blanched and
shredded and serve with a macedoine of fruits (see recipe) in the centre.
The above quantities are enough for six to eight persons. Serve hot
or cold.
Timbal of Chestnuts 4 la Cannes
Timbale de Marrons a@ la Cannes
Take one and a half pounds of chestnuts, prepared as for ‘Chestnuts
en Caisses’; mix quickly into this purée two ounces of castor sugar, one
__ —
OF EXTRA RECIPES—COLD FANCY SWEETS 481
good tablespoonful of thick cream, eight to ten drops of essence of vanilla,
one raw white of egg, two tablespoonfuls of orange-flower water and one
tablespoonful of brandy, and work up into a ball; then carefully roll it
out about a quarter of an inch thick, sprinkling it with a little icing sugar,
and stamp out in small heart shapes, or rounds, or rings; place these on
a baking-tin in a screen till they are quite dry on the surface; then dip
frye
ica
each piece separately in boiled sugar (see recipe), let this set; then
stick the pieces together as shown to form a shape, and garnish it in
some pretty design with pink and white Royal icing (vol. i.), using a
forcing bag and pipe for the purpose ; then, when cold, fill up with cream,
as below, and garnish with spun sugar (see recipe), and use for a fancy
sweet.
VANILLA CREAM FOR TrmBaL or CHESTNUTS A LA CaNnNnes.—Whip stiff
one pint of double cream, sweeten it with four ounces of castor sugar,
and flavour with eight or ten drops of vanilla essence. Part of this can,
if liked, be coloured brown or red before using.
Timbal & la Mathild
Timbale &@ la Mathilde
Prepare some Choux paste (vol. i. page 315), say one pint for twelve
to fourteen persons, put it into a forcing bag with a large plain pipe, and
force the mixture out on to an ungreased baking-tin in rings about four
inches in diameter; brush these all over the top with whole beaten-up
ego, and bake in a moderate oven for about thirty-five to forty minutes ;
then take them up and arrange them one on the other in a pile on a
paste bottom (vol. i. page 40), fix them together with a little royal icing
or boiled sugar, and then prepare a Meringue mixture (vol. i.) and com-
pletely cover the timbal with this as shown in the engraving, with a bag
and pipe, forming it in little ball shapes and forcing them out quite close
If
482 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
together; dust it over with icing sugar, using a dredger for the purpose,
and then place it in a moderate oven and let the meringue get perfectly
dry without. getting discoloured, then dish up and fill up the centre with
pastry custard (vol. i. page 41), and serve Chocolate sauce in a boat.
Serve hot or cold for dinner sweet or cold collation.
Strasburg Custard
GHufs & la Strasbourg
Prepare a Custard (see recipe, vol. i. page 328) that is well flavoured
with Maraschino and vanilla, pour it into a deep silver dish, leave till
somewhat cool, then sprinkle over'it a layer of Strawberry compote
(vol. i. page 322), using fresh fruit if in season ; cover over with poached
meringues (see recipe), arrange these closely together, garnish the top
here and there with little light bunches of Snow cream (vol. i.), sprinkle
the cream with blanched and finely-shredded pistachio nuts, and with
coloured sugar. Serve for a sweet for dinner or luncheon.
Timbal & la Christina
Timbale a@.la Christina
Well oil a timbal or turban mould and line it with Nougat paste
(vol. i.), trim off the edges and set aside till cold, remove the case from the
mould, mask it over on the outside with Maraschino glace (vol. 1. page 42),
let this cool, then ornament it with pink Royal icing (vol. i.), using a
forcing bag and small rose pipe for the purpose, and garnish round the
edges with shredded pistachio nuts. Jill up the inside with chestnut
cream prepared as below, using a forcing bag and large plain pipe for
the purpose ; garnish the top of this with whipped cream coloured red and
OF EXTRA RECIPES—COLD FANCY SWEETS 483
white (see recipe, ‘Cream for Garnishing ’), forming it into roses by means
of a forcing bag with a large rose pipe; sprinkle lightly with shredded
*
pistachio and crystallised rose leaves, garnish the centre with spun
sugar (see recipe), and serve for a dinner party sweet.
CHESTNUT CREAM FOR TimBAL A LA CHRISTINA.—Prepare one pound
of chestnut purée as for ‘Chestnuts in Cases,’ mix with it four ounces of
castor sugar, a tablespoonful of brandy or Silver Rays (white) Rum, the
same of orange-flower water, a teaspoonful of vanilla essence, and the
finely-chopped peel of a lemon, half a pint of stiffly-whipped cream,
and use. :
Egg 4 la Mille Fruits
(Huf @ la Mille Fruits
Line the two parts of a large egg mould with paste, as below, rolled
out about a quarter of an inch thick, press it well into the form of the
mould, then put a buttered paper inside each half, and fill them up with
rice, or any dried grain, and bake them in a very moderate oven for
about three-quarters of an hour; then turn out, and when cold fill up
the insides with a macedoine of fruits, as below ; join the halves together
with a little Royal icing (see recipe), let it dry; then glaze the egg
over with Maraschino glace (vol. i.), ornament the top with angelica and
dried cherries, then place the egg shape on a paste bottom (vol. i. page 40),
garnish it round with little paper cases filled with iced Vanilla Cream
Tue,
A484 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
as below, and garnished with angelica and dried cherries or fresh fruit
when in season.
Paste FoR EaG A LA MILLE Frurrs.—Rub into six ounces of fine
flour and two ounces of Marshall’s Créme de Riz, a quarter-pound of
butter till smooth, add four raw yolks of eggs, a quarter-pound of finely-
chopped almonds, a quarter-pound of castor sugar and a teaspoonful
of vanilla essence; mix into a stiff paste with orange-flower water,
and use.
MACEDOINE FoR HaG A LA MILLE FRuits.—Take about half a pint of
mixed fruits, and cut in little strips (if using grapes, first skin them and
remove the pips). Take half a tin of apricots, and one and a half ounces
of castor sugar, and rub them with the liquor through a hair sieve; put the
purée into a bain-marie, and dissolve in it a quarter-ounce of Marshall’s
Leaf Gelatine. Flavour with a wineglassful of brandy or Silver Rays
(white) Rum, and a wineglassful of any liqueur, add the fruits, mix up
together, keep it on a little ice till nearly set, then put it into the cake.
CREAM FOR EaG A LA MILLE FRuirs.—Whip half a pint of double
cream till quite stiff, sweeten it with two ounces of castor sugar, flavour
with a few drops of vanilla essence, stir in a few drops of liquid carmine,
and give it a mottled appearance by drawing a fork through it. Put
the cream into a forcing bag with a large rose pipe, fill some little
fancy paper cases with it, and stick here and there on the cream some
little strips of uncrystallised cherries and angelica. Then set in the
charged ice-cave and let them freeze for about one hour, and use.
Little Nougat Baskets 4 la Duchesse
Petites Corbeilles de Nougat & la Duchesse
Line some little oiled oval dariol moulds with Nougat paste (vol. i.
page 323) about an eighth of an inch thick, trim them and turn out the
nougat cases to form the base of the baskets, and when quite cold fill
up the insides with whipped cream (see recipe, ‘ Cream for Garnishing’),
OF EXTRA RECIPES—COLD FANCY SWEETS 485
using a bag and pipe for the purpose, form the lids and handles from
the boiled sugar (page 457) or angelica, garnish with small quarters of
oranges, whole ripe strawberries and cherries, or any nice fresh ripe fruit
that are dipped into clear boiled sugar; if fresh fruits are not in season
dried ones may be used. Arrange on a dish-paper or napkin, and serve
for a dinner or luncheon sweet or for any cold collation.
Fleur 4 la Florence
Fleur a la Florence
Take a square fleur mould, oil it well, and line it about a quarter of
an inch thick with Florence paste (vol. i. page 323), pressing this well
to the mould; trim off the edges neatly, and when the paste is cold and
firm remove the pegs from the mould, take away the fleur tin and orna-
ment the edges of the paste, by means of a forcing bag and small rose
pipe, with Royal icing (vol. i.); place the case on the dish in which it
‘is to be served, arrange round the inside, as in engraving, cornets pre-
pared as in vol. i. page 329, but colour the cornet paste with six or eight
drops of liquid carmine, and fill up the centre with a macedoine of fruits
(see recipe); fill the cornets with vanilla-flavoured whipped cream for
garnishing (see recipe), using a forcing bag and rose pipe for the pur-
pose, and arrange some of the same cream on the top of the macedoine
of fruits. Serve for a dinner sweet or for ball supper.
Flower Cases & la Créme
Bouquetiers a la Oréme
Make some nougat as in vol. i. page 323 ; when cooked turn the mix-
ture on to an oiled slab, roll it out with ‘an oiled rolling-pin and line
some oiled dariol moulds with it very thinly, pressing well to the shapes ;
486 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
trim the edges, and when cool turn out of the moulds, and mask them
lightly over the outsides with Royal icing (vol. 1.), which is coloured
with a little of Marshall’s Carmine or Cherry Red; sprinkle this over
with red coloured sugar, and ornament the edges of the bouquetiers with
white Royal icing (vol. i.), by means of a forcing bag and small plain
pipe ;*then press the edges in chopped pistachio nuts, and, when ready
to serve, fill up the centres with whipped cream, and garnish the top
with crystallised rose leaves and violets. Serve on a dish-paper or
napkin for a dinner or luncheon sweet, or for any cold collation.
Little Beatrice Cakes
Petits Gateauxw a la Béatrice
Line some little boat-shaped moulds very thinly with short paste as.
below, trim off the edges, and place inside each case three dried cherries ;
cover these entirely with a layer of almond mixture as below, and place
the cases on a baking-tin, and cook in a moderate oven for about fifteen
minutes ; then remove them from the tins; allow them to cool, and
mask each over with Maraschino glace (vol. i.) ; let this get cold, then,
by means of a forcing bag and little plain pipe, ornament the tops with
OF EXTRA RECIPES—COLD FANCY SWEETS 487
a little Royal icing (vol. i.) in any pretty design in two colours, brown
and pink; for the former colour a portion of the icing with Marshall’s
Coffee Brown, and for the latter use a little carmine. When ready to
serve, dish up on a dish-paper or napkin, and serve for a sweet for dinner
or luncheon, or for any cold collation.
SHorRT Paste ror Beatrice CaKes.—Rub three ounces of fine flour
into one and a half ounces of butter till quite smooth, add one ounce of
castor sugar, and one raw yolk of egg, and mix with orange-flowet water
into a stiff paste, then use. This quantity is sufficient for twelve to
fifteen cases.
ALMOND MIxTURE FoR BEATRICE CaKkE.—Take a quarter-pound of
very finely-chopped blanched almonds or pistachio nuts, and mix with
them four ounces of castor sugar, one dessertspoonful of orange-flower
water, six or eight drops of essence of vanilla, half of a raw white of
ego, and a little of Marshall’s Apple or Sap Green to make it a nice
pistachio colour, and flavour with half a wineglass of Silver Rays
(white) Rum. , :
Little Nougat Baskets 4 la Direr
Petites Corberlles de Nougat @ la Diirer
Well oil some little fluted basket moulds and line them thinly with
nougat paste, prepared as in vol. i. page 323; when thisis cool, turn out
the nougats and stick the two parts of the baskets together with a little
boiled sugar; mask the bottom part of the basket with a little Royal
icing (vol. i.), sprinkle this with a few finely-shredded pistachio nuts,
and fill up the inside of the baskets by means of a forcing bag and pipe
with coloured garnishing cream (see recipe); garnish with fruits (such
as strawberries, cherries, &c.) that have been first dipped into boiling
sugar and allowed to get cold. Dish up on a dish-paper and serve for a
sweet for dinner or any cold collation.
488 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Pastry Potatoes
Pommes de Terre Pdtisseries
Put into a stewpan three ounces of castor sugar, one ounce of finely-
powdered Fry’s Caracas Chocolate rubbed through a wire sieve, four
large eggs, and whip these together over boiling water till the mixture
is quite warm, then remove the pan, and whip the contents off the
water till the mixture is like a thick batter, and quite cold; add to it
three ounces of fine flour that have been passed through a sieve and
warmed, and an eighth of an ounce of Cowan’s Baking Powder. Havea
baking-tin brushed over with warm butter and then lined with paper,
brush the paper also over with butter, and dust it over with fine flour
and castor sugar mixed in equal quantities ; pour the mixture into this
pan about a quarter of an inch thick, and bake it in a moderate oven for
about half an hour, then turn out, and when cold rub it all into crumbs,
and mix with it two tablespoonfuls of apricot, strawberry, or raspberry
jam, which should be first rubbed through a sieve. Add about twelve
drops of essence of vanilla, and mix it into a paste in a basin; then
take portions of the mixture, about a dessertspoonful, flatten it out
with the hand, using a little icing sugar for the purpose, and inside the
paste place one or two uncrystallised cherries, then roll up into the form
of a very small potato. Have some Almond icing (vol. i.), and with it
completely cover the first preparation, making the almond covering per-
fectly smooth, and working it with icing sugar, then roll the potato in
Caracas chocolate that has been grated and rubbed through a sieve ; roll
the potatoes well into the chocolate, and then with the point of a small
knife make little impressions to represent the eyes of the potato; leave
them on a pastry rack, and when the almond icing is set and feels
firm, dish up the potatoes as in the design with a few little green leaves ;
these will keep well for a week or two if kept in a dry place, and are
nice to use for a sweet or for dessert or any cold collation. Quantities
given will be enough for fourteen to sixteen potatoes.
OF EXTRA RECIPES—COLD FANCY SWEETS 489
Imperial Cake
Gdteaw & VImpériale
Whip twelve whole eggs, one pound of castor sugar, and two
ounces of vanilla sugar over boiling water till the mixture is warm,
then remove it from the fire and whip it till cold and thick; add
twelve ounces of finely-sifted flour, four ounces of finely-chopped
desiccated cocoanut, a quarter of an ounce of Cowan’s Baking Powder,
and mix well together, then divide the mixture into three parts;
colour one part with carmine, and flavour it with six or eight drops
of essence of almonds; colour the second portion with sap green, and
flavour it with essence of lemon, and leave the third portion white;
sprinkle over each a little more cocoanut, place each portion sepa-
rately in a sauté pan or round baking-tin about eight inches wide by
two inches deep, and bake in a moderate oven for about half an hour.
When cooked, turn out and leave till cold, then cut each into two slices
horizontally, spread a layer of Vienna icing (vol. i.) flavoured with Fry’s
Caracas Chocolate (see recipe, ‘ Timbal 4 la Florence’) over each of the
red-coloured portions, arrange a layer of Vienna icing (vol. i.) over the
green-coloured portions, and a layer of rose-coloured Vienna icing over
the white parts ; then place each slice of the cake one on top of the other,
arranging the different colours effectively. Prepare a paste. bottom
(vol. i. page 40) about one inch thick and the same size as the cake, and
bake it till a nice golden colour; then place the prepared cake on this,
glaze it with Maraschino glace, and leave it till set; then, by means of
forcing bags and rose and plain pipes, ornament the top and sides, as
in engraving, with Vienna icing (vol. i.) and rose-coloured Vienna icing,
and put it aside till the next day to dry. Dish up ona round silver dish,
on a gold or silver dessert-paper, and serve for a ball supper or afternoon
party, &c.
Almond Charlotte 4 la Beatrice
Charlotte d’ Amandes a la Béatrice
Take one pound of Nougat paste (vol. i. page 323), then turn it out
on to an oiled slab or board and roll out the mixture; cut up a portion
490 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
in strips four or five inches long and one and a half inches wide; cut
two plain rounds about four inches in diameter and put these aside to
use, one for the top and the other for the bottom of the Charlotte, also
' stamp out some small rounds about the size of a shilling-piece to garnish
the top and bottom let these cool, then have some boiled sugar and join
the strips together in a well-oiled Charlotte mould; leave these till set,
then fill up the inside with a bavaroise mixture as below. Let this set,
then turn out and fasten on the bottom and top made of the prepared
paste, using the boiled sugar for the purpose; garnish tastefully with
the little rounds of the paste, and ornament the Charlotte with Royal
icing (vol. i.), using a small rose pipe and forcing bag for the purpose.
This is a nice sweet to serve for a dinner or any cold collation.
BavaROISE FOR ALMOND CHARLOTTE A LA BEATRICE.—Put into a
stewpan half a pint of milk with two ounces of castor sugar and half
a split pod of vanilla, stand it in a bain-marie to infuse for about ten
minutes, then mix with it half an ounce of Marshall’s Leaf Gelatine, and
stir till this is dissolved; mix three raw yolks of eggs in a basin and
stir the above mixture on to them, return to the bain-marie and stir
till it thickens, then tammy, and when cool mix in a wineglassful of
Marshall’s Maraschino Syrup, one and a half wineglasses of Silver Rays
(white) Rum, and a half-pint of stiffly-whipped cream; divide this
mixture into three parts, colour one with a little sap green, one with
carmine, and leave the other part white ; then pour these mixtures into
the Charlotte case in alternate layers just as they are getting set.
Little Swans & la Bosphore
Petits Cygnes & la Bosphore
Take some small swan moulds, well oil them and then line them with
nougat paste as given below, press the paste well and quickly into the
OF EXTRA RECIPES—COLD FANCY SWEETS AQT
shapes, then close up the moulds and leave them till cold and firm;
remove from the shapes by means of a sharp-pointed knife, and place on
a pastry rack and mask over with Maraschino or Noyeau glace (vol. i.),
and with some cut French plums form the eyes and beaks; repeat
the masking again and leave till cold. Have some very stiffly-whipped
cream sweetened and flavoured with vanilla essence, and with it form
a bed, using a forcing bag and rose pipe for the purpose, on which to
arrange the swans; sprinkle the cream with coloured sugar, garnish
the dish with spun sugar and serve for a sweet for dinner or luncheon,
or any cold collation, ball supper, &c.
Nouaat Paste For LirrLE Swans A LA BospHore.—Put into a
stewpan two tablespoonfuls of orange-flower water, a teaspoonful of
vanilla essence, half a pound of castor sugar, the chopped peel of one
lemon, and two tablespoonfuls of lemon-juice ; boil to caramel, stirring
frequently, then add half a pound of ground or finely-chopped almonds ;
stir on the fire till reboiling, then use.
Norway Cake
Gdteau a@ la Norvégienne
Put into a stewpan three large whole raw eggs, four ounces of castor
sugar, a few drops of vanilla essence, a pinch of ground cinnamon, and
a dessertspoonful of black coffee; whip these together in a whipping-tin
over boiling water till warm, then remove from the fire and whip till
cold and thick; add one ounce of candied peel that is cut up in tiny
dice-shapes, then mix with it three ounces of fine sifted warm flour
and the eighth of an ounce of Cowan’s Baking-Powder. Take a
sauté pan or baking-tin about two inches deep, brush it over with
warm butter and then line it with a well-buttered paper, and dust
the paper over with castor sugar and fine flour that are mixed in equal
quantities ; put in the mixture and bake in a moderate oven for twenty to
twenty-five minutes, then turn out on a pastry rack to get cold. Take
a quarter of a pound of Neapolitan cake paste (see recipe, Neapolitan
Cake) and roll it out about one-eighth of an inch thick, then take it up
on a rolling-pin, and place it on a greased baking-tin and put it in a
moderate oven to bake till a pale golden colour and quite crisp; leave it
492 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
till cold, then spread a very thin layer of apricot jam (that has been
rubbed through a wire-sieve) on the top, and place the first prepared
cake on this, and on the top of this cake spread a layer of jam in the
same way; then cover the cake completely with blanched and finely-
chopped pistachio nuts, cut it into square or fancy shapes, or if liked
dish in the whole piece, and serve for afternoon tea, &c.
Basket & la Rosslyn
Corbeille a la Rosslyn
Take a basket mould, oil it well, and line it with Nougat paste
(vol. i.) about a quarter of an inch thick, pressing the mixture well into
the shape of the mould; trim the edges evenly, and when the nougat is —
somewhat cool, remove it from the mould, glaze the outside with pink-
coloured Maraschino glace (vol. i.) and leave till set. Prepare some
cutlets of Genoise paste (see recipe), also a round of the same cake, the
size of the interior of the basket; place the round at the bottom of
the basket and fill up with a macedoine of raw fruits, such as apricots,
bananas, melon, &c., cut into slices and flavoured with a little Maraschino
or other liqueur, and sweetened with castor sugar; arrange the cutlets
round the top of this, as shown in the engraving, garnish the edge of
the nougat with pink Royal icing (vol. i.), using a forcing bag and small
rose pipe for the purpose, pile up in the centre of the cutlets some
sweetened whipped cream flavoured with vanilla, dish up on a dish-paper,
garnish the base with any nice crystallised fruits or Fry’s ‘ Compositions
Chocolateés,’ and serve as a sweet for dinner or luncheon, or for any cold
collation.
Vanilla Eclairs —
EKeluirs & la Vanille
Take some choux paste (vol. i. page 40), and by means of a forcing
bag and large plain pipe force out the mixture into lengths of about
OF EXTRA RECIPES—COLD FANCY SWEETS 493
three inches and one inch wide on an ungreased baking-tin ; brush these
over with whole beaten-up raw egg and put into a rather quick oven to
bake for about thirty minutes, then when a nice golden colour, and quite
light, take the eclairs up and set aside till cold; then open each one at
the side and fill up with garnishing cream, using a bag and pipe for the
purpose ; then glaze with vanilla-flavoured glace (vol. 1. page 42), and
sprinkle over with a little finely-chopped blanched pistachio nuts ; dish
up en cowronne and use for a dinner or other sweet. See ‘ Eclairs a la
Palmerston,’ and also vol. 1. page 316.
Little Puffs 4 la Francaise
Petits Choux & la Francaise
Prepare a paste as for Cream Buns, and cook them in the same way,
making them about half the size of the cream buns; when cooked
and cool open at the top and partly fill in with cooked meringue
(see recipe, ‘ Artichokes a la d’Estrées’”) or with pastry custard (vol. i.
page 41), and with some garnishing cream form a little rose on the top of
each, using a forcing bag with a large rose pipe; garnish the cream here
and there with some crystallised rose and violet leaves. Dish up en
couronne on a dish-paper, and serve as a pretty light sweet for dinner or
any cold collation.
494 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
CHAPTER XAT
FANCY JELLIES, CREAMS, AND OOLD PUDDINGS
To Turn-out Jellies and Creams
Dir the mould into hot water, pass a clean cloth over the bottom to
absorb any moisture, place the plate or dish over the bottom of the
mould, turn them over together and then lift off the mould.
Lemon Jelly
Gelée au Citron
Lemon Jelly referred to in the following recipes as No. 1 is that
given in vol. i. page 351. Lemon Jelly referred to as No. 2 is prepared
in the same way, but made stronger by using two ounces of Marshall’s
Finest Leaf Gelatine, instead of one and a half ounces. This is necessary
when the jelly has to bear garnishing. *
Jelly & la Duchesse
Gelée a la Duchesse
Take one quart of Lemon Jelly (No. 1), when cool flavour with a
wineglass of Noyeau, a wineglass of Kirsch liqueur, a wineglass of
brandy ; when the jelly is beginning to set, add to it one ounce of very
finely-shredded blanched pistachio nuts, and one ounce of fresh cocoanut
that has been peeled, and then cut in Julienne shreds about one inch
long ; pour into any fancy jelly mould, and, when set, turn out and serve
in the usual manner.
Jelly 4 la Carlton
Gelée & la Carlton
Take one quart of Lemon Jelly (No. 1), flavour it when cool with two
wineglasses of orange brandy and one wineglass of Chartreuse liqueur ;
mix with it one tablespoonful of very finely-shredded uncrystallised
OF EXTRA RECIPES—FANCY JELLIES, CREAMS, ETC.. 495
cherries, one ounce of blanched Jordan almonds that are cut in slices
lengthwise; pour this into a fancy jelly mould that is lined with Lemon
Jelly (No. 2) and garnished with shredded blanched pistachios that are
sprinkled over the mould lightly, and then set with more jelly. Turn
out in the usual way on a paper, and use at any time as a sweet.
Punch Jelly :
Gelée au Punch
Take one quart of Lemon Jelly (No. 1), flavour it when cool with
one large wineglass of rum, one wineglass of sherry, one wineglass of
brandy ; pour into any fancy jelly mould and leave till cold, then
turn out in the usual way and serve for dinner or ball supper, &Xc.
Dantzic Jelly
Gelée a& la Dantzic
Take a quart of Lemon Jelly (No. 1), and when cool flavour with
three wineglasses of any liqueur or wine, as preferred ; divide it into two
parts, and mix in one a few drops of liquid carmine, and garnish with
gold leaf, which must be carefully added to the jelly by means of a
sharp-pointed knife; leave the other part uncoloured, and garnish it
with silver leaf. Take any pretty jelly mould and put it in a basin on
some pounded ice. Pour into it some of the red-coloured jelly to about
one inch deep, let this set, then put a layer the same depth of the white,
and so continue till the mould is full; leave till set and cold, then turn
out on a silver or glass dish on a fancy paper—the gilt papers are most
effective for this purpose, especially if for use by artificial light.
Monte Carlo Jelly
Gelée a& la Monte Carlo
Take some Lemon Jelly (No. 2), garnish it with gold and silver leaf,
and divide it into three parts ; colour one with a few drops of sap green,
one with carmine, and leave the other plain. Take a fancy timbal
mould with a pipe, place it on ice, and line it one-eighth of an inch
thick with plain jelly ; then garnish with little fern-leaves here and there,
set these again with jelly, then fill up the mould with layers of the
coloured jelly, leaving each on ice till firm ; then dip the mould into hot
water and turn out, garnish round the jelly with iced macedoine of
fruits (see recipe), and when going to table place a lighted night-lght
in the pipe space in the centre of the jelly.
496 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Little Piccolo Jellies
Petites Gelées &@ la Piccolo
Take some egg moulds and line them one-eighth of an inch thick
with Lemon Jelly (No. 2), having the moulds open for the purpose;
when the moulds are lined fill up the top parts with two coloured creams,
using forcing bags and plain pipes for the purpose, and partly fill up the
bottom part of the moulds with finely-shredded blanched sweet almonds
and pistachio nuts; in the centre of each put a little liquid jelly, then
close up the moulds, place them on ice till set, and turn out on a piece of
wet foolscap paper; then take some little china or plated cups and partly
fill them with some chopped lemon jelly, place in each of them one of
the little jellies, then place a little more jelly round the edges, and serve
on a dish on a paper or napkin for dinner or luncheon. These make a
very pretty sweet for ball suppers, &c.
CREAM FoR PiccoLo JELLIES.—Take half a pint of cream, whip it
stiffly, then mix with it a gill of strong lemon jelly (that has been reduced
by boiling from half a pint), flavour with half a wineglass of Silver
Rays (white) Rum and a tablespoonful of Noyeau syrup, divide into two
parts, colour one with carmine and the other with sap green to a pale
pistachio colour, stir on ice till setting, then put into forcing bags
and use.
Little Neapolitan Jellies
Petites Gelées a& la Napolitaine
Line some little fancy moulds, such as used for Salads 4 la Russe
(see recipe), with Lemon Jelly (No. 2) about one-eighth of an inch thick ;
when set fill up the inside with different coloured and flavoured cream
prepared as below, using for each cream a small forcing bag with plain
pipe ; then fill up the moulds with more jelly, which must be quite cool
but not set, and leave them till the jelly is firm; dip each one
separately into hot water, and turn out on a dish on a paper and serve
for dinner, &c.
CREAM FOR NEAPOLITAN JELLIES.—F or ten to twelve moulds take half
a pint of stiffly-whipped cream and mix with it one and a half gills of
lemon jelly while liquid, then divide it into four or five portions ; colour
each with a different colouring, such as sap green, carmine, coffee
brown, &c., and flavour each part with a different essence ; stir each in a
small stewpan or basin on some ice till the mixture begins to thicken,
then put in separate bags and use.
OF EXTRA RECIPES—FANCY JELLIES, CREAMS, ETC, 497
Little Jellies with Strawberries
Petites Gelées auuw Fraises
Take somelittle bouche or other fancy moulds such as used for ‘ Little
Salads of Lobster 4 la Russe’ (see recipe), and line them thinly with
Lemon Jelly (No. 2), flavoured with Chartreuse or Maraschino liqueur
or Silver Rays (white) Rum; fill in the tops of the moulds with a little
blanched and shredded pistachio nuts that are set with a little of the
same jelly coloured with a little sap green; set this, garnish with a little
more ‘jelly, and then fill in the moulds with fresh strawberries, form a
little border in the bottom of the mould with a little more pistachio, and
fill up the moulds with the jelly; leave till set, then turn out in the
usual way on a dish on a dish-paper, and serve for a dinner or luncheon
sweet or for any cold collation. They are very pretty for any cold service.
Russian Jelly
Gelée & la Russe
Take one quart of Lemon Jelly (No. 2), and when cool add two
wineglassfuls of Kirsch liqueur or syrup and one wineglass of brandy ;
divide it into three portions, colour one with liquid carmine, one with a
very little sap green, and leave the remaining part plain; whip these
separately till frothy throughout, and when nearly set pour them into
any fancy mould that is resting in a little ice in alternate layers, and leave
it on ice till ready to serve; then dip the mould into warm water, turn
out on a dish-paper, and serve for a fancy sweet for dinner, luncheon, &c.
Silver Rays (white) Rum can be used in place of the brandy.
Claret Jelly with Vanilla Cream
Gelée au Vin Rouge et Creme Vanille
Put a quarter of a pint of water into a stewpan with four ounces of
loaf-sugar ; bring to the boil, and then dissolve in it not quite half an
ounce of Marshall’s Finest Leaf Gelatine ; let it get cool, but not set:
KK
AQS MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
then mix into it a wineglassful of brandy, a few drops of. carmine, and
three-quarters of a pint of claret; pour it into the nest mould, if you
have it, or any other fancy shape, with a pipe, and put the jelly away in
a cool place to set; then turn out on to a dish, and garnish the centre,
and at intervals round the dish, with a compote of French plums, as
below. Have some cream whipped stiff, and to each half-pint add two
ounces of castor sugar and a few drops of vanilla essence, and by means
of a forcing bag and large rose pipe garnish between the fruits with
this ; sprinkle over a little pistachio that has been blanched, skinned and
chopped, and serve for a dinner or luncheon sweet.
CoMPoTE OF PLUMS FOR CLARET JELLY.—Take half a pound of
French plums, put them into a stewpan with two and a half gills of
cooking claret, the peel of one lemon, and a strip of cmnamon about one
inch long tied up together ; sweeten with two ounces of loaf-sugar, add
a few drops of liquid carmine; let it simmer gently till the liquor is
reduced to a creamy thickness, remove the lemon peel, &c.; then set aside
till cold and use.
Mosaic Jelly
Gelée Mosaique
Take one quart of Lemon Jelly (No. 2), and line a plain Charlotte
mould with it so as to form a lining to the mould about one-eighth of
an inch thick; arrange the mould regularly all over with rounds of
custard, about one-eighth of an inch thick, and the size of a shilling,
the centres to be about the size of a threepenny-piece; as the mould is
|
f
wir (
being lined with the rings they must be set carefully with more jelly to
keep them in their places; fill up the centre of the mould with the little
rounds and cuttings from the rings, using more jelly to set them until
the mould is full, When firm turn out on a dish-paper and serve for
dinner or luncheon sweet.
Custarp For Mosaic JELLY.—Put rather better than half a pint of
milk to boil with two ounces of loaf or castor sugar, a little piece of
lemon peel, and a bayleaf; boil for a minute or two and dissolve in it
not quite half an ounce of Marshall’s gelatine. Mix two raw yolks of
OF EXTRA RECIPES—FANCY JELLIES, CREAMS, ETC. 499
egos in a basin; stir the milk on to the eggs; put back into the stewpan
and stir it on the fire to thicken; then rub through the tammy; adda
few drops of vanilla essence, a wineglass of brandy or Silver Rays
(white) Rum, two tablespoonfuls of Maraschino; then pour into a sauté
pan or on to a deep baking-tin, and let it stand till firm; then stamp
out the rings with two plain round cutters.
Pineapple Jelly
Gelée aua Ananas
Take some Lemon Jelly (No. 2), when cool flavour it with a wineglass
of pineapple syrup, one wineglass of brandy, one of Maraschino. Takea
fancy jelly mould, line it about the eighth of an inch thick with the jelly,
standing the mould in a tin or basin on some crushed ice. Ornament
the mould with little finely-cut shreds of raw cocoanut and strips of
thinly-cut angelica and blanched pistachio nuts, and uncrystallised
cherries ; set the garnish to the side of the mould with a little more jelly,
and then fill the mould up with thinly-cut slices of raw, ripe, or tinned
pineapple, setting with more of the jelly till the mould is quite full.
Then leave till set, and turn out on a dish on a paper or napkin, and
serve for a sweet for dinner or luncheon or ball supper, &c. Silver Rays
(white) Rum can be used in place of brandy.
Medlar Jelly
Gelée wua Neéfles
Peel, core, and cut up some ripe medlars (without bruises), and to
each pound add half a pint of water and the zest of half a lemon; cook to
a pulp, then pass through a thin, warm, canvas bag or cloth; put this in
a clean stewpan, and to each pint of the juice add three-quarters of
a pound of loaf-sugar; let this boil down quickly, keep skimmed, and
when boiled to the consistency of thick cream, remove from the stove
and let it cool a little ; then flavour it with a few drops of vanilla essence,
and pour it into the dish in which it has to be served.
IID
S
biscuits that are lightly sprinkled with brandy or any nice liqueur ; then
take the remains of the custards that are left from the garnishing, melt
them separately, and to each portion add a large tablespoonful of stiffly-
whipped cream, and pour them alternately into the mould, allowing each to
get lightly set before pouring in the other ; when the mould is full, put it in
a cool place to set, and turn it out on toa dish on a dish-paper. This
quantity is enough for eight to ten persons.
CHOCOLATE CUSTARD FOR TIMBAL A LA VERSAILLES.—One and a half
ounces of sugar, two anda half gills of milk, cooked with two ounces of cut-
up vanilla chocolate till smooth ; dissolve in it half an ounce of Marshall’s
Leaf Gelatine, and mix it on to two raw yolks of eggs in a basin, stir
OF EXTRA RECIPES—FANCY JELLIES, CREAMS, ETC. 515
over the fire till it thickens ; then add a little coffee brown to colour, and
tammy it; flavour with a tablespoonful of brandy and two tablespoonfuls
of Maraschino, and pour it out into a dish about a quarter of an inch in
depth ; let this get cold, then cut it in rings as stated.
STRAWBERRY CUSTARD FOR TIMBAL A LA VERSAILLES.—Boil one and a
half ounces of sugar and half a pint of milk or cream together, and dis-
solve in it half an ounce of Marshall’s Leaf Gelatine ; mix this on to three
raw yolks of eggs, and stir over the fire or in the bain-marie till it thickens ;
then add a good quarter of a pint of strawberry pulp, half a wineglass of
Silver Rays (white) Rum, and a little carmine to colour ; strain or tammy,
and finish as in previous recipe.
VANILLA CUSTARD FOR TIMBAL A LA VERSAILLES.—Boil two ounces of
castor sugar and half a pint of milk with half a split vanilla pod, and
dissolve in it a quarter of an ounce of Marshall’s Leaf Gelatine ; mix this
on to three raw yolks of eggs, and stir over the fire till it thickens, then
strain or tammy; add two tablespoonfuls of cream, and finish as in previous
recipe.
Cold Diplomat Pudding
Pouding Froid & la Diplomate
Put into a stewpan two and a half gills of cream or milk, a quarter
of a pound of loaf or castor sugar, the peel of one lemon chopped fine,
and two bayleaves; bring to the boil, then stand in the bain-marie to
infuse for about fifteen minutes, then dissolve in it half an ounce of
Marshall’s gelatine ; put three raw yolks of eggs into a basin, mix up well
together, then pour the milk on to them, and return the mixture to the
fire and stir till-it thickens; then wring it through a clean tammy cloth,
and set aside till somewhat cool; mix with it a wineglass of brandy,
one of sherry, and half a pint of whipped double cream. Take a
plain Charlotte mould, set it in a basin with ice, if at hand, line it about
a quarter of an inch thick with Lemon J elly (No. 2), and ornament it
in any pretty design with cut dried fruits, such as cherries, angelica,
pistachio nuts, &c., setting the garnish with more jelly to keep it in
place ; then pour some of the prepared bavaroise into the mould about an
inch thick, and on this place a layer of sliced sponge cake that has been
sprinkled with any liqueur, such as Maraschino, and on the cake sprinkle
a few pieces of dried cherries, angelica, apricot, &.; and then repeat
the bayaroise, so continue till the mould is full, and leave it on ice till
set; turn out on a dish on a paper or napkin, and use for any cold
collation, ball supper, dinner party, &c.
LL2
516 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Pineapple Cream
Oréme aua Ananas
Take half a pint of fresh Pineapple Purée—see recipe, ‘ Pineapple
Bavaroise 4 la Margaux’ (if not obtainable, use the tinned fruit). Put
into a stewpan half a pint of new milk, the finely-chopped peel of a
lemon, a split pod of vanilla, and three ounces of castor sugar ; bring to
the boil, then dissolve in it half an ounce of Marshall’s Leaf Gelatine,
and stir it on to three raw yolks of eggs; stir it again till the mixture
thickens, rub it through the tammy, and when somewhat cool mix into
it the pineapple purée, a wineglassful of Maraschino or Noyeau liqueur, a
few drops of vanilla essence, half a pint of stiffly-whipped cream, and
an ounce of castor sugar; stir well together, pour into a fancy jelly
mould that is lined with Lemon Jelly (No. 2), the top part of the mould
being ornamented in any pretty design with shredded cocoanut, shredded
blanched pistachios and dried cherries; set aside till cold, and turn out
on to a paper on a flat or fancy dish, and serve for a sweet for dinner,
luncheon, or for any cold collation. A wineglass of Silver Rays Rum
may also be added.
OF EXTRA RECIPES—DISHES WITH PASTRIES, ETC. 6517
CHAPTER XIV
DISHES WITH PASTRIES, PASTES, RICH, BTC.
INCLUDING ENTREES, SWEETS, REMOVES, SAVOURIES, ETC.
Vol-au-Vent a la Prince George
Vol-au-Vent & la Prince George
PREPARE some puff paste (vol. i1.)—say three-quarters of a pound for
a vol-au-vent for eight persons—and roll it out about half an inch thick ;
stamp out four pieces with a vol-au-vent cutter which has been dipped
in boiling water, so that it cuts the paste evenly. Weta baking-tin ail
over with cold water, place the pieces of paste on it, leaving two pieces
whole, and removing the centres from the other two pieces by means of
a smaller-sized vol-au-vent cutter ; put the centre pieces likewise on the
baking-tin ; brush the paste over with the whole beaten-up egg, and
bake in a quick oven for fifteen to twenty minutes; take up, place the
two whole pieces one on the other, and fasten: them together with the
luting paste (vol. i. p. 40), and then on top of them place the two
pieces from which the centres were removed, and fasten them together
with the paste. Whip three or four whites of eggs stiff with a pinch of
salt, put it into a forcing bag with a rose pipe, and ornament the vol-au-
vent with it, as shown in the engraving, in lines up the sides and on
the top, and on the whipped egg arrange alternately little bunches of
518 MRS, A. B, MARSHALL’S LARGER COOKERY BOOK »
chopped cooked ham or tongue and blanched and chopped pistachios ;
put the vol-au-vent in a very moderate oven for about fifteen minutes to
dry the white of egg and fixing paste; then dish up on a hot dish on a
dish-paper or napkin, fill up the hollow centre with the ragott (as below),
place one of the centre pieces of paste on the ragott, and serve either
hot or cold.
RaGovtT FoR VOL-AU-VENT ALA PRINCE GEORGE.—Take three-quarters _
of a pound altogether of cooked chicken, rabbit, sweetbread, cooked
ham or tongue, calves’ brains left from any previous meal, cut all
in pieces about the size of a sixpence, and mix them with, a thick
Veloute sauce (vol. i.); make all hot in the bain-marie, and fill in the
vol-au-vent case with it.
Vol-au-Vent with Tendons a la Créme
Vol-au-Vent auw Tendons a@ la Oréme
Prepare a vol-au-vent case (see ‘ Vol-au-Vent a la Prince George ’),
and when garnished with egg mixture and dried, place it on a hot dish
on a paper, and fill it up with a ragodit of tendons from calves’ feet:
or breast of veal, as below, and serve for a hot entrée for dinner or
luncheon.
To PREPARE THE TENDONS FOR VOL-AU-VENT.—Take one or two well-
cleansed calves’ feet, put them in a clean cloth and plunge them into cold
water with a little salt; bring to the boil on a quick fire and then strain
off and well wash the feet in cold water; then return to the saucepan
and cover with light stock or water, flavour with a plateful of cleansed
vegetables, such as carrot, onion, turnip, celery, leek, herbs, a tea-
spoonful of black and white peppercorns, six or eight cloves. Boil
gently for three to four hours, then take up on a dish, remove the cloth
and open the feet; then remove the tendons and cut them up in little
pieces about one inch long, and mix with sufficient thick boiling Veloute
sauce (vol. i.) to well moisten it; rewarm in the bain-marie and then
fill up the case with it. Any pieces of the feet that are left can be
used up for another dish, either in kromeskies or fritots, &c., and the liquor
can be used up for soups.
Little Croustades of Calfs Brains
Petites Oroustades de Oervelles de Veau
Take some little corbeille moulds and line them with short paste
(vol. i.) about one-eighth of an inch thick, pressing the paste well to the
OF EXTRA RECIPES—DISHES WITH PASTRIES, ETC. 519
bottom of the moulds, to get them into a nice shape; prick the bottoms
well with a fork, to prevent it blistering; trim the edges evenly, and
line the paste with a buttered paper, putting the buttered side next the
paste; fill up the insides quite full with raw rice or flour, place the
mouids on a baking-tin, and cook the paste in a moderate oven for
twenty to thirty minutes, when it should be a pretty fawn colour and
perfectly crisp; then take out the papers and rice, remove the cases
from the moulds, and return them to the oven for a few minutes to dry ;
when ready to serve, fill them with a ragoit prepared as below; cover
over each croustade with a lid of puff paste (vol. i.), and bake a light
fawn colour, and dish up on a paper as shown in the engraving. Serve
for an entrée.
RaGovT FoR CROUSTADES OF CaLr’s Brains.—Take a set of calf’s
brains and prepare them as in recipe vol. 1. p. 33, then cut them into
neat pieces about the size of a sixpenny-piece ; mix them into a good
hot, thick, creamy Veloute sauce (vol. i.), add a little chopped parsley,
and use as directed above.
Little Patties of Chicken a la Mancelle
Petites Bouchées de Volatlle & la Mancelle
Take some puff paste (vol. i.) that has been rolled six times, and
stamp it out with a cutter about one and a half inches in diameter and
one inch thick ; place the rounds on a cold, wet baking-tin, brush them
over with a whole raw beaten-up egg, using a paste brush for the
purpose ; then, with a plain round cutter, that is made hot by being
dipped into boiling water, pierce a circle on each piece of paste to a
quarter of an inch deep, and bake them in a quick oven for fifteen
minutes ; then take them from the oven, remove the small circle of paste,
scoop out the insides, and fill up the spaces with a purée of chicken as
below, using a forcing bag and pipe for the purpose ; make a little well
in the centre of this purée with a spoon, which should be occasionally
dipped into hot water, and fill these wells up with the ragoit as below.
520 MRS. A, B. MARSHALL’S LARGER COOKERY BOOK
Put two stiffly-whipped whites of eggs, seasoned with a pinch of salt
and coralline pepper, into a forcing bag with a large rose pipe, and
with it ornament the tops of the patties; sprinkle over this a little
erated Parmesan cheese, and put them into a moderate oven for twelve
to fifteen minutes ; then take up and dish in a pile, as in engraving, on
a bed of fried parsley, on a hot dish, and serve for an entrée for dinner
or luncheon.
PUREE OF CHICKEN FoR Patties A LA MancEeLLe.—Take for ten to
twelve patties half a pound of cooked chicken and pound it till smooth
with one ounce of fresh butter, a little coralline pepper and salt, two
tablespoonfuls of thick Bechamel sauce (vol. i.), two hard-boiled yolks
of eggs, six raw bearded oysters and a tablespoonful of cream ; rub all
together through a fine wire sieve, make hot in the bain-marie and use
as directed above.
RaGovT For Parties A LA MANCELLE.—Put into a stewpan two raw
fresh eggs, a tablespoonful of Tomato butter (vol. 1.), half an ounce of
. fresh butter, a little salt and pepper; stir over the fire in the bain-
marie till the mixture thickens, then mix with it three or four cooked
button mushrooms, one truffle, five or six raw bearded oysters that
are cut up in dice shapes, and a few drops of strained lemon juice ; then
use.
Rissoles a la Richmond
Rissoles &@ la Richmond
Blanch half a set of Calf’s Brains (vol. i.), drain and rub them
through a wire sieve, mix them with four ounces of cooked chicken that
has been pounded with an ounce of fresh butter and rubbed through a
wire sieve, add to it a tablespoonful of Bechamel sauce (vol. i.), the
same of grated Parmesan cheese, a teespoonful of raw green chopped
parsley, a good pinch of Marshall’s Coralline Pepper, a toaspoonful of
Liebig Company’s Extract of Meat or warm glaze, a pinch of salt, and
one small peeled and finely-chopped eschalot, and mix all together into
a smooth paste. Make some rounds of puff paste as for ‘ Rissoles of
OF EXTRA RECIPES—DISHES WITH PASTRIES, ETC. 521
Mutton, and put about a teaspoonful of the prepared mixture ona round
of paste; cover with another round of paste, and finish as for ‘ Rissoles
of Mutton,’ putting sufficient in a frying-basket to cover the bottom,
and fry them in clean hot fat till a nice brown colour and quite
crisp, which will take about ten minutes. Dish up in a pile on a dish-
paper, garnish with Fried Parsley (vol. i.), and serve for an entrée for
dinner or luncheon.
Rissoles of Mutton
Rissoles de Mouton
Take about a quarter of a pound of tender cold roast mutton—the
remains of a joint will do—cut it up in very tiny dice shapes; put four
good tablespoonfuls of Brown sauce (vol. i.) in a stewpan with a
small eschalot chopped up fine, and half an ounce of glaze; boil these
together till reduced about a quarter part, then mix in the chopped meat
and set it aside to get cold. Roll out a quarter-pound of puff paste
(vol. i.) about the eighth of an inch thick, and cut it in rounds about two
inches in diameter; lightly brush each piece over on one side with cold
water; place on half the rounds about a teaspoonful of the prepared
meat, cover these over with the other rounds of paste, putting the
wetted sides towards each other; press the edges together with the
fingers, which should first be dipped in a little dry flour; dip each
rissole in whole beaten-up egg, and then into freshly-made white bread-
crumbs; fry in hot, clean mutton fat till a nice brown colour, and the
paste is well puffed up. Take up and dish in a circle on a napkin or
dish-paper, and fill up the centre with fried parsley (vol. i.) and serve
hot.
Oyster Rissoles & la Grand Hotel
Rissoles aux Huitres ad la Grand Hétel
Take some bearded raw oysters for these, allowing one to each
person ; put four large tablespoonfuls of thick Brown sauce (vol. i.) into
a stewpan with half an eschalot chopped fine, and season with a dust of
pepper and half a wineglass of sherry or white wine, half an ounce of
glaze, and reduce this to half the quantity, keeping it skimmed while
boiling, then tammy, and mix with it the oysters and put away to cool ;
take some thin slices of fat cooked bacon or ham, stamp out some little
rounds by means of a plain round cutter two inches in diameter ; place
one oyster with a little of the sauce on a piece of the bacon, and then
put another piece of the bacon on the top, press the edges well together ;
roll out some puff paste (vol. i.) very thinly, and cut it out by means of
7
522 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
a plain round cutter somewhat larger than the one used for the bacon,
and place the bacon with the oyster between two pieces of the paste,
wetting the edges with whole beaten-up egg, and pressing them both
well together to prevent the sauce running out; put the rissoles into
enough very clean hot fat to cover them, let them fry for eight to
ten minutes till a pretty golden colour, take them up and dust over with
grated Parmesan cheese, and then brown the cheese with the salamander
and dish on a paper, and garnish with lemon cut in quarters, and serve
for an entrée for dinner or luncheon.
Little Croustades 4 la Créme Montglas
Petites Croustades & la Oréme Montglas
Prepare some little pastry cases formed of puff paste as in vol. i.
page 363, and bake them till a nice golden colour and quite crisp, then -
remove the insides and set away till cold, and by means of a forcing
bag and large plain pipe fill up with a ragofit mixture as below; place
on each the little top strip of paste that was removed from the centre,
and then dish them on a paper on a flat or entrée dish and use, serving
one to each person for ball supper, &c.
RaGotT FOR CROUSTADES A LA CREME Monraias.—Take the breast
or some other pieces of cold cooked chicken, and some pieces of cooked
sweetbread or calf’s brains, about two tablespoonfuls, two or three
truffles and button mushrooms, all cut up in dice shapes, and then
mixed with half a pint of stiffly-whipped cream that has been seasoned
with salt and a dust of cayenne pepper, and then use.
Little Lobster Patties & la Créme
Petites Bouchées de Homard a la Oréme
Take some little pastry cases (vol. i. page 155) and fill them when
cold with the ragoat of lobster, as below, using a forcing bag and large
plain pipe for the purpose; dish up on a dish-paper, garnish with raw
green parsley just before serving, place on the top of each a little
OF EXTRA RECIPES—DISHES WITH PASTRIES, ETC. 523
tarragon and chervil, and serve for an entrée or second-course dish, or
for any cold collation.
RaGovt ror LogsTer Patties A LA CREME.—Take the meat from a
small cooked lobster, cut it into small square pieces, put it into a
pan with a quarter-pint of stiffly-whipped cream, a quarter-pint of
stiff Mayonnaise sauce (vol. 1.), half a pint of liquid aspic jelly,
and a little chopped tarragon and chervil; stir together on ice till
beginning to set, season with a teaspoonful of tarragon vinegar, a dust
of Marshall’s Coralline Pepper, and use.
Fleur with Meringue
Fleur au Meringue
Have a plain or fancy fleur ring buttered and place it on a buttered
paper on a baking-tin, line the ring with short paste (vol. i. page 39),
prick it well on the bottom to prevent it blistering, trim it off evenly
round the edge of the ring with a knife, and partly fill up the inside with
a pastry custard (vol. i. page 41); put a few little pieces of butter here
and there on the top to keep it moist, and bake in a moderate oven for
twenty-five to thirty minutes, when the custard should be a pretty golden
colour, then remove the fleur ring, and mask the top of the custard over
with a layer of any nice jam; fill up the fleur with a stiff Meringue
mixture (vol. i. page 325), putting it on ornamentally by means of a
forcing bag and pipe, then dust over with icing sugar from a dredger,
and place it in a moderate oyen for twelve to fifteen minutes to dry ;
then arrange neatly on the top some nice dried or fresh fruits such as
strawberries or cherries, dish on a paper or napkin, and serve for a dinner
or luncheon sweet, or for any cold collation.
Fleur with Pistachios
Fleur aux Pistaches
Line a fleur ring with paste as for Fleur of Apples, and before
baking fill it with a custard (as below), then bake it for about thirty
524 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
minutes; remove the fleur ring and place a band of buttered paper
round the fleur, pour in the soufflé mixture (as below) and bake again in
a moderate oven for twenty to twenty-five minutes. Take it up, remove
the paper, and serve at once with a few finely-chopped pistachio kernels
sprinkled on the top and a good Apricot sauce (vol. i.) round it. This
is a very good sweet for dinner or luncheon, and any left will be nice
when cold, cut in slices and served with whipped cream sweetened and
flavoured with vanilla or other essence.
CusTaRD FOR FLEUR wiTH Pistacuios.—Mix together one ounce of
fine flour, two ounces of butter, one raw yolk of egg, one and a half
ounces of castor sugar, and a quarter of a pint of milk, and stir this
over the fire until it boils ; then mix into it a tablespoonful of orange-
flower water, a dessertspoonful of Maraschino syrup, a wineglass of
Silver Rays (white) Rum, and-one ounce of pistachio nuts which have
been blanched and chopped.
SourrL’ Mixture For FLEuR with PisTacuios.—Put into a stewpan
one and a half ounces of fine flour, one and a half ounces of butter, one
and a half tablespoonfuls of castor sugar, barely half a pint of new milk,
and two raw yolks of eggs; mix well together, and stir over the fire
until it boils; then add a few drops of vanilla essence, a tablespoonful
of orange-flower water, two ounces of blanched and chopped pistachio
nuts, and three large or four small whites of egg which have been
whipped till very smooth ; when well mixed together, use.
Pastry with Preserve
D Artois au Confiture
Take half a pound of puff paste (vol. i.), give it six turns, then roll it
out about a quarter of an inch thick, and cut from it two strips about
half a yard long by four and a half to five inches wide ; place one strip
of the paste on a well-wetted cold baking-tin, and brush over the top
side with cold water; then place straight down the centre of one slice
a layer of any nice jam about. one inch think and one and a half
inches wide; place the other strip of paste on the top of the one with
the jam, arranging the two evenly together, and pressing the edges well
to prevent the jam escaping; mark the edges of the paste in Vandyke
shapes with a small sharp-pointed knife, and, with a pastry brush, brush
all over the paste with whole raw beaten-up egg. Make some incisions
in the top of the paste from one side to the other, taking care that the
incisions are not more than the eighth of an inch deep, and arranging
the cuts so that the space between each is about one inch; any pretty
design can be drawn by the knife on each of these pieces. When ready
OF EXTRA RECIPES—DISHES WITH PASTRIES, ETC. 525
put the paste into a quick oven, and let it remain for about ten minutes,
when the baking-tin must be drawn to the mouth of the oven, and the
paste dusted over with icing sugar by means of a dredger, as this will
give the pastry a glazed appearance. Re-close the oven door, and allow
the paste to bake for about twenty to thirty minutes, when it should
have risen about four times its original size; leave it till somewhat cool,
then cut through each strip with a sharp-pointed knife, and dish up
the portions in a pile or en cowronne on a dish on a paper or napkin,
and serve for luncheon, &c.
Roll Jam Pudding
Pouding au Confiture
Make a pound of suet paste (vol. i. page 39), roll it out into a square
about a quarter-inch thick, and spread over it a layer of any nice thick
jam ; roll up the paste into a neat form, put it into a wet floured cloth,
tie it up at each end and in the centre, and put it into a saucepan of
boiling water that has been seasoned with a little salt; let it simmer
for about two and a half hours, then take it up, remove the cloth, and
turn the pudding on to a hot dish. Serve for a sweet for luncheon
whilst quite hot.
Pastry Artichokes a la d’Hstrées
Artichauts Pdtisseries ad la d’Estrées
Take some artichoke moulds of two sizes and line them very thinly
with wafer paste (prepared as for Pompadours), place a piece of buttered
paper in each and fill them up with raw rice or any other dry grain, and
bake in a moderate oven till the paste is a nice golden colour; then
remove the papers and rice and place one of the smaller cases inside a
_ large one, joining them together at the bottom with a little Royal icing
(vol. i.); place a small cone of Almond icing (vol. i. page 41) in the
centre of each, mask these over with meringue mixture, as below, using
bags and rose pipes for the purpose, sprinkle with a little finely-chopped
pistachio nuts, and dish up the artichokes on a fancy paper. Serve for
a sweet for dinner, luncheon, or any cold collation.
526 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK »
‘MERINGUE MiIxTURE FoR Pastry ARTICHOKES A LA D’ESTREES.—
Take four raw whites of eggs and a pinch of salt and whip them together
till quite stiff, then mix with boiling syrup prepared as below ; divide into
three parts, colour one part with a few drops of carmine and another
with enough sap green to make it the colour of pistachio, and leave the
other part white; then use as instructed above,
Syrup FoR Pastry ARTICHOKES A LA D’EstreES.—Put half a
pound of loaf sugar to cook with a quarter-pound of water, keep it well
skimmed and boil to a thick syrup; whip four whites of eggs very stiffly
with a pinch of salt, add this to the boiled sugar, and use by means of
a large forcing bag and rose pipe.
Little Baden-Baden Cakes
Petits Gdteaue a la Baden-Baden
Take some little fluted bouche cups or tartlet tins, line them about
one-eighth of an inch thick with puff paste (vol. 1.), pressing the same
well into the shape of the moulds. Prepare a custard mixture by mixing
in a stewpan three raw yolks of eggs, with two and a half ounces of
castor sugar, a quarter of an ounce of butter, a few drops of vanilla or
other flavouring, and four tablespoonfuls of cream or milk; stir over the
stove till quite thick, but do not let it boil; then gently add to it three
whites of egos which have been whipped stiff with a pinch of salt, add
a large tablespoonful of finely-chopped blanched almonds; put a little of
this mixture into each of the tins, and bake for fifteen to twenty minutes
till the custard is a nice brown on the top. Take up, remove the cakes
from the moulds, stand them.on the pastry rack, and when cold mask
them with Maraschino glace (vol. i. page 42), and sprinkle the top of
each with a little chopped pistachio; when the icing is cold, dish up the
little cakes on a fancy paper, and serve.
Fleur of Apricots
Fleur aux Abricots
Prepare a pastry fleur case as in recipe ‘ Fleur of Apples a la Créme,’
and when cold fill up the centre with apricots (tinned apricots can be
used if liked). If fresh apricots are used prepare some syrup (vol. i.
page 42), put the apricots into it, allow it to come to the boil, and ‘let
them simmer for about fifteen minutes; then remove the apricots and
reduce the syrup in which they were cooked to the consistency of thick
cream, strain it, and when cool pour it over the fruit. Prepare some
. . ¥
“OF EXTRA RECIPES—DISHES WITH PASTRIES, ETC. 527
Royal icing (vol. 1.), pus it into a forcing bag with a rose pipe, and with
it ornament the edge of the fleur as shown in the engraving, also
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ornament between the apricots. Dish up the fleur and serve. Any other
fruit can be used in the same way.
Fleur of Apples a la Créme
Fleur de Pommes @ la Oréme
Take a plain round fleur ring, lightly butter it, and place it on a
baking-tin on a buttered paper ; then line it about a quarter of an inch
thick with paste for tarts (vol. 1. page 39), pressing it well to the side of
the ring; trim the paste evenly, prick the bottom well with a fork to
prevent it blistering, line the paste with a buttered paper, and fill up
with raw rice or any dry grain; bake it in a moderate oven from thirty
to forty minutes. ‘Then remove the paper and rice, dust over the inside
of the fleur with a little castor sugar, and put it again into the oven for
about fifteen minutes to dry. When cooked take up the fleur, remove
the ring, and set the paste on one side. When cold fill it up with the
apple purée (as below), cover this over with the uncoloured whipped
cream (as below), smooth it over with a cold wet palette-knife, and with
the rose-coloured cream ornament the top of the fleur in any pretty
design, using a forcing bag and small rose pipe for the purpose. Jorm
a little border round the edge of the fleur with some blanched and
shredded pistachio nuts, and dish up on a dish-paper as in the illustra-
tion. Serve for a sweet for dinner, luncheon, or for any cold collation.
528 MRS..A. B. MARSHALL'S LARGER COOKERY BOOK
PUREE FOR FLEUR oF APPLES A LA CrimME.—Take one and a half
pounds of good cooking apples, peel and slice them, and put them into
a stewpan with half a pint of water, three ounces of castor sugar, the
peel of one lemon, two bayleaves, and one ounce of butter ; boil till into
a pulp, then rub through a fine hair sieve, and use.
CREAM FOR FLEUR OF APPLES A LA CrimMe.—Take half a pint of
double cream, whip it very stiff, sweeten it with a little castor sugar,
flavour with a few drovs of vanilla essence, and use. To make it rose
colour, add a few drops of Marshall’s Liquid Carmine. |
Fleur of Apples and Almonds 4 la Vienne
Fleur de Pommes aux Amandes a@ la Vienne
Prepare a pastry fleur case with paste as below and cook it as for
Fleur of Apples, and when it is baked fill up the inside with the
purée of apples (vol. i. page 33) to within a quarter of an inch of the
top, then cover this purée with almond paste (vol. 1.), and place the
fleur again in a moderate oven for about twenty minutes, when the top
should be a pretty brown colour; ornament the edges of the fleur by
means of a bag and small plain pipe with a little Royal icing (vol. i.)
coloured pink with Marshall’s Liquid Carmine, and dish up on a dish-
paper. Serve for a dinner or luncheon sweet or for any cold collation.
The above quantities are, sufficient for six to eight persons.
PASTE FOR FLEUR OF APPLES AND ALMONDS A LA VIENNE.—Take four
ounces of fine flour and rub into it one and a half ounces of butter, one
and a half ounces of castor sugar, two ounces of finely-chopped blanched
almonds, and one raw yolk of egg; stir all together, and then mix with
orange-flower water into a stiff smooth paste, roll out about a quarter of
an inch thick, and use.
Gooseberry Tartlets 4 la Créme
Tartelettes de Groseilles Vertes & la Oréme
Take about a pint of gooseberries, top and tail them, and then put
them in a nice thick sugar syrup to boil till the skins begin to crack,
then tip them out in a vessel to cool. Prepare some tartlet paste cases
as for Tartlets 4 la Princesse; dust the cases inside with castor sugar,
and put them again in the oven for about eight minutes; take them out,
and when they are cool partly fill them with the gooseberries. Haye
some thickly-whipped cream that is sweetened, mask the tartlets entirely
with it, and smooth it over with the palette-knife ; put a little of the
OF EXTRA’ RECIPES—DISHES WITH PASTRIES, ETC. 529
samé' cream into a bag with a little fancy pipe, and garnish the tartlets
round the edge in the shape of little roses; sprinkle a little coloured
sugar over, and serve on a dish-paper. ry
Lemon Cheese Cakes
Giteaux de Fromage au Citron
Work four ounces of butter in a basin till quite like a cream, then
mix into it five ounces of castor sugar, and work together for about ten
minutes ; now add two raw yolks of eggs, the finely-chopped peel of three
lemons and the juice of the same, one stale penny sponge cake made
into crumbs, and six or eight finely-chopped sweet almonds ; work these
into a perfectly smooth paste, and add one tablespoonful of orange-flower
water, two tablespoonfuls of brandy or any liqueur or syrup, and the
whites of two eggs that have been whipped stiff with a pinch of salt ; the
mixture must not be worked much after the whipped whites are added.
Prepare a paste as follows :—-Rub six ounces of butter into a half-pound of
fine flour till quite smooth ; add one and a half ounce of castor sugar
and one raw yolk of egg, and mix into a stiff paste with cold water;
roll it out about one-eighth of an inch thick, line some little bouche or
tartlet cups with it, then pour in the above mixture, and bake in a
moderate oven for twenty-five to thirty minutes; when the cakes have been
m the oven for ten minutes dust over the tops with a little icing or fine
castor sugar to glaze them. When cooked, remove them from the tins
and garnish round the edges of the custard mixture with little pieces of
cut candied lemon and citron peel and dried uncrystallised cherries cut
in diamond shapes; dish the cakes on a dish-paper or napkin, and serve
for a sweet for dinner, luncheon, or supper. The above quantity will
make about sixteen to eighteen cakes.
Maids of Honour
Filles d Honneur
Line some small patty pans that have rather deep bottoms about a
quarter of an inch thick with puff paste, trim off the edges and prick
the bottom well to prevent it blistering; then fill up with a mixture
prepared as below, and bake in a moderate oven for about twenty-five
minutes ; when cooked remove from the tins, dish up on a dish-paper,
and serve for a sweet for dinner, luncheon, or cold collation.
CustTarD FoR Marps or Honour.—Break three fresh eggs in a basin
and mix them with not quite a quart of new milk; then whip these
MM
530 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
together for two or three minutes, add the strained juice of two lemons,
and then pour into one quart of boiling water ; let this stand for about
ten minutes, then remove the curds which have formed, and to them add
five raw yolks of eggs, half a pint of clotted cream, the finely-chopped peel
of a lemon, a pinch of grated nutmeg and cinnamon, a large wineglassful
of brandy, a tablespoonful of orange-flower water, eight drops of vanilla
essence, two ounces of castor sugar, and six ounces of washed and dried
currants ; beat these ingredients up with a whisk, and then use as di-
rected above. Silver Rays (white) Rum may be used for the brandy.
Marguerite Pastry
Patisserie & la Marguerite
Take some puff paste, roll it out about a quarter of an inch thick,
and cut it out with a heart-shaped cutter which has been made hot by
being dipped into boiling water ; place the pieces on a wetted baking-tin,
brush each all over with whole beaten-up egg, and then make an incision
on the top of each with another hot wet heart-shaped cutter, about one
inch from the edge, making the incision about a quarter of an inch deep ;
bake in a rather quick oven for twenty-five to thirty minutes, when they
should be a pretty pale brown colour ; when cooked take up and remove
the little tops and scoop out the insides, so as to form a little case; fill
these with a cream of chestnuts by means of a forcing bag and plain
pipe ; replace the little tops on the cases, and then glaze the outsides
with Vanilla and Maraschino glaces (vol. i.), sprinkle the tops with a
little finely-chopped pistachio, and place on the top of each a crystallised
violet ; when the glace is set, dish up on a dish on a paper or napkin
and serve for a sweet for dinner, Kc.
CHESTNUT CREAM FOR MARGUERITE Pastry.—For ten to twelve per-
sons prepare half a pound of sound chestnuts that have been weighed
after being skinned (see recipe ‘ Timbal a la Christina’), then put them
into a stewpan with half a pint of cream, two and a half gills of
milk, a tablespoonful of brandy, a few drops of essence of vanilla, two
tablespoonfuls of orange-flower water, four ounces of castor sugar, and
OF EXTRA RECIPES—DISHES WITH PASTRIES, ETC. 531
one ounce of fresh butter. Cover the pan over with the lid, place it
on the stove, and let the nuts cook till tender, which will take about
one to one and a half hours; then rub through a fine wire sieve, and
mix with a tablespoonful of Maraschino, half a pint of stiffly-whipped
cream, and a few drops of carmine; mix into a nice smooth paste,
then fill up the cases as directed above. ©
Mince Pie a la Francaise
Prepare one pound of puff paste (vol. i.), roll it out about half an
inch thick, and cut it into two pieces; place one piece on a wetted
baking-tin, brush it over with cold water, and place in the centre of it
about one pound of mincemeat (vol. i. page 339), forming this in a round,
flat shape ; then place the other piece of paste on the top, press both
pieces together, put a meat plate on the top face downwards, and with a
sharp-pointed knife cut the paste to the size; remove the plate, brush the
pie over with raw beaten-up whole egg, and mark round the edge and in
the centre with a pretty design similar to that shown in the engraving ;
put the pie into a quick oven for about ten minutes, then take up, dust
it all over with icing sugar with a dredger, return it to the oven, and
bake for about thirty-five to forty minutes, when the pie should be a
pretty, bright golden colour. Dish up on a hot dish on a dish-paper,
and use for luncheon or dinner. The remains of the paste can be used
for small mince pies, or any dish where puff paste is needed.
Pompadours
Ponpadours
Put into a basin two ounces of fine flour and one ounce of castor
sugar, and rub into it till smooth half an ounce of good butter; mix with
this a dessertspoonful of orange-flower water, a saltspoonful of vanilla
essence, and one raw yolk of egg, and when perfectly smooth roll it
out quite thinly on a floured slab or board; cut the paste in oblong
MM 2
532 MRS. A. B. MARSHALL’S LARGER COOKERY. BOOK ”
pieces the length of the moulds, and broad enough to go round them ; fold
these pieces round the pompadour tins that have been lightly buttered,
place these on a sheet of greased foolscap paper on a greased baking-tin,
and bake in a moderate oven for fifteen to twenty minutes, when they
should be a pretty fawn colour. Take them up, and when somewhat cool
detach the cases from the tins and set, them aside till cold; then, by means
of a forcing bag witha plain pipe, fill them with cream, as for meringue
(vol. i. page 328), stand them on a pastry rack on a dish, and mask them
in three divisions with Coffee glace (vol. i.), Maraschino glace (vol. i.),
and red glace, coloured by means of a little liquid carmine; let these set,
then dish up the pompadours as shown in the engraving on a fancy dish-
paper, and serve for a sweet for dinner, luncheon, or ball supper.
Meringue Tartlets
Turteleties Merinques
Take some very small bouche or tartlet moulds and line them about
one-eighth of an inch thick with short paste (vol. 1.); prick the paste
at the bottom and trim off the edges, then place a piece of buttered paper
in each, and fill up the centres with rice or any dry grain; put them on
a baking-tin and cook in a moderate oven for fifteen minutes; then
remove the grain and the papers, and partly fill the paste cases with the
preserve (as for Princess Tartlets), and by means of a forcing bag and a
plain pipe fill them up with a Meringue mixture (vol. i. page 41); dust
over the tops with icing sugar, and put them into a rather cool oven to
dry. When a pretty fawn colour and quite crisp remove from the oven,
dish them on a paper or napkin, and serve for dinner, luncheon, or for
any cold coliation.
Princess Tartlets
Tartelettes &@ la Princesse
Take some tartlet or small bouche tins and thinly line them with short
paste (vol. i.), place a little buttered paper inside each, fill them with
rice or any other dry grain, and bake them in a moderate oven for fifteen
to twenty minutes; then remove the papers and grain and partly fill
OF EXTRA RECIPES—DISHES WITH PASTRIES, ETC. 533
each case with a mixture of preserve (as below), cover this over with
Meringue mixture (vol. i.), using a forcing bag and pipe for the purpose ;
dust over the tops with icing sugar, place them on a baking-tin and dry
them in a moderate oven for about fifteen minutes, let them cool, glaze
them over with Coffee glace (vol. 1.), and serve when cold on a dish-
paper for dinner or luncheon. ~ | 7
PRESERVE FOR Princess TartTLers.—Take two tablespoonfuls of
apricot jam, and mix it’with a quarter-pound of any dried fruits cut
into dice shapes, flavour with four or five drops of pineapple or vanilla
essence, and half a glass of Silver Rays Rum, mix well together, and
use. . |
-Tagliarini & la Florence
Tagliarint & law Florence
ake five ounces of fine flour, a pinch of salt, one ounce of butter
rubbed together till smooth, a dust of Marshall’s Coralline Pepper, the
strained juice of one lemon, two raw whole eggs; mix together into a
smooth stiff paste with enough white wine to moisten, then roll out
‘wafer thin on a well-floured slab, and frequently turn the paste over
during the rolling; then cut up into three-inch square pieces, put it
into a stewpan containing boiling water seasoned with a little salt,
simmer for half an hour, then drain and place on a dish on a layer of
cooked sliced tomatoes as used for garnishing, and on the tomatoes
sprinkle a little grated Parmesan cheese ; then place a layer of the
Tagliarini, repeat the layers till the dish is nearly full, and, lastly, the
tomatoes; then cover with Cheese Cream sauce (see recipe), and stand
the dish in a tin containing boiling water and cook in a .quick oven for
about fifteen minutes; then place on a dish on a paper or napkin, and
serve in & boiling state for luncheon or second course, or as a meagre
dish.
Vol-au-Vent with Fruits
Vol-au-Vent aux ruits
Prepare a vol-au-vent case of puff paste as for ‘ Vol-au-Vent a la
Prince George,’ place it on a baking-tin in the oven to dry, then place
it on the dish on which it is to be served. ‘T'ake some cooked fruits,
such as cherries, grapes, or any nice dried fruits; dip. each piece into
sugar boiled to the crack, and stick them all over the outside of the
vol-au-vent ; fill up the centre with a macedoine of fruits (see recipes),
garnish the outside with spun sugar, and, if liked, the syrup in which
the fruits were cooked can be served round the dish. This dish can be
served either hot or cold. *
534 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK.
Veal Pie a la Savoyarde ~
Paté de Veau a& la Savoyarde
Take two and a half to three pounds of lean veal (the fillet for
preference) and cut it into neat thin slices about two inches in diameter,
bat these out with a cold wet chopping-knife, season them with coralline
pepper and salt, and sprinkle with finely-chopped raw parsley, bayleaf,
thyme, and washed and dried fresh chopped mushroom and eschalot ;
place on top of each piece of veal a thinly-cut piece of fat and lean raw
bacon of the same size as the veal, and on the bacon put a raw bearded
oyster ; then roll up the fillets into cylinder shapes, and arrange them in
a pie dish so that they form aconical shape in the centre. Sprinkle over
alittle flour, pour into it the strained liquor from the oysters and some nice
light stock, and when the dish is full wet the edge of the dish and place a
layer of puff paste (vol. i.) about one inch thick and the same width as
the rim round it; then wet this paste and cover over the top of the pie
with a layer of puff paste about half an inch thick; press the edges well
together, trim them, and scallop them with a knife, and brush the top over
with whole raw beaten-up egg; mark it with a small pointed knife, as in
engraving, place the pie on a baking-tin, and bake in a moderate oven
for about two hours ; then take up and serve on a hot dish ona napkin or
dish-paper, for luncheon, breakfast, or for a remove for dinner. The
pie may also be served cold.
Pork Pie
Pdaté de Pore
Free some fresh pork from bone and skin, then pass it through a
sausage machine; season it with salt and pepper, and mix with each
pound a quarter-pint of light gravy or water, and, if liked, a tablespoonful
of finely-chopped sage that has been rubbed through a fine wire sieve.
Butter a square fleur mould, and line it with short paste (vol. i.) about
a quarter-inch thick ; press this well to the side of the mould, prick the
bottom with a fork, then fill in with the prepared meat. Cover over the
OF EXTRA RECIPES—DISHES WITH PASTRIES, ETC. 535
top with some of the same paste, making a small hole in the centre; wet
the edges with cold water, and press them well together. Ornament the
top in any pretty design with paste of the thickness of a wafer, place
round the outside of the mould a well-greased paper, and put in a mode-
rate oven to bake for one and a half to two hours. When cold, fill
up the pie with light clarified stock made from pork bones or from yeal
or rabbit boilings; remove the mould -and paper, arrange the pie on a
dish on a dish-paper, and garnish with little blocks of aspic jelly or little
sprigs of fresh parsley (see engraving of Pheasant Pie a la Frangaise).
Raised Fish Pie & l1Impériale
Paté de Poisson a V Impériale
Prepare a paste (see Raised Pie Paste, vol. i. page 39), roll it out rather
better than a quarter of an inch thick, and with it line a buttered French
raised-pie mould; press the paste well to the inside of the mould to
take the impression well, line the inside of the paste with a fish farce
(vol. i.) about half an inch thick, wetting the hands with cold water
whilst arranging it; place small fillets of raw salmon or mullet or trout,
sole, &c., round on the farce, and set them with another thin lining of
the farce. Arrange in the centre of the pie some raw sliced salmon,
cooked lobster, raw bearded oysters, truffle, mushrooms, picked cooked
shrimps, or some prepared crayfish bodies (in bottle), and some little
pieces of fillets of soles, or any other nice white fish; place a layer of
the fish farce on the top, cover over with the paste, ornament the paste
in any pretty design, leave a little opening in the top, surround it with
a high buttered paper, and cook the pie in a moderate oven for two and
a half to three hours, or longer if the pie is very large. When cooked,
set it aside till cold, remove the paper and tin, and through the hole in
586 MRS. A. B. MARSHALUS LARGER COOKERY. BOOK )
the paste fill up the pie with some good clarified fish stock (as below),
using a funnel; leave till set, dish the pie on a dish-paper, garnish it
with aspic jelly, cut in any pretty design or chopped finely, and ‘serve
with Mayonnaise, Suédoise, or ‘Tartare sauce (vol. i.) handed in a sauce-
boat. This pie is excellent either for ball suppers, luncheons, hunt
breakfasts, &c.
The quantities sufficient for a No, 2 size mould will be one and a half
pound of whiting, haddock, or cod, one pound of salmon to be cut in
thin slices, a small lobster, six large or twelve small oysters, .a quarter-
pint of picked shrimps or one small bottle of crayfish bodies, four sliced
truffles, and eight large sliced cooked button mushrooms.
Cuaririep Stock ror Rarsep Fish Pre A L’Impérrate.—Take
the bones from the white fish, and the beards and liquor from the
oysters, as well as the inside from the head of the lobster, and put all
together into a stewpan with two sliced onions, a bunch of -herbs,:six
peppercorns, two cloves, a pinch of salt, two wineglassfuls of white
wine, and one ounce of glaze; cover with a little light stock or water,
and boil for about ene hour, then strain it, and add for each quart.one
ounce of Marshall’s Finest Gelatine; clear with four raw whites and
shells of egos beaten up together; let it boil up arid then strain it
through a cloth; when it begins to set use as above. .
Fish Pudding
Pouding de Poisson
Line a well-buttered pudding basin with suet paste (vol. i. page 39),
fill up the inside with any nice pieces of cold cooked fish, slices of
hard-boiled eggs that are seasoned with chopped raw parsley, eschalots,
mignonette pepper, and salt, and washed and finely-chopped fresh
mushrooms ; fill up the basin with the sauce prepared as below, wet the
edges of the paste with cold water, and cover over the top with some
more of the paste; trim the edges evenly, tie up the basin in a cloth,
and cook the pudding in a saucepan of boiling water for about three
hours; then take up, remove the cloth, turn out the pudding on to a hot
dish, sprinkle over with a little raw parsley and lobster coral, and serve
while quite hot for luncheon.
Sauce For Fis Puppinc.—Put one and a half ounces of butter into
a stewpan with one and a half ounces of fine flour, stir together till well
mixed, then add half a pint of water, the juice of a lemon, half a gill
of cream ; stir till it boils, tammy, and use.
OF EXTRA RECIPES—DISHES WITH PASTRIES, ETC. 537
Pheasant Pie a la Francaise.
— Pété de Fuisan & la Frangaise
Take a square fleur mould, butter it inside, and place it on a baking-
tin on a double fold of foolscap paper that is buttered; then line the
mould about a quarter of an inch thick with short paste (vol. 1.), pressing
the paste well into the shape of the tins. take a picked, singed, cleansed
and boned pheasant, cut it up in neat joints, lay these open and
season them with a little mignonette pepper, a very little salt, and
washed and chopped fresh mushroom, a little eschalot, thyme, bayleaf,
parsley, and the livers of the pheasants finely chopped ; place a little
piece of pdté de foie gras about the size of a Spanish nut in each piece of
pheasant, and then roll up the pieces in cylinder shapes, and place these
pieces one on the other in the pie until it is full. Wet the edge of the
paste and roll out some more paste about half the thickness of that used
for the lining of the mould, cover the pie over, and trim the edges; roll
out the remainder of the paste perfectly thin like a wafer, and stamp it
out in rounds about one and a half inches in diameter, and by means of
a knife work out the rounds of paste in the form of small shells. Wet the
top of the pie paste over with a little cold water, using a paste brush for
the purpose, and then place the little shells on the top until it is quite
covered ; make a little hole in the centre of the top so as to be able to
fill the pie up with gravy when cold; place a band of buttered paper
round,.so as to stand about three inches above the pie, and put it into a
moderate oven, and bake for one and a half to two hours; during the
baking keep the top of the pie covered over with a wetted paper to pre-
vent the paste getting browned, as it should bea pretty fawn colour when
cooked, Put it away till cold, then fill up with gravy made from the
bones as below, and then remove the tin from it; place the pie on a dish
on a dish-paper, and garnish it round with nice blocks of cut Aspic Jelly
538 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
(vol. i.), and serve for any cold collation, such as for supper, luncheon,
race meetings, &c.
GRAVY FOR FILLING UP PHeasant Prr.—Take the bones of the birds, ~
chop them up finely, and put them in a stewpan with an ounce of butter,
a sliced onion, two bayleaves, a sprig of thyme and parsley, a sprig
of marjoram, and a pinch of mignonette pepper; put the cover on the
pan, and fry the contents “for about fifteen minutes, giving the pan
an occasional shake while frying; then add about one quart of good
stock, and let it simmer gently on the side of the stove for about three-
quarters of an hour; strain and remove the fat, and dissolve in the
liquor a quarter of an ounce of Marshall’s Leaf Gelatine, and use when
cooling and when about the consistency of cream.
Italian Pie
Paté & UItalienne
Take two and a half to three pounds of lean fillet of veal, cut it into
thin slices, bat them out with a cold wet chopping-knife and cut them
into squares about two inches in diameter ; season one side with pepper,
salt, chopped fresh mushroom, bayleaf, thyme, parsley, eschalot, and a
little sage; roll each into cylinder shapes, and arrange in the bottom of
a pie-dish closely together. Place on the meat some very finely cut slices
of ham or bacon also cut in small squares, place on the bacon a layer
of herb farce balls (vol. i. page 36) made about the size of a yolk of egg,
alternating these with hard-boiled yolks of eggs; arrange on this another
layer of the fillets, then another of the bacon and farce balls and yolks,
and continue this till the dish is nearly full, then fill up with good warm
white stock, made from veal, rabbit, or chicken, and leave till the gravy
is set and firm; cover the top over with a good puff paste (vol. i.),
ornament it with any prettily-cut pieces of the same paste. Bake for
two to two and a half hours in a,moderately hot oven, when the paste
should be a pretty golden colour; make a hole in the top of the paste,
and by means of a funnel pour in some of the above-mentioned white
stock, and serve hot or cold for hunt or ordinary breakfasts, luncheon,
or ball supper, or for shooting parties.
Little Pies a la Déjeuner
Petits Patés & la Déjeuner
Take some pieces of puff paste (vol. i.) about four inches square;
wet the top sides of the paste with cold water, and place in the centre of
OF EXTRA RECIPES—DISHES WITH PASTRIES, ETC. 539
each some of the prepared purée as below ; close the paste over, brush over
with the whole of a raw egg beaten up, place them on a cold wet baking-
tin, and bake them in a quick oven for about twenty minutes, when
they should be a pretty golden colour. Dish them up on a dish-paper,
garnish with a little raw green parsley, and serve for luncheons or ball
suppers.
PurkE For Pies A LA DEJEUNER.—Take half a pound of cold
cooked white meat, such as chicken, rabbit, or pheasant, half a pound of
cooked ham or tongue, three hard-boiled yolks of egg, two large table-
spoonfuls of thick Bechamel sauce (vol. i.), and two ounces of fresh
butter; season with a little salt and white pepper, pound together, and
rub through a wire sieve ; mix well with a teaspoonful of chopped raw
green parsley and one finely-chopped eschalot, and use.
Little Patties a la Montrose
Petits Patés & la Montrose :
Lightly butter some little barrel moulds, and line them with short
paste (vol. 1.), fill them with a ragoit prepared as below and close the
tops in with a little round of the same paste, leaving a small hole in the
centre ; put the moulds into a moderate oven and bake till a pale golden
colour ; then remove and leave in the moulds till cold. Have some well-
Cia
flavoured cool clarified gravy and fill up each barrel with it, using a
small funnel for the purpose, and if served cold, garnish the top of each
with chopped aspic jelly. Dish on a paper or napkin, and serve for
luncheon, ball supper, races, shooting parties, &c. They can be served
as a hot dish if liked, and may also be filled with any kind of cold game
or poultry or mutton.
RaGoorT ror Patties A LA Montrose.—Take some cold game or
poultry, or roast mutton, beef, or amb, and cut it into dice shapes, mix
with it a very little good stock to moisten it, and a little cooked button
mushrooms, truffle, ham, or foie gras may be added.
Gravy For Parties A LA Montrose.—Take one ounce of glaze, mix
it with half a pint of aspic jelly or consommé that is in a stiff jelly,
540 MRS. A: B. MARSHALL’S' LARGER COOKERY BOOK. :
boil up with a finely-chopped eschalot, one fresh mushroom chopped, a
teaspoonful of chopped parsley, then use when cooling, , This may be
flavoured with a wineglassful of sherry if liked. |
Potato and Onion Pie
Paté de Pommes de Terre et Oignons
Take some peeled and finely-sliced onions and potatoes, allowing
half a pound of onions to one pound of raw potatoes ; fry the onions in
butter or dripping till a pale golden colour, and season them with pepper.
and salt. Take three ounces of finely-chopped beef suet, three ounces
of chopped lean ham or bacon, the same of finely-chopped cooked chicken,
and mix with this a dessertspoonful of finely-chopped raw parsley. Haye
a pie dish slightly greased, arrange the potatoes and onions alternately
in this, sprinkle over each layer a little of the chopped meat, &c., and
continue these layers till they form quite a pile; fill up the dish with
good light gravy or stock ; wet the edges of the dish with cold water, and
put a strip of puff paste (vol. i.) the size of the rim round the edges.
Wet the upper side of this, then cover the whole of the pie with puff
paste about half an inch thick; press this well to the band of the paste,
trim the edges evenly, brush over with whole raw beaten-up egg, mark
in any pretty design with a, small knife, scallop the edges, stand the pie
in a baking-tin, pour water in this to about an inch in depth, and bake
the pie in a moderate oven for one and a half to two hours ; then take
up and serve hot on a paper or napkin as a remove.
g Twice Laid
Take a well-buttered pie dish, sprinkle it all over with some finely-
chopped eschalot, cooked lean ham, parsley, thyme, and bayleaf. Take
some cold cooked fish, such as cod, salmon, &c., pull it into pieces, and for
one and a half pounds of fish take six hard-boiled eggs and twelve
filleted anchovies cut up in tiny squares, Take a pint and a half of
thick Soubise sauce (vol. i.), pour a layer of it on the bottom of the dish,
sprinkle over the sauce some grated Parmesan cheese, and on this arrange
a layer of the fish and egg, then another of the sauce, and so on until
the dish is almost full; sprinkle over the top seasoning in the same
manner as the dish was seasoned, cover over the top with a crust of
potatoes (see recipe, ‘ Poisson a la Créme ’), brush over with whole beaten-
up raw egg, garnish with little fancy shapes of puff paste (vol. i.), place
it On a baking-tin, and cook in a quick oven for forty to sixty minutes,
OF EXTRA RECIPES—DISHES WITH PASTRIES; ETC. 54]
when it should be a nice golden colour. Serve on a dish on a paper or
napkin in a perfectly boiling state for dinner or luncheon. Any remains
of cold fish, poultry, or meat can be utilised in the same way
Little Cases a la Breteuil
Petites Caisses a la Breteuil
Prepare, for six to eight. persons, # quarter of a pound of puff paste,
and cut it in lengths about two and a half inches by one and a half
inches wide and a quarter of an inch thick; place these pieces on a
wetted baking-tin, brush them over with whole beaten-up raw egg, and
mark the top of each strip with a pointed knife about half-way through
the paste, making a border about a quarter of an inch from the sides all
round ; this will allow the oblong inner piece to be removed when cooked ;
put into a moderate oven and bake for fifteen to twenty minutes, then
remove the inner portions and fill up the cases thus formed with a
ragott prepared as below. Slightly season some stiffly-whipped cream
with salt and a dust of coralline pepper, put it into a forcing bag witha
rose pipe, and arrange a little of the mixture on the top of each case in
the form of a leaf; sprinkle with a little lobster coral and hard-boiled
yolk of ege, dish on a hot dish on a dish-paper or napkin, and serve
for a luncheon or second-course dish or for a cold collation.
RaGoort For LirrLe Cases A LA BRETEVIL.—Put into a stewpan four
large tablespoonfuls of thick cream, one ounce of fresh butter, three
raw yolks of eggs, a pinch of salt, a dust of coralline pepper, and a salt-
spoonful of French and the same of English mustard mixed with a
dessertspoonful of strained lemon juice ; stand the stewpan in the bain-
marie and stir the contents until they thicken, then add the hard-l@led
yolks of four eges that have been rubbed through a wire sieve, the half
of a cooked lobster that has been chopped fine, and two boned anchovies
that have been rubbed through a sieve; let these ingredients get hot,
put them into a forcing bag with a plain pipe and fill up the cases.
Gnocchi 4 la Francaise
Gnoce. & la Franeaise
Put into a stewpan half a pint of water, four ounces of butter, a
good pinch of salt and coralline pepper, a tiny dust of ground mace or
cinnamon, two very finely-chopped eschalots; bring to the boil, then
add five ounces of fine flour, and stir quickly into a paste; then mix
into it two large well-beaten-up raw eggs, one ounce of warm glaze, two
542 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
ounces of grated Parmesan cheese. When well stirred and quite smooth
put the mixture into a forcing bag with a large plain pipe and force
out, cutting with a knife into lengths of about one inch, and allowing
them to drop from the knife into a stewpan containing boiling water
seasoned with salt; bring the contents of the pan to the boil, then draw
aside and poach for about fifteen minutes, and drain on a hair sieve.
Take an entrée dish, butter it, and place a layer of Cheese Bechamel
(see recipe) on the bottom of it, then place a layer of the Gnocchi,
repeating the layers till the dish is full to within half an inch of the
top, lastly putting some sauce; then cover with Cheese Cream sauce
(see recipe), and stand the tin containing the Gnocchi in a tin with
boiling water ; put intoa hot oven for fifteen to twenty minutes, and when
a good brown colour sprinkle over it some French capers, and serve on
a dish on a paper or napkin for luncheon or second course while quite
boiling.
CHEESE BECHAMEL FOR GNOCCHI A LA FRANGAISE.—Take one pint of
thick Bechamel sauce (vol. i), a quarter of a pint of cream, and a quarter
of a pound of grated Parmesan cheese ; mix and use.
Gnocchi & l’Italienne
Gnocéit & UItalienne
Take two pounds of hot freshly-boiled potatoes, rub them through a
wire sieve, mix with three ounces of warm butter, a pinch of salt and
coralline pepper, one and a half ounces of grated Parmesan cheese,
four raw yolks of eggs, two ounces of finely-chopped lean cooked ham,
a dessertspoonful of finely-chopped raw green parsley, and two large
finely-chopped eschalots; stir into a smooth paste, divide into portions ~
of about a dessertspoonful each, form into little cylinder shapes, using
a little flour for the purpose, brush them over with whole beaten-up raw
egg, and cook them on a buttered baking-tin in a quick oven till a
pretty golden colour, Then take up, arrange them on a well-buttered
deep dish, pour over them a layer of sauce prepared as below, place on
the sauce another layer of the Gnocchi, then one of the sauce, and so on
until the dish is full, arranging it so that a layer of sauce is uppermost ;
sprinkle over the top some grated Parmesan cheese, put the dish in
another containing boiling water, and put in the oven for about twenty
minutes; then take up and ornament the edge of the dish round with
little rings of bread that have been fried a nice golden colour, then
brushed over with a little warm glaze and dipped alternately into finely-
OF EXTRA RECIPES—DISHES WITH PASTRIES, ETC. 543
chopped lean cooked ham and raw green parsley; serve this dish on
another dish on a paper or napkin for a luncheon or second-course dish.
Sauce FoR GNoccar A L’ITALIENNE.—Bring a pint of milk to the
boil with two finely-chopped eschalots and a litle salt and coralline
pepper, and pour it on to a quarter-pound of fine flour and a quarter-
pound of butter that have been fried together without browning; stir
over the fire till it boils, add one ounce of grated Gruyére and two ounces
of Parmesan cheese, a quarter-pint of cream, a teaspoonful of French
mustard and the same of English mustard; reboil, and mix into it two
raw yolks of eggs that have been mixed with the pulp of two large raw
ripé tomatoes, stir again till thickened, and use.
Macaroni & la Casino
Macaroni a@ la Casino
Take a quarter-pound of Naples macaroni, put it into boiling water
seasoned with a little salt, boil gently for twenty-five to thirty minutes,
then strain and cut it up into lengths of about one inch, and put these
into some sauce prepared as below ; make quite hot in the bain-marie,
then turn it into an entrée dish, and pour entirely over it some Cheese
Cream sauce (see recipe); then brown it at once with a red-hot sala-
mander, garnish the top of the dish with prettily-cut crotitons (that have
been fried a pale golden colour, then brushed over with a little raw
white of egg and garnished with finely-chopped raw green parsley) and
some cooked crayfish bodies (in bottle) that have been warmed in the
bain-marie. Serve at once for a second-course or for a luncheon dish
while in a boiling state.
Sauce For Macaroni A LA Castno.—Put into a stewpan one and
a half pints of new milk and two very finely-chopped eschalots, and
boil for about ten minutes. Then stir it on to three ounces of butter
and the same quantity of fine flour that have been fried together with-
out browning; stir till boiling, thea mix with it one ounce of pounded
lobster spawn, the purée of four Christiania anchovies, the pulp of two
544 MRS. A. B. MARSHALL'S. LARGER COOKERY BOOK:
raw ripe tomatoes, one gill of cream, one ounce of grated Parmesan,
cheese, the juice of one large lemon, a pinch of salt, and a good dust
of Marshall’s Coralline Pepper; reboil, wring through the tammy, and
use, ;
Macaroni 4 la Milanaise
Macaront a la Milanaise
Put half a pound of Naples macaroni to cook (vol. i. page 31),
and cut it into lengths of about one and a half inches ; mix with it
a pint of creamy Bechamel sauce (vol. i.), two ounces of fresh butter,
five or six cooked button mushrooms cut up, about two ounces of cooked
tongue or ham, and two or three truffles ; keep this hot in the bain-marie,
then add a quarter of a pound of grated Parmesan cheese, two ounces
of grated Gruyére cheese, and reboil.. Dish up in a pile on a hot dish,
and serve with a little good clear gravy round it for a second-course or
luncheon dish, or with braised poulardes, pheasants, beef, &c.
Macaroni with Tomato Butter
Macaroni au Beurre de Tomates
Take some boiled Naples macaroni (vol. 1. page 31)—a quarter-pound
will make a good dish—drain it in the cullender or on a sieve, then cut
it up into lengths of about one inch, and then mix with a good pat of
butter, a pinch of salt and coralline pepper, and one ounce of grated -
Parmesan cheese, and turn out on a hot entrée or flat dish; pour some
hot Tomato butter (vol. 1. page 25) over, and serve for luncheon or as a
second-course dish, or in the place of a vegetable.
Risot a la Napolitaine
ftisotto & la Napolitaine
Take one pound of the prepared red Pilau rice (see recipe), turn it
while boiling hot out on to an entrée or flat dish. Have a dozen raw
bearded sauce oysters, one bottle of the prepared crayfish bodies, two or
three sliced truffles and button mushrooms, just tossed up in a stewpan
in one ounce of good butter made hot, but not allowing them to boil, tip
these on the top of the rice, and pour round the dish some Cheese Cream
sauce (see recipe). Serve at once for luncheon or dinner while quite hot.
OF EXTRA+RECIPES—DISHES WITH PASTRIES, ETC. 545
Risot & la Piémontaise
Risotto & la Piémontatse
__ Take two large onions and peel and cut them up in tiny dice shapes,
Fi them in a stewpan with two ounces of good butter; and fry them
without discolouring for about fifteen minutes; then add half a pound
of Patna rice that has been blanched and well washed, and one and a
half pints of good-flavoured light stock from veal, rabbit, or chicken ;
watch the stock come to the boil, then cover the rice over with a well-
buttered paper, and let it simmer gently on the side of the stove for
about thirty minutes, when the grains of rice should be quite separate ;
remove the buttered paper, and pour over the contents of the stewpan a
quarter of a pound of fresh butter that has been melted, and two ounces
of grated Parmesan cheese; mix together, then turn out on to a hot dish
and serve with some good clear gravy in a sauceboat. ‘This can be served
for dinner as a second-course dish or as a luncheon dish.
Raviolis with Spinach 4 la Grecque
Raviolis aux Hpinards & la Grecque
Take a half-pound of Spinach purée (vol. i. page 262) and a quarter-
pound of Raviolis paste (vol. i. page 221), roll the latter out in the
usual way, and place on some of the pieces about a saltspoonful of the
spinach purée; wet a similar piece of the paste with cold water, and
then close it over the pieces with the spinach; press well together, and
then put into boiling water seasoned with a little salt, and simmer on
the side of the stove for about forty minutes; then strain and arrange
on a hot dish, pour over them some Cheese Cream sauce (see recipe),
and then brown at once with the salamander ; sprinkle over with a little
finely-chopped raw green parsley, and serve at once for a second-course
or luncheon dish, using while in a boiling state. This forms an ex-
cellent meagre dish.
Sparghetti 4 la Russe
Sparghetti & la Russe
Take a quarter-pound of boiled Sparghetti (see recipe), cut up in
lengths of about one inch, mix it with four raw or tinned tomatoes
that are chopped up small—if the tinned ones are used the liquor must
be drained before using—add two ounces of butter mixed with one
ounce of fine flour till smooth, a dust of coralline pepper, a pinch of
NN
546 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
salt, and a saltspoonful of French mustard; boil together for about
fifteen minutes, then add two ounces of grated Parmesan cheese, reboil,
then turn out on a hot dish and sprinkle over it a little chopped cooked
lobster or prawns or shrimps; serve while quite boiling for luncheon or
second course, or as a meagre dish.
Pilau & la Grecque
Pilau & la Grecque
Take half a pound of Patna rice, blanch it and wash well in cold
water, put it back in the stewpan with two ounces of warm butter and
one and a half pints of light stock, put a bunch of herbs on the top,
cover with a buttered paper and simmer gently till tender, which will
take about an hour, adding a little more stock if needed. Then turn
out some of the rice to form a border; put the ragotit in the centre,
then pour round the edge of the dish a purée of tomatoes (vol. i.), and
sprinkle over a little saffron shreds and raw chopped parsley, and some
thinly-cut slices of raw lemon all round as a border. Serve for luncheon
or dinner.
RaGooT ror Pitau A LA GRECQUE.—Take some cold game or poultry,
cut; in neat dice-shapes, and season with salt and one and a half ounces
of grated Parmesan cheese and a dust of Marshall’s Coralline Pepper,
and mix together. Take four onions, peel and cut them into tiny dice
shapes, two ounces butter, two ounces lean raw bacon cut in dice shapes,
fry together till a nice golden colour; mix with one ounce of fine flour,
add three-quarters of a pint of good-ilavoured stock, and simmer till
tender; add the cut chicken, &c., boil up, and use.
Veal Pilau 4 la Bombay
Pilau de Veau ad la Bombay
Take a clean stewpan and put about a quarter-pound of butter in it;
put one pound of Patna rice into another stewpan, with enough cold
water to cover it, with a pinch of salt, let it come to the boil, then strain
OF EXTRA RECIPES—DISHES WITH PASTRIES, ETC. 547
and wash it and put it into the stewpan with the butter and two finely-
chopped eschalots, a bunch of herbs (thyme, parsley, and bayleaf), and
two blades of mace. Have two pounds of breast or neck of veal cut up
in httle neat square pieces, season it with salt and ground ginger and
coralline pepper, put it on a greased tin and bake it for about half an
hour in a rather quick oven, keeping it well basted; when a nice golden
colour put it all into the pan, also half a pound of salt streaky pork or
bacon which is cut up in little dice shapes ; add two and a half pints of
good-flavoured stock, then let it cook on gently for one and a half hours,
taking care that the meat and rice do not stick to the bottom of the pan,
add about ‘half a pint more stock if needed during the cooking, and,
when ready to serve, dish the meat up in the centre and the rice round.
Have six or eight Seville oranges peeled and quite free from pith, cut
the peel in long thin shreds, put it in cold water with a pinch of salt,
let it come to the boil, then strain and use~ cut out the pieces of fruit in
natural divisions, garnish the edge of the dish here and there with the
orange, and peel, and tarragon, and blanched, shredded lettuce that has
been boiled in slightly salted water till tender. Serve while quite hot.
This can be served as a remove or for a luncheon dish, and game or
poultry can be used instead of veal, in which case the bird should be
boned and then cut up into little square pieces.
Little Pastry Straws a la Verdun
Petites Paiiles de Pétisserie & la Verdun
Take a quarter of a pound of puff paste (vol. i.) and roll it out about one-
eighth of an inch thick, cut it in strips about one anda half inches wide
and three inches long, and place them on a wetted baking-tin, then
brush over one side of these strips with cold water. Arrange a little roll
of purée prepared as below on half the number, leaving about a quarter of
an inch of paste all round ; then take the remaining pieces of the plain
paste and place them over the pieces with the purée; close these
together and brush all over with a little whole beaten-up raw egg;
NN 2
548 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
mark the top of the paste in any pretty design with a knife; then put
them in a quick oven and bake till a pretty brown colour, which will
take twenty-five to thirty minutes. When cooked, dish up on a hot
dish on a dish-paper, and serve for a hot savoury. These may also be
served when cold for a ball supper, &c.
Purée For LittLeE Pastry Straws A LA VERDUN.—For fourteen to
sixteen persons, take six well-boned Christiania anchovies and three of
Kriiger’s marinaded fillets of herrings ; pound them with three hard-boiled
yolks of eggs; then rub them through a fine wire sieve, and put the pre-
pared purée into a basin, mixing with it one and a half ounces of freshly-
made white breadcrumbs, one and a half ounces of fresh butter, and a
teaspoonful of finely-chopped parsley; when well mixed up together, use
as directed above. This purée is also very nice for serving on toast or
little crofitons of bread.
Pompadours a la Stanley
Pompadours a la Stanley
Line the outsides of some pompadour tins with puff paste (vol. i.), that.
is rolled out about an eighth of an inch thick, then stamp out with a round
cutter, press the edges well together, and stick with a little cold water :
brush the. tops over with a little whole beaten-up raw egg, place them
at_a good distance from each other on a wet baking-tin, and bake in
a moderate oven till a nice golden colour. When cooked, take up and
let them cool a little, slip out the tins and put the cases on a pastry
rack till cold, then fill them with the ragoit prepared as below, using
a forcing bag with a large plain pipe for the purpose; when this is set,
mask them alternately with brown- and salmon-coloured Chaudfroid
(vol. i.), pour over each a little cool aspic jelly; dish up on a dish-
paper, garnish with raw green parsley, and serve for a second-course or
luncheon dish, or for any cold collation.
RaGcotr ror Pompapours A LA STanLEy.—Put into a stewpan two
peeled and finely-sliced onions and fry them with an ounce of butter
till a good brown colour, add one ounce of glaze, the same of Marshall’s
OF EXTRA RECIPES—DISHES WITH PASTRIES, ETC. 549
Curry Powder, and the same of chutney, half a pint of good gravy, and
the liquor and beards of twelve sauce oysters; boil altogether till
tender, then mix in four or five sheets of Marshall’s gelatine, and when
this is dissolved add six boned and pounded Christiania anchovies ; then
rub through a tammy or fine wire sieve. Add to this purée twelve raw
bearded sauce oysters that are cut in little dice shapes, half a pint of
stifly-whipped cream, and a dust of Marshall’s Coralline Pepper; when
beginning to set put into a forcing bag with a large plain pipe, and use.
Marinaded Herrings a la Victor
Harengs Marinés a la Victor
Take some little boat-shaped tins, line them thinly with puff paste
(vol. i.) about the eighth of an inch thick, and trim the edges evenly,
place a piece of buttered kitchen paper in each, and fill it.up with raw
rice; bake in a moderate oven for about fifteen minutes till a nice
golden colour; and quite crisp; when cooked remove the rice and papers
and set the cases aside till cold. Take some of Kriiger’s marinaded
fillets of herrings, cut each into. two pieces, place them on a plate with
the under side upwards, season them with finely-chopped eschalot, salad
oil, coralline pepper, and then roll up into small cylinder shapes,
the skin sides outwards ; partly fill up each case with hard-boiled yolk
of egg that has been rubbed through a wire sieve, and on this place a
roll of the herring and a prepared crayfish (in bottle) or shelled prawn
that has been cut open into two portions; season these similarly to the
herring, and place two of the pieces of prawn in each case, one on either
side of the herring, also a little fresh sprig of raw green chervil and two
farced olives (these are kept prepared in bottle). Arrange a few little
beads of crayfish or anchovy butter (vol. i.) at each end, using a forcing
bag and rose pipe for the purpose, and serve one to each person on
a dish-paper, for savoury, hors-d’ceuvre, or ball-supper dish.
Little Cheese Patties
Petits Patés au Fromage
Take some puff paste (vol. i.) that has had six turns, roll it out
about one inch thick, and stamp out rounds of it with a hot wet cutter
about one and a half inch in diameter; put these rounds on a wetted
baking-tin, brush them all over with whole beaten-up raw egg; then
make an inner ring on the top of each with a hot wet cutter about one
inch in diameter, cutting into the paste about a quarter of an inch deep.
550 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Bake in a quick oven for twenty-five to thirty minutes; when baked
take up, remove the little top, and scoop out the inside so as to form a
case, fill them with Cheese Cream sauce (see recipe), sprinkle with a
little chopped raw parsley and coralline pepper. Dish up on a dish-paper
on a hot dish, and serve for a savoury or for a luncheon dish.
Cheese Pastry a la Strohl
Fromage Pétisserie & la Strohl
Take six ounces of fine flour, three and a half ounces of fresh butter,
a good dust of Marshall’s Coralline Pepper, a pinch of salt; rub well
together, then add a quarter of an ounce of Cowan’s Baking Powder, and
four ounces of grated Parmesan cheese, three small or two large whole
eges; mix with a little cream into a paste, roll out about half an inch
thick, cut into four-inch lengths about one inch wide ‘place on a
wetted baking-tin, then brush over with raw whole egg, and dust over
with a few very pale coloured browned breadcrumbs, prick the paste
well with a sharp-pointed knife, sprinkle on the crumbs a few coarse
grains of salt, and bake in a moderate oven for thirty-five to forty
minutes, when the strips should be quite crisp and a nice brown colour.
Serve with freshly-grated Gruyére or Cheddar cheese for luncheon,
ball supper, &c., on a paper or napkin. ‘These are also nice to eat with
soup, either purées or clear, and can be used hot or cold.
Little Patties of Cheese a la Torento
Petites Bouchées de Fromage & la Torento
Make some puff paste patty cases as for Patties 4 la Montglas (vol. i.
page 155), and leave till cold; then fill up the insides with stamped-out
rounds of cheese mixture, as in recipe ‘Little Creams dla Torento,’ sprinkle:
over with a little grated Parmesan cheese ; place a ring of tomato purée, as’
below, on the top of each, as shown in engraving, dish up on a dish-paper,
garnish. with a little fresh parsley and with little blocks of the tomato
OF EXTRA RECIPES—DISHES WITH PASTRIES, ETC. dol
purée, and serve for a savoury or second-course dish, or for ball
suppers.
Tomato PuREE FoR Parties A LA ToRENTO.—Pound four or five
raw ripe tomatoes till smooth, mix with a few drops of liquid carmine, a
dust of coralline pepper, and half a pint of liquid aspic jelly in which
is dissolved four sheets of Marshall’s gelatine; rub through a tammy, set
on ice till firm, then cut out in rounds and use.
502 ~MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
CHAPTER XV
BUNS, BREADS, CAKES, BISCUITS, AND DESSERT SWEETS
Little Alexandra Cakes
PuT into a stewpan or egg bowl four large fresh eggs, four ounces of
fine castor sugar, twelve drops of essence of vanilla, and one ounce
of powdered vanilla chocolate: whip these over a stewpan containing
boiling water until the mixture is just warm, remove from the fire and
whip it till cold and thick, then add to it three ounces of fine flour that
has been warmed and passed through a wire sieve. Brush over a sauté
pan with warm butter and line it with a buttered paper, sprinkle over
with castor sugar and flour mixed together in equal quantities, and pour
the prepared mixture into it to the depth of about half an inch; put
the sauté pan in a moderate oven and bake the mixture for twenty-five
to thirty minutes ; then turn it out, and when cool split it with a knife
from the side into two slices. Place a layer of almond icing (vol. i. p. 41)
of equal thickness on one of the slices, pressing it well down with a
palette knife; then place the other slice on top of this, and pour over
the cake a Maraschino and coffee glace (as below); let this get set, and
when quite cold dip a knife into boiling water and then cut the cake
crosswise into strips about one and a half inches long; dish up on a dish-
paper, and serve for a dinner sweet, to hand with ice or a macedoine of
fruits, or for any cold collation, or they may be served for dessert.
OF EXTRA RECIPES—BUNS, BREADS, CAKES, ETC. yaya
'
MARASCHINO AND COFFEE GLACE FoR LITTLE Cakes A L’ ALEXANDRA.
Mix together three-quarters of a pound of Marshall’s Icing Sugar,
one and a half tablespoonfuls of Maraschino syrup or liqueur, and two
tablespoonfuls of warm water; then just warm: over the fire, add about
a teaspoonful of coffee essence, and draw a fork through the glace, which
will give it a mottled appearance ; then pour it over the cake as described
above.
Adeline Cake
Take a quarter-pound of butter, work it into a nice creamy state,
mix into it three ounces of castor sugar, and work it again for about six
to eight minutes ; then stir into it six ounces of fine flour that has been
sifted and three whole raw eggs, three tablespoonfuls of cream, the finely-
chopped zest of one lemon and one orange ; colour with carmine to a very
pale salmon colour; then mix in three ounces of dried cherries that are cut
up into little pieces, and three-quarters of an ounce of Cowan’s Baking
Powder mixed with a pinch of ground clove. Have a plain cake-tin
ereased and lined with greased paper, sprinkle it all over with fineiy-
shredded blanched almonds, put the mixture into the mould and bake for
forty to fifty minutes ; then turn out and remove the paper, and serve
for tea, luncheon, &c. This can also be baked in gmail moulds.
Rose Almond Cake |
Take six ounces of Marshall’s Icing Sugar, mix it till like cream
with three ounces of good butter, add a wineglass of rose water, six
ounces of fine sifted flour; work well together, then mix in six ounces
of ground almonds with six raw yolks of eggs, six drops of almond
essence, a teaspoonful of vanilla essence ; colour with liquid carmine,
and add half an ounce of Cowan’s Baking Powder. Whip the whites
of the eggs stiffly and add to the former mixture; put a square fleur
mould that has been brushed over with warm butter and then dusted with
ground almonds on three or four folds of well-buttered foolscap paper,
put in the cake mixture and place in rather a quick oven for forty to sixty
minutes ; then take up and leave in the tin till somewhat cooled before
turning from the tin, which is done by taking out the pegs when the
cake is quite cold. Ice it over with Maraschino glace (vol. i.) coloured
red and flavoured with rose water, and sprinkle the top with crystallised
rose leaves, and the edge with blanched and shredded pistachio nuts,
and serve for ball supper, tea, tennis, &c.
504 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
American Flannel Cakes
Put into a basin ten ounces of fine sifted flour, and add two large
whole eggs, a pinch of salt, and mix with barely one pint of new milk;
stir well together for about five minutes, making the mixture into a
perfectly smooth batter. Have an iron baking-tin perfectly clean and
put it on the top of the stove (hot-plate); then when quite hot rub it
over well with a piece of raw fat bacon, pour the mixture on the tin in
quantity of about half a gill at a time, and let it spread about the
eighth of an inch in thickness; let each such cake cook for about three
to four minutes, during which time turn them over by means of a palette-
knife, allowing each side to take a nice light brown colour. Then take
up and arrange on a hot dish one on the other, and spread between each
a little maple syrup, or, if liked, brown sugar, and a slight dust of ground
ginger. Serve while quite hot for dinner or luncheon.
Buckwheat Cream Cakes
Put in a basin one pound of buckwheat flour, a teaspoonful of salt,
a tablespoonful of fine castor sugar, and a pinch of ground cinnamon ;
mix this with three gills of cold single cream into a light batter, and
add to it half an ounce of Cowan’s Baking Powder. Make the griddle
or baking-tin hot and well grease it (as in recipe for American Flannel
Cakes), place the warmed and greased fleur rings on it, and pour in
each about one gill of the mixture ; let this cook on the top of the stove
or fire for about fifteen to twenty minutes, when it should be a nice golden
colour ; turn it once only during the cooking by means of a palette-knife;
when cooked, take up the cakes and place them one on the other on
a hot plate or muffin dish, and pour over them some preserve or warm
butter. They may, if wished, be cut into three or four pieces. Serve
as a hot dish for breakfast or afternoon tea. The quantities given above
are enough to make six cakes cooked in rings of four inches in diameter
and one inch deep. |
Bath Tea Cakes
Work a quarter-pound of butter in a basin with a wooden spoon till
ike cream, then mix in six ounces of castor sugar, a good pinch of
ground cinnamon and ground ginger, and stir up together for about five
minutes, then add three-quarters of a pound of fine flour that has been sifted
and warmed, with four raw whole eggs, adding two tablespoonfuls of flour
OF EXTRA RECIPES—BUNS, BREADS, CAKES, ETC. 559
to each egg at the time; take three-quarters of an ounce of Cowan’s
Baking Powder and two tablespoonfuls of rose water and add to these
ingredients, with a quarter-pound of well-washed and dried currants.
Have some little fancy cake-tins, brushed over with warm butter, and
dusted over with dried sweet cocoanut, and partly fill them with the
preparation ; place a dried cherry in the centre of each and two or three
halves of blanched split almonds; bake in a moderate oven for fifteen to
twenty minutes, then turn out and use for afternoon tea, &c.
Bohemian Cake
Work a quarter-pound of butter till creamy, then adda quarter of a
pound of castor sugar, two ounces of grated chocolate, the juice and
finely-chopped peel of a lemon, six ounces of fine flour, three raw yolks
of eggs, a quarter of a pound of finely-chopped mixed peel, half an
ounce of Cowan’s Baking Powder, and the stiffly-whipped whites of the
egos. Put the mixture into a well-buttered cake-tin that is lined with
a buttered paper, and bake it in a moderate oven for forty to sixty
minutes; then turn out, and use when cold for tea, tennis parties, &c.
Bartlett Chocolate Tea Cake
Take half a pound of butter, a good pinch of ground cinnamon, and
the same of ground mixed spice, the finely-chopped peel of one lemon,
stir together till the mixture presents a creamy appearance; then edd
six ounces of grated vanilla chocolate, six ounces of castor sugar; mix
up well, and add by degrees eight ounces of fine flour that has been
rubbed through a wire sieve, and five whole raw eggs, two ounces of
browned breadcrumbs, two ounces of very finely-chopped or ground
almonds, half an ounce.of Cowan’s Baking Powder, and a wineglassful of
orange-flower water; mix up well together, and then put into a cake
mould that. is buttered and papered, and bake in a moderate oven for
about one hour. When cooked turn out, and serve when cold for
luncheon, tea, &c.
Cocoanut Pound Cake
Mix together till quite white and creamy half a pound of castor
sugar and six ounces of good butter ; then add the finely-chopped peel of
one lemon, a pinch of ground nutmeg and cinnamon, two tablespoonfuls
of rose water, a dessertspoonful of orange-flower water, half a pound of
sifted fine flour, and half a pound of cleansed grated cocoanut ; add by
556 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
degrees six' raw yolks of eggs, and mix again for about ten minutes ;
then add the whites of the six eggs (that have been whipped stiff with a
pinch of salt), half an ounce of Cowan’s Baking Powder, a wineglass of
Silver Rays (white) Rum, and half a gill of cocoanut milk. Butter two
cake or fleur tins, and arrange inside each a buttered paper; dust these
over with castor sugar and fine flour that are mixed together in equal
quantities ; then sprinkle them well with dried cocoanut, add| the pre-
pared mixture, and put to bake in a moderate oven for about one hour ;
turn out the cakes when cooked, and serve for tea, luncheon, &c. These
are excellent for ball suppers when baked in small moulds to serve as
little cakes. If the above mixture is baked in one tin, it will take rather
better than one and a half hours to cook.
Chicago Dough-nuts
Take one pound of fine flour, and rub into it till smooth four ounces
of butter, six ounces of castor sugar, a quarter-ounce of ground cinnamon,
three whole well-beaten-up egys, and half a gill of water; add to it one
ounce of German yeast, mixed with one and a half gills of tepid milk
and a pinch of salt, and make into a light dough; cover it over with a
cloth, and set it aside in a cool place till the next morning. Then roll
out the paste on a slab, with a little fine flour, stamp it out with a plain
round cutter, put the rounds on floured tins, and leave them to rise in a
warm place for twenty to thirty minutes; then drop them into clean
boiling lard, and shake the pan about occasionally until they are a nice
brown colour ; then take them up, dust them over with castor or icing
sugar, dish up in a pile, and serve for tea, dinner, or luncheon.
Confederate Cake
Put into a basin half a pound of good butter, and work it with the
hand or with a spoon till quite like a cream, then add half a pound of
castor sugar and continue the mixing for about fifteen minutes; then
add by degrees eight ounces of finely-sifted and warmed flour and eight
raw yolks of eggs ; when these are well mixed together whip the whites
of eight eggs very stiffly with a pinch of salt, and add them to the
mixture. Brush over with warm butter two shallow tins, and line them
with a buttered paper that has been dusted over with castor sugar and
fine flour mixed in equal quantities ; put the mixture into these, sprinkle
over the tops a little castor sugar, and bake in a moderate oven for forty
to fifty minutes ; then take up the cakes, remove them from the tins,
OF EXTRA RECIPES—BUNS, BREADS, CAKES, ETC. ob7
and when cool mask each over with water glace (see recipe). When
this is set dish up the cakes on a plate on a dish-paper, and serve for
tea, dessert, luncheon, &c.
Little French Cakes
Take half a pound of Valencia almonds, put them in cold water and
bring them to the boil, then strain and rinse in cold water and rub them
in a cloth to take off the skins ; chop them fine (or ground almonds can be
used) and mix them with two ounces of Marshall’s Créme de Riz, two
ounces of castor sugar, two ounces of warm butter, one tablespoonful of
orange-flower water, one tablespoonful of brandy, and enough liquid car-
mine to make the mixture a pretty salmon colour ; work these ingredients
all together for about ten minutes with a wooden spoon. Then have some
little bouche cups brushed over with warm butter and dusted over with
castor sugar and fine flour that have been mixed together in equal quan-
tities, and nearly fill the little moulds with the mixture ; bake in a very
moderate oven for fifteen to twenty minutes, when the mixture will
be firm to the- touch; then turn out on to a pastry rack or sieve, and
when they are cool mask entirely with Maraschino glace (vol. i.), lightly
sprinkle over a little blanched and chopped pistachios, place each of the
cakes in a lace-edged paper case, and serve. These are nice for a sweet
to be served with ice, or they can be used for dessert or afternoon tea ;
if being served for the latter they should be quite plain.
Genoise Paste
Take half a pound of good butter, and the finely-chopped peel of one
lemon, and work them in a basin with a wooden spoor till white and like
cream; then add half a pound of castor sugar and work them together
for about ten minutes, and then mix in by degrees five small whole eggs
558 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK.
and half a pound of finely-sifted flour, adding one egg and about one
tablespoonful of flour at the time, and lastly an eighth of an ounce of
Cowan’s Baking Powder. This mixture takes about twenty minutes
to prepare, and the quantities given above are sufficient for eight to
ten persons. This is a very useful mixture, as very many easy and
pretty dishes can be made from it quickly.
Genoa Cake
Take seven ounces of good butter, the very finely-chopped peel of
one lemon, and a pinch of ground cinnamon; work together to the
consistency of cream, then mix with it six ounces of castor sugar and
work these together for about ten minutes; then add to it six ounces of
fine flour and four whole raw eggs, mixing one egg and a little flour in
at a time and by degrees; when both are well mixed add three ounces
of blanched and finely-shredded almonds, four ounces finely-shredded
dried cherries, and an eighth of an ounce of Cowan’s Baking Powder.
Brush over a sauté pan with warm butter, line it with a buttered paper,
then dust it over with castor sugar and fine flour mixed together in
equal quantities. Pour the mixture into this and bake ina moderate oven
for thirty-five to forty minutes; then turn out and when cool cut the
cake into fancy shapes or serve it whole, icing it over with Maraschino
or Noyeau glace (vol. i.) Serve for afternoon tea, &c.
Knutsford Cake
Take half a pound of butter, a quarter-ounce of ground ginger, the
finely-chopped zest of two oranges, a pinch of turmeric powder and
ground cinnamon, mix up into a creamy consistency ; then add sixounces
of castor sugar and mix again for several minutes; add by degrees ten
ounces of fine flour that has been sifted and the strained juice of the
two oranges, a saltspoonful of vanilla essence, and five whole eggs that
have been well beaten up with a whisk; when welled together add
half an ounce of Cowan’s Baking Powder. ‘Take a plain cake-tin, brush
it over with warm butter, then line it with a well-greased paper, and put
the prepared cake mixture into it in layers with very thinly-cut slices of
candied lemon and citron peel, putting the cake mixture about one inch
deep and then the peel, and continuing in the same way till the mixture
is used up. Bake in a moderate oven for about one hour till a nice
golden colour; then turn out, remove the paper, and use when cold
for tea, &c.
Ort
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OF EXTRA RECIPES—BUNS, BREADS, CAKES, ETC.
Milan Cakes
Work half a pound of butter to a creamy consistency with the peels
of one lemon and of two oranges, then add half a pound of castor sugar,
mix well together for about ten minutes; then stir into it four raw
yolks of eggs and ten ounces of fine flour, mixing by degrees ; flavour
with a tablespoonful of orange-flower water and a teaspoonful of vanilla
essence, and mix in a quarter-pound of finely-chopped cocoanut, or
have the whites of the eggs whipped stiff with a pinch of salt and mix
into the cake; put half an ounce of Cowan’s Baking Powder and two
tablespoonfuls of cold milk to the other ingredients just before baking.
Take some greased baking-tins and cover them with buttered foolscap
paper, and then put the prepared mixture into a forcing bag with a plain
pipe and force it out at a good distance apart into little rounds on the
tins; stick some shredded cocoanut on the top of each, and dust over
with icing sugar, and bake in a moderate oven for about twenty minutes
till a nice golden colour; then remove from the paper, and when cold dish
up on a paper and serve for tea, dessert, &c.
' Mexican Cake
Put half a pound of butter into a basin with the finely-chopped peel
of two lemons, four ounces of crystallised ginger chopped very fine, an
eighth of an ounce each of ground ginger and mixed spice, stir together till
the mixture presents a creamy appearance, then mix in a half-pound of
castor sugar and continue the mixing for about six minutes; add four
whole well-beaten-up raw eges, a quarter-pound of golden syrup, one
wineglassful of-brandy and one of Noyeau or Maraschino, half a pound of
corn meal, and a quarter of whole meal, half a pound of candied peel
cut into long thin slices, a quarter-pound of dried cherries cut into
quarters, and one ounce of Cowan’s Baking Powder. Put the mixture
in a large butter ed brioche cake-tin about three inches deep, cover the
top entirely with halves of blanched Jordan almonds, and put it to bake
for rather more than one hour in a moderate oven till a nice golden colour.
The cooking of the cake can be tested by piercing the cake with a
skewer, if the skewer leaves the cake clear the mixture is done; then
turn out and brush over the top of the cake with golden syrup. using
a paste brush for the purpose. When cold serve for tea, &c. The mix:
ture is also very nice baked in small moulds, and can be flavoured with
Silver Rays (white) Rum in place of the brandy.
560 MRS, A. B. MARSHALL'S LARGER COOKERY BOOK
Madeira Cake
Take three-quarters of a pound of good butter, work it to a creamy con-
sistency with the finely-chopped peel of onelemon,a pinch of ground cinna-
mon ; then mix with it one pound of castor sugar and work again for about
fifteen minutes, after which add by degrees one and a quarter pounds of
fine flour that has been sifted and eight whole raw eggs, working the
mixture in all about twenty minutes; then mix in a half-ounce of Cowan’s
Baking Powder and a quarter-pint of cold milk. Have two or three
small cake moulds buttered and lined with buttered paper, and then
put the mixture into the moulds and brush over with a little raw
white of egg and syrup, and arrange some long thin slices of candied
peel on the top if liked, and bake in a moderate oven for about one and
a half hours, when they should be a nice brown colour.
Marquis Cakes
Pass three-quarters of a pound of fine flour through a sieve, and mix
into it till smooth a quarter of a pound of butter, one and a half ounces
ot Marshall's Créme de Riz, two ounces of castor sugar, two ounces of
finely-chopped blanched almonds, a pinch of salt, and a quarter-ounce
of caraway seeds. Mix two raw yolks of eggs in a basin with two and
a half gills of cold milk, add to it one ounce of Cowan’s Baking
Powder, and mix with the other ingredients into a dough; take out
of the basin, roll the mixture out about one inch thick, and stamp
it out with a plain round cutter about two inches in diameter; garnish
the tops round the edge with blanched shredded almonds, and form any
pretty designs in the centre with cut mixed peel and dried cherries ;
place them on a lightly-floured baking-tin and bake in a moderate oven
for twenty to twenty-five minutes. Care must be taken that the almonds
do not get a dark colour, and when the cakes have been in the oven for
about five minutes it is advisable to place a thin piece of kitchen paper
over them. These cakes can be served with honey or jam, and if served
for breakfast the sugar can, if liked, be omitted. This quantity is
sufficient to make eighteen cakes.
>
Madison Slim Cakes
‘ake three-quarters of a pound of fine flour that has been sifted,
and mix with it two and a half ounces of castor sugar; rub into it till
OF EXTRA RECIPES—BUNS, BREADS, CAKES, ETC. 061
quite smooth six ounces of -good butter, as much cinnamon as will cover
a threepenny-piece, a quarter of an ounce of ground ginger, three ounces
of vanilla or ratafia biscuit crumbs (that ‘have been rubbed through a
wire sieve), and one and a half ounces of desiccated cocoanut; add to
these one and a half gills of cold milk that has been mixed with three
whipped whole eggs, and one ounce of Cowan’s Baking Powder; mix
all together into a light dough, roll it out with a little fine flour, cut
it into squares two inches in diameter, and brush each over with cold
milk ; then sprinkle with cocoanut, put them on slightly-greased tins,
and bake in a quick oven for about twenty minutes, when they should
be a nice golden colour. Serve for tea, d&c.
Muscats
| Rub two ounces of F'ry’s Caracas Chocolate through a fine wire sieve,
add to it one ounce of Marshall's Icing Sugar and half a gill of water, stir
all together in a stewpan over the fire till it boils, then draw the pan to
the side of the stove, and let the contents simmer for a quarter of an
hour, when it should present the appearance of thick batter. Put into
a Whipping-pan four large raw whites of.eggs with a pinch of salt, and
whip them very stiff as for meringues; mix into it very carefully six
ounces of castor sugar, add to the chocolate mixture, put into a forcing
bag with a large rose pipe, and force it out on to a prepared baking-tin
in shapes as shown about three inchesin length and one inch in width ; dust
them well over with icing sugar, using a dredger for the purpose. Place
the tin in.a very cool oven, and dry in the same manner as meringues til]
the muscats are quite crisp, when they can be lifted off the tin with a
palette-knife ; dish them up on a dish-paper, and serve for a sweet for
dinner or luncheon, handed with whipped cream or ice, or they can be
served for dessert or ball suppers, &c., and can always be kept ready for
use by being stored in a clean box in a dry place.
00
562 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
To Prepare BakING-TINS FoR Muscats.—Place the tins in the oven
to get quite hot, rub them over at once with a piece of the best white
wax, set them aside till cold, then use.
Neville Cake
Take four ounces of butter, the peel of one lemon, two very finely
chopped bayleaves, and a quarter of an ounce of ground cinnamon ;
mix till like a cream, then stir in six ounces of castor sugar that has
been pounded till smooth with a vanilla pod, and then rubbed through a
fine wire sieve. Take two ounces of Marshall’s Créme de Riz, and five
ounces of fine flour, mixed together; add these to the former ingredients
with four whole raw eggs, a wineglassful of sherry, two tablespoonfuls of
thick cream ; add three-quarters of an ounce of Cowan’s Baking Powder
and a quarter-pound of ground almonds, mix together, and put into any
nice fancy mould that has been brushed over with warm butter, and then
dusted over with browned breadcrumbs, and bake in a moderate oven
for one hour; then turn out and serve for tea, &c,
Little Neva Cakes
Mix together in a basin with a wooden spoon or with the hand a
quarter-pound of fresh butter and the finely-chopped peel of one lemon
until quite creamy ; then add three ounces of vanilla sugar, and work
again for about fifteen minutes, adding by degrees one ounce of
Marshall’s Créme de Riz, two ounces of fine flour, one ounce and a half
of ratafia crumbs, three large whole eggs, and a half-tablespoonful of
orange-flower water; colour a very pale salmon colour with liquid
carmine, and add the eighth of an ounce of Cowan’s Baking Powder.
Take some small fancy cake moulds such as leaf, rose, bouche or queen
cake tins, brush them over with warm butter, and dust over with sifted
ratafia biscuit-crumbs, and by means of a forcing bag and a large plain
pipe fill up the moulds with the above mixture; place these on a baking-
tin, put into a moderate oven, and bake for fifteen to twenty minutes ;
then take up and turn out on a pastry rack, and when cool dish up on a
dish-paper and serve for afternoon teas, tennis-parties, ball suppers, &c.
Care must be taken in the cooking not to discolour the cakes,
Philadelphia Dough-nuts
Take six ounces of good butter and work it to a creamy consistency,
then work into it half a pound of castor sugar, a teaspoonful of salt, a
OF EXTRA RECIPES—BUNS, BREADS, CAKES, ETC. 563
quarter-ounce of ground cinnamon, a pinch of ground mace and nut-
meg, and an ounce of German yeast that has been mixed with one and
a half gills of warm milk; also add slowly by degrees three-quarters of
a pound of sifted fine flour, and set it aside in a cool place till the next
morning; then add to it three well-beaten-up raw eggs and a little
more flour if needed, and set aside for an hour to rise; when light, roll
out and stamp it out with a plain round cutter; fry these rounds in
plenty of clean hot lard till a nice golden colour ; then take up, dust over
with castor or icing sugar, and serve for dinners, luncheons, ball sup-
pers, &c.
Queen Cakes
Put into a basin half a pound of good cooking butter, a quarter-part
of a nutmeg grated, and the finely-chopped peel of one lemon, and stir
with a wooden spoon or with the hand till the mixture presents a creamy
appearance, then add to it half a pound of castor sugar, stir again for
about ten minutes ; then add by degrees three-quarters of a pound of
finely-sifted flour, and four raw yolks of eggs, adding one yolk and two
tablespoonfuls of flour at the time. Take a quarter of an ounce of
Cowan’s Baking Powder and three tablespoonfuls of cold milk, and
add to the other ingredients, and lastly add the stiffly-whipped whites
of the eggs and a pinch of salt, taking care not to stir the mixture
much after adding the whites, or it will curdle. Take some queen
cake tins, brush over the insides with warm butter, dust. them over
with castor sugar and fine flour mixed in equal quantities, and half
fill them with the cake mixture, using a forcing bag and pipe for the
purpose; give each mould a knock on the table after putting in the
mixture; ornament the top of each cake with any nice pieces of dried
fruits, such as angelica, sultanas, candied peel, dried cherries, and dried
sweet cocoanut, in any pretty design; place the tins on a baking-sheet,
and bake the cakes in a quick oven for twenty to twenty-five minutes,
when they should be a nice golden colour; then turn out, and serve for
afternoon teas, picnics, garden parties, &c. They can be kept some days
if put into a tin box. j
Queen Cocoanut Cakes
Take four ounces of butter worked till like cream, add to it a
quarter-pound of castor sugar, mix together till quite white, mix in by
degrees five ounces of fine flour, one ounce of Marshall’s Créme de Riz,
and by degrees three raw yolks of egg that have been mixed with a gill
002
564 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
of cream, a teaspoonful of vanilla essence, and a quarter-pound of dried
sweet cocoanut. Have the whites of the eggs whipped stiffly with a
“pinch of salt, and add to the preparation. half an ounce of Cowan’s
‘Baking Powder, . carefully sprinkled into it. Have some baking-tins
brushed over with warm butter, and covered with buttered foolscap
paper; put the prepared mixture into a forcing bag with a plain pipe,
then force out on the ting in rounds or finger-lengths, and bake for
about twenty minutes ; then by means of a forcing bag with a plain
pipe mask the top over with a pale pk meringue as used in “ Meringues
a ’Américaine,’ dust over with some of the cocoanut, and dredge with
icing sugar, and then put into a moderate oven to cook for about twenty
minutes without discolouring; serve for tea, dessert, &c.
einen Cakes
Take six ounces of butter, a daariar cunt of ground mixed spice,
the same of ground ginger; mix together till of a creamy consistency,
then add a quarter-pound of brown sugar, a quarter-pound of treacle
mixed well together, a half-pound of fine flour, two ounces of Marshall’s
Créme de Riz added by degrees, with four whole eggs, two tablespoon-
fuls of dried cocoanut, half an ounce of Cowan’s Baking Powder; put
‘the mixture into a forcing bag with a plain pipe, and partly fill any
‘little fancy moulds that have been rubbed over with a little cold butter
and dusted over with the dried cocoanut, and place on a baking-tin
‘and cook in a moderate oven for fifteen to twenty minutes. Then turn
out and serve for afternoon tea, &c. .
Swiss Roll
Put three ounces of castor sugar into a basin with a quarter-ounce
of tartaric acid and a quarter-ounce of bicarbonate of soda; mix into
‘these three whole eggs, adding one at a time, stirring together till the
mixture looks like a soufflé; then add four ounces of fine flour (that has
been passed through a wire sieve and warmed), working it into the
mixture by degrees. Have a baking-tin with an edge to it, brush it
over with clarified butter or salad oil, then paper it with oiled or but-
tered paper; dust the paper over with sugar and flour mixed together
in equal quantities, and pour the mixture on to it; spread it over with a
palette-knife till smooth, and put it in a moderate oven for about fifteen
minutes, then turn it out on to a slab and spread over it any nice
jam ; roll up quickly and then brush it over with jam prepared as below,
OF EXTRA RECIPES—BUNS, BREADS, CAKES, ETC. 565
and sprinkle this all over with rough beads of loaf sugar or blanched
and chopped pistachio nuts. Dish on a paper or napkin either whole or
in slices.
Jam For Swiss Roti.—Put two tablespoonfuls of currant or straw-
berry jam in a stewpan with two tablespoonfuls of castor sugar, four
tablespoonfuls of water, a tablespoonful of rose-water, and a few drops
of carmine ; boil till reduced to half the quantity, then rub through a
sieve and use.
Sultana Cake
Put eight ounces of butter into a basin, with the finely-chopped peel
of one lemon, and mix it with a wooden spoon till quite white and like
cream ; add to it six ounces of castor sugar, and continue the mixing
for about ten minutes, then add four raw yolks of eggs and ten ounces
of fine flour that has been sifted. When these ingredients have been
thoroughly mixed together, have five raw whites of eggs whipped stiff
with a pinch of salt, and add them to the other mixture, with six ounces
of picked sultanas and half an ounce of Cowan’s Baking Powder, taking
care not to work the mixture more than possible after the whites are
added. Butter a plain mould, and line it with a buttered paper, then
put the mixture into it and bake in a moderate oven for about one hour
and a quarter. When cooked, turn out the cake, remove the papers,
and serve when cool for luncheon, tea, &Xc.
Tennis Cake
Take a quarter of a pound of good butter, the finely-chopped peel of a
lemon, work together till quite smooth and creamy, then add three ounces
of castor sugar, a pinch of ground cinnamon, and work again for about ten
GD
BG
sity
MC
minutes; then add by degrees a quarter of a pound of finely-sifted warm
flour, one ounce of Marshall’s Créme de Riz, a wineglass of Maraschino,
a saltspconful of vanilla essence and three raw yolks of egg (putting
566 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
a tablespoonful of flour and one yolk in at the time), and mixing well.
together. Have the whites of egg whipped stiff with a pinch of salt, and
add to the other ingredients with an eighth of an ounce of Cowan’s
Baking Powder, one ounce of cleansed sultanas and a quarter of a pound
of uncrystallised cherries, both cut up small, and a wineglass of Silver
Rays (white) Rum ; put the prepared mixture into a square fleur mould
that has been buttered and dusted over with castor sugar and fine flour
and surrounded with a band of buttered paper, and bake for one and a
half hours, then turn out and when cold cover entirely with Almond
paste (vol. i.) ; let this dry well until the next day, and then coat over
with Royal icing (vol. 1.) and ornament by means of forcing bags and
fancy pipes, and here and there garnish with blanched whole pistachios
and a little red-coloured sugar. Serve for ball supper, tea, &e.
Tunbridge Cakes
Put three-quarters of a pound of good butter in a basin and work
it with the hand to a creamy consistency; add three-quarters of a
pound of castor sugar and work it again for about eight minutes ;
then add by degrees four whole eggs, three tablespoonfuls of rose
water, and the finely-chopped peel of one lemon; mix this well, and
add one and a quarter pounds of fine flour that has been sifted, and a
quarter-pound of Marshall’s Créme de Riz, and the eighth of an ounce
of Cowan’s Baking Powder. Make up into a light dough, roll out witha
little flour on the slab about half an inch thick, and then stamp out with
a plain or fluted cutter two inches in diameter ; place the pieces on a
slightly floured baking-tin, and ornament them with any dried fruit, such
as candied peel, &c.; bake till a pretty fawn colour, in a moderate oven,
for thirty-five to forty minutes, and serve for tea or dessert. These will
keep good for a considerable time if put away in a box in a dry place.
The above quantity is sufficient for three dozen cakes.
Water Biscuits
Take one pound of sifted fine flour, rub into it three ounces of butter
till quite smooth, add a pinch of salt, and mix up into a stiff dry paste
with cold water; then roll out on a floured slab into a very thin wafer-
like paste and prick it well all over with a pricker, then stamp out with
a plain round cutter, or cut it into three inch squares; put these on
slightly floured tins, and bake in a moderate oven till a pale colour and
crisp. These can always be kept ready for use and are nice for tea or
dessert.
OF EXTRA RECIPES—BUNS, BREADS, CAKES, ETC. 6
Or
a
Whigs
Take three ounces of good butter, and work it in a basin to a creamy
consistency, add a quarter-pound of castor sugar and half a teaspoonful
of ground cinnamon, and work together with the hand or a wooden
spoon for about fifteen minutes; then mix into it three whole eggs,
adding one at a time, and work the mixture till quite smooth. Put
into another basin two and a half gills of warm milk, mix with it one
and a half ounces of German yeast ; then work it into the first mixture
by degrees, with one pound of fine flour that has been sifted and warmed
in the screen. When all is added, beat all together into a light dough
and work it with the hand for three or four minutes; set it in a warm
place and cover over with a cloth for three-quarters of an hour; put in
buttered whig tins and bake in a quick oven for about twenty-five
minutes, when they should be a nice deep fawn colour; remove from the
tin and serve hot for breakfast or tea. These can also be toasted like
Sally Luns.
Little Toscan Cakes
Put into a basin three ounces of good butter and the finely-chopped
peel of one lemon, and work these with a wooden spoon for about
ten minutes; add half a pound of finely-chopped desiccated cocoanut,
three ounces of Marshall’s Créme de Riz, and three ounces of castor
sugar, and mix these well together for another five minutes; then add
three whole raw eggs and six or eight drops of vanilla essence, and a
good pinch of Cowan’s Baking Powder. Lightly brush the insides of
some little bouche moulds with warm butter, and dust them over with
fine flour and castor sugar that have been mixed in equal quantities, and
with a forcing bag and plain pipe fill up the moulds with the prepared
mixture, and bake in a moderate oven for fifteen to twenty minutes. Turn
out the little cakes, and when cool glaze them over with Maraschino
glace (vol. i.); place in the centre of the top of each a crystallised
violet, or any dried fruit, and when the glace is set place each cake
separately in a small fancy paper case, dish up as in engraving, and
568 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
serve with ice for a dinner sweet, or they may be used for dessert, and
if kept in a dry place will remain good for a week or two. The above
quantities are sufficient for about three dozen little cakes.
Tea or Breakfast Cakes
Take for one pound of fine flour five ounces of butter, rub together
till smooth, add a teaspoonful of salt, one ounce of castor sugar, one
ounce of Cowan’s Baking Powder, one pint of cold milk; mix up lightly
and quickly, roll out about a quarter of an inch thick, prick well all
over, stamp out in rounds about. two and a half inches in diameter, and
bake on floured baking-tins for fifteen to twenty minutes in a quick
oven. Dish up in a pile and use for tea or breakfast, &c.
Ginger Biscuits
Put into a stewpan three-quarters of a pound of good butter, half a
pound of castor sugar, and half a pint of treacle; melt these together
over the fire, leave them till cool, then mix with it a quarter-ounce of
ground mace, one ounce of ground ginger, one grated nutmeg, the
finely-chopped peel of a lemon, three whole eggs, two and a half ounces
of mixed peel cut into tiny square pieces, and two ounces of finely-
chopped blanched almonds; mix these with one pound of sifted fine
flour, and set it away in a cool place for two or three hours, then roll out
very thin with a little flour, and garnish with blanched split almonds
and cut peel; cut out the cakes into rounds about a quarter-inch thick,
and one and a half or two inches in diameter, and put to bake on
slightly greased tins in a moderate oven for about fifteen minutes. They
are then ready for use, and may be served for tea, &c.
Brandy Snaps
Rub one pound of fine flour with a quarter of a pound of good butter
till quite smooth, then add one and a half pounds of moist sugar and
make a hollow ‘in the centre of the mixture, pour into this one pound of
golden syrup, then mix up well together, roll out on a floured slab to the
thickness of a shilling-piece, and with a plain cutter about five or six
inches in diameter stamp it out into rounds; arrange these on slightly
greased baking-tins and bake in a moderate oven for about ten minutes ;
then remove from the tins with a palette-knife, brush them over very
lightly with golden syrup and use.
OF EXTRA RECIPES—BUNS, BREADS, CAKES, ETC. 569
Almond Wafers
Take three-quarters of a pound of blanched and _finely-chopped
almonds, mix with them six ounces of castor sugar, three whole beaten-
up eggs, one and a half ounces of fine sifted flour, and a saltspoonful
of essence of vanilla; brush over some baking-tins with clarified butter
(vol. i.), and when this is cool spread the mixture on the tins very thinly
by means of a palette-knife, and put to bake in a very moderate oven
for twelve to fifteen minutes, when the wafer should be dry on the top;
cut the paste into strips, rounds, or squares as liked; put them in the
screen or in a very moderate oven, and Jet them remain till quite dry
and crisp, when they are ready for use. If kept in a dry place, they
will remain good for some time, and can be used with ices or creams, or
with compotes of fruits.
Almond Princes
Put six ounces of Marshall’s Icing Sugar in a basin, add three
ounces of blanched and very finely-shredded almonds, a few drops of
vanilla essence, two small whites of egg, and mix up into a stiff paste ;
then put it on greased foolscap paper on a baking-tin, in pieces about
the size of a walnut; dust over well with icing sugar (using a sugar
dredger for the purpose), stick three or four sharp-pointed cut strips
of uncrystallised angelica, about one and a quarter inches long, in
the top of each piece, and bake in a very moderate oven for about
twenty minutes. When a nice golden colour take up and serve for
dessert, ball suppers, evening parties, &c.
When the cakes have been in the oven for about ten minutes cover
them over with a wetted sheet of kitchen paper, and leave them under
cover till cooked.
Gingerbread Nuts
Mix three-quarters of a pound of fine sifted flour with one and a
half ounces of ground ginger, four ounces of finely-chopped lemon and
orange peel, and four ounces of brown sugar; put into a stewpan four
ounces of good butter and seven ounces of treacle, and stir these over
the fire till the butter is melted; turn it on to the slab, add the other
ingredients, knead into a stiff paste, and put away till cold; then with
a little flour roll it out about one-eighth of an inch thick; stamp it out
in rounds or any shapes you please, and bake them on buttered paper in
a quick oven from twelve to fifteen minutes.
570 MRs. A. B. MARSHALL'S LARGER COOKERY BOOK
Little Flowers
Take some little rose moulds and brush over the insides with warm
clarified butter (vol. i.), then dust this over with a dessertspoonful of
fine flour and a dessertspoonful of castor sugar, that have been well
mixed together; when this is completed, partly fill up the moulds, by
means of a forcing bag and plain pipe, with Genoise paste (see recipe),
and bake them in a moderate oven for about thirty minutes, when they
should be a pretty fawn colour. Remove the cakes from the moulds
and put them aside till cold, then with a small pointed knife cut out
the centres from the bottom, and fill up the spaces thus formed with
almond meringue mixture, as below, and put them again into the oven
in the tins, with the bottoms uppermost, so that the meringue mixture
does not run out. When the meringue is dry on the top, take out of
the oven and mask over the cakes with apricot jam, then glaze with
mottled glace, set them aside till cool, then dish up, aS, in engraving, on
a dish-paper or napkin; garnish with little artificial green leaves, and
serve for a sweet or for any cold collation or dessert, &c.
MortTLep GLACE FoR LirtLtE FLowers.—Take three-quarters of a
pound of icing sugar, one tablespoonful of brandy, the same quantity of
Noyeau or Maraschino, and one and a half tablespoonfuls of warm water ;
stir this in a stewpan over the fire till warm, then add three or four
drops of liquid carmine, and stir this in with a fork so as to give the
glace a mottled appearance ; when ready pour over the cakes and finish
as described above.
ALMOND MERINGUE MIxTuRE For LITTLE FLOWERS.—Whip stiff two
whites of fresh eggs with a pinch of salt, then add one and a half ounces
of castor sugar, and half an ounce of blanched, peeled, and finely shredded
Valencia almonds; stir together with a wooden spoon, with care not to
curdle the mixture.
Victoria Cakes
Take half a pound of fine sifted flour, put it to warm, and mix it
with two ounces of vanilla or other biscuit crumbs; put into a basin
OF EXTRA RECIPES—BUNS, BREADS, CAKES, ETC. 571
eight ounces of butter, mix it with the hand or wooden spoon till like
cream, then add six ounces of castor sugar, the finely-chopped zest of
two lemons and one orange, and the strained juice of the fruit; add by
degrees five whole raw eggs, half an ounce of ground cinnamon, then
mix in the warm flour and crumbs, with half an ounce of Cowan’s
Baking Powder. Take a square baking-tin with a deep rim, brush it
over with warm butter, and then line with buttered paper, and dust over
with fine flour and castor sugar, mixed in equal quantities; spread the
mixture out on the tin about one and a half inches thick, then sprinkle
the top over with caraway comfits or any other pretty small sweetmeats,
and dried cocoa-nut, then put into a moderate oven and bake till a nice
light brown colour, for about forty minutes; take up, and when some-
what cool turn out; when quite cold cut up into two-inch square
pieces, and serve for tea, &c. This can also be baked in small fancy
moulds if preferred.
American Buns
Take one pound of fine sifted flour, rub into it till smooth half a
pound of butter and three ounces of castor sugar, a saltspoonful of
eround cinnamon and a pinch of salt; beat up five raw eggs with
a fork till smooth, and add to them one and a half eills of warm cream
or milk in which is mixed one and a half ounces of German yeast; stir
these ingredients together till smooth, then add to the prepared flour
.and knead it up into a light dough, cover it up in a basin and leave to
rise for about two hours in a warm place, then roll up into little balls
and place on slightly floured baking-tins; brush over the top of each,
with a little raw white of egg that is sweetened with plain syrup, place
on the buns some pieces of candied peel and some blanched and split
halves of almonds, set to rise for about fifteen minutes before baking,
then bake in a moderate oven for twenty to twenty-five minutes. Take
up and brush over with golden syrup. These can be served for tea or
breakfast, hot or cold. 7
Currant Buns
Put a pound of sifted finé flour into a basin, add a pinch of salt, and
one and a half ounces of castor sugar, rub into it till quite smooth two
and a half ounces of good butter, mix one and a half ounces of German
yeast with rather better than half a pint of warm milk, and one whole
ego; add to the flour, work together with the hand for five or six
minutes, then cover over the basin and put it in the screen to rise for
Sw Ga MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
about two or two and a half hours ; knead it with the hand into a light |
dough, add two ounces of well-washed and dried currants, make it into
the desired shapes (using as little flour as possible), put the buns on
lightly greased tins, put them to rise for fifteen to twenty minutes, then
brush them over with whole raw beaten-up egg, that is mixed with a
tablespoonful of cold milk, and bake them in a quick oven for fifteen to
twenty minutes; when a nice brown colour take up, brush them over
with a little golden syrup, and use either hot or cold. .
Cream Buns
Put into. a stewpan a quarter-pound of butter, a quarter-pound of
water, a pinch of salt, a teaspoonful of castor sugar; place the pan on
the stove and bring the contents to the boil, then mix into it a quarter-
pound of fine flour that has been sifted, and stir together till boiling ;
remove from the fire and add to it three whole raw eggs and a few
drops of vanilla essence, mixing well into the paste; when quite smooth
put the mixture into a forcing bag with a large plain pipe, and force it
out on to an ungreased baking-tin (using one with a cover for the purpose)
in pieces about the size of a chicken’s egg, at intervals about three and
a half inches apart; put the cover on the tin and place in a quick oven
and bake from twenty-five to thirty minutes, when they should be a
pretty golden brown colour; remove from the tin and place on a pastry
rack, and when cold remove a piece from the top of the bun, and by.
means of a forcing bag and rose pipe fill up the inside with garnishing
cream (see recipe), and serve for afternoon tea, &c.
Spanish Buns
Rub half a pound of butter into one pound of fine four till smooth,
and mix with it a good pinch of ground cinnamon and nutmeg. Put
into a basin four whole raw beaten-up eggs, mix in one ounce of German
yeast, and a small teacupful of warm milk, knead with the flour into a
smooth dough, and set it to rise in a warm place for about two hours;
then add a quarter-pound of castor sugar, two ounces of blanched and
finely-chopped almonds, and the chopped peel of a lemon, make up into
little rounds, put them on a floured baking-tin, brush them over with a
little warm sweetened milk, dust over with rough loaf sugar and chopped
baked almonds, and cook in a quick oven for about twenty minutes.
Serve for afternoon teas, &c.
OF EXTRA RECIPES—BUNS, BREADS, CAKES, ETO. 573
Seed Buns
Put in a basin one pound of fine flour, rub into it till quite smooth
two ounces of good lard, four ounces of butter, three ounces of castor
sugar, and a quarter-ounce of caraway seeds. Put in another basin two
whole raw eggs, one and a half ounces of German yeast, and a half-pint
of tepid new milk; mix up together till smooth, then add to the flour,
and work for three or four minutes till into a paste ; cover a clean cloth
over the basin, and stand it in the screen to rise for about two hours,
then turn out on the slab and work up into balls about the size-of a
chicken’s ego, and put them on a greased baking-tin ; let them rise for
about a quarter of an hour before cooking, brush over with a little
new milk, sweetened with syrup or castor sugar, and bake in a moderate
oven for fifteen to twenty minutes, then take up and brush over the tops
with a little golden syrup, and serve for tea, &c., either hot or cold.
Meee ancheim=Preads
Take half a pound of fine flour, three ounces of castor sugar, and a
httle salt ; rub these into two ounces of butter, and add three tablespoon-
fuls of thick warm cream that has been mixed with half an ounce of German
yeast ; then mix all together with three whole eggs that have been well
beaten-up with a fork, work into a moderately stiff paste, and set in a
warm place for about one hour to rise; then roll it out with a rolling-pin
to about a quarter of an inch in thickness, prick it well, and cut it into
two-inch squares; place on a greased baking-tin, and bake in a quick
oven till a nice golden colour; serve hot or cold for breakfast or for tea.
Bread for Breakfast or Tea made with Baking Powder
Take, for one pound of finely-sifted flour, a quarter-ounce of salt and
a pinch of castor sugar, and rub into it till quite smooth one and a half
ounces of butter, then mix into it one ounce of Cowan’s Baking Powder,
and half a pint of cold new milk ; knead up into a light clean dough on
the table or slab, taking care not to work the mixture more than possible,
as this would tend to make the bread heavy. When sufficiently worked
cut the dough into pieces about the size of a large chicken’s egg, and
with a little flour form it into any little fancy shapes; place them a little
distance apart on a floured baking-tin, then brush each over with a little
warm milk that is very lightly sweetened with castor sugar; put as
574. MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
quickly as possible into a moderate oven and bake for fifteen to twenty
minutes till a nice golden brown colour, Use hot or cold, for breakfast
or tea.
Barley Bread
Put into a vasin one and a half pounds of fine flour, one ounce salt, one
ounce castor sugar, rather more than halfa pound of barley flour, rub into
it one and a half ounces of good butter till quite smooth, and add two
ounces of Cowan’s Baking Powder ; mix well all together and then make
up into a light dough with cold milk and water, and form into two good-
sized loaves; place them on a floured baking-tin, and bake in a rather
quick oven for about one and a quarter hours. Use for breakfast, after-
noon teas, &c. Small loaves in fancy shapes can be made from the same
‘mixture.
Brown Bread Rolls
Rub two ounces of butter and a saltspoonful of salt into one pound
of brown meal; put one ounce of German yeast into a basin and mix it
into half a pint of tepid milk and water, add this to the meal, and work it
into a light dough, cover it over with a cloth, and stand it in the screen
or in a warm place for about one and a half hours; then turn out on
the slab and cut it into pieces; roll up into the sizes required, put
on a slightly floured baking-tin', and bake in a moderate oven for about
twenty minutes. Serve for breakfast or tea. Sufficient for about four-
teen rolls.
Brentford Rolls
Put in a basin one pound of fine flour, a saltspoonful of salt, and two
ounces of castor sugar, and rub into it three ounces of good butter till
quite smooth. Beat up two whole eggs with a fork, and mix them with
half a pint of tepid milk and one ounce of German yeast till quite smooth,
then mix it with the flour into a dough. Brush over some roil tins with
clarified butter (vol. i.), roll up the dough into little balls about the
size of a very small egg, and place one in each of the spaces in the tin ;
place them in the screen for about one hour, and when the dough has
well risen remove it to a quick oven, and bake for about twenty minutes,
when the rolls should be a pretty brown colour. Serve these rolls either
hot or cold, for breakfast or tea.
OF EXTRA RECIPES—BUNS, BREADS, CAKES, ETC.
en
~<
Or
Boston Brown Bread
Take half a pound of corn meal, a quarter of a pound of rye meal, a
quarter of a pound of bran flour, and half a pound of wheat flour ; mix
these together with half an ounce of salt and two ounces of sponge biscuit-
crumbs, then put all together into a basin with half a pint of molasses
and a half-pint of cold milk, in which one ounce of German yeast has
been dissolved; when these are well mixed together add half an ounce
of Cowan’s Baking Powder, and work all up into a dough. Lightly
butter two Boston bread moulds (as the above quantities are sufficient
for two loaves), and put in the mixture, then fix the covers on the moulds
and stand the moulds in a deep utensil containing boiling water, which
should be about three-fourths the depth of the moulds; put this ina
moderate oven and let them cook for four hours, adding more boiling
water occasionally as needed. When cooked, turn out the bread and
serve it for tea, breakfast, luncheon, &c. It will keep good without
getting dry for some days.
Corn Bread
Take four ounces of yellow corn meal, six ounces of fine flour, four
ounces of castor sugar, and rub well together ; add three whole raw well-
beaten eggs, one ounce of Cowan’s Baking Powder and a pinch of salt,
and mix with cold milk into a light dough; roll out quickly and stamp
with a plain cutter about two inches in diameter, and bake in a quick
oven for fifteen to twenty minutes. Serve for breakfast, tea, &c., hot or
cold, but better hot.
Milk Bread
Mix one pound of Vienna flour till quite smooth with two and a half
ounces fresh butter, a pinch of salt, and two ounces of castor sugar ;
add an ounce of Cowan’s Baking Powder and half a pint of new cold
milk and stir with the flour into a light dough, make up into fancy
shapes, put on a slightly floured tin, and bake in a quick oven for fifteen
to twenty minutes, then use for breakfast, tea, &c.
Rye Bread
Put into a large basin one pound of fine flour and a teaspoonful ot
salt, and rub into it till quite smooth one ounce and a half of butter.
Put into another basin one and a half pints of new milk and mix with
576 -MRS. A. B. MARSHALL'S LARGER: COOKERY BOOK
it one ounce and a half of German yeast; stir this into the flour and
work it into a batter, cover it over, and set it in a warm place for
twelve hours, then mix with it one and a half pounds of rye flour and
three- -quarters of a pint of tepid milk and water, knead it up into a
dough, and leave it in the basin covered over with a cloth for three
hours; knead it up again, and make ity into two loaves (either long or
cottage-loaf shape); cut the dough here and there, put. it on a floured
tin, and bake it in a moderate oven for one hour. Serve hot or cold.
Spiced Bread
‘Take half a pound of sifted fine flour, rub into it an ounce of good
“butter till smooth, then add enough ground cinnamon to cover a sixpenny-
piece, the same quantity of ground cloves and one ounce of castor sugar ;
add three-quarters of an ounce of Cowan’s Baking Powder and rather
better than one and a half. gills of cold milk to the flour, &c., and
make into a light dough and roll up quickly into small loaves about
the size of a chicken’s egg, forming cottage or Coburg loaves; brush
sach over with a little cold milk that is well sweetened with castor
sugar, and bake them on a floured tin .in.c rather quick oven for fifteen
to, twenty minutes, when they should be a nice brown colour and the
outsides quite crisp; then take up and use either-hot or cold, for after-
noon tea, breakfast, &c. Pe gt
Scotch Shortbread
Take one pound of fine flour, a quarter-pound of finely-chopped or
ground blanched almonds, a quarter-pound of very finely-chopped mixed
candied peel, a quarter-pound of castor sugar, the finely-chopped peel
of one lemon, and mix with four raw yolks of egg, and three-quarters
of a pound of warm butter (or if preferred good clean beef dripping can
be used) ; mix into a paste and then carefully roll out on a floured slab
into the thickness of about a quarter of an inch. The paste may be cut
out into rounds or squares, large or small; place the pieces on thick
baking-tins that are covered with foolscap paper which has been rubbed
or brushed over with warm butter; make a pretty border round each,
either with a pastry marker or knife, garnish the top of each piece with
any nice dried fruits or small mixed sweets, and bake in a moderate
oven for fifteen to twenty minutes til] a nice pale golden colour, and
serve for tea, dessert, &c. The shortbread will keep a week or two if
placed in a tin box and kept covered.
OF EXTRA RECIPES—BUNS, BREADS, CAKES, ETC. 577
Grisini Biscuits
Take half a pound of fine flour, rub it through a wire sieve, and
put it into-a basin; add to ita pinch of salt and half an ounce of butter,
rub the butter into the flour until itis quite smooth ; put in another basin
rather better than a quarter-pint of tepid milk and water, and mix with
it half an ounce of good German yeast until quite smooth; add this to
the flour, and knead it up lightly into a nice smooth dough, then cover
over the basin with a clean cloth and stand it in a warm place to rise for
about one and a half hours, and when well risen turn it out of the basin
and cut it across in slices, then into thin strips; dust the slab with a
little flour, and with the hand roll out the pieces into lengths of about
nine inches and a quarter of an inch in diameter ; place these on a
lightly floured baking-tin and bake them in a moderate oven for about
one hour, until they are a deep fawn colour and perfectly crisp, so that
they snap when broken. These can always be kept ready for use, and
are nice to serve for dinner or luncheon, in the cheese course, or other-
wise.
Geneva Rolls
Put into a basin one pound of fine flour, a teaspoonful of salt, and
half an ounce of castor sugar; rub three ounces of butter. into it till
smooth, then mix into it one ounce of German yeast, three well-beaten
raw eggs, and one and a half gills of tepid milk; knead into a light
dough, clean the basin round, sprinkle over the dough a little fine flour,
cover it with a cloth, and set it to rise in a warm place for two and
a half hours; then turn out on a table or slab, make up into little balls
or long shapes, put these into well-buttered roll tins, and set again to
rise In a warm place for about half an hour; then brush over with a
little golden syrup, and bake them in a quick oven for about twenty
minutes, when they should be a nice golden colour; when cooked take
up and serve for breakfast or tea, hot or cold.
Almond Fingers
Mix two ounces of ground or very finely-chopped almonds with three
ounces of Marshall’s Icing Sugar, a few drops of vanilla essence, one
ounce of sponge cake crumbs, one and a half raw whites of egg; make
the mixture into a stiff paste, then roll up into the form of fingers, using
a little icing sugar for the purpose. Make some baking-tins warm,
Pp
578 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
and then rub them over with white wax, and put a piece of foolscap
paper on the tin while the wax is warm and so grease the paper, then
set aside till cold, and place the fingers on it, dust them over with some
icing sugar, using a dredger for the purpose; put into a moderate oven
and bake for about half an hour, when the fingers should be a nice
brown colour; take up and set aside till cold, serve on a dish-paper, for
dessert, &c.
Cocoanut Drops
Put into a basin six ounces of good butter, and work it till like a
cream, with half a grated nutmeg and half a stick of vanilla that has
been pounded and passed through a hair sieve; then add three-quarters
of a pound of castor sugar and work together for about ten minutes,
after which add six raw yolks of eggs and work for another ten minutes. —
Whip the whites of six eggs very stiff with a pinch of salt; have one
pound of fine flour, sifted and warmed, and mixed with an eighth of an
ounce of Cowan’s Baking Powder, and add these to the other mixtures
by degrees, in the proportion of one white to two large tablespoonfuls of
the flour ; put the mixture into a bag with a forcing pipe, and force on
to slightly greased foolscap paper into any desired shapes ; sprinkle with
desiccated cocoanut and dredge with icing sugar, bake in a moderate
oven till a pretty fawn colour ; serve for dessert, tea, Xc.
Marchpane of Apricots
Massepain d’ Abricots
Put one pound of Jordan almonds into a stewpan with sufficient cold
water to cover them; bring this to the boil, then strain and rinse the
almonds in cold water ; rub them in a clean cloth to take off the skins,
then pound them into a perfectly smooth paste. Add three-quarters of
a pound of loaf sugar to six ounces of water and boil to the crack (that
is, when the sugar is quite brittle and will snap if a portion is first
dipped into cold water); when ready, mix this very quickly in a
mortar with the almond paste and half a pot of apricot jam, add a
saltspoonful of Marshall’s Apricot Yellow, and about twenty drops of
vanilla essence; pound the mixture well and leave it till somewhat cool,
then turn it on to a lightly-oiled pastry slab, sprinkle it with Marshall’s
Créme de Riz, and roll it out in thickness about half an inch; then cut it
out in shapes with any fancy cutter. Place these on a baking-tin on a
sheet of oiled kitchen paper, put another paper on the top, and stand
them in a screen or warm place until quite dry; mask with Maraschino
glace (vol. i.), and sprinkle them lightly with finely-chopped pistachio
OF EXTRA RECIPES—BUNS, BREADS, CAKES, ETC. 579
nuts. When ready to serve, dish them up in a pile and serve for a
dessert dish or for a cold collation. They are also excellent for serving
with iced soufflés, &c.
Nougat in Cases
Put into a stewpan one tablespoonful of strained lemon juice and a
quarter of a pound of castor sugar, and boil these together till a nice
brown colour; then mix in a quarter of a pound of blanched and finely-
chopped almonds that have been baked a nice golden colour, boil up
together, stirring continually, then turn the mixture out on to a lightly
oiled slab or board; cut the nougat into small pieces about the size of a
Spanish nut, roll them up and leave them till cool, then glaze each over
with Maraschino glace (vol. i.), and when this is set put each into a
little paper case, and serve for dessert, &c.
Vienna Queens
Mix half a pound of finely-chopped dried cocoanut with three whole
raw egos, one tablespoonful of orange-flower water, a saltspoonful of
vanilla essence, two ounces of Marshall’s Créme de Riz, two ounces of fine
flour, four ounces of icing sugar, six or eight drops of carmine, three
ounces of fresh butter that has been worked to a creamy consistency,
and three ounces of ratafia biscuit crumbs; mix well all together till
quite smooth, and add a good pinch of Cowan’s Baking Powder, then
put the mixture into any little ‘moulds, such as walnut moulds, that
have been brushed over with warm butter, then dusted over with fine
flour and castor sugar mixed together in equal quantities. Place these
on a baking-tin, and bake in a moderate oven for fifteen to twenty
minutes ; when cool, turn them out and glaze them over with Mara-
schino or Noyeau glace (vol. i.) ; leave till cool, and serve for dessert, &c.
pp2
580 MRS. A. B. MARSHALL'S LARGER COOKERY ROOK
CHAPTER XVI
JAMS, PRESERVES, COMPOTES, AND MACEDOINES OF
FRUITS
Apple Marmalade
Pur into a stewpan one pound of finely-sliced peeled apples, a quarter
of a pint of water, one ounce of butter, the finely-cut peel of half a
lemon, a strip of cinnamon about a quarter of an inch long, two bay-
leaves and two ounces of castor sugar; boil these together till they
are of a pulpy consistence, then rub it through a sieve, mix with it a
dessertspoonful of orange-flower water, and a tablespoonful of apricot
jam or marmalade, and use for centre of fleurs and tartlets, or it may be
served in a compote dish for a dinner or luncheon sweet.
Banana Purée
Pound four or five fresh bananas with one and a half ounces of
castor sugar, the juice and pulp of two oranges, and three tablespoonfuls
of thick apricot jam, colour with a few drops of carmine and a little
apricot yellow ; then rub through a fine hair sieve, warm in the bain-
marie, flavour with a tablespoonful of Maraschino, the same of brandy,
and use for cakes and puddings ; this can also be used ice-cold.
Black-Currant Jam
Take equal quantities of good picked fruit and loaf sugar, and boil the
fruit first with two tablespoonfuls of water to each pound of fruit ; keep it
skimmed till quite clear and bright, and boil for twenty minutes, then
add the sugar, and stir it occasionally to keep it from burning ; continue
the boiling and skimming for twenty-five minutes to half an hour, then
put into dry clean jars, and cover over when cold with foolscap paper
steeped in brandy, and tie down with brown paper or bladder, and
store away in a cool, dry place.
OF EXTRA RECIPES—JAMS, PRESERVES, COMPOTES, ETC. 581
Red or White-Currant Jams
Take equal quantities of fruit and preserving sugar, and_ boil
- together for thirty minutes, keeping it stirred and skimmed. If using
less sugar, say three-quarters of a pound to the pound of fruit, it must
be well reduced—that is, to boil say for twenty minutes longer—or it
will not keep ; put it into clean, dry jars and cover down with papers in
the usual way, and store in a cold, dry place till wanted.
Carrot Jam
Take some small freshly-gathered young carrots, cleanse, scrape and
wash them well, then plunge them into boiling water coloured with
carmine, and cook till perfectly tender; drain them on a sieve, and then
rub them through a wire sieve; weigh the pulp, and for each pound of
carrot allow one pound of loaf sugar, the finely-chopped peel of .one
lemon, the strained juice from the same, and as much ground cinnamon
as will cover a sixpenny-piece ; boil well for half an hour, keeping it well
skimmed, then put into dry jars, and leave till cool; then cover over the
jars, and finish and store as usual.
Carrot Ginger
Take some fresh young carrots, well wash and then blanch them,
clear them of skin, cut them into two-inch lengths (or, if small, leave
them whole), put them again into a stewpan with enough cold water to
cover them, bring to the boil, then turn out on to a sieve, and let them
drain till the following day. Then put them into their own weight of
ginger syrup, and simmer them on the side of the stove for two or three
hours; then set away till cool, and put into jars with enough of the
syrup to cover them; tie down the jars with damp bladders. Use for
dessert, ice puddings, or other sweets, with cream, &c.
GINGER SyRuP FOR Carrot GINGER.—To each pint of water put
fourteen ounces of loaf sugar and a teaspoonful of ground ginger, colour
with carmine, boil down to half the quantity, then use.
Compote of Cherries for Hot Entrées, &c.
Stone the cherries, take out the kernels; to one pound add one
ounce of castor sugar, a little carmine, half a pint of claret. Cook for
thirty to forty minutes, till the liquor is reduced to a creamy consistency,
then use.
582 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Compote of Cherries for Cold Entrées, &c.
If using fresh cherries, stone them and crack the nuts, and take out
the kernels; mix each pound of cherries with a teaspoonful of salad oil,
a few drops of tarragon vinegar, and a pinch of castor sugar; add a
tablespoonful of tarragon and chervil that are picked in tiny pieces,
and leave them on ice till ready to use. If using preserved cherries, the
uncrystallised are the best. |
Compote of Cherries for Sweets
For half a pint of uncrystallised or fresh-stoned cherries, take half a
pint of claret, two tablespoonfuls of red-currant jelly, the peel of one
lemon, tied together with a piece of cinnamon about one inch in length, —
and two ounces of castor sugar; put these into a stewpan, and boil till
the liquor is reduced to half the original quantity, remove the lemon-
peel and cinnamon, and colour the remainder with a little liquid
carmine, set it aside on ice till wanted, then add to it a wineglassful of
Kirsch liqueur, and use for a dinner or luncheon dish, or for garnishing
hot or cold puddings.
Cherry Jam
Take some ripe cherries (Kentish preferred), stone them and weigh
them, and to each pound of fruit allow one pound of finely-crushed
preserving sugar (a gill of red-currant or strawberry juice that has been
rubbed through a sieve can be added if liked). Boil the sugar, juice,
and kernels of the stones altogether, stirring them occasionally, for about
twelve to fifteen minutes; then add the fruit, and boil together quickly
for thirty to thirty-five minutes, keeping it well skimmed while cooking.
Put into clean dry jars, and when cool cover with papers that are steeped
in brandy before placing on the jam. Tie the jars down tightly with
paper or bladder, and put away in a cool dry place.
Brandy Cherries
Gather the cherries when ripe and in perfectly dry weather, and
when quite fresh wipe each cherry with a clean soft cloth, and cut the
stalks, leaving them about one inch long on the fruit. Then fill some
wide-necked bottles three parts full, allow for each pound of cherries
four ounces of castor sugar and four or five cloves, and put into the
OF EXTRA RECIPES—JAMS, PRESERVES, COMPOTES, ETC. 583
bottles with the fruit and fill up the bottles with good French brandy ;
firmly cork them and seal them, and keep them in a cool place for six
or eight weeks, when they will be ready for use.
Crab-Apple Cheese
Take some freshly-gathered crab-apples, put them in a jar and cover
it closely, then stand it in a tin containing boiling water in the oven;
let it boil in this way for about twenty minutes, then add about one
pint of boiling water to each two pounds of crabs and let them continue
boiling until tender, adding about a pint of water during the cooking ;
when the apples are tender, which will be in about three and a half to
four hours, rub them with the liquor through a hair sieve, then weigh
the pulp, and to each pound of it add a pound of crushed loaf sugar;
_ boil together very gently for one and a half hours, keeping well skimmed ;
when the pulp is sufficiently boiled it will stick to the spoon and be
like a jelly if allowed to cool. Pour it into a clean, dry, china mould,
and when cool put on the top a piece of foolscap paper that has been
steeped in brandy, tie down and keep in cool place till wanted.
Bottled Crab-Apples
Rub the crab-apples over carefully with a clean dry cloth, and prick
each over with a needle to prevent them bursting. Put into a stewpan
one pint of water, two pounds of loaf sugar, about sixteen cloves, and
quarter-ounce of whole ginger ; boil these all together for about fifteen
minutes, keeping skimmed while boiling, then strain, reboil, and add to
it about a quart of the crab-apples; bring again to the boil, then take up
and drain on a hair sieve, and leave them till cold. Repeat this process
three times, and at the finish leave them to get cool, when they should
be put into jars or bottles that are quite clean and dry; add to each jar
sufficient syrup to cover the apples; tie the jars down with bladders, and
leave them in a cool dry place till wanted. The crab-apples thus pre-
pared are good for tarts, creams, or dessert.
Preserved Deamsons
That fruit is the best for preserving which has been gathered while
the sun was on it and when the weather has been dry for a few days
previously; the fruit should be perfectly ripe. For cach quart of fruit
584 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
allow half a pound of the best loaf sugar; put the fruit into jars which
are quite dry, sprinkle the sugar in, stand the jars in a pan containing
cold water, place a little straw between the jars, stand the pan over a
moderate fire, let the water come gently to the boil, and let it remain
on the stove for about one hour. Remove the pan, and leave the jars
as they are till quite cold; strain off the liquor, and boil for fifteen or
twenty minutes, then pour on to the fruit; when cold cover over with
bladder, and keep in a cool dry place. If liked, the stones can be
removed before cooking.
Fruits a la Suédoise
Take one quart of mixed fresh fruits, such as strawberries, rasp-
berries, currants, cherries, and gooseberries, pound them to a pulp, and
add to them one wineglassful of brandy, one of Silver Rays (white) Rum,
one of Maraschino, and one of Noyeau, and the juice of six lemons. Put
the peel of the lemons into a stewpan with half a pound of loaf sugar,
pour over it one pint of boiling water, and let it remain till cold; then
add it to the other ingredients, colour with a little carmine, tammy it,
and when cold put it in the charged ice-machine and freeze it. Dish up
in a pile, entirely cover with a cold macedoine of fruits, and serve in a
bowl or deep dish for dinner after the remove or for a sweet, in which
case some fancy cakes should be handed with it.
Fruits Bottled without Sugar
Pick the fruit when quite dry and ripe, free it from stalks, and
arrange it in wide-necked bottles (which should be carefully dried),
giving the fruit an occasional shake so that the bottles may be well
filled, and cork down lightly. Take a large pan containing boiling
water and stand the bottles in it so as to partly cover them, place some
hay between each bottle (taking care that the corks do not get wet or the
fruit will not keep); then stand the pan in a very moderate oven or on
_ the side of the stove for three and a half to four hours, and set aside
till cold; then take up and knock the corks in tightly, and tie them
down with bladder or leather. Keep in a dry cool place till wanted.
Macedoine of Fruits in Syrup
Put twelve ounces of loaf sugar to boil with a pint and a half of
water until it reaches the consistency of cream, then strain it and mix
OF EXTRA RECIPES—JAMS, PRESERVES, COMPOTES, ETC. 585
with it a tablespoonful of Noyeau or Maraschino syrup, one table-
spoonful of brandy, colour with a little liquid carmine; then add a pint
and a half of ripe picked fruits, such as strawberries and cherries
stoned, slices of pineapple and melon, skinned and stoned grapes, and
sliced peaches and apricots; leave on ice till wanted, then serve in a
pile. This macedoine can be served for a sweet for dinner or luncheon, —
either plain or with custard or with frozen or whipped cream or ice.
Macedoine of Fruits, Hot
Take any kind of fresh ripe or prepared fruits, such as stoned cherries
and their kernels, slices of apricots, peaches, picked strawberries (if
large cut them into halves), grapes, currants, &c.; mix with a little
liqueur, such as Maraschino, Kirsch, or Noyeau, colour with a few drops of
Marshall’s Liquid Carmine, make hot in the bain-marie, and use for
garnishing hot cakes or puddings, or serve as a separate dish for luncheon
or dinner. This may have a wineglass of Silver Rays (white) Rum
added.
Macedoine of Fruits, Cold
Take any nice fresh raw ripe fruits, such as strawberries and
cherries (that have been cut in halves, and the kernels removed and
thrown in), and grapes that have been skinned and freed from pips ;
mix well with Noyeau liqueur, sweeten with a little castor sugar, colour
with a little carmine, set on ice till perfectly cold, and use as a garnish or
for a separate dish for dinner or luncheon. This may have a wineglass
of Silver Rays (white) Rum added.
.
Ginger Brandy
Crush some white root ginger thoroughly in a mortar, then lay it ina
jar with the best loaf sugar, and the thinly-pared rind of a lemon ; add the
brandy, and let it all steep together for about a week, according to the
strength of the ginger flavour desired ; stir occasionally, and then strain
and bottle for use. The proportions are—one ounce of ginger, one
pound of sugar, and the peel of one large lemon to each two and a half
pints of brandy.
Preserved Greengages
Choose large greengages, when they begin to soften; split them in
halves, without peeling them; remove the stones, then weigh an equal
quantity of castor sugar and sprinkle half of it over the fruit; leave it in
586 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
a cool place till the next day; crack the stones and take out the kernels
and skin them; drain the syrup from the fruit the next day and boil it
up with the remaining sugar; let it boil gently for about ten or twelve
minutes, keeping it well skimmed ; add the fruit and the kernels and let it
simmer, keeping it well skimmed till clear; put it into jars, leave till the
next day, and then cut round pieces of foolscap paper to fit the jars ; steep
these in brandy and place them on the fruit; cover the jars over with
bladder, and tie down and store away.
Greengages in Brandy
The fruit should not be over-ripe, but must be quite sound; allow
ten ounces of sugar to each pound of fruit; boil the sugar with a quarter
of a pint of water to each pound, and when dissolved pour it, quite
boiling, on the fruit; let the fruit remain in this syrup for two days,
then boil them very carefully till they are clear and not broken (this
will take about twenty minutes) ; take them from the pan with a slice
or spoon and put them in wide-mouthed bottles; boil the syrup up
again for ten minutes, let it cool, then add an equal quantity of good
brandy ; let it cool and then fill up the bottles; cover the bottles with
bladder and keep in a cool dry place.
Gooseberry Jam
Take the berries quite ripe and when fresh gathered and dry, pick
off the stalks and weigh them, and for each pound take a pound of good
loaf sugar crushed up small and a gill of water; stir together in a
preserving pan till boiling, then simmer for thirty to forty minutes,
during which time keep skimmed and stirred; pour into clean jars when
cooked and set aside till cold, then cover over with brandied foolscap paper,
and tie down with bladder or thick paper. Store away in a cool dry
place till wanted for use ; yellow or red berries can be used in the same
' way.
Gooseberry Jelly
Take some ripe gooseberries, remove the tops and stalks, then put
them into a saucepan, and to each six pounds of fruit add two pounds
of currant juice; place the pan in a bain-marie on the stove till the
fruit is hot and bursts open, then strain the juice through a sieve.
When the juice has run from the fruit, weigh it and boil it quickly for |
OF EXTRA RECIPES—JAMS, PRESERVES, COMPOTES, ETC. 587
half an hour, adding to each four pounds of the juice three and a half
pounds of crushed loaf sugar ; stir together till the sugar has dissolved,
then boil for thirty minutes, stirrmg and keeping it skimmed while
boiling ; when ready, pour it into clean dry jars or china moulds and
leave till cold; then cover, tie down as usual, and keep in a cool dry
place till wanted for use.
Marrow Jam
Take some nice fresh young vegetable marrows, peel and remove the
seeds and cut them into quarters, then put them into a stewpan with
enough cold water to cover them, and just bring to the boil; then strain
them and rinse them in cold water, and put them again into boiling
water and let them cook for fifteen minutes ; strain them and press them
till dry, then rub them through a coarse wire sieve. Take some sour
apples, peel, slice, and boil them, and for each pound of apples .allow
the strained juice of one lemon, and boil them toa pulp. Then weigh
the marrow pulp, and to each pound allow a quarter-pound of the apples,
one pound of loaf sugar, the finely-chopped peel of a lemon, and four
cloves; the cloves should be tied up in a piece of muslin and taken out
when the jam is cooked, Put the jam into a clean stewpan and boil for
half an hour, then add a few drops of liquid carmine to improve the
colour ; finish and store as usual.
Vegetable Marrow Marmalade
Take some freshly-gathered young marrows, remove the peel and
seeds, and cut into fine slices; then to each pound of marrow put a
quarter-pound of syrup, as below, and let them remain until the next
day ; then drain off, and for each pound of marrow take one pound of
loaf sugar, the peel and strained juice of two lemons, and a quarter of
an ounce of ground ginger ; put these into a clean stewpan and boil for
fifty to sixty minutes, keeping it well skimmed while boiling, then to
each quart of pulp add a wineglassful of brandy; reboil for fifteen
minutes, then put into jars, and when cool cover and store as usual.
SyRuP FoR STEEPING Marrow.—Boil three pounds of brown sugar
with two quarts of water for three-quarters of an hour; let it get cool
before using.
Transparent Orange Marmalade
Take some very pale Seville oranges and cut them into quarters,
take out the pulp and put it in a basin, removing the pips and white
588 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
part ; put the peels into slightly salted cold water and leave them to soak all
night, then boil them in a good quantity of water, enough to cover them,
till tender ; then take up and when cool cut up into fine Julienne shreds
and add io the pulp. To each pound of fruit take one and a half pounds
of castor sugar and boil together in a clean pan for half an hour, keeping it
stirred gently ; when cooked put into clean dry jars and finish as usual.
Orange Purée
Take three large or four small oranges, press all the juice and pulp
from them and rub it through a sieve, and mix it with two tablespoonfuls
of orange-flower water; put four raw yolks of eggs into a basin, and
work together with a wooden spoon for about five minutes; then add
the pulp and three ounces of castor sugar and two whites of eggs
which have been whipped stiff with a tiny pinch of salt, and well mix
the whole. Melt one and a half ounces of butter in a stewpan, then
pour in the above mixture and keep it carefully moved about the bottom
of the pan with a small wooden spoon over the fire for two or three
minutes ; when it begins to get thick, tip it carefully on to the dish on
which it is to be served; sprinkle it with a little coloured sugar or
shredded pistachio nuts. This dish can be served hot or cold, either as
a dinner or luncheon sweet.
Compote of Pears
Peel two or three large stewing pears and cut them into quarters,
remove the cores, then cut them in slices about one-eighth of an inch
thick and one inch and a quarter long; put them into a stewpan with a
dessertspoonful of red currant jelly, half a pint of claret, half an ounce
of castor sugar, and a few drops of Marshall's Liquid Carmine, and boil
till tender ; then strain the fruit from the liquor, reduce the latter to a
creamy consistency, then add again to the pears, and use as garnish for
entrées of meats or birds.
Bottled Peaches
Take some ripe sound peaches, peel them and split them in halves,
remove the stones and put the fruit into large clean dry bottles, then
cover them entirely with thick clear syrup, as below, nearly filling the
bottles ; then cork the bottles, tie them down, bind them round and
round with hay to prevent them touching each other, and place them in
a very deep stewpan that will hold enough water to reach the tops of the
OF EXTRA RECIPES—JAMS, PRESERVES, COMPOTES, ETC. 589
bottles ; put the pan on the stove and pour in enough cold water to
reach the necks of the bottles, bring the water steadily to the boil and
let it simmer on for sixty minutes, then remove the pan from the stove
and let the bottles remain in it till the next day; then take them from
the water, wipe them, wax the corks over, and keep in a cool dry place
till wanted.
Syrup FoR PeacHEs.—Boil eighteen ounces of loaf sugar in four
gills of water for fifteen minutes, then strain and use.
Pineapple Chips
Take a perfectly ripe sound pine for this purpose, carefully remove
all the peel with a sharp-pointed knife and clear all the pips out, cut the
fruit into four pieces straight down (or it can be left whole if preferred) ;
cut it into slices about a quarter-inch thick, and lay it out without
bruising on a dish. ‘Take rather better than half the weight of the fruit
in finely-powdered castor sugar, sprinkle the pineapple well with it and
let it remain until the following day till a juice forms ; then put all together
into a very clean preserving pan, and steadily boil till the fruit is quite
bright looking (which will take about half an hour), remove the scum as it
rises ; take the pan from the fire and set aside in the syrup till next day,
when the frnit should be put on sieves in the screen or cool oven till dry.
Put away in boxes in a dry place, placing between each layer a sheet of
wafer or fine foolscap paper. The syrup can be used for ices or puddings.
Pineapple Marmalade
Take some sound not over-ripe pineapples, peel and core them, re-
moving all the eyes, chop or pound them into a purée or fine pulp, weigh
the purée and put it in a clean preserving pan and stir it till boiling ;
then add the same weight of castor sugar and the very finely chopped
peel of one lemon to the pound of fruit ; boil together for half an hour,
during which time stir the mixture frequently and keep the scum
cleared off; pour into clean pots or jars, and when cool cover over and
finish and store as usual.
Pineapple Jam
Take some sound but fully-ripe pineapples and peel them, also take
out all the eyes, cut each pine lengthwise into, four pieces, then cut it
up into very fine slices; weigh the fruit after it has been.prepared and
590 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
ready for use, then weigh an equal quantity of the best loaf sugar ; put the
sugar into a clean preserving pan with half a gill of water to each pound
of sugar and a teaspoonful of strained lemon juice, and boil into a syrup ;
remove any skim with a clean iron spoon, then add the fruit and boil
together for forty minutes, stirring frequently and skimming well.
When cooked put into clean jars and cover with brandied paper ; when
cold cover the top of the jars with bladder or paper and store away in a
cool dry place till wanted.
Plum Jam
Take the plums freshly gathered; if large ones are used cut them in
halves, remove the stones ; for one pound of the fruit take three-quarters of
a pound of preserving sugar and one tablespoonful of water; boil in a
clean thick pan for about half an hour, keeping well stirred and skimmed
while cooking ; put into clean jars, and when cool cover with brandied
paper and tie down with bladder or thick paper; store in a cool dry place
till wanted for use. The kernels may be added to the jam if time allows
for preparing them, and should be boiled with the jam; they greatly im-
prove the flavour of the preserve.
Compote of French Plums
Cook two dozen French plums in half a pint of claret and an ounce
of castor sugar to the consistency of thick cream ; put aside on ice till
wanted. These are nice to serve for a sweet for luncheon or with cutlets
of mutton, venison, or roast meats.
Raspberry and Red Currant Jam
Take some freshly-gathered fruits that are picked in dry weather,
free them from stems; take six ounces of raspberries to one pound of
currants and fourteen ounces of loaf sugar, put into a preserving pan
and boil for about forty minutes, stirring frequently and keeping
skimmed while boiling; then when cooked put into jars and leave till
cold; cover the top with brandied papers, and then tie down and store
away in a cool dry place till wanted.
Compote of Rhubarb
Take some nice young rhubarb, wash it well, and cut it into lengths
of about two inches. Prepare the syrup thus :—Put six ounces of loaf
OF EXTRA RECIPES—JAMS, PRESERVES, COMPOTES, ETC. 591
sugar, one gill and a half of water, and a few drops of liquid carmine
into a stewpan; bring it to the boil, add the rhubarb, and cook till
tender ; then remove it and boil the syrup down to the consistency of
thick cream, strain, add the cooked rhubarb and a wineglass of Silver
Rays (white) Rum, and when cool use for compote or for garnishing
tartlets, fleurs, &e.
Bottled Strawberries
Gather the strawberries when the weather is quite dry and the fruit
not too ripe, carefully remove all the stalks and leaves, taking care to
handle them as little as possible; then put them into a wide-necked
bottle which is thoroughly dry and cover them with syrup that is made
by boiling one pound of loaf sugar with half a pint of water for about
fifteen minutes until the syrup is thirty-eight degrees; let the syrup
get cold, and then try its strength with the saccharometer. Cork the
bottles down and stand them in a large pan, place some straw or hay
between the bottles, and pour sufficient cold water into the pan to come
up to the neck of the bottles, and stand it on the side of the stove and
Jet it just come to the boil; then remove the pan from the stove and let
the bottles remain in the water till cold. See that the corks are well
closed in the bottles, and cover them over with bladders that are wetted
with spirit on the side nearest the cork, and keep in a cool dry place
till wanted. Fruits bottled like this are nice for ices or for a compote
of fruits with sweets.
Strawberry Jam, No. 1
Pick the fruit when quite ripe, and in perfectly dry weather; pound
or crush them, and add the juice from any other ripe strawberries, cur-
rants, &c.,1f you have plenty of fruit; then weigh the pulp and juice, and
mix with it its weight of crushed preserving sugar, and boil gently together
for half an hour, keeping it skimmed and stirred whilst cooking; then
pour it into jars, and when cool cover the tops of the jam with papers
which have been wetted with brandy, and tie another paper or bladder
over the top of the jar, and put away in a cool place until wanted.
Strawberry Jam, No. 2
Gather the fruit when quite dry and ripe, reject any unsound fruit,
pick off the stalks, weigh the berries, and to each pound of the fruit
take fourteen ounces of lightly-crushed loaf sugar; arrange the fruit
592 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
and sugar in the preserving pan in alternate layers, stand the pan on
the side of the stove, and as the scum rises keep it well removed ; let it
boil on gently for half an hour, take the pan from the fire, and when
the jam is somewhat cool pour it into jars and cover down as in the last
recipe.
Strawberry Jam, No. 38
Take three-quarters of a pound of crushed loaf sugar to each pound
of dry picked fruit, bring it to the boil, keep it well skimmed, but do
not let it boil fast or it will crush the fruit ; continue boiling for about
thirty minutes, when, if on taxing up it sets nicely, it is ready to be put
in the jars ; cover over with papers dipped in brandy, and finish as usual.
Strawberry Parisian Salad
Remove the stalks from two pounds of raw ripe freshly-gathered
strawberries, and if the fruit is large cut each strawberry into quarters ;
put them into a basin, seasou them with castor sugar, a wineglassful of
brandy, a tablespoonful of strained lemon juice, and a few drops of
carmine, and set on crushed ice till quite cold. Dish up in a pile, and
serve for luncheon, &c. Cream whipped or frozen and flavoured with
vanilla essence and sweetened with castor sugar can be handed with
the salad if liked.
Tomato Cheese
Take some ripe fresh-gathered tomatoes, and wipe them dry with a
clean soft cloth; remove the seeds and cut them into thin slices; then
rub them through a fine hair or wire sieve, weigh the purée, and to each
pound add the strained juice of two lemons and one and a half pounds
of loaf sugar, a tablespoonful of good brandy, a pinch of ground cinna~
mon; colour with carmine, boil together for one and a half hours, then
pour into jars, leave till set, then cover them over with papers dipped in
brandy, tie down, and keep in a cool dry place.
Tomato Jam
Take seven pounds of tomatoes that are not over-ripe and that are
gathered when the weather is quite fine and dry; remove the core, and
wipe them carefully with a clean soft cloth; then cut them into thin
slices, plunge them into the quantity of syrup prepared as below, bring
OF EXTRA RECIPES—JAMS, PRESERVES, COMPOTES, ETC. 598
to the boil over a quick fire, and boil for forty-five to fifty minutes.
Then turn all out into a basin, and to each two quarts of the pulp add
one and a half pounds of loaf sugar, the peel of three lemons finely
chopped, and put into a pan and boil for one and a half hours, keeping
well skimmed and stirred while boiling; a little of Marshall’s Liquid
Carmine will improve the colour; then pour into jars and leave till cool ;
cover and store as usual. |
Syrup ror Tomato Jam.—Boil five pounds of loaf sugar, the strained
juice of eight lemons, and the finely-chopped peel of same, two ounces
‘of ground ginger, and six bayleaves for ten minutes; take out the
bayleaves before the fruit is put in.
Pickled Plums
Take eight pounds of loaf sugar, half an ounce of whole cinnamon,
a quarter-ounce of cloves, six blades of whole mace, twelve bayleaves ;
put these on the stove with four quarts of malt vinegar, colour a deep
red colour with Marshall’s Liquid Carmine, put cn the stove and boil
for about one hour, during which time keep skimmed; then strain while
in a boiling state on to twelve pounds of damson plums, that have been
gathered in dry weather and not over-ripe, and freed from stalks. Put
into jars and tie down, and leave for three or four weeks at least before
using, then eat with meats and poultry.
Crystallised Violets
Take some double violets that have been picked when quite dry, and
clip the stalks off close to the flower. Have some loaf sugar boiled
to pearl (see recipe, vol. i. page 28), then throw the violets into it and
allow the sugar to reboil; then take up the violets on to a sieve and
boil the sugar again until it begins to get white on the side of the pan,
put the violets in again and reboil; then shake them out on to a pastry
rack or sieve and leaye them to dry, when they can be stored away in
boxes till wanted. They should be kept in a dry place. Roseflower
leaves and primroses can be preserved in the same way.
594 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
CHAPTER XVII
PICKLES AND PRESERVES OF VEGETABLES
AND MEATS
Carrots Pickled
WasH in cold water some freshly-gathered young carrots, and put
them into a stewpan with enough cold water to cover them; season
with salt and bring them gently to the boil, then strain and rinse
them in cold water and drain them on a sieve; take small quantities
at a time and rub them very carefully in a clean soft cloth so as to
remove the skins. Boil together in a covered pan for half. an hour two
quarts of French vinegar, one ounce of whole black and white pepper-
corns, twelve pounded red chillies, six blades of mace, a quarter of an
ounce of cloves, two ounces of whole allspice, and six small bruised
eschalots, then set aside to cool; strain the vinegar from the spices,
reboil it, and plunge the carrots into it and let them simmer for half an
hour, when they should be tender—to ascertain this prick them with a
needle—if not sufficiently tender cook them a little longer; put them on
one side till cool, then put them into perfectly clean wide-mouthed jars or
bottles, cork them up tightly, put the bottles into a stewpan, surround
them with straw or hay, fill the pan with water to about three-parts the
depth of the bottles, and bring slowly to the boil; then take them out
and leave the bottles as they are till cold; dry them, seal them down
with wax, and store away in a cool place till wanted.
Vegetable Marrow Pickle
Take some perfectly young marrows that are gathered in dry
weather, peel them evenly, and cut into two-inch lengths; remove the
seedy part and put them into sufficient cold water to cover them with
a quarter-pound of salt to two quarts of water, just bring them to the
boil, then drain them ona sieve. Put them into a stewpan with sufficient
French vinegar to cover them, and to each quart of vinegar allow one
ounce of whole ginger, one ounce of whole black and white pepper- ~
OF EXTRA RECIPES—PICKLES AND PRESERVES 595
corns, six blades of mace, and a dessertspoonful of whole allspice, eight
or ten fresh bayleaves, a. dessertspoonful of turmeric, twelve pounded
red chillies, a stick of freshly-grated horseradish, and six pounded
eschalots ; boil all together for a quarter of an hour, then take up the
marrow on a dish, and leave till somewhat cool; let the vinegar boil .
for another half-hour, and set aside till cool. Place the marrow in
jars, pour the strained vinegar over, tie down with a damp bladder, and
store away ina cool dry place. The marrow may be coloured red by
mixing a little liquid carmine with the vinegar.
Pickled Red Cabbage
Take the cabbage, freshly gathered after frosty weather, remove any
tough hard outside leaves, divide the cabbage into five or six pieces,
cutting it straight through, then shred it as finely as possible, and place
it out in thin layers on flat dishes or trays and sprinkle with salt,
allowing six ounces of salt to each pound of cabbage; leave the cabbage
with the salt for two days, during which time turn it frequently, then
drain well on sieves, so as to let all the brine pass away from it. Take
some perfectly clean dry jars, and put a layer of the cabbage in, about
three inches deep, and then sprinkle it over well with black and white
peppercorns and some crushed root ginger; put the cabbage in layers
thus till the jar is full, pressing it as closely as possible. Bring some
malt vinegar to the boil and set it aside till cold, then cover the
cabbage entirely with it, adding some of Marshall’s. Liquid Carmine to
colour the vinegar and improve the appearance of the cabbage if
desired; cork down quite tightly, then cover over with bladder, and
store away in a cool dry place till wanted. White cabbage is excellent
prepared in the same way.
Piccalilli Pickle
Take as many varieties of vegetables as possible for this, such as
nasturtiums, cauliflowers, white-heart cabbages, small peeled button
onions, cucumbers, radishes, gherkins, capsicums, small green tomatoes,
Brussels sprouts, red French chillies, and lettuce stalks, c&c., all in equal
quantities ; pull the cauliflower into pieces and shred the cabbages
finely. Prepare some brine with salt and water, which should be boiled
together till strong enough to float a raw egg in the shell on the top.
Throw all the vegetables into this, let them reboil, then simmer for five
minutes, taking care that the vegetables are kept well under water ;
@Q2
596 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
then drain them on to a sieve, and spread them all out to become
yjuite dry. Then put the vegetables into jars, and cover over entirely
with pickle made as follows :—Take two quarts of good vinegar, three
ounces of ground ginger, two ounces of whole black and two ounces of
white peppercorns, two ounces of Marshall’s Curry Powder, two ounces
of whole allspice, three ounces of turmeric, six red dried pounded chillies,
four ounces of peeled and pounded eschalots, and boil these together for
fifteen minutes; then mix in four ounces of good mustard that has been
mixed with two tablespoonfuls of French mustard, and stir well in, but
do not let it boil again after the mustard is added; pour this over the
vegetables in the jars, leave till cool, then cover with damp bladders, and
tie down tightly. These must be examined occasionally, as the vegetables
absorb the moisture, when more vinegar must be added and the ingredi-
ents stirred from the bottom of the jar; other vegetables may be added
as they come in season, but must, of course, be prepared in exactly the |
same way as above, or they will not keep. Store in a cool dry place
till required. It should be kept at least six months before using, and
the longer it is kept the better.
To Cure Bacon
Rub the flitches well with common salt for about ten minutes every
day for a week and let them lie so that the brine may run from them,
then rub off all the salt and put the flitches into a trough or tub and
rub into each flitch one pound of saltpetre that has been pounded,
warmed, and dissolved ; the day after rub in three or four pounds of com-
mon salt ; then let it lie for a week, during which time it must be rubbed
daily on each side; do this for one month, and then wipe over with a
clean dry cloth and hang them up in a dry place till required; as soon
as they are dry they can be used. This recipe is good for ham-curing
also.
Cured Hams (Westphalia)
Rub the ham with six ounces of pounded saltpetre for fifteen
minutes, let it lie all day after rubbing it; the next day boil three
pints of strong ale with a pound of common salt, half a pound of bay
salt, and half a pound of brown sugar, and when this is cooling pour
it over the ham and rub it thoroughly into it, and leave the ham in it;
then rub it twice or thrice every day for a fortnight, turning it each day;
at the end of that time take out the ham and have it hung in the
curing chimney ; if convenient, dry for three days and nights; or in any
dry place where there is smoke from a wood fire would do. '
OF EXTRA RECIPES—PICKLES AND PRESERVES 597
Pickled Pork
Cut up the pork as soon as it is cold in pieces sufficiently large to
lie in the pickling trough; then strew a layer of salt and a sprinkling of
brown sugar in the trough, rub the pork over with this, and then place
it skin downwards with a thin layer of salt and sugar over it; continue
this process until the trough is full, then cover the top pieces with a
thick layer of salt, put a board or dish on this, place a weight on the
top of it to keep the meat under the brine, and leave it for twelve
to fourteen days. If all the salt does not dissolve to brine, put a little
warm water with that portion undissolved. The pork can be used any
time after it has been in the pickle for ten days or a fortnight, and if kept
in a cool place will keep for months; if kept long it shoulda be blanched
before being boiled.
Liquid Pickle for Beef or Tongue
To four gallons of water add two and a half pounds cf treacle,
eight pounds of salt, and two ounces of saltpetre ; boil all together until
quite clear, keeping it well skimmed while boiling; sprinkle the meat
well over with salt and rub it well in, let it lie for two days, then wipe
it clean and put it into the liquid pickle, which must be quite cold, and
allow it to remain in this for two or three weeks.
If this pickle is boiled up occasionally, and a good handful of salt
added each time, it will remain good for some months.
To Cook Cockscombs for Entrées, &c.
Put the fresh combs in a pan with enough cold water to cover them
with a little salt and lemon juice, bring them sharply to the boil. As
soon as they begin to rise remove them from the fire and throw them
into cold water (if they stay too long over the fire the blood coagulates
and it is impossible to bleach them). Remove the upper skin, trim
them neatly, and lay them in salt and water for several hours, then wash
them again well and lay them in fresh unsalted water, which should be
changed frequently until the combs are perfectly white. Then stew
them till tender with a little butter, strained lemon juice, salt, and white
stock made from chicken boilings. If for garnish they should not be too
much cooked.
on
cO
8 MRS. A.B. MARSHALL'S LARGER COOKERY BOOK
To Cook Fresh Truffles
Put the truffles in cold water for six to eight hours, occasionally
changing the water ; when the mud that covers them is loose, rinse it
well from them, and scrub them well with a brush; when quite free from
erit, peel the outer skin off very thinly with a small knife and rinse
them again. Have a stewpan lightly buttered and place in it some
very thinly sliced raw fat bacon (allowing half a pound of bacon to one
pound of truffles) and a good bunch of herbs, such as thyme, parsley,
and bayleaf; put the truffles in the pan, then add a pint of good veal
chicken, or rabbit stock, and a similar quantity of sherry or Madeire:
wine, or they can, if liked, be cooked entirely in the above wine or in
champagne. Boil for one and three-quarter hours, with the pan
covered closely down, and longer if the truffles are large, and then serve
hot or cold. Dish them up in a pile, and tammy the liquor in which
they were cooked, and pour it in the dish. These can be put into bottles
or jars if not wanted immediately.
The peelings can be pounded with finely-chopped fat fresh pork and
veal and used for farcing poulardes, pheasants, &c.
OF EXTRA RECIPES—GARNISHES, FARCES, PUREES, ETC. 599
CHAPTER XVIII
GARNISHES,; FARCES, PURFES, ICINGS, RTO.
ASPICS AND CHAUDFROIDS
Blocks of Aspic Mayonnaise
Pour some Mayonnaise aspic (see recipe) into a plain mould or
stewpan to about two inches in depth, let this set, and then dip the
mould into warm water, turn out the Mayonnaise, and cut it into little
oblong shapes or with a cutter, and use for garnishing cold fish, or fowl.
meat, cc.
Green Mayonnaise Aspic
Take half a pint of aspic jelly, and mix with it two tablespoonfuls
of Mayonnaise sauce (see vol. i.) andalittle apple green; tammy, and
then pour the mixture into a baking-tin to about a quarter of an inch
deep; when cold cut out in rounds or other shapes, and use for
garnishing.
Fink and White Mayonnaise Aspic
To each half-pint of aspic jelly add three tablespoonfuls of Mayon-
naise sauce (vol. i.); colour part of it with carmine, leave the other
part plain, tammy both separately, and use when cooling.
Olive-Coloured Aspic
Add some drops of Marshall’s Sap Green to some aspic jelly untii tise
required depth of colour is obtained ; use hot or cold.
Chaudfroid Sauce 4 la Chatelain
Take a quarter of a pint of Bechamel sauce (vol. i.) with half a pint
of cream, a quarter of a pint of thick Soubise sauce (vol. i.) and half
600 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
a pint of aspic jelly; reduce to half the quantity, add three sheets of
Marshall’s Gelatine, keeping skimmed while boiling, and then tammy
and use when cool for masking cold cutlets, &c.
Bechamei Chaudfroid Sauce
Put into a stewpan one and a half pints of aspic jelly, half a pint
of very thick cream, half a pint of thick Bechamel sauce (vol. 1.), two
tablespoonfuls of cooking sherry, and half an ounce of Marshall’s Finest
Leaf Gelatine ; boil up and skim, tammy, and use when cooling for
masking turkeys, Xe.
Brown Chaudfroid Sauce
Put into a stewpan two or three washed fresh mushrooms, a wine-
glassful of sherry, two sliced tomatoes, one large sliced eschalot, one
or two bayleaves, half a pint of reduced Espagnol sauce (vol. 1.), a
pinch of castor sugar, an ounce of glaze, half a pint of strong aspic
jelly, and four sheets of Marshall’s Gelatine and five or six drops of
Marshall’s Carmine; boil down a quarter-part, keep skimmed while
boiling, tammy, and use when cooling for setting large or small timbals,
to use for garnishing fancy cold meat dishes, entrées, &c.
Fawn-coloured Chaudiroid Sauce
Mix hai? a pint of aspic jelly with two tablespoonfuls of thick cream,
a quarter of a pint of reduced Veloute sauce (vol. 1.), one tablespoon- _
ful of Brown sauce (see vol. i.), and a wineglassful of sherry; dissolve
in it four sheets of Marshall’s Leaf Gelatine, wring through a tammy
cloth, and use for masking game or poultry.
Mayonnaise Garnishing Sauce
Take half a pint of thick Mayonnaise sauce (vol. 1.) and mix into
it by degrees not quite a quarter of a pint of cool liquid aspic jelly,
stir on ice till thick, put into a forcing bag with rose pipe, and use.
If the garnish is required red, add a few drops of Marshall’s Liquid
Carmine.
Potato Mayonnaise Garnishing
Cut about half a pound of potatoes out with a small pea-cutter,
blanch and strain, and rinse in cold water, then put them in boiling
water with a little salt and boil till tender, but do not allow them to
OF EXTRA RECIPES—GARNISHES, FARCES, PUREES, ETc. 601
break ; when tender strain and cool, and mix with two tablespoonfuls
of thick Mayonnaise sauce (vol. i.) and a little chopped tarragon and
chervil, and use.
Tomato Mayonnaise
Hor serving with Vegetables, Cold Fish, &e.
Take four large ripe tomatoes and rub them through a fine hair sieve,
then mix the purée with a quarter-pint of thick Mayonnaise sauce (vol. i.),
a few drops of carmine, a tablespoonful of tarragon vinegar, a quarter-
pint of liquid aspic jelly (vol. i.); mix up together, tammy, and use.
Masking Sauce
Lor Inttle Coquilles of Game or Poultry
ry two ounces of butter and two ounces of flour a nice golden
colour, then mix with half a gill of oyster liquor and a wineglassful of port
or sherry, and make up the quantity to half a pint by.adding a little
liquor from a tin of mushrooms, stir this till it boils, add a dust of
Marshall’s Coralline Pepper, and the juice of one lemon, temmy, and
use.
FARCEHS
Farce
For Turkey or Chicken stuffed with Ow Tongue
Take two pounds of fat and lean pork and a pound and a half of
white meat (veal or rabbit), pound these till smooth or pass through the
sausage machine twice, then put it into a basin and mix it with four
wineglasses of sherry, a pinch of coralline pepper, a dessertspoonful of
salt, and two raw whites of eggs; work these with the hand into a smooth
paste, and then use. The contents of a bottle of truffles can be added if
wished, and the liquor from the same will greatly improve the farce.
-Farce
For Cold Turkey, Fowls, ée.
Take, for a moderate-sized turkey, four pounds of fat and lean fresh
loin of pork, two pounds and a half of lean fillet of veal or rabbit and
one pound of raw ham or bacon; cut these all up into little pieces and
pass through the mincing machine twice, or pound in a mortar till quite
602 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
smooth; then add two or three wineglassfuls of sherry, one ounce of salt,
a teaspoonful of Marshall’s Coralline Pepper, and about half a pound of
truffles, four whole raw eggs, and half a pound of blanched and peeled
pistachio nuts ; mix all together in a basin and use.
Plain Farce
For Cold Turkey, Chicken, céc.
Cut up in small pieces two pounds of lean veal or rabbit, and two
pounds of fat and lean raw ham or pork, and pass them together twice
through the mincing machine, or chop them up fine and pass them
through a coarse wire sieve ; season with a little white pepper, salt, and
coralline pepper, and use.
Farce
For Cold Pigeons, Partridge, &e.
To farce one pigeon take six ounces of fresh pork or bacon and six
ounces of white meat, and pound it till smooth, then pass it through a
coarse wire sieve, season it with a little salt and white pepper ; flatten
the mixture out on to a wet slab, and place in the centre of it three ounces
of pdté de fore gras cut in strips, four good-sized truffles cut up, and two
or three button mushrooms ; roll up and use.
Ham or Tongue Farce
For using with Chicken, Veal, or Rablit Farce for Moulds, dc.
Pound till smooth six ounces of cooked lean ham or tongue, then
pound four ounces of Panard (vol.1.), half an ounce of butter, a little
salt and Marshall’s Coralline Pepper, colour with a few drops of liquid
carmine, add two and a half whole eggs, mix up well together, rub
through a wire sieve and use.
Hare Farce
For Turbans, Cutlets, &c.
Take twelve ounces of raw scraped hare and pound it till smooth,
then pound eight ounces of panard separately, mix with two large table-
spoonfuls of reduced Espagnol sauce (vol. i.), one ounce of butter, a good
dust of Marshall’s Coralline Pepper, and sufficient salt to slightly season,
add to it by degrees three whole raw eggs, a few drops of liquid carmine,
rub through a fine wire sieve and use.
OF EXTRA RECIPES—-GARNISHES, FARCES, PUREES, ETU. 603
Fish Farce
For Border
Pound ten ounces of raw white fish freed from skin and bone till
quite smooth, then pound eight ounces of Panard (vol. i.), season with a
little salt, one ounce of butter, a little white pepper; then mix together and
add three whole eggs by degrees, and pass through a wire sieve. Butter
the mould in which the farce is to be cooked, and sprinkle it over with
coral, put in the farce by means of a forcing bag and a large plain pipe,
knock it down well on the table to set firm in the mould, and poach for
about fifteen minutes, placing it in a stewpan ona fold of paper and
then covering it with boiling water ; watch the water reboil, then draw to
the side and poach till firm.
Fish Farce
’ For Pies
Take a pound and a half of fresh raw whiting, haddock or cod,
twelve ounces of Panard (vol. i.), an ounce and a half of butter, a
saltspoonful of salt, a dessertspoonful of anchovy essence, a dust of
Marshall’s Coralline Pepper; pound the fish and panard separately
till smooth, then mix together, add the other ingredients and seasonings,
and work till smooth; mix with four raw eggs and two wineglassfuls of
white wine, and rub through a fine wire sieve and use.
Lobster Farce
For Fillets of Sole, Lobster, &c.
Pound till smooth four ounces of cooked lobster, four boned anchovies,
a teaspoonful of anchovy essence, a dust of coralline pepper, half an
ounce of butter, four ounces of Panard (vol. i.); add a few drops of
liquid carmine and two whole raw eggs, rub through a wire sieve and
use.
Oyster Soufflé Mixture
For Farcing Birds, cc.
Put into a stewpan one and a half ounces of butter, one and a half
ounces of flour, two raw yolks of eggs, and a pinch of salt and coralline
604 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
pepper ; mix with one and a half gills of strained oyster liquor and the
juice of a lemon; stir over the fire till it boils, add four stiffly-whipped
whites of eggs (that have been seasoned with a pinch of salt) and three
dozen sauce oysters that have been bearded and cut in halves, or if
large into four, and use for farcing chickens, turkeys, pheasants,
partridges, &e.
Salmon Farce
For Turbans, Borders, or Quenelles, &e.
Take six ounces of Panard (see vol. i.) and eight ounces of salmon,
and pound separately till each is smooth, then mix together, add a little
salt and coralline pepper, a few drops of carmine, one ounce of butter,
and two and a half whole eggs, and when well amalgamated rub through
a wire sieve and put into a buttered border mould by means of a forcing
bag and large plain pipe; place this in a stewpan on a piece of paper,
cover it with boiling fish stock or water, watch this reboil, then draw the
pan to the side of the stove and poach for about fifteen minutes, then
turn out and use.
PUREES
Cheese Purée
For Centre of Fleurs, Croustades, ke.
Take six ounces of finely sliced Gruyére or good Cheddar cheese, two
tablespoonfuls of thick Bechamel sauce (vol. i.), a quarter of a pint of
cream, and a good pinch of coralline pepper ; stir over the fire till creamy
and then use.
Egg Purée
Pound two hard-boiled yolks of eggs, with two ounces of butter,
a tablespoonful of thick Bechamel sauce, a saltspoonful of French and
the same of English mustard, a dust of coralline pepper, six boned
anchovies, and enough apricot yellow to colour; then rub through a fine
wire sieve, tammy, and use on crotitons, forcing it from a bag and Bias)
rose Pre for a savoury or breakfast dish.
OF EXTRA RECIPES—GARNISHES, FARCES, PUREES, ETC. 605
Purée of Anchovies
For Masking Toast or Crotitons
Pound six boned Christiania anchovies with two hard-boiled yolks of
egos, a tiny dust of Marshall’s Coralline Pepper, a few drops of carmine,
half a tablespoonful of thick Bechamel sauce (vol. i.), and one ounce of
butter ; pass through a sieve and use.
Anchovy Purée
For Filling Patties, Artichoke Bottoms, Le.
Wash and bone eight or ten Christiania anchovies, and pound them
till smooth, with two hard-boiled yolks of eggs, a tablespoonful of salad
oil, and a few drops of carmine ; then mix with half a gill of aspic jelly,
rub through a fine hair sieve or tammy, add two tablespoonfuls of very
stifly-whipped cream, and use by means of a forcing bag with a plain
or rose pipe.
Hot Purée of Anchovies
Tor Crotitons
Take eight or ten boned Christiania anchovies and pound them till
smooth, with one ounce of fresh butter, three hard-boiled yolks of aggs,
a dust of Marshall’s Coralline Pepper, a few drops of liquid carmine,
and a tablespoonful of thick Brown sauce (vol. i.) ; rub through a hair
sieve, rewarm and use.
Crayfish Purée
For Crotitons, Savouries, Hors dures, kc.
Take twelve crayfish bodies,! a dust of Marshall’s Coralline Pepper,
one hard-boiled yolk of egg, four ounces of good butter, six Kriiger’s
Appetit Sild, one ounce of lax, and a few drops of Marshall’s Liquid
Carmine ; pound all together till smooth, then rub through a fine hair
sieve, and use by means of a forcing bag and rose pipe.
Purée of Fish
For Masking Fillets of Whiting, Sole, ce.
Take, for eight to ten fillets of sole, six ounces of raw fresh haddock,
whiting, or other white fish, remove the skin and bone from it, and rub
the meat through a wire sieve; then mix with it a pinch of salt anda
1 These can be bought in bottles.
606 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
dust of Marshall’s Coralline Pepper, one raw white of egg, a teaspoonful
of chopped parsley, and a sprig of thyme and one bayleaf chopped ; mix
well together, and use.
Tongue Purée
For Masking Cold Meats, ce.
Pound a quarter of a pound of tongue till quite smooth ; mix it well
into two tablespoonfuls of Bechamel sauce (vol. 1.), two tablespoonfuls
of cream, a few drops of Marshall’s Liquid Carmine, a dust of coralline
pepper, and half a pint of liquid aspic jelly (vol. 1.); pass the whole
through the tammy and use.
Purée of Haricot Beans
Lor Garnishing Sweetbreads, Entrées of Meat and Birds, &e.
Put one pound of haricot beans to soak in cold water for a day or
two before using them, change the water often, and put them to cook in
good-flavoured light stock, enough to well cover them, with a bunch of
herbs and two ounces of lean ham or bacon; let them cook for two and
a half to three hours or longer till tender, and when almost dry rub them
through a wire sieve, mix the purée up with a little cream to make it
into a smooth stiff paste, add a pinch of castor sugar, make hot in the
bain-marie, and use by means of a forcing bag and large rose pipe.
Creamy Purée of Potatoes
For Garnishing Centres of Entrées
Boil six or eight large potatoes, rnb them through a wire sieve and
mix with it one and a half ounces of butter and a little salt and white
pepper; mix with cream or new milk into a smooth paste, rewarm the
purée in the bain-marie, and use.
Tomato Purée
Lor Masking Meats, Cutlets, Sweetbreads, &e.
Take four or five raw ripe tomatoes, slice them and put them in a
stewpan with one ounce of butter, the strained juice of a lemon, a little
salt, a tiny dust of Coralline pepper, six tablespoonfuls of good light
stock ; boil down to a pulp, then mix with it a quarter of an ounce of
arrowroot that is mixed with a tablespoonful of sherry, stir till boiling,
tammy, and use.
OF EXTRA RECIPES—GARNISIIES, FARCES, PUREES, ETC. 607
Thick Purée of Tomatoes
Take four or five large ripe tomatoes, cut them up in thin slices, and
put them in a stewpan with a little Coralline pepper and a pinch of
salt ; brig them to the boil; then add to the pulp two ounces of butter
that has been mixed till smooth with half an ounce of Marshall’s
Créme de Riz, and stir together till the mixture boils ; add three or four
drops of carmine and two wineglasses of white wine, then rub all through
a tammy or fine hair sieve, rewarm, and use. This purée is nice to
serve with boiled fish, or chicken, sweetbread Xe.
Purée of Meat A la Vienne
Take ten ounces of cooked meat, such as chicken or pheasant, and
pound it till smooth with a quarter of a pound of fresh butter, a table-
spoonful of thick cream, two tablespoonfuls of Veloute sauce (vol. i.),
a tablespoonful of salad oil and a tablespoonful of tarragon vinegar ;
season with salt and a little coralline pepper, rub through a fine wire
sieve and use for making sandwiches or for filling brioches, to serve for
a luncheon dish, arranged in a pile and garnished with cress or aspic
jelly.
Quenelles of White Meat
For Garnishing Calf’s Head, Meats, ce.
Pound six ounces of raw white meat till smooth, then mix with six
ounces of pounded Panard (vol. i.), one ounce of butter, a little salt and
a dust of Coralline pepper; mix well into it two and a half whole raw
eggs, one tablespoonful of cream, and one large tablespoonful of thick
Bechamel sauce (vol. i.), then rub all through a wire sieve, and put into
a forcing bag with a plain pipe; force the mixture into little quenelle
tins that have been buttered and ornamented with truffle, put them
into a sauté pan or stewpan on a piece of paper, cover with boiling water,
watch this reboil, then draw the pan aside and let the quenelles poach
for fifteen minutes. When cooked, take up and turn out on a cloth,
and use.
608 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK.
FANCY BUTTERS
Anchovy Butter
Lor Garnishing Fillets, ke.
Take three ounces of fresh butter, two hard-boiled yolks of eggs, and
six boned Christiania anchovies; pound together, then rub through a
sieve, and then add a few drops of Marshall’s Liquid Carmine, the juice of
half a large or one small lemon; mix up all together and use cold for
fish or meats.
Crayfish Butter
or Garnishing Savouries, &e.
Pound till smooth six cooked crayfish bodies, and mix with two
ounces of fresh butter, a dust of Marshall’s Coralline Pepper, six
Christiania anchovies freed from bone; add a few drops of Marshall’s
Liquid Carmine; rub all through a fine hair sieve, and then use by
means of a forcing bag and small rose or plain pipe according to the
purpose required.
Figg Butter
Tor Crottons used for Savouries and Breakfast Dishes
Pound together the hard-boiled yolks of three eggs, three ounces of
butter, four filleted Christiania anchovies, a dust of coralline pepper,
and a saltspoonful of French mustard. Rub it all through a fine hair
sieve (or better still a tammy) and use.
Fancy Butter
Tor Hams, Tongues, &e.
Take for one ham, one pound of perfectly fresh butter, put it into a
basin, and work it with a wooden spoon until it presents a creamy ap-
pearance, working it for about fifteen to twenty minutes; then divide
it, into two parts, colour one part with a little of Marshall’s Liquid
Carmine or Cherry Red, and when well mixed together use by means of
a forcing bag with a large rose pipe, putting the red in the bag on one
side and the white on the other, and close the bag, pressing the two sides
well together, when the colours will blend into a mottled appearance.
The tongue or ham should be first brushed over with warm glaze and
this left to cool before ornamenting, and when ornamented it should be
left in a cool place that the butter may become quite firm.
OF EXTRA RECIPES—GARNISHES, FARCES, PUREES, ETC. 609
Ham Butter
For Sandwiches, Farcing Olives, Xe.
Pound four ounces of lean cooked ham with an ounce and a half of
butter, a dust of Marshall’s Coralline Pepper, and a few drops of liquid
carmine: rub through a hair sieve and use.
Lax Butter
For Sandwiches and Croivtons
Pound two tablespoontuls of lax with two ounces of fresh butter,
a little Coralline pepper, and a little carmine, then pass through a sieve
and use. ‘Luxette’ can be used in place of lax butter in any of the
recipes.
Lobster Butter
Pound together half a pound of cooked lobster, six ounces of fresh
butter, four boned Christiania anchovies, a few drops of carmine, a dust
of Marshall’s Coralline Pepper, and one hard-boiled yolk of egg; then
pass through a fine hair sieve and use. This lobster butter is excellent
. to serve for breakfast and luncheon, and will be found nice for garnishing
- various dishes of fish or fowl.
CROUTONS, PASTEHS, AND RICE
Crotittons with Cheese
Lor Soup
Take some nice slices of stale bread and cut them out with a cutter
about the size of a shilling; fry them in clarified butter (vol. 1.
page 14) till a nice golden colour, then brush them over with warm
glaze on one side, and dip the glazed side into some grated Parmesan
cheese. Dish them up on a plate on a dish-paper, and hand with the
soup.
Croutons
For handing with Purée or Clear Soups
Take some stale white bread, cut it into slices about a quarter of an
inch thick, and stamp from it some little rounds about the size of half-
RR
610 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
a-crown piece, then cut each round into two parts, and fry in a frying
basket in clean boiling fat till a nice golden colour; then take up and
shake well from the fat, and sprinkle with finely-chopped raw green
parsley and a little coralline pepper, and dish up in a pile on a paper,
and serve with bisque or any highly-flavoured ‘cream or clear soup.
Crotitons a la Julienne
To hand with Clear or Thick Soups
Take some stale slices of bread about a quarter of an inch thick and
stamp them out with a plain round cutter about the size of a penny
piece; fry them in clean boiling fat till a pretty golden colour, then
brush the tops of each over with a little warm glaze, and just before
serving put a teaspoonful of vegetables, prepared as below, on each.
Dish up on a dish-paper and serve at once, allowing one crotiton to each
person.
JULIENNE VEGETABLES FOR Crovtons.—Take raw vegetables, such as
turnip, leek, and carrot, cut them in shreds and put them separately in
cold water with a pinch of salt, bring to the boil, strain them, and rinse
them in cold water, return to the stewpans, which have been lightly
buttered, and fry each separately for a few moments; then cook them
in clear stock till tender, and use as directed above.
Crottons with Oysters
For Soup
Take some stale bread cut into slices about a quarter of an inch
thick and two inches wide, stamp out with a plain round cutter, fry in
clean boiling clarified butter till a pale golden colour; then take up and
drain, and place on a baking-tin, mask over with a little Cheese Cream
(see recipe), and brown with the salamander; then place on the top
of each an oyster that has been warmed between two plates, with a
little of the oyster liquor, and then sprinkle with a little coralline
pepper. Dish up on a hot plate on a napkin or dish-paper, and serve
at once with any hot soup, either clear or purée.
Anchovy Devil Paste
Take a teaspoonful of French mustard, four boned Christiania
anchovies and the same of Gorgona anchovies chopped up, a dust of
OF EXTRA RECIPES—GARNISHES, FARCES, PUREES, ETC. 611
coralline pepper, a pinch of salt, a dessertspoonful of chopped chutney,
and a teaspoonful of curry paste; mix all together with the strained juice
of one lemon, and use.
Cheese Short Paste
With a quarter of a pound of fine flour rub two ounces of butter till
smooth ; then mix in a pinch of salt and coralline pepper, one and a
half ounces of grated Parmesan cheese, one whole raw egg; mix up
together into a stiff paste with cold water, then roll out, and use for
tartlets, &c.
Neapolitan Garnish
Put a quarter-pound of Naples macaroni to cook for half an hour
in plenty of boiling water with a good pinch of salt; then strain
off and cut it in lengths of about one inch and mix it in a stewpan with
a quarter-pound of cooked lean ham or tongue cut in similar lengths,
twelve cooked button mushrooms, three large truffles, a good pat of
butter, and a dust of coralline pepper; stand the pan in the
bain-marie to get hot, and keep so till ready to serve. This may also
be mixed with three ounces of grated Gruyére or Parmesan cheese,
when it can be served as a distinct dish for luncheon or second course,
and is excellent with veal, beef, &c.
Boiled Sparghetti
Put the sparghetti into boiling water that is seasoned with a little salt,
and simmer gently for one and a quarter hours; then strain and use.
Buttered Rice
Take half a pound of rice boiled as for curry (vol. i. page 32); when
dry turn it on to a hot baking-tin and pour over it three ounces of warm
butter ; mix well together with a fork, and put it into a moderate oven
for ten to twelve minutes, during which time occasionally turn the rice
about, dust it with Coralline pepper, and then use while quite hot.
Rice
For serving with Soups, &e.
Take halfa pound of Patna rice, boiled as for Curry (see recipe), and
when dry put it from the cullender on to a hot clean baking-tin, Put
We ey
612 MRS. A. B. MARSHALI’S LARGER COOKERY BOOK
into astewpan two ounces of warm fresh butter and one ounce of pounded
live lobster spawn, a few drops of lemon juice, a pinch of coralline
pepper ; mix this with the rice, and just place the tin in a moderate oven
till the rice steams and is quite hot, then dish up in a pile, serve with
purée soups, braised chicken, boiled salmon, &c.
Rice
To serve with Game, Poultry, or Meats
Put one pound of Patna rice in a stewpan, with sufficient cold water
to cover it; bring it to the boil, then strain off the rice and wash it well
in cold water; replace it in the stewpan, cover it with boiling water,
and boil for fifteen minutes. Strain it, rimse it well in boiling water,
and set it for two hours to dry in the screen. When to be served, dust
it over with Coralline pepper and pour over it some Tomato butter
(vol. i). ‘This can be used for a separate dish for luncheon or dinner.
Red Rice Border
Moulded for Entrées, Ce.
Put half a pound of Carolina rice into a stewpan with enough
cold water to cover it, and bring to the boil, then strain and wash
the rice well in cold water; return it to the stewpan, and add to
it one pint of good-flavoured stock that is lightly coloured with
carmine, the pulp from three large ripe tomatoes, a good pinch of
Coralline pepper, one ounce of good butter, and a bunch of herbs;
place the pan on the stove and bring the contents to the boil, then
simmer very gently for about an hour, during which time add a little
more stock. If the rice appears very dry when cooked, add to it two
raw yolks of egg that have been mixed to a creamy consistency in a
basin. ‘Take a well-buttered fancy or plain border mould, and press the
rice into it with the hand, which should be occasionally dipped into cold
water ; then place the mould in a baking-tin, surround it to about three-
parts its depth with boiling water, and place it in a moderate oven for
fifteen to twenty minutes; turn out, and use.
Pilau Rice
As used for Kabobs
Peel six good-sized onions, cut them in little dice shapes, and fry
them in four ounces of good fat till a nice brown colour; then add three-
quarters of a pound of blanched Patna rice, in the centre of which put a
bunch of herbs (thyme, parsley, and bayleaf), a good pinch of saffron,
OF EXTRA RECIPES—GARNISHES, FARCES, PUREES, ETC. 6135
six crushed cardamoms, a dessertspoonful of Marshall’s Curry Powder, and
a quarter-ounce of coralline pepper; add one and a half pints of good
light-coloured stock in which a good pinch of saffron has been boiled,
put a buttered paper on the top, and cook for about one hour and a
quarter, when the grains should be tender and separate. This may also
be served in place of a vegetable for luncheon or dinner.
Red Pilau Rice
Put one pound of Patna rice in a stewpan in enough cold water to
cover it; when it comes to the boil wash it and put it into a clean stew-
pan, with a quarter of a pound of butter or fat, half a pint of Tomato
sauce (vol. i.), and a pint of stock that is lightly coloured with a little
carmine ; add a bunch of herbs (thyme, parsley, and bayleaf), and cook
with a buttered paper over for about an hour, adding a little more stock
as that with the rice reduces; it will require about a pint of stock in all.
This is nice to use with veal, beef, rabbit, or chicken, and can be served
alone as a dish for luncheon or dinner.
HGG, CUSTARDS, ETC.
Egg Garnish
For Inttle Coquilles, &e.
Whip till stiff three whites of eggs with a pinch of salt and a dust
of- Marshall’s Coralline Pepper, and use by means of a forcing bag with
a large rose pipe.
Egg Garnishes
For Clear Soups, Moulds for Entrées, de.
WuitE EaG Garniso.—Mix four whites of eggs with one dessert-
spoonful of thick cream and a pinch of salt; then tammy, and pour it
into buttered dariol moulds, and poach them till firm, and use when quite
cold, cutting or stamping out in any fancy shapes.
Pink Eau Garnisu.—Mix three yolks of eggs with one and a half
tablespoonfuls of thick cream and a pinch of salt, add a few drops of
carmine; tammy, and cook similarly to the white garnish.
YELLow Eco GarnisH.—Mix three yolks of eggs with one and a half
tablespoonfuls of thick cream and a pinch of salt, add a few drops
of apricot yellow, tammy, and cook in the same way as the other
garnishes.
614 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Almond Meringue Mixture
Put into a whipping-tin two whites of eggs with a pinch of salt, and
whip them till quite stiff, then add a quarter-pound of castor sugar and
one ounce of blanched and finely-shredded almonds; put into a forcing
bag with a large plain pipe, force it out on to cold waxed tins, arranging
the shape according to taste, dust over by means of a dredger with a
little of Marshall's Icing Sugar, put into a moderate oven, and bake till
a nice brown colour, then take up; dress when cold with whipped and
sweetened and flavoured cream, place on a dish on a paper and serve
for a dinner or luncheon sweet or plainly for dessert. These can also be
used for filling cakes, &c. &c.
Chocolat Meringue Mixture
For filling Cakes, Meringues, &e.
Whip stiff four whites of eggs with a pinch of salt, add three ounces
of castor sugar, eight or ten drops of vanilla essence, two tablespoonfuls
of chocolat purée (see recipe for Muscats).
Poached Meringues
Whip very stiffly five large whites of eggs with a pinch of salt, then
add to them a quarter-pound of castor sugar, taking care not to stir
them about more than possible after the sugar is added. Put ina
saucepan about three pints of boiling water, sweeten it with a quarter-
pound of castor or loaf sugar, and with two spoons form the meringue
into quenelle shapes (vol. i. page 37) and drop each into the boiling
water; leave them till set, turning them from side to side; take up care-
fully with a slice, place them on a hair sieve, and leave till cold; use
with custards, creams, fruits, &c.
Coloured Whipped Cream
Whip half a pint of cream quite stiff, sweeten it with two ounces of
castor sugar, flavour it with vanilla or other essence or liqueur, colour
with a few drops of Marshall’s Liquid Carmine for red, and Marshall’s
Sap Green for green, and so on with the other colourings. Pass a fork
backwards and forwards through it to give it a mottled appearance, or
mix well up to colour throughout, and use by means of a forcing bag and
pipe of size and pattern, according to designs required.
OF EXTRA RECIPES—GARNISHES, FARCES, PUREES, ETC. 615
Cheese Custard
ror Profiteroles, Tartlets, Bouches
Put one ounce of fine flour into a stewpan with two ounces of grated
Parmesan cheese, one and a half ounces of butter, two raw yolks of eggs,
a pinch of salt, a dust of Marshall’s Coralline Pepper, and mix together
with one and a half gills of cold milk; stir over the stove till it boils,
then add two tablespoonfuls of stiffly-whipped cream, and use for filling
any little pastry cases, or for croustades.
Savoury Custard
Lor Croustades, Soups, ce.
Take three whole raw eggs and mix them with two tablespoonfuls
of cream, season with a little.pepper and salt and a dust of coralline
pepper, beat up together with a fork, then strain and mix with a little
finely-chopped parsley ; pour into a buttered tin and steam till firm; put
away till cold, then turn out and cut in required shapes. This custard
can be used for clear soups, or for garnishing entrées.
-Cheese Savoury Custard
For Soup
Take four whole eggs, four tablespoonfuls of cream, a pinch of salt
and coralline pepper, and two tablespoonfuls of freshly-grated Par-
mesan cheese. Mix up all together with a fork, divide into two parts,
colour one with a few drops of carmine, and leave tke other part plain ;
pour each into buttered dariol moulds and steam till firm, then turn out,
and when cold cut out as required.
Cheese Paste
Take a quarter of a pound of fine flour, two ounces of butter, one
ounce of grated Parmesan, a little salt and Coralline pepper, an eighth of
an ounce of Cowan’s Baking Powder, and one whole raw egg; mix
together into a stiff paste witb cold water, then roll out and use.
616 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
ICINGS
Apricot Glace
For Glazing Cakes, ke.
Put about half a pound of apricot jam into a stewpan with about
two gills of water, six ounces of castor sugar, and a saltspoonful of
apricot yellow or other colouring; boil up and let it cook on the stove
for fifteen to twenty minutes until somewhat thick, then put it through
a fine hair sieve, and use while hot to glace over the cakes.
Checolate Glace
For Glazing Cakes, ke.
Cut up very finely four ounces of Fry’s Caracas Chocolate, put it
into a stewpan with one gill of warm water, and boil it till quite smooth.
Mix three-quarters of a pound of Marshall’s Icing Sugar in a stewpan
with three tablespoonfuls of the prepared chocolate and half a table-
spoonful of warm water, stir over the fire till just warm, then use.
Orange Glace
For Glazing Cakes, kc.
Put the finely-chopped peel of an orange into a stewpan, and pour
over it half a gill of boiling water; cover the pan, and let the contents
remain till cool; then add the juice of the orange, and strain through
a piece of muslin. Take three-quarters of a pound of Marshall’s Icing
Sugar, and mix with it three tablespoonfuls and a half of the liquor
prepared as above; just stir over the fire till it is warm, then use at
once.
Red Glace
For Glazing Cakes, Pompadours, &e.
Take six ounces of icing sugar, mix it with one and a half table-
spoonfuls of water, a few drops of vanilla essence, and a few drops of
carmine ; warm and use.
Strawberry Glace
For Glazing Cakes, ce.
Put in a stewpan three-quarters of a pound of Marshall’s Icing
Sugar, three or four tablespoonfuls of strawberry syrup or pulp, and a
few drops of carmine; just warm together, then use.
OF EXTRA: RECIPES—GARNISHES, FARCES, PUREES, ETC. 617
Water Glace
For Glazing Cakes
Mix three-quarters of a pound of Marshall’s Icing Sugar with three
or four tablespoonfuls of water, stir this over the fire till warm, then
use.
VEGETABLE GARNISHES
Artichoke Bottoms with Mayonnaise
Take one small tin of cooked artichoke bottoms or six freshly cooked
ones, cut them in neat dice shapes, mix with them two tablespoonfuls
of thick Mayonnaise sauce (vol. 1.), add a little chopped tarragon and
chervil, a dessertspoonful of tarragon vinegar, and use. Salsifies, when
in season, or other nice vegetable, can be used in the same way.
Asparagus Peas
For Garnishing Soups and Purées
Scrape and then cut off the points of some fresh asparagus, put them
into boiling water with a little salt and a tiny bit of soda, and gently
boil for fifteen minutes, then strain and use. Cut the stalks up as far
as they are tender into little lengths of about a quarter of aninch. Cook
these in the same manner as the points in a separate stewpan, and use.
Braised Cabbage
For Timbals
Trim and split a nice large white cabbage, and take the best part
and lay it in cold water with a tablespoonful of salt for an hour or
two, rinse it well, and put it in enough cold water to cover it; let it come
to the boil, then wash it well in cold water, press all the water from it,
and chop it up very fine. Put two ounces of butter in a sauté pan, add
the cabbage and a dust of coralline pepper; fry for about ten minutes ;
then add a quarter of a pint of game gravy, and half an ounce of glaze,
and keep gently simmering on the side of the stove, with a buttered
paper over it and the cover on the pan, for about an hour, adding a
418 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK.
little more stock if needed ; when the cabbage is tender and quite dry,
turn it into a basin or pan to cool, then add the raw yolks of three
eges; mix well together, and put into the centre of the timbal.
Carrots
For Braised Joints
Take some peeled and cleansed carrots, and cut them out with a plain ©
round vegetable scoop ; put them into cold water, bring to the boil, then
strain and rinse them, and braise them in stock till tender.
Celery Stuffing
Take two or three sticks of celery, wash them well and then braise
them (see ‘ Braised Celery,’ vol. 1.) ; when cooked take up and rub through
a fine wire sieve, or chop it up fine, and mix with two ounces of freshly-
made white bread crumbs, a saltspoonful of coralline pepper, a little salt,
two ounces of warm butter, two whole raw eggs; mix up together, and
use for stuffing ducks, chickens, &c.
Cucumber
For Salmon
Peel a large cucumber, and cut it in olive shapes; put these into a
stewpan with,enough cold water to cover them, and a pinch of salt,
bring to the boil, then strain and put into a stewpan with one ounce of
butter and the strained juice of half a lemon, and cook on the stove for
about fifteen minutes with the pan covered down, then mix with a little
chopped parsley and use.
Cucumber Peas
For Soup, &e.
Peel the cucumber, and by means of a pea-cutter scoop out into pea
shapes; put these into cold water with a pinch of salt, and gently boil
till tender for about fifteen minutes, then strain and use. Potato peas
are prepared in a similar way.
Cucumber Salad
For Salmon, Entrées, Chicken, &e.
Peet a nice large fresh cucumber and cut it into pea shapes with a
pea-cutter, or it can be cut in dice-shapes; season it with a little salad
oil, French vinegar, and a little chopped tarragon and chervil, and use.
QF EXTRA RECIPES—GARNISHES, FARCES, PUREES, ETC. 619
Mushrooms
Hor Garnishing or Serving Plain
Take some nice, freshly- gathered mushrooms, peel and wash them,
and cut off the stalks; place them in a buttered sauté pan, season them
with a little salt and coralline pepper, and about a tablespoonful of
good stock; place a piece of well-buttered paper over them, and cook
in a moderate oven for about twelve to fifteen minutes, basting them
occasionally while cooking, and, when ‘tender, use.
Button Onions
For Garnishing Meats, &c.
Peel and blanch some button onions, and put them into a buttered
stewpan; fry them till a nice golden colour, add a bunch of herbs, cover
them well with stock, and braise till tender, strain and use.
Small Potato Croquettes
Rub half a pound of hot cooked potatoes through a wire sieve, and
mix with the purée half an ounce of warm butter, one raw yolk of egg,
and a little salt and pepper; set this aside till cold, then roll out with
fine flour into portions about the size of a Spanish nut, dip these into
whole raw beaten-up eggs and into freshly-made white breadcrumbs ; fry
them in clean boiling fat till a pretty golden colour. and use.
Reform Garnish
for one dish take Julienne shreds of French gherkin, truffle, button
mushroom, cooked ox-tongue or ham, and hard-boiled white of egg,
making in all a half-pint; put between two plates with a little white
stock or water, and warm over boiling water; the white of egg is best
warmed alone, as it is otherwise apt to get discoloured. Use for cutlets
or garnishing braised fowl, &c.
Tarragon and Chervil
For Soup
Pick the leaves of chervil small, and cut some fresh tarragon in
shreds; put them together in cold water, add a little salt and a tiny bit
of soda, bring to the boil, strain off, rinse in cold water, and use.
620 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Tomato Salad
for Cold Entrées. of Fish or Meat
Peel some fresh tomatoes and free them from pips, cut into small
square pieces, season them with salad oil, tarragon vinegar, and a little
salt and mignonette pepper, and use.
Tomato Cream
Remove the skins and pips from four large raw ripe tomatoes and
rub them through a hair sieve, and to a quarter of a pint of the pulp
add half a gill of liquid aspic jelly and a few drops of carmine, half a
tablespoonful of tarragon vinegar, a tablespoonful of thick Mayonnaise
sauce (vol. i.), a dust of coralline pepper, and half a gill of stiffly-
whipped cream. Mix together, keep on ice till wanted, then use with
vegetables, cold fish, &e.
Tomatoes
Lor Garnishing
Cut some ripe tomatoes in slices about a quarter of an inch thick,
season these with a little of Marshall’s Coralline Pepper and a little salt,
put them in a buttered sauté pan, and cook them in a moderate oven
with a buttered paper over for about ten minutes, and use for fillets of
beef, sweetbread, &c.
Turnip Cups
For Meats, &c.
Take some small fresh-gathered turnips, peel them, and scoop them
out in the form of a little cup (see engraving to recipe ‘ Beef & la Pom-
padour’). Put them into a stewpan with cold water, seasoned with a
little salt, and bring to the boil, then simmer them in boiling water till
tender, drain them and then fill them up with any plainly boiled or
braised vegetables, or with truffle and shredded button mushrooms that are
mixed with a little sherry and glaze boiled together. These are nice to
use for garnishing or serving alone as a dressed vegetable.
OF EXTRA RECIPES—GARNISHES, FARCES, PUREES, ETC. 621
SUNDRIES
Fillets of Chicken
Lor Moulds, either Hot or Cold
Take the breast fillets from a raw fowl and put them on a buttered
baking-tin, sprinkle them with a few drops of lemen juice and a little
salt, put a buttered paper over and cook in a moderate oven for about
ten minutes; when cooked put them to press between two plates with
a weight on top, and when cold cut in slices and stamp out into the
desired shapes according to the purpose for which it is required.
To Make Glaze
Take any kind of game, poultry, or meat bones, either cooked or raw,
also any ham or bacon bones and skin; slightly rub over the bottom of the
stock-pot with a little dripping or butter, and put in it two cleansed
sliced carrots and turnips, three or four onions, some strips of celery, a
little parsnip (all these vegetables being cut up), a good bunch of: herbs
(thyme, parsley, and bayleaf, basil and marjoram), a few black and white
peppercorns, and five or six cloves; add the bones, &c., and fry well for
about half an hour. Then fill up the pot with cold water and let it come
gently to the boil; skim it well, and let it simmer steadily for several
hours, then strain off through a cloth or fine hair sieve, and leave till
cold; then take off the fat, and pour the stock into a clean stewpan,
pouring very carefully so that the sediment at the bottom does not get
mixed in; let this boil quickly until of the consistency of thick cream,
keeping it well skimmed while boiling; then put it into cleansed and
dried skins, tie up tightly, and hang up ina dry place, and it will keep for
any length of time. If required for immediate use, it will be sufficiently
strong if it is reduced to the consistency of single cream.
Consommé
For Filling Inttle Moulds for Entrées
Take a pint and a quarter of good-flavoured soup, and dissolve in it
three-quarters of an ounce of Marshall’s Leaf Gelatine, an ounce of
glaze; a wineglass of sherry can be added if liked; mix with two raw
whites of eggs that have been beaten up, bring this to the boil,
simmer for five minutes, and strain through a clean soup cloth. When
cooling use for either meat or poultry dishes.
622 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
To Prepare Fat for Frying
Take some mutton kidney fat, cut it up into small square pieces,
put it into a clean stewpan, place it on the side of the stove, and let
the fat gradually draw down; when all the fat has been extracted,
strain it off through an old hair sieve into a clean tin pan. ‘This fat
can be used for frying meats, fish, &c., and will keep well, from time to
time being strained after each time of using, and can if liked be mixed
in part with lard. Do not pour the boiling fat into china basins or
pans, as it is likely to break them.
To Clarify Dripping for Frying
Take some clean dripping, and put it into a clean stewpan with half
its quantity of clean water, boil for about one hour on the side of the
stove, during which time keep it well skimmed from any scum rising
to the surface ; then pour into a tin basin, and when cold take up all the
fat, clear off from the bottom any sediment, and dry any moisture from
the dripping with a cloth; use as required for frying or other purposes.
Sparkling Johannis Cup
Pour the contents of a large bottle of champagne into a bowl, and
add to it the contents of a medium-sized bottle of Johannis Natural
Mineral Water, a large wineglassful of good brandy, and one pound of
well-washed crushed ice; stir well together, add two ounces of castor —
sugar, and the rind of a lemon; a tablespoonful of the rind of fresh
cucumber shredded into Julienne strips may be added if liked. A faller
flavour may be given by the addition of a wineglass of liqueur such as
Maraschino or Curacoa.
Johannis Lemon Squash
Put the juice of a lemon into a soda-water glass, add a little castor
sugar (or this may be omitted if an unsweetened drink is required), add
the contents of a medium-sized bottle of Johannis Natural Mineral
Water, stir together, and use at once.
OF EXTRA RECIPES—INDEX
iL INADA eH .e
Peg
—————e>9—_—_— ‘ (
PAGE |
Acorns. . . 462 | ANCHOVY Purée (Hot) for Crotitons
Almond Paste for : 4 . 463 Salad a la Caréme
ADELINE Cake A : ; NODS ANDREANT Sauce .
ALBANI Pudding. 2 : . 433 | ANGELIC Sauce ; :
ALBANY Sauce : F ; . 25 | APPETTT Sild a la Burlington ,
ALBERT Pudding ..-. : . 433 | dla Saint-Vloud
Sauce . 3 5p aael Purée for
ALEXANDRA Cakes (Little) ee 5 Ee on Croites
Glace for bDS Purée for
Puddings (Little) . : F . 484 | APPLE Crab-, Cheese
Custard for . - . 484 Marmalade : 5
Sauce for. ; . 484 Purée for Fillets of Veal a Ta Bor
ALMOND Cake, Rose ; : SOD oie langer .
Charlotte a la Beatrice F » 4891 Salad ; ala Saint Flor entine ;
Bavaroise for . . 490 | APPLES a la d’Orleans
Custard . : : : ; . 602 Compote for.
Fingers . ; ; ae ANGLO Vanilla Cream for
Meringue Mixture ! « 6144 4 la Frangaise
for Little Flowers EO
Mixture for Little Beatrice Cakes 487
Paste for Acorns ; : . 463
Princes . ; : 5 HS)
Pudding a la Boleno : ; . 434
Sauce for. : . A485
Wafers . ; 569
ALMONDS, Apples and, " Fleur of,
ala Vienne. 528
Paste for . 528
for Little Mokas . : ; . 461
AMBASSADE Sauce : (5)
AMBASSADRICE Sauce for Cr eams
of Rabbit E 197
AMERICAN Buns . : : . ssgial
Corn Salad . : : : AO
Sauce for . ; : a
Flannel Cakes ; s : . 5b4
Meringues . : z . 459
Mixture for : : o 4D9
ANCHOVIES 34 la Colmar 3 P 33
ala Créme. : 5. es}
ala Rosamond . : 3¢
a la Royale, Fillets of
Plaice with . 5 BE
dla St. Augustine . 34
Beef Pudding with ; : . 366
ANCHOVY Butter 608
Fillets of Sole mtn 111
Veal with. 326
Fried Sole with OT,
Crofites 4 la Frangaise . ‘ 5 ae!
Devil Paste . . : F > mew nl
Purée for ; a | 2B
Purée for filling Patties ; O05
Masking Toast, &c. OOD
and Almonds, Fleur of, 4 la Vi ienne
Paste for —
Crab-, Bottled
Fleur of, 4 la Créme
Cream for
Purée for .
APRICOT Cakes (Little) in Surprise
Cream for F
Mixtwe for .
for Bavaroise a l’Impériale
Fritters
Glace for Baba a la Parisienne
Cakes, &c.
Jam, Omelet with
Meringues
Pudding
Sauce (Yellow)
APRICOTS a la Condé
Fleur of 3
Marchpane of
ARROWROOT Sauce
ARTICHOKE—
Bottoms a la Bourgogaic
Purée for .
ala Fife .
Purée for.
d la Valentine
Chestnuts for .
Asparagus 4 la Cannes and
Sauce for
for Fillet of Beef a la Touraine
Mushrooms a la Marquise
Neck of Mutton a Ja Clarence
with Asparagus - Points a
l’Hstragon
Mayonnaise
623
PAGH
605
412
5
34
318
318
35
35
580
325
411
465
466
466
453
528
528
583
527
528
528
470
470
470
507
455
475
616
443
458
447
28
449
526
578
28
380
380
379
379
381
381
378
378
364
392
B58
380
617
624 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
PAGE
ARTICHOKE Salad . 379
ARTICHOKES, Cucumber and, for
Neck of Lamb . 359
Pastry, a la d’Estrées . 525
Meringue Mixture for 526
Syrup for . ‘ . 526
Plaine A 5 RS)
ASPARAGUS 4 ‘Espagne : 5 BRE
aVIrlandaise . 5 Bae
ila Princesse . 376
and Artichoke Bottoms a la Cannes 378
Sauce for . ‘ Se ibe:
and Suédoise Sauce ; ui
Creams (Little) 4 la Val-la- Reine 255
Glasses for . 255
ala Montreuil . 212
Sauce for Cy ara
for Turban ila Jessamine . a PAS
Omelet with om Aun-4015)
Peas for gar nishing Soups, Ree. AOL
Points 4a l’Estragon, Artichoke
Bottoms with . ; . > 8a0
Salad ila Campagne . 378
ASPIC Cream for Border for Larks
aula Sotterville . 2 246
for Timbal 4 la Palmeira j: 242
Iced Timbals of, for Plover’s Eggs
ila Navarre =. 294
Mayonnaise (Blocks of) : » 599
Green i a a)
Olive- coloured . eno
Pink and White 5 as}
Plover's Eggs in, 4 la Victoria . 234
Tomato, for Timbal Ala Palmeira 242
Bava a la Parisienne ‘ . 474
Apricot Glace for . » ATS
Walnuts or Filberts for. 474
BACON, to cure. ; fs ovo
Eges and, a la Mariette ‘ 292
Mushrooms and, for Fritot of Cray-
fish a la Cleve-
land 2 » 281
Omelet with reo
Ragott for . 287
BADEN-BADEN Cakes (Little) ~ 5b26
BAKED Gooseberry Pudding . 450
BAKING Powder, Bread for Break-
fast or Tea made with : 573
Tins for Muscats, to prepare 5 Sey
BALLETTES ala St. Louis . 20 200
Ragowtt for . = PBYD
Chocolate. ; Be Abe,
of Foie Gras a VImpériale : . 249
BALLS, Fish, a la Saratoga : Sony
Little, in Cases. : : . 468
Neva (Little) : : & . A607
Mixture for . E . A467
Purée of Bananas for : 5 AGE
BANANA Purée : ; ; . 580
for Little French
Creams alad’Artcis 512
for Little Neva Balls . 447
Sauce . : g 4 : eee)
BARLEY Bread a . OTe
BARTLETT Chocolate Tea Cake . 555
BASKET 8 la Rosslyn
with Saratoga Potatoes
BASKETS, Larks in .
Sauce for
Little, 4 la Lavenue
i la Toulouse
Ragout for .
Nougat, 4 la Duchesse
& la Diirer .
BATH Tea Cakes :
BATTER Pudding, Boiled .
BAVAROISE 4 la Cleveland
a l’'Impériale
Apricot for 3 ;
Creams for : <
dla Pompadour .
PAGE
492
401
189
190
478
214
214
484
487
554
452
505
506
507
507
504
Creams for . 504— 505
Garnish for Mould
for
for Almond Charlotteala Bedtrice s
Little French Creams a la
d’Artois
Mixture for Pudding a la Reine
Pineapple, a la Margaux
Vanilla, for Charlotte a la Prin-
cesse
with Fruits
BEAN, French, Soup
Haricot, Purée
BEANS, French, Omelet with
Salad of, ala Flamande’,
with Cream of Turnips
BEATRICE Cakes, Little .
Almond Mixture for
Short Paste for . .
BECHAMEL Chaudfroid Sauce
Cheese, forGnocchi a la Frangaise .
Sauce
BEEF 4 la Barcelone
Cutlets of,.A la Moltke
Ragotit for .
ala Portugaise :
Farce for Little Creams of Beef.
Terrine of Hare 4 la
Francaise
Fillet of, 4 la Jussienne
Sauce for
a VOstende.
Ragott and Sance
for
ala Touraine
Artichoke Bottoms for
Tomatoes for
with Salsifies .
Fillets of, a la Canadienne .
Sauce for
a la Carlsbad
a la Claudine ‘
a la Mecklenburg .
ala Parisienne . A
Farce for
Sauce for
Tomatoes for
dla Perigueux
Sauce for
a la Princesse Louise .
Sauce for
ala Riga
a la Sardou
505
490
512
514
505
471
503
Vi.
606
286
381
382
486
487
A487
600
542
6
272
136
136
137
138
277
360
361
361
862
363
364
364
360
132
133
133
133
134
362
363
363
363
269
269
270
270
134
135
OF EXTRA RECIPES—INDEX
BEEF, Grilled Fillets of, Ala Diable .
Sauce for
Tomatoes for
Larded Fillet of, with Tomato
Purée
Little Creams of
Farce for ;
Little Fillets of, a la Moville
Ragott for .
Ala Valais
Pickle (liquid) for
Potted ;
Pudding with Anchovies
Sauted Fillets of, a la Claudine
Sauce for
a la Paysanne
Sirloin of, 4 la Pompadour .
Sauce for : :
Carrots, Turnips for
BEIGNETS a la Montgardor
ala Victoria .
of Pheasants 4 la Dominique
Purée for
Rice Cream
BIARRITZ Sauce
BISCUITS, Devilled .
Ginger
Grisini .
Water . :
BISQUE 4 la Grecque , :
a la Mancelle 5 ; 4
Stock for ; ;
BLACK Butter, Codtish with
Currant a 4 Fs
BLANCMANGE for Cream a a la Nid
BLANQUETTE of Eggs a la Napier
Sauce for
Supréme of Chicken in
Border for
Sauce for “ ¢
BLOCKS of Aspic Mayonnaise ;
BOAR’S Head :
BOHEMIAN Cake . : :
BOILED Batter Pudding . ° ;
Chicken a la Napolitaine
and Champagne Sauce
Ox Tongue ala Dorna
Ragout for
Sparghetti .
BOMB of Crab a la Belle Hélene
Curried Vegetables for.
Mousse Mixture for
BOMBS, Little, ala Beatrice .
dla Milan
Custard for.
4 la Visapore
Egg for
Ragott for .
of Lobster a la Berlin
Purée for
Oysters 4 la Versailles
Purée for
BORDER for Fillets of Sole 4 la
Corrente .
for Salmis of Chicken a la Ré-
gence . Z
Sweetbread a VImpératrice
Purée for
TimbalalaPalmeira .
PAGE
132
132
132
364
137
138
134
134
136
597
273
366
270
270
271
364
365
365
210
454
178
179
454
6
35
568
577
566
64
64
65
79
580
512
293
293
227
228
228
599
375
5D5
452
333
333
368
369
611
. 260
261
261
217
314
BORDER, Aspic Cream, for Larks
a la Sotterville .
Mayonnaise of Vegetables, for Su-
préme of Chicken in Blanquette
Potato Salad, for Macedoine Salad
* Rice, for Entrées .
(Red) .
BOSTON Brown Bread
BOTTLED Crab-Apples
Fruits without Sugar
Peaches :
Syrup for
Strawberries .
BOTTOMS—
Artichoke, 4 la Bourgogaic
Purée for
ala Fife
Purée for
a la Valentine
Chestnuts for
and Cucumber for Neck of
: i:
Lamb :
Asparagus and, 4 la Cannes
Sauce for
for Fillet of Beef, 4 la
Touraine .
for Mushrooms 4 la Mar-
quise ‘
for Neck of Mutton a la
Clarence . ‘
with Asparagus Points a
l’Estragon
with Mayonnaise
BOUCHES, Little, 4 la Paysanne
Macaroni for
Sauce for .
of Foie Gras a la Russe
Red Garnish for
Salad for .
BOUILLON, Court, Perch with :
BRAINS and Tongue Garnish for
Calf’s Head 4 ]’Andreani .
Sauce for mixing
Devilled Calf’s, Croustades of
BRAISED Cabbage for Timbals
Chicken and Nouilles
Lettuce
Pheasant with Cabbage :
Cabbage blanched for
Spanish Onions 4 la Julienne
Turkey with Chestnut Purée and
Mousseline Oyster Sauce .
BRANDY, Cherries in
Cream Sauce
Ginger .
Greengages i in
Snaps
with Cream : :
BREAD, Barley : ‘i 5 :
Boston Brown 3 : ; ;
Breakfast. i
Brown, Fillets of ‘Herring marin-
aded on
Rolls.
Corn
Milk
Pudding a l'Anglaise :
Purée for 1) Masking, for Fillets of
Herring a la Pearlin .
ss
341
391
348:
348
393:
345
582
30
585
586
568
469
574
575
573
308
574
575
575
449
307
626 MRS. A. B.
PAGE
BREAD, Rye ; ; : 5 ays
Short (Scotch) . : é SOLO
Spiced . . 576
Tea, made with Baking “Powder 573
BREAKFAST Bread 573
Cutlets . ‘ 333
Dishes and Curries 264— 332
or Tea Cakes. 568
‘BRENTFORD Rolls 574
BRETON Cake . ATT
- Mixture for : 478
BRIOCHES, Little, a la Vienne 331
Purée of Meat for . 332
RROWN Bread, Fillets of Herring
f marinaded on 338
Boston 575
Rolls: : : A . 574
Caper Sauce, Roast Tripe and 327
Chaudfroid Sauce. 5 600
for Lobsters ala Boulevard 51
Mushroom Sauce . ue VS
Purée for Egyptian Cream 254
BUCKWHEAT Cream Cakes 554
BUNS, American 571
Cream 572
Currant . 571
Seed ola
Spanish . : 572
BUTTER, Purée of Vegetables with . 405
Slices of Haddock with 298
Anchovy, Fillets of Sole with a
Fillets of Veal with 326
for Garnishing Fillets 608
Fried Sole with . A kaye
Crayfish, for Garnishing Savouries 608
Egg, for Crotitons, &c. . ; 608
Fancy, for Hams, Tongues, &c. 608
for Garnishing Salmon ala Fiord. 97
Ham, for Sandwiches, &c. 608
Lax, for Sandwiches, &c. 609
Lobster . ; 609
Tomato, Macaroni ay 544
Omelet with 288
Sole with 301
BUTTERED Rice , 611
Garnish for Chicken
Purée a laChevet. 322
BUTTON Onions for ae
Meats fs 619
Quenelles for Kidneys a a ‘la Berlin. 160
Caxspace and Partridge Soup . 66
Blanched for Braised Pheasants 348
Braised for Timbals : 617
for Top of Timbal of Pheasant a la
Baronne 181
Red Pickled . ; : 595
Salad of, 4 ’Américaine 415
CAKE, a la Clementine 475
Adeline . - 653
Almond, Rose ; 553
Bartlett Chocolate Tea . 555
Bohemian js A : 555
Breton . : é : AT7
Mixture for < ; 3 478
Cocoanut Pound . é A
555
MARSHALL’S LARGER COOKERY BOOK
CAKE, Confederate . Z é
Delmonico . : 3 ‘
Mixture for ; - é 3
Genoa . 5 = . . i
Imperial
Knutsford
Madeira
Mentone
Mexican
Moka
Neapolitan
Neville .
Norway .
Progress
Rose Almond
Sultana . A
Tea, Bartlett Chocolate .
Tenris .
CAKES, Alexandra, Little .
Maraschino and Coffee Glace for
American Flannel . 3 .
Apricot, Little, in Surprise
Cream for
Mixture for .
Baden-Baden, Little
Bath Tea
Beatrice, Little
Almond Mixture for
Short Paste for
Breakfast . : , : ‘
Buckwheat Cream . F
Chevalier
French, Little
Fruit on, dla Parisienne . ;
Sauce for p .
Lemon Cheese : ; ;
Madison Slim
Marquis
Milan . - . : 5
Neva, Little . ; ‘
Queen : A
Cocoanut : A 7
Richmond . fl . ‘
Tea ;
Bath . ‘ . :
Toscan, Little F ; ;
Tunbridge 3
Victoria ; ;
CALF’S Brains a la St. Stephen’ 8 :
Devilled, Croustades of .
Foot Jelly . : .
Head, a PAndreani.
Garnish for
Sauce for Mixing
a la Belgrade
ala Francaise . 4
Croaton for
Coliared . ; ; ;
Gravy for
Purée for ; j
Escalopes of, & la Tuileries a
Sauce for
Little Croustades of . ; :
Ragott for . : 7
Liver en Poupée.
CAPER Sauce (Brown), Roast Tripe
and . . :
CAPERCAILZIB, ‘Larded, and
Courte Sauce : 4 : .
PAGE
556
479
480
558
489
558
560
476
559
475
473
562
491
471
553
565
555
565
552
553
554.
470
470
470
526
554
486
487
487
568
554
479
557
463
464
529
560
560
559
562
563
563
564
568
554
567
566
570
325
324
500
369
269
369
370
370
371
323
324
324
152
153
518
519
268
327
349
OF EXTRA RECIPES—INDEX
CAPSICUM Sauce
Grilled Rump Steak
and .
Roast Leg of Lamb and
CAPTAIN, Country .
Croatons for :
Fried Onions for .
CARAMEL Pudding a 1l’Empress
Frederick . ? : 5 ;
CARDINAL Sauce
CARDOONS with Marrow
CARLSBAD Sauce
CARROT Ginger ‘
Syrup for
ara a: ;
CARROTS ala Branswick:
A Ja Flamande
a Ind A
a la Malden
dla Rosina
Paste Case for
and Turnips, for Sirloin of Beef a
Ja Pompadour : ;
for Braised Joints .
New, & la Francaise
Paste Cases for
Pickled .
Salad of 3 :
CASH, Paste, for Carrots’ a a la Rosina A
CASES, Crystallised Chestnuts in
Flower, a a la Créme :
for Timbal a la Comorin
Little Balls in
Little, 4 la Breteuil
Ragott for
& la Duchesse Marie
a la Florence
a la Moderne
Mayonnaise for
4 la Strasbourg .
Herring Roes in,
of Chicken a la Midas
Sweetbread a la St. Clair
Ragott for
Vanilla Gream in
Various Hors d’(Huvres in
Nougatin . .
Paste, for Carrots FY la Francaise :
Tendons in, a l’Estragon
CASHEWS 43 la Diable
CASSEROLE, Chicken in .
CASSOLETTES, Little, 4 JlAm-
bassade i : :
CAULIFLOWER a is Nimes
Sauce for
Salad
CAULIFLOWERS yi la Reine ;
CAVIAR ala Véfour . :
Purée for
Devilled
with Herbs
CELERY, Fondue of .
Kidneys with d
Shreds for Chevet Sauce
Stuffing . :
CHAMPAGNE Sauce ‘
Boiled Chicken
and .
627
PAGEH
CHARLOTTE 3 la Princesse 470
Vanilla Bavaroise for 471
Almond, a la Beatrice . 489
Bavaroise for . 490
CHARTREUSE of Game 4 la Bat-
tenberg 239
Ragott for 239
Sauce for Be239
of Fish a la Havraise 263
Mixture for 263
of Peaches a la Royale . ; 608
CHAUDFROID, Brown, Sauce ae a
Lobster i Ja Boulevard . . 51
Eggs in, 4 la Bressoire . ae 2D
Ragotit for | DBE
for Lamb Cutlets 4 Gee: 221
Lamb Cutlets in 220
Little Tongues in . 5 231
of Chicken with Truffles ; 224
Chicken with Vegetables . 225
Sauce for. 225
Pigeon a la Castillanne 243
Sauce a Ja Chatelaine 599
Bechamel . 606
Brown 600
Fawn- Coloured 4 600
CHEESE, Bechamel, Sauce 6
for Gnocchi ala Francaise 542
Cakes, Lemon 529
Crab. 38
_Crab-apple . 583
Cream of, a l'Impératrice 38
Profiteroles with 56
Sauce. 8
Croustades with 39
Crotitons with 4 ; 609
Custard for Profiteroles, &«. . 615
Eggs on the Plate with 289
Fleur in Surprise . : 39
Little, Mousses a la Naples ‘ 316
Mixture for Centre of
Moulds for 316
Tomato Purée for . 316
Patties of, a la Torento 550
Tomato Purée for . 551
Paste . 615
Pastry a la Strohl. 550
Patties, Little 549
Potatoes with 400
Potted, 4 la Vienne . 40
Purée . . 4 ‘ - 604
Salad 4 la Paieee : 414
Sauce for Cutlets 4 la Suffeen 147
Savoury Custard for Soup 615
Short Paste . : : 611
Soup 67
Tomato. , 3 592
CHERRIES, Brandy . 582
Compote of, for Cold Entrées ek
Hot Entrées. 581
Sweets. 582
Fillets of Hare Larded, with 194
for Sultana cae Jelly 501
CHERRY Jam . é 582
Sauce il
CHERVIL, Tarragon and, for Soup 619
CHESTNUT Cream 509
for Marguerite Pastry 503
ss2
628
CHESTNUT Cream for Timbal a la
Christina
Purée, Braised Turkey and Mous-
seline Oyster Sauce with .
Salad a la Graham : 2
Sauce for
Soup. é
CHESTNUTS, Crystallised, in Cases
for Ar tichoke Bottoms a la Valen-
tine . 2 :
Timbal of, a la Cannes ;
Vanilla Cream for .
CHEVALIER Cakes.
CHEVET Sauce.
Celery Shreds for
CHICAGO Dough-nuts :
CHICKEN a la “Bechamel -
ai la Cannes
a la Chanceliére
Farce for .
Timbals for
Tomatoes for
a la Chasseur
a la Financiére.
ad la Minute
Sauce for .
a la Rubanée
a la Savoy
a la Toulouse
Quenelles for
i la Virginie : ;
Crotitons for . F
and Little Tongues a la Viennoise
Farce for
Tongues for .
au Réveil : : 5
Tongues for
Boiled, a la Napolitaine
‘and Champagne Sauce
Braised, and Nouilles
Chaudfroid of, with Truffles .
Vegetables
Sauce for .
Cream of, 4 1’Quf
ala Reine A
for Egg ala Millais .
Curried, a l’Anglaise é
a la Marie
Cutlets, i la Nimoise
Cream for .
Sauce tor .
a la Reine
Chicken for
Cream for .
Tongue Purée for
and Sauce Rubanée
Dormers
Ragotit for
Farced, with Ox Tongue
Fillets Of a la Maréchal é
Sauce for i
for Moulds .
Ham and, 4 la Douglas
Garnishing for
166,
in Casserole .
Little Cases of, A la Midas
Creams of, ala Francillon .
a la Gastronome
Ham Purée for
PAGE
483
345
413
413
67
466
381
480
481
479
8
8
556
333
334
335
336
336
336
161
340
162
163
163
340
338
338
163
164
338
339
339
337
337
333
333
341
224
225
225
172
172
234
321
223
164
164
165
166
166
163
166
165
168
168
341
167
167
621
373
374
321
228
173
225
226
MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
PAGE.
CHICKEN, Little Mousses of 147
Little Patties of, a la Man-
celle 519
Purée for 520:
Ragott for 520:
Soufflés of, Cold ; 29
Zephyrs of, with Peas 13
Purée a la Chevet 22
Garnish for . 322
a la Napolitaine 67
for Crofites 4 la Bruyere . 314
Sandwiches a la Fiane 421
Sandwiches a la Victoria 436.
Roast, 4 la Biarritz 339
Salmis of, a la Régence 175
Croustades for 175
Border for 176
Sauted, 4 la Dupré ‘ 161
Croaitons for 162
Slices of, 4 la Diable 322
Soufflés, Little Poached 174
Supréme of, 4 l’Espérance 170:
Cucumber for ilies
in Blanquette 227
Border for 228
Sauce for ; 228
Timbal of, 41a Reginald 226
Sauce for 227
Turban of, 4 la Piémontaise 168
Farce for 169:
ala Vénitienne . 169
Savoury farce for 170
White farce for
masking 170:
CHICKENS, Little, 4 /’Impériale 176
Purée for Ari
ila Renaissance 229
Olives for . 230:
Purée for 230
Ragoit for. 230:
dla St.George . 176
Sauce for 176
Ragoit for . 176.
Tongues and, a la
d'Orléans 231
CHICORY Salad 415.
Dressing for . 415.
CHIPS, Pineapple. 589°
CHOCOLATE Ballettes 452
Bartlett, Tea Cake 556
Cold Sauce ; 31
Cream for Bavaroise a VImpé-
riale 507
Custard for ‘Little Creams a la
Marguerite . 448
Timbal a la Versailles 514
Glace for Cakes, &c. 616.
Meringue Mixture 614
Pudding with Fruits 437
Purée for Vienna Cream 510
Soufflé . 446
Vanilla Sauce ; 7. we
CLARET Jelly with Vanilla Cream . 49h
Compote for . 498
CLARIFIED Stock for Raised. Fish
Pie a l’Impériale se
CLAUDINE Sauce
CLEAR Soups 58 a
COLEMEN TINE Sauce 8
OF EXTRA RECIPES—INDEX
PAGE
‘COCKSCOMBS for Entrées, to cook 597
COCOANUT Drops ; 578
Pound Cake .
Queen, Cakes
Sauce for Escalopes of Sweetbread
a Ja Munich : 157
‘COD, Fillets of, a la Sandringham 79
Sauce for . 79
ala Victoria 80.
Sauce for . 80
CODFISH with Black Butter 79
‘COFFEE, Maraschino and, Glace for
Little Cakes a ]’Alexandra 553
‘COLD Chicken, Little Soufflés of 229
Chocolate Sauce ‘ 31
Cream of Lobster in Ragoat 88
Garnish for 88
Diplomat Pudding . 515
Entrées. ‘ 219-263
Compote of Cherries for 582
Fancy Sweets 457-493
Lobster Sauce 26
Macedoine of Fruits 585
Mousseline Sauce (Savoury) 26
(Sweet) 32
Orange Sauce : ey ee
Sauces . : 25-27
Sweet Sauces 30-32
Tomato Purée 5 27
; Turkey a la Grand Duchesse 343
‘COLLARED Calf’s Head . 323
Purée for . 324
Gravy for . 324
‘COLLOPS, Scotch . 273
‘COLOURED Whipped Cream 614
COMMODORE Sauce -. .. ..~ «OO
COMPOTE for Apples a ila
d@Orleans . : . 466
of Cherries for Cold Entrées 582
Hot Entrées . 581
Sweets . 582
French Plums . . 590
Medlars for Medlar J ely . 499
Melon & la Créme ; 508
Pears ; 588
Plums for Claret J ale with
Vanilla Cream 498
Rhubarb : 590
Strawberries for inside Gmelets 444
‘CONFEDERATE Cake . 556
CONSOMME for Moulds for Entrées 621
‘CONTI Sauce. : 9
COQUILLES a la Vénitienne 296
Sauce for 297
Little, 4 la Mondaine 320
Mushrooms for 320
Purée for aa |
‘CORN, American Salad 410
Sauce for 410
Bread . 575
COUNTRY Captain 313
Croftitons for 313
Fried Onions for . 313
COUPOLE Navarine . 480
COURT Bouillon, Perch with 306
COURTE Sauce. ° ; 9
Larded Capercailzie and 349
“CRAB Apple Cheese 583
Apples, Bottled 583
555 |
563 |,
CRAB, Bomb of, 3 la Belle Héléne
Curried Vegetables
i@ie
Mousse Mixture for
Cheese .
Dressed .
Sauce .
Timbal of, a ie Rosetre:
Purée for
CRANBERRY Jelly .
CRAYFISH 4 l’Arménienne, Omelet
with
Sauce ror
A la Bordelaise
ala Pandore .
Sauce for
2 la Parisienne
Farce for
Sauce for
Butter 7
Fritot of, ala Cleveland
Mushrooms and Bacon
LOM
a la Richelieu
Garnish for Turbot ala Chambord .
on Crottons, Eggs with
(Prawns) & la Gelée
Purée .
CREAM 4 la Dauphine
a la Ferdinand
a V’Indienne .
Cream for mould for .
Garnish for
Sauce for
a la Meque
a la Milton
a la Nid :
Blancmange for.
a la St. Louis
a la Vincent .
Apricot, for Apricot Cakes in | Sur-
prise .
Aspic, for Border for Larks 3 la
Sotterville
Timbal 4 la Palmeira
Brandy Sauce
Snaps with
Buckwheat Cakes .
Buns 4
Cheese Sauce
Chestnut ‘ ‘ :
for Marguerite Pastry
Timbal 4 la Christina .
Chicken, for Chicken Cutlets a la
Reine . ,
Egg 3 la Millais
Chocolate for ~Bavaroise & VImpé-
Yiale . : :
Coloured Whipped
Egg, Sandwiches with .
Egyptian ;
Purées for
Ferneuse :
Fish, 4 la Metz :
for Bavaroise 4 l’Impériale
Egg a la Mille Fruits
Fleur of Apples a la Creme
Garnish for Vienna Cream
Little Neapolitan Jellies .
629
PAGE
260
261
261
38
80
25
81
82
501
284.
284
004
202
_ 208
305
305
305
608
281
281
280
119
290
40
605
69
69
237
237
237
237
511
70
512
512
511
470
246
242
469
554
572
509
530
483
166
234
507
614
425
253
254
69
127
507
484
528
510
496
630 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
PAGE PAGE
CREAM for Little Piccolo Jellies 496 | CREAMS, Little Asparagus, a la
for Mould for Cream 4VIndienne. 237 Val-la-Reine. 255
New Potatoes a la Créme 403 Glasses for 255.
Lemon, Pudding . ; ‘ ea Little Chicken, dla Gastronome . 225
Sauce for . : : . 442 Ham Purée for. 226.
Lobster . , ; 14, 87 of Asparagus 4 la Montreuil 212:
Fillets of Haddock with 87 Sauce for 213
Sauce, Fillets of Plaice with . 96 Beef ‘ LST.
Maraschino, for Bavaroise 4 la Farce for . : 138.
Pompadour c 505 Chicken a la Francillon . 173.
Mixture for Soufflé of Foie Gras A for garnishing Hams a la
la Montreal 252 Douglas. . B74
of Cheese & Vimpératrice 38 Fish with White Wine Sauce 3 ALE
Chicken 4 V’Guf 172 Farce for. « 128
a la Reine 5 eles Oysters a la Siéges . 200:
for Cutlets dla Nimoise . 164 Sauce for 200
Hare 4 la Ferdinand 247 Partridge 4 la Monza 182
a la Vatican 193 Purée for . 182
Sauce for . ‘ 194 Sauce for 182
Lobster (Cold) in Ragotit 88 Vanilla and Pineapple 503.
Garnish for . 88 Vegetables a la Potsdam . 406
Pheasant with Truffles 179 Whiting a4 la Royale 123
Sauce for : 180 Sauce for 124
Rabbit 4 la Duxelle . 247 of Rabbit 4 ’Ambassadrice . 196
Garnish for 248 Cucumber for 197
Purée for 248 Farce for . 19
a la Ruthven 248 Sauce for . 197
Cucumber for 249 | CREAMY Purée of Potatoes 606
Purée for 249 | CREOLE Cutlets 143.
Tomatoes & la Papillon 256 | CREPINETTES 4 la Belgrave . 207
Purée for 256 ala Parisienne 207
Turnips, French Beans with 382 Sauce for 208
Whiting with White Wine 122 | a la Villageoise 208
Pineapple 516 Ragoit for 209:
Pistachio, for Bavaroise ala Pom- of Duck with Peas 206.
padour 504 Salsifies . : 404
Pompadour - : 510 | CROQUETTES, Small Potato . 619
Cream for Garnish tones 510 | CROUSTADES for Salmisof Chicken
Rice, Beignets 454 dla Régence . A F 175
Soufflé, and Iced Orange ’ Little, a la Cleveland 203
Sauce 446 Ragott for . 203.
Rubanée 507 4 la Créme Montelas . 522
Sauce with Fine Herbs 10 Ragott for . 522
Strawberry, for Bavaroise 4 la a V’Italienne 205
Pompadour 505 a la Macaire 42
Tomato 620 aja Marquise . 451
Sauce 27 Pistachio Custard for . 451
Vanilla, Claret Jelly with 497 a la Nassau 203
for Apples 4 la d’Orleans . 466 ala Vénitienne . 204
Timbal of Chestnuts a la Ham Purée for 205
Cannes : 481 of Calf’s Brains 518
in Little,Cases . 509 Ragott for 519-
Vienna . ; 509 . Brains Devilled . 324
Chocolate Purée for . 510 Fish ; 128
Cream for Garnish for 510 Ragoitt for . 128.
CREAMS a la Marmotte 40 Sauce for : 128
Shells for 41 Game 4 la Bristol . 198.
& la Polignac 310 Ragotit for 19913
Jellies and, to turn out 494 a la Normande 197
. Little, 4 la Beatrice 41 , with Cheese 39:
a la Dugliére 310 | CROUTES 4 la Bruyére 313
ala Malet . 300 Purées for 314
a la Marguerite . 448 Ragotit for 314
Chocolate Custard 4 la Buckingham VANE
for 448 a la Freiburg 43
4 la Pothuau 254 dla Jessamine . 294
4 la Richelieu 41 Purée for . 294
ad la Sylvie 300 dla Langham . 315
4 la Torento 42 Sauce for 315.
OF EXTRA RECIPES—INDEX
CROUTES ila Madeleine. .
a la Marjorie
a la Nannette
a la Prusse
Sauce for .
Anchovy, 4 ia Francaise :
Anchovy Purée for .
Appetit Sild on 5 :
Purée for .
with Luxette a la Norvégienne
CROUTON for Calf’s Head aA la
.Frangaise .
CROUTONS A la J ulienne ay glear
and thick Soups
Vegetables for
Crayfish on, Eggs with.
for Chicken a la Virginie
Country Captain
Eggs ala Dunbar
Purée for . :
Sauted Chicken 4 la ee
with Cheese .
Oysters for Soups .
Purée or Clear Soups
CRYSTALLISED Chestnuts in Cases
Violets .
CUCUMBER and iArticholzes for N eck
of Lamb . ;
and Lemon Garnish for Cutlets of
Pigeons 4 lImpériale. :
Farced with Marrow .
for Cream of Rabbit ala Ruthven
Creams of Rabbit a l’Am-
bassadrice . , : :
Fillets of Veal a la St.
Lawrence
Salmon .
Supréme of Chicken a Esper
ance y
Turban 4 la te essamine .
Peas for Soup, &c
PuréeforSalmon Mousse dla Dagmar
PAGE
299
300
43
308
309
33
33
35
35
52
371
610
610
290
164
313
291
291
162
609
610
609
for Timbal a la St. Agnes. 215
Salad for Salmon, &e. 618
CUCUMBERS 4 la Brabant 389
CUPS, Turnip, for Meats, &c. 620
CURRANT Buns 571
(Black) Jam 580
(Red) Jam 581
(Red) and Raspberry Jam 590
(White) Jam 581
CURED Bacon 596
Hams (Westphalia) : 596
CURRIED Chicken a Y’Anglaise 321
ala Marie . 223
Eggs in Surprise a la Poonah 289
Sauce for 289
Fish 4 la Durrand. Beal
Mushrooms 393
Prawns and Onions 305
Rabbit a la Madras 278
(Dry) a la Mango 278
Tripe 4 l'Ind . : 329
Vegetables for Bomb of Crab Ala
Belle Héléne 261
. Iced. : j ; 407
CURRIES, Breakfast and ‘Luncheon
Dishes and : 264-332
CURRY, Fillets of Sole in, A la Midas
Sauce for
for Timbal a la Comorin ;
Mixture for Timbal a la Palmeira.
Oysters in, 4 la Zola
Purée for Egyptian Cream
Sauce for Eggs a la Diable
for Eggs in Surprise a la Poonah
CUSSY Sauce
CUSTARD, Almond
Cheese, for Profiteroles, ‘&e.
Savoury, for Soup .
Chocolate, for Alexandra Pudding
Bombs a la Milan .
Fleur with Pis-
tachios :
Little Creams 4 la
Marguerite
Maids of Honour .
Mosaic Jelly .
Timbal a la Ver-
sailles ‘
Pistachio, for Little Croustades a
la Marquise : :
Savoury, for Croustades, ke. .
Strasburg
Strawberry, for Timbal d la Ver-
sailles
Vanilla, for Timbal a a la Versailles
CUTLETS 8 la Silésienne . ©
Beef, 4 la Moltke .
Ragout for
ad la Portugaise
Breakfast ;
Chicken a la Nimoise
Cream for
Sauce for.
a la Reine
Chicken Cream LOT ee
Chicken for
Tongue, Purée for
and Sauce Rubanée
Creole
Lamb, a l'Angélique
Sauce for
ala Chatelaine .
ai Espagne ;
Chaudfroid for
a la Ratisbon
a la Suffeen
Cheese Sauce for.
Sparghetti for
Tomatoes for
in Chaudfroid
Lobster, 4 la Clarence .
Mutton, a l’Alexandra .
Rice for
a’ l’Ancienne ’
Spanish Onions for .
a la Barigoule.
a la Camerani ,
a l Ecossaise
Sauce for.
ad la Lucine
a la Maintenon
a la Montpensier
a la Sullivan
a la Viennoise.
in Timbal a la Francaise
G31
PAGE
113
114
238
242
Hy
254
290
289
10
502
615
615
434
314
524
448
529
498
514
451
615
482
515
515
330:
136
136
137
331
164
164
165
166
166
166
166
165
143
146
146
219
220
221
221
147
147
147
147
220
88
140
141
141
141
142
142
143
144
144
144
145
147
148
222
632
3 PAGH
CUTLETS, Mutton, in Timbal 4 la
Francaise, Purée for . 5 e223
Salad for . : 5) pas
of Oysters Ala Creme . a PAIL
Sauce for : os PRON
Peas a la Comte de [aris . 395
Pigeon 4 lImpériale . 186
Garnish for 187
a la Lucine 187
a la Piémontaise 187
Quails a la Greville . 183
Purée for . 184
Reform, of Mutton ala Francaise 145
Salmon, ala Bergen . : a 8s
Veal, 4 la Jardiniére : . 826
CZARINA Sauce ; : ; ee)
Damsons, Preserved 583
DANTZIC Jelly. 495
DELMONICO Cake . 479
Mixture for 5 . 480
DEVILLED Biscuits . : : 35
Calf’s Brains, Croustades on. 324
Caviar . : P : F eee
Muscatels . ; : : eee
Slices of Game 312
Sole F 108
DIPLOMAT Pudding 437
Cold . 515
DISHES and Curries, Breakfast and
Luncheon . . 264-332
Meagre, Dressed Vegetablesand 376-408
DORMERS, Chicken, ‘ : 168
Ragott for 168
with Lettuce a la Turque 391
DOUGH -NUTS, Chicago . 556
Philadelphia . : : . 562
DRESSED Crab . ; : : 4 tele)
Fish and Fish Entrées . 79-131
Vegetables and Meagre Dishes 376-408
DRESSING for Chicory Salad . - 415
for Herring Salad 4 la Leopold 419
Salad 4 la Beatrice . 413
a la Suédoise . 423
of Roes a la Meuniére 418
DRIPPING for Frying, to Clarify 622
DRY Curried Rabbit a la a eee 278
DUCK 43 la Provengale 342
Farce for . 343
a la Rosney 199
Crépinettes of, with Peas . 206
Soup ala Rowen ; ; : - 67
DUNBAR Cream 5 : : 22 08
Sauce . ’ : : : 2 AMI
Hacrez, Spread 323
ECLAIRS, a la Palmerston 316
Vanilla ; ; : . 492
EEL a la Broche . ; 2 ' y ote
Purée for . ; : - 382
a lEpicurien é : : . 84
ala Florentine . : ‘ . 84
4 la Garrick ; i : . 84
Purée for . : ‘ . 84
MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
. PAGE
EEL a la Jardiniére with Green Sauce 85
ala Polignac . : : 5 eh
Farce for . ; ; . Bde
a la Vincent , , : 2 - 86
in Jelly A la Dieppe . 3 Bee caters)
Farce for. : . 1 883
in Terrine . : a silt)
Paupiettes a la Frangaise . + es
EELS, Souchet of, ila Berlin . . 86
EGG a la Millais. F ; , 23a
Chicken Cream for : . 234
Tongue for . 234
‘Truffle for 234
ala Mille Fruits. 483
Cream for 484
Macedoine for 484
Paste for 484
Butter . 608
Cream, Sandwiches with 425
for Bombs a la Visapore : 257
Garnish for Little Coquilles . 613
(Pink) for Clear Soups, &c. 613
(White) for Clear Soups, &c. 613
(Yellow) for Clear Soups, &c. . 613
Purée . 604
for Sandwiches a ala Louise 429
Sauce . : a peel
Roast Partridges and. 349
EGGS & la Chambord . 290
a la Diable 290
Curry Sauce for 220
ala Dunbar 291
Crotitons for 291
Purée for 291
Sauce for . 291
a la Lantry : 292
a la Reine : : : 292
di la Wellington 293
and Bacon a la Mariette 292
Blanquette of, dla Napier . 293
Sauce for i 293
Curried, in Surprise 4 la Paonah« 289
Sauce for 289
in Chaudfroid a la Bressoire 232
Ragott for . 233
on the Plate with Cheese 289
Plovers’, a la Marie 218
Sauce for 218
a la Navarre 293
Aspic for . 294
in Aspic a la Victoria . 234
Rockaway . 76
Sandwiches, with Watereress and 432
Small, for Garnish for Cream 4
VIndienne . 237
with Crayfish on Crofitons 290
Pistachio Nuts . 4492
EGY PITAN Cream . ‘ 253
Purées for . . 254
Salad 2 A x . 416
Seasoning for meat for 416
ENTREES, Cockscombs for, to cook 597
Cold 219-263
Compote of Cherries for 582
Fish, Dressed Fish and 79-131
Hot : ; 132-218
Compote of Cherries oe 5 . 581
EPIGRAMS of Mutton ala Coblentz 148
of Turbot a la Moderne s 29
OF EXTRA RECIPES—INDEX
ESCALOPES of Calf’s Head a la
Tuileries : 7
Sauce for
of Pigeons 4 la Lisbonne
Sweetbread a la Héléne
a la Lombarde
Ragott for
ala Munich .
Sauce for
ESTOUFFADE Sauce <
EXCELLENCE Sauce for Fillets of
Whiting
Fancy Butter :
FARCE, Beef, for Little Creams of
Beef F ;
Fish, for Border -
Fillets of Turbot a V'Im-
pératrice . :
Pies
for Border for Sweetbread a Tin:
pératrice
Chicken 4 la Chancelitre
A la Viennoise :
Cold Turkey, Fowls, &c. . :
Crayfish 4 la Parisienne .
Creams of Rabbit 4 l’Ambas-
sadrice : ;
Duck a la Provencale
Eel a la Dieppe
a la Polignac
Fillets of Hare a la Duc de
Raguse . .
Salmon a la
Mouchy 4
Veal 2 la’ St:
Lawrence.
Galantine of Veal a la Fran-
caise . A ;
Larks a la Czarina 5 é
a la Sotterville
Little Creams of Fish . .
Fish 41a Waddington .
Pheasant a la Montansier
Pigeons (Cold), &c.
Farced, with Trufiles .
Quails a la Mecklenburg.
Rabbit a l’Epicurienne
Sheep’s Feet a la Belge . ;
Shoulder of Lamb a la Nabob
Sole 4 la Bon Homme
Timbalala St. Agnes.
Tomatoes for Fillets of Beef a
la Parisienne ‘
Turban a la Bonanza
a la Jessamine 5
a la Piémontaise :
Turkey, Chickens, &c. stuffed
with Ox Tongue 6
Ham or Tongue, for Chicken, ke. .
Hare, for Turbans, &c. . 3
Iitver, for Turban’ of Pigeon a la
Bonanza
Lobster, for Fillets of Sole .
Marrow, for Cucumber .
Mayonnaise Mixture, for Tomatoes
x
a lV’Américaine . ; t F
PAGE
152
153
242
156
156
157
157
157
11
608
138
603
121
603
155
336
539
601
305
197
343
85
195
FARCE, Mock Foie Gras, or Liver, for
Soufilé 3 ala Montreal .
of Pork or Beef for Terrine of Hare
ala Francaise . :
Oyster Soufflé Mixture for Birds :
Plain, for Turkey (Cold) &e.. ‘
Salmon, for Fillets of Sole & la
Joinville
Turbans, &e.
Savoury, for Turban of Chicken
la Vénitienne
White, for masking Turban of
Chicken a la Vénitienne
FARCED Chicken with Ox Tongue
Turkey . F :
FAT for Frying, to Prepare : :
FAWN-Coloured Chaudfroid Sauce .
FEET, Pigs’, Fritot of, 4 la Clemen-
tine
a) lay Victor.
FILBERTS for Baba a la Parisienne
| FILLET of Beef a la Jussienne
Sauce for
of Beef 4 l’Ostende
Ragotcé and Sauce for .
Ala Touraine
Artichoke Bottoms for
Tomatoes for :
Larded, with Tomato Purée
with Salsifies
FILLETS for Fillets of Herring en
Couronne . a
Grilled, of Beef 4 la Diakia ‘
Sauce for
Tomatoes for
Little, of Beef 4 la Moville .
Ragott for
ala Valais .
of Salmon a la Gorgona
of Beef 4 la Canadienne
Sauce for
a la Carlsbad
a la Claudine
a la Mecklenburg
a la Parisienne .
Sauce for .
Tomatoes for
Farce for
i la Perigueux .
Sauce for .
i la Princesse Louise
Sauce for .
ala Riga .
a la Sardou
Sauted, a la Giaudine |
Sauce for
a la Paysanne
of Chicken a la Maréchal
Sauce for
for Moulds .
Cod a la Sandringham
Sauce for
4 la Victoria
Sauce for . é
Haddock with Lobster Cream .
Hare a la Duc de Raguse .
Farce for .
Larded and Roast Latkes A
with Cherries ; 7
633
PAGE
634 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
PAGE
FILLETS of Herring 4la Brémont . 44
a la Clarence . . 44
ala Pearlin . a AOE
Purée for Mask-
ing Breadfor 307
ala Reginta . AT
Ragotit for . 47
ila Rowen . “eh
en Couronne . . 45
Mixture for . . 46
of Herring Marinaded a4 la Darm-
stadt . 5 . 46
on Brown Bread . . 3808
Toast. ; a SAS
Mackerel 4 la Commodore ee ok
with Parsley Sauce . Fometitll
Plaice with Anchovies 4 la
Royale . peo
Lobster Cream
Sauce . 9G
Salmon 4 l’Alexandra ‘ se Ol yy
ai la Mendip . - a LOZ,
dla Mouchy . : = 102
Farce for ere LOSS
Sauce for. ae lOS
a la Roumanie : - 03
Garnish for . . 104
Sauce for. . 104
in Paper a VAnvers . x esl kONh
Sole Ala Brabant . : Ae lel
ala Jardinal . : i 12
aA la Clementine. : LS:
ala Corrente . ; eat?
Border for . : peer it,
Sauce for . ; roe CB
alaGrenade . : ee 4
Ragott for . 3 . 114
ala Joinville. 5 . 114
Farce for .. 5 ee
dla Josephine . : SLs
Sauce for . : . 116
a la Napier f , LG
ala Pyrénéenne : aL,
Ragofit for Centreof . 117
Sauce for . : 47 ARS
dla Waleskie . : Ae an it)
in Curry ala Midas. > whis
Sauce for. . 114
Salad of, a ’Impériale . A510)
with Anchovy Butter . feel
Turbot 4 la Chartres : 2 20
Sauce for 2 saa
alImpératrice . eZ)
Farce for . ; nee
Sauce for . : . 120
Veal a la Boulanger . ‘ + B25
Purée for . : » e2D
ala St. Lawrence . . 161
Cucumber for . elo?
Farce for . eb?
with Anchovy Butter . 326
Whiting 4 ’Ambassade_ . mle
aVExcellence . \ Jee:
Sauce for . 123
FINANCIERE Garnish for Larks rN
la Sotterville . : 247
Sauce’ 2° = a ake
FINE Herbs, Cream Sauce Ww ith s27 110
Fritot of Oysters with Pe Ae)
PAGE
FINE Herbs, Vegetable Marrow with 405
FINGERS, Almond : 4 Da
FISH 4 la Créme : By . 126
Balls a la Saratoga ; 5 301
Chartreuse of, Ala Havraise . 263.
Mixture for 263.
Cream a la Metz 127
Curried, Ala Durrand . : 311
Entrées, Dressed Fish and . 79 131
Farce for Border . 603.
for Fillet of Tarbot a ‘YIm-
pératrice alae
Pies , 603
Little, 4 la St. Pierre 129
a la Waddington 130
Farce ae 131
Creams of, with White “Wine
Sauce 127
Farce for 128
Croustades of . ‘ 128
Ragott for . 128
Sauce for 128
Timbals of, 4 la Sultan 129
Purée for Pees)
Pie, Raised, 4 l’Impériale 535
Stock for 536
Pudding : : 536
Sauce for ‘ 536
Purée . 605
for Crofites a la J essamine 294
Fritot 4 la Milton , 283
Sauce, Thin White, for Fillets of
Turbot AV Impératrice 120:
| FLAGEOLETS 4 la Spencer 382
Salad of, 4 la Francaise 382
FLANNEL, American, Cakes 554
FLEUR 4a la Florence 485
Cheese, in Surprise 39)
of Apples 4 la Creme 527
Cream for 528
Purée for : «B28:
and Almonds dla Vienne . 528
Paste for 528
Apricots 526
with Meringue 523
Pistachios 526
Custard for 5 524
Soufflé Mixture for . 524
Rhubarb a la Neige 462
FLORIDA Puddings, Little 438
Macedoine of Fruit for . 438
FLOWER Cases 4 la Créme 485
FLOWEBS, Little 570
Glace for 570
Mixture for , 570
FOIE GRAS 3 la Chateau Doré 199
Ballettes of, 4 ’Impériale 249
Little Bouchées of, A la Russe 250
Garnish for 250
Salad for 250
Mock Paté de 269
Mousse of, a la Rossini . 250
Soufflé of, 4 la Montreal - 252
Cream Mixture for 252
Liver Farce for 253
Timbals of, 4 la Beatrice 251
FONDUE of Celery @ 389
FRIANTINES of Marrow ‘a YAlsace 139
Sauce for. . 139
OF EXTRA RECIPES—INDEX |
FRENCH Bean Soup. °
Beans, Omelet with .
Salad of, a la Flamande
with Cream of Turnips .
Little, Cakes . : ,
Creams 3 la d’ Artois ;
Bavaroise for
Purée for
Plums, Compote of
Malad ss j
FRESH Truffles, to Cook
FRIAR Tuck Soup . <
FRIED Onions fcr Country Captain :
Potatoes, New 5 :
Rolls & la Frang¢aise
Sole and Smelts
Garnish for
with Anchovy Butter
FRITOT 4 la Louise .
ala Milton .
Purée for
a la Mongole
Purée for
a la Parisienne
ala Royale .
a la Russe ;
ala St. Germain .
ala St. Mark’s
Purée for
Mushrooms in é
of Crayfish a la Cleveland
Mushrooms
Bacon for.
ala Richelieu
Herring Roes . ;
Oysters with Fine Herbs ,
Pig’s Feet a la Belge
Farce for .
A la Clementine
a la Victor 5
Purée for .
Tripe in, a la St. James
FRITTERS 34 la Saint-Denis
Apricot . j
Melon, with Pistachios . :
FRUIT, Macedoine of, for Little Flor-
ida Pudding : ;
on Cakes a la Parisienne
Sauce for
and
Sauce .
FRUITS a la Suédoise
Bottled without Sugar .
Chocolate Pudding ‘with
Macedoine of, Cold
Hot
in Syrup
Vanilla Bavaroise with
Vol-au-vent with .
FRYING, Fat for, to Prepare
GaLanTINE of Veal a la Fran.
-caise
Farce for .
Gravy for .
GAME, Chartreuse of, 4 la Battenberg
Ragott for
Sauce for.
PAGE
71
286
381
382
557
511
512
512
590
416
598
72
313
402
455
108
108
107
283
282
283
284
284
282
282
283
281
140
140
392
281
281
280
280
280
150
151
279
279
279
328
456
455
456
438
463
464
31
584
584
437
585
585
584
503
533
622
371
372
372
239
239
239
GAME, Croustade of, 4 la Normande
Devilled Slices of, . :
Little Croustades of, A la Bristol .
Ragott for
Purée of, for Little ee a la
Mondaine
Sou :
GARNISH, Artichoke Bottoms with
Mayonnaise ;
Asparagus Peas.
Brains and Tongue, for Calf’s Head
635.
PAGE
197
312
198
199
321
73
617
617
a ’Andreani 369
Sauce for Mixing 369
Butter, for Salmon a la Fiord on
Buttered Rice, for Chicken Purée
ai la Chevet . 322
Button Onions 619
Cabbage, Braised . 617
Carrots . 618
Crayfish, for Turbot Ala Chambord 119
Cream, for Pompadour Cream 510
Vienna Cream 510
Cucumber and Lemon, for Cutlets
of Pigeon a l’Impériale . 187
Egg, for Clear Soups, &c. 613
Little Coquilles, &e. . 613
Financiére,for Larks dlaSotterville 247
for Cream of Lobster in Ragotit 88
Lobster a la Turque ‘ 5 ew
Mould, for Bavaroise 4 la
Pompadour .. : 505
Perch Souchet ; 95
Quenelles a la Jubilee - 218
Green, for the Mould for Lobster
dla St. Cloud 303
Little Creams of Chicken, for
Hams 4 la Douglas 374
Mushrooms 619
Neapolitan : 611
Quenelles, for Salmon i a la Rou-
manie 104
Red, for Little Bouchées of Foie
Gras dla Russe . 250
for the Moulds for Lobster a a
la St. Cloud. 303
Reform . ; 5 NED
Small Eggs for, Cream a VIndi-
enne . + BYE
Smelt, for Sole and Smelt Fried 3 Gs
Timbals, for Cream of Rabbit 4 la
Duxelle . 248
Neck of Lamb 4 la
Duclair . 359
Tomato. 620
Turnip Cups . 620
White, for the Mould for Lobster
a la St. Cloud F 5) 0B:
GARNISHES, Vegetable . 617-620
GARNISHING Sauce, Mayonnaise . 600
Potato Mayonnaise 600
.GENEVA Rolls . 5st)
Sauce 12
GENOA Cake 558
GENOISE Paste 557
GINGER Biscuits 568
Brandy . 585
Carrot 581
Syrup for . 581
GINGERBREAD Nuts 569
636 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
PAGE
GIRONDE Sauce : 12
‘GLACE, Apricot, for Baba ‘2 la Paris-
jienne . 5 a Gs
Mottled, for Little Flowers ; 5 tsa)
GLASSES, Little, for Asparagus
Creams 4 la Val-la-Reine : 5 AS)
GLAZE, to Make F ‘ » 621
GLAZINGS. See IcInes.
GNOCCHI, a la Francaise. : . 541
Cheese Bechamel for 542
aVItalienne . ; . 542
Sauce for . - . 543
GOOD MAN Sauce . i 12
GOOSEBERRY, Baked, Pudding ; 450
Jam : 5 . 586
Jelly. ‘ 4 K . 586
Tartlets 4 la Creme H ‘ O28
GORGONA Sauce A : a PAS
GRATIN, Slices of Ox Tongue Eh. sl 24006
GRAVY, for Cali’s Head Collared . 324
for filling up Pheasant Pie a la
Frangaise . 538
Galantine of Veal a la Fran-
gaise . 372
inside Quenelles for Larks a a la
Cologne : 5 7 TOL
Patties ala Montrose : + 539
Terrine Pie dla Vénitienne . 276
GREEN Garnish for the Mould for
Lobster a la St. Cloud : 45 UR
Mayonnaise Aspic : ; | 6)
Mousseline Sauce ; : 1s 26
Pea Soup. ‘ aaa &:
Purée for Egyptian Cream: . . 254
Salad ila Bretonne . . . 416
Sauce for . ; ALT
Sauce . H me ae,
Eel a la Taratniore) with See quate t)
‘GREENGAGE Sauce . a 29
GREENGAGES in tied ‘ . 586
Preserved . ; 685
GRILLED Fillets of Beef a 1B Diable 132
Sauce for . log
Tomatoes for . 132
Kidneys a la Nesle 5 : - 264
Oysters ila Virginie . : . 296
Rump Steak and popes Sauce 272
GRISINTI Biscuits 5 : Osa
GROUSE 8 la Napier . ; : . 352
Potted . : : : . 274
Hapnock, Fittéts of, with Lobster
Cream : 4 2 OT
Slices of, with Butter ; , . 298
Soufflé of, Ala Bruxelloise . . 298
with Oysters ane : E gi hue
Sauce for f 2 OF
“HAM and Chicken a la Douglas . ~ BG)
Garnish fore pee 74.
Butter . F : , é . 609
Farce . 5 ‘ ; - 602
or Tongue, Soufflé ‘of : vee LL
Purée for Chicken Creams a la
Gastronome . . 226
Croustades a la Véniti-
enne . 205
Crofites a la Bruyére . 314
HAM, Spanish
Toast
York, a la Polonaise ;
HAMS, Cured (Westphalia)
Little, 4 la Chasseur
HARE 4 la Bouquette
Cream of, 4 la Ferdinand
ala Vatican .
Sauce for
Farce .
Fillets of, a la Duc de Henne
Farce for
Larded and Roast Larks
with Cherries
Terrine of, a la Francaise
Farce for
HARICOT Bean Purée
HEART, Ox, 4 la Francaise
HERBS, Caviar with . E
Fine, Cream Sauce with
Fritot of Oysters with .
Vegetable Marrow with F
HERRING, Fillets of, A la Brémont .
ala Clarence .
a la Pearlin
Purée for
ad la Reginta .
Ragott for
a la Rowen
en Couronne
Fillets for ;
Soufflé Mixture for .
Marinaded a la Darm-
stadt .
on Brown Bread .
on Toast
Roes ala Broche
Purée for
aVInd .
Purée for
a la Mode
Fritot of
in Little Cases . :
Salad of, 4 la Hamburg
Salad a la ‘Leopold
Dressing for.
HERRINGS, Marinaded—
a la Connaught
ai la Mexique
dla Ravigote . .
a la Victor :
Salad of, dla Riga
in White Wines
withWhite Wine
ala Zartz
HOLSTEIN Soup : 3 ‘
| HONOUR, Maids of . ; : E
Custard for
46
308
48
307
308
48
49
309
280
48
417
419
419
44
306
46
349
418
418
418
73
529
529
| HORS D’GRUVRES and Savouries 3857
HOT Entrées ; : . L3zeons
Compote of Cherries for 581
Macedoine of Fruits 585
Mousseline Sauce (Sweet) 30
Salmon Soufflé with Sauce
Riche. . 105
Sauces . A 4 , . 1-24
Sweet Sauces ; : : 28-30
Sweets and Puddings _. . 433-456
HUBERT Sauce. . 13
OF EXTRA RECIPES—INDEX
PAGE
Iczp Curried Vegetables . é 407
Orange Sauce, and Rice Cream
Soufflé : 446
Slices of Pineapple 463
Syrup for : 463
Timbal for Quails a la Lesseps 245
Timbals of Aspic for Plovers’ Eggs
a la Navarre 294
ICINGS. 616. iy
Apricot Glace for Cakes, SOC: . 616
Chocolate Glace for Cakes, &e. 616
Orange Glace for Cakes, &c. . 616
Red Glace for Cakes, &c. F 616
Strawberry Glace for Cakes, &c. 616
Water Glace for Cakes . er Oli
IMPERIAL Cake : ; 5 . 489
Sauce . : : ae 8S
ITALIAN Meringues . : : - 460
Pie ; : . 538
Salad. ; 419
JAM, Apricot, Omelet ‘with 443
Cherry . 582
Currant (Red) and Raspberry 590
for Swiss Roll ; 565
Gooseberry 586
Omelet, : . : . 443
Pineapple, ; . . 589
Pham: ~. . a DOO
Raspberry and Red Currant . 590
Roll, Pudding ; . 525
Strawberry 591,,592
Tomato . 5 OA
Syrup for 593
Vegetable Marrow 587
J AMES, Saint, Pudding . 4388
JELLIES and Creams, “to Turn Out . 494
Little, with Strawberries . AYT
Piccolo ; i 496
Cream for 496
Neapolitan 496
Cream for 496
JELLY, a la Carlton . 494
a la Duchesse 494.
Calf’s-foot 500
Claret with Vanilla Cream 497
Compote of Plums for 498
Cranberry 501
Dantzic . ; 495
Kel in, a la Dieppe 83
Farce for 83
Gooseberry 586
Lemon . : 494
Medlar. . : : : : . 499
Compote for . ‘ : « 499
Monte Carlo . F : « 495
Mosaic, and Custard for . 498
Pineapple 499
Plum : : 2 : . 502
Punch . : . 495
Rowanberry, and Syrup OLE. 502
Russian ‘ A 497
Sultana Sponge . : : 500
Cherries for : é 501
JOHANNIS Cup, Sparkling. 622
Lemon Squash. - , 622
JUBILEE Quenelles . i F 217
Garnish for . 218
JULIENNE Sauce . f o) Sas
Vegetables for Crofitons ° - 610
Kasozs, Mutton, a la Raipore
KIDNEYS 4 la Berlin “
Button Quenelles f for.
Sauce for .
a la Dufferin
aila Hamburg .
ala Louisville .
Purée for
al Orient .
Sauce for .
a la St. George.
ad la Tréville
Grilled, 4 la Nesle.
Sheep’s, Spanish Onions with
with Celery : :
with Oysters a VAméricaine .
Sauce for
KNUTSFORD Cake . E
KROMESKIES a la Nemour
Sauce for .
a la Sultan
Purée for .
Lamp Cutlets 4 PAngélique
Sauce for
ala Chatelaine . :
a Espagne : A
Chaudfroid for
A la Ratisbon
a la Suffeen 3 :
Sauce for .
Sparghetti for
Tomatoes for
in Chaudfroid
Neck of, 4 ’Anvers
ala Duclair
Garnish for 4
with Cucumber and Arti:
choke Bottoms
Roast Leg of, Capsicum Sauce and
Shoulder of, a la Nabob
Farce for ..
LARDED Capercailzie and Courte
Sauce ;
Fillet of Beef with: Tomato Purée_
Fillets of Hare and Roast Larks
Hare with Cherries
LARKS 4 la Cologne . é
Gravy for inside Quen-
elles ; ;
Sauce for : : :
ala Czarina . : é
Farce for : F :
a la Reyniére
a la Sotterville
Aspic Cream for Border
Farce for
Garnish for .
in Baskets
Sauce for .
Roast, Fillets of Hare Larded
and 5
LAVER Sauce .
LAX Butter
LEG of Lamb, Roast, and. Capsicum
Sauce
of Mutton a la Bourguignotte :
PAGE
149
159)
160
159
265
265
160:
161
265
266
160
266
264
257
264
266
266
558
209
209
209
210
638 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
‘LEMON Cheese Cakes : ; ‘
Cream Pudding . < :
Sauce for
Cucumber and, Garnish for Cutlets
of Pigeon 4 V'Impériale : ‘
Jelly ..
Mixture for Little Nicolo Pudding
Squash, Johannis .
LETTUCE a la ee Dormers with
Braised .
Salad a la Vienne . ‘
with Mayonnaise Sauce .
LILLY Pudding 5
Mare for
LITTLE Alexandra Cakes .
Glace for .
Puddings
Custard for
Sauce for.
Apricot Cakes in Surprise
Apricot Cream for
Mixture for 5
Asparagus Creams a la Val-la-
Reine
Glasses for ; A fs
Baden-Baden Cakes
Balls in Cases
Baskets a la Lavenue
ala Toulouse .
Ragotit for
Beatrice Cakes.
Mixture for
Paste for. 5 ;
Bombs 4 la Beatrice
ala Milan . A
Custard for .
i la Visapore
Ege for :
Ragott for. .
of Lobster 4 la Berlin
Purée for
Oysters a la Versailles
Purée for
Bouchées a4 la Paysanne
Macaroni for .
Sauce for
of Foie Gras 4 la Russe
Garnish for
Salad for
Brioches 43 la Vienne
Purée for.
Cases 4 la Breteuil
Ragoit for
ila Duchesse Marie
a la Florence
a la Moderne
Mayonnaise for
aiJa Strasbourg .
of Chicken 4 la Midas 5
Sweetbread Ala St. Clair .
Ragott for .
Vanilla Cream in ;
Cassolettes A l’Ambassade
Cheese Mousses a la Naples .
Mixture for .
Purée for
Patties ; A
Chicken Creams a la Gastronome ;
Purée for
PAGE
529
441
442
187
494
440.
622
391
391
420
420
513
513
552
553
434
434
434
470
470
470
255
255
526
468
478
214
214
486
487
487
217
314
314
256
257
257
261
262
259
259
315
316
315
250
250
250
331
332
541
541
468
213
309
309
36
228
158
158
509
36
316
316
316
549
225
226
LITTLE Chickens 4 la d’Orleans i
4 ?Impériale
Purée for .
dla Renaissance
Olives for
Purée for
Ragott for
a la St. George
Ragott for
Sauce for
Coquilles 4 la Mondaine
Mushrooms for
Purée for
Creams 4 la Beatrice
ala Dugliére ..
ala Malet
A la Marguerite
Custard for
ala Pothuau
& la Richelieu .
a la Sylvie
a la Torento Fi ;
of Asparagus 8 la Mon-
treuil . 2 ; :
Sauce for
Beef . : ,
Farce for
Chicken a la Francillon
for Garnishing Hams
i la Douglas
Fish with White Wine
Sauce .
Farce for . 3
Oysters 4 la Siéges
Sauce for
Partridge 4 la Monza
Purée for
Sauce for .
Vanilla and Pineapple
Vegetables 4 la Potsdam
Whiting 4 la Royale .
Sauce for
Croustades 4 la Cleveland
Ragodt for
4 la Creme Montglas
Ragotit for
a VItalienne
ala Macaire
a la Marquise
Custard for .
ala Nassau.
a la Vénitienne
Purée for . F
of Calf’s Brains .
Ragott for
Fish :
Ragott for
Sauce for .
Game a la Bristel .
Ragott for
Fillets of Beef 4 la Moville .
Ragott for
ala Valais . -
of Salmon 4 la Gorgona .
Fish a la St. Pierre
ala Waddington .
Farce for
Florida Puddings .
. Macedoine of Fruit ‘for . :
PAGE
232
176
177
229
230
230
230
176
176
176
320
326
321
4]
310
300
448
448
254
41
300
42
212
213
137
138
173
374
127
128
200
200
182
182
182
503
406
123
124
203
203
522
522
205
42
451
451
203
204
205
518
519
128
128
128
198
199
134
134
136
102
129
130
131
438
438
OF EXTRA RECIPES—INDEX 639
PAGE PAGE
LITTLE Flowers “ is E . 570 | LIVER, Calf’s, en Poupée . A . 268
Glace for . . 570 Farce for Turban of Pigeon a la
Flowers, Meringue Mixture for. 570 Bonanza 189
French Cakes 5 wn Dod Mock Foie Gras or, ‘for Souftlé
Creams 4 la @Artois eb ult a la Montreal . : 253
Banana Purée Sauted . ; ; : F 5 PARE)
for . 512 | LOAVES, Potato : . 4 . 403
Bavaroise for 512 | LOBSTER 34 la Boulevard . : - 50
Glasses for Asparagus Creams 4 la Purée for . a) 0)
Val-la-Reine ’ i é 2D Sauce for . ; > pal
Hams 4 la Chasseur é : - Peleil a la Cannes , : 5) eal
Jellies with Strawberries . 1, 497 Purée : : OL:
Lobster Patties ila Créme . . 522 a la Nantes é : ae oUs
Ragoat for . 623 dla St. Cloud . ; 302
Mannheim Breads ; : Ae eis Garnish for Mould for 303
Mokas . : 6 : : eto Ragott for . . 302
Almonds for . é ; ~ 46) Butter . f : OOD
Mousses of Chicken ‘ 174 Cold Cream of, in Ragoait , SW Biteks.
Partridge a la Magenta 181 Cream . 5 Le eRe
Salmon a la Nantaise . 202 Fillets of Haddock with ; A tolff
Mixture for 202 Sauce, Fillets of Plaice with . 96
Sauce for . 202 Cutlets 4la Clarence . : x tote)
Neapolitan Jellies ; é . 496 Harce,! - 603
Cream for ; : . 496 Little Bombs. of, Y la Berlin . 4 PARI
Neva Balls . ; i : . 467 Purée for . 262
Mixture for . ; . 467 Patties ila Creme . ~ 622
Purée for F ; . 467 Ragotit for + 023
Cakes . : c : . 562 Ragott for Fillets of ‘Herring a la
Nicolo Puddings . . 440 Reginta . : 47
Nougat Baskets Ala Duchesse . /484 Salad ala Metz . : : . 3803
dla Diirer . . A8T of, ila Russe . 3 F . 262
Pastry Straws ala Verdun . . 547 ala Turque . : : > 6S
Purée for. . 548 Garnish for . ‘ OO.
Patties 4 la Montrose . : 5 1b Y) Purée for ; ; . 99
Gravy for . 4 . 539 Sandwiches ala Frangaise . 2 427
Ragowt for . : 539 Sauce (Cold) : : ; ; As
of Cheese Ala Torento . « 550 -Soufflé of, Ala Diable . : 5 (Oe
Purée for . . 551 | LUCINE Sauce : a ge
of Chicken 4 la Mancelle . 519 | LUNCHEON Dishes and Cur ries 264-332
Purée of . . 620 | LUXETTE 4a la Boulevard. A od
Ragott for . 520 ala Cannes. 52
Piccolo Jellies. , ; . 496 a4 la Norvégienne, ’ with
Cream for . ; . 496 Crottes : j ED,
Pies ala Berlin . : 2 5 BAT Sandwiches . ; : . A432
a la Déjeuner : : . 538
Purée for : . . 539 Macaron I & la Casino. F . 543
Poached Chicken Soufflés . AT Sauce for . ., 543
Puffs 4 la Francaise. ; . 493 a&la Milanaise . . 544
Rolls for Soup a la Saxe ; = 62 for Little Bouches ila Paysanne. 316
Soufflés of Chicken, Cold , . 229 Sweetbread 4 VImpératrice . 155
Whiting. ; 5 WE with Tomato Butter. 544
Swans a la Bosphore . . 490 | MACEDOINE for Egg ala Mille Fruits 484
Nougat Paste ae s F491; of Fruit for Little Florida Puddin es A437
4 la Phrygienne . : ae DAMS Fruits, Cold, and Hot ° 585
Purée for . 3 ; 269 in Syrup . : : . 584
Timbals for ; . 259 Salad. : : . - 420
Timbals 4 la Belle Eugénie . . 240 Potato Border. : zal
4la Monaco . ; . 239 | MACKEREL a la Claudine 4 5 VM
Ragott for : . 240 Fillets of, 4 la Commodore . 6.
of Fish 3 la Sultan ‘ 29. with Parsley Sauce . . g ot
Purée for . 199 Roes in Surprise . F : . 52
Tongues la Périgord . . 212 | MADEIRA Cake . . : . 560
and Chickens 4 la @Orleans . 231 | MADISON Slim Cakes. 5 - 560
for Chicken 4 la Viennoise . 338 |MAGENTA Sauce . - 1b
Farce for. . 839 | MAIDS of Honour, and Custard “for . 529
Tongues for . 339 | MALTESE Soup é s 5 15
in Chaudfroid . = ‘ = Bh MANNHEIM, Tittle, preude . 573
Toscan Cakes c . 567 | MARASCHINO and Coffee Glace for
Zephyrs of Chicken with Peas. 173 Little Cakes 3 Alexandra . . 553
640 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
PAGE
MARASCHINO Cream for Bava-
roise a la Pompadour ; . 505
MARCHPANE of Apricots : 5 Ay fte}
MARGUERITE Pastry . ; 7 O00)
Cream for . . 530
MARINADE Sauce . 15
MARINADED Fillets of Herring dla
Darmstadt. : 46
Fillets of Herring on Brown Bread 308
on Toast . . 48
Herrings dla Connaught . . 44
dla Mexique . 5 . 3806
a la Ravigote. ; . 46
ala Victor 5 . 649
Salad of, 4 la Riga . ; . 418
MARMALADE, Apple. ; 5, copii)
Pineapple. . 5 : . 589
Transparent Orange. : . 587
Vegetable Marrow ; . 587
Syrup for Steeping Marrow 087)
Sauce . 3 : g 5) eh
MARMITE Soup : 5 = VOL
MARQUIS Cakes : . 560
MARROW, Cardoons with : . 883
for Farcing Cucumbers. : . 390
Omelet . : . 287
Friantines of, a VAlsace 3)
Sauce for . 55 BSS)
Vegetable, Ala Francaise . . 405
Jam. ‘ : : c DO.
Marmalade . 587
Syrup for Steeping Marrow 587
Pickled . 594
with Fine Herbs. : . 405
MARSEILLES Sauce : g 2 4 db
MASKING Sauce. . 601
for Quails a la Tosca PeelGo
White Farce, for Turban of Chicken
ala Vénitienne . 170
MAYONNAISE, Ar tichoke Bottoms
with . : 617
Aspic, Blocks of . ; : - 599
Green . ; 7 p99
Fink and White . : 599
Border of Vegetables for Supréme
of Chicken in Blanquette : - 228
for Little Cases a la Moderne 5 0H)
Garnishing Sauce . ; 600
Mixture for Farcing Tomatoes a
VAméricaine : : : » O96
Potato, Garnishing : ; . 600
Sauce, Lettuce Salad with . . 420
Tomato. ~ GOL
MAZARINE of Salmon a la Riche . 104
MEAT Purée dla Vienne . 607
for Little Brioches a la
Vienne . 332
Quenelles of White, for Garnish-
ing Calf’s Head, &c. . ; . 607
MECKLENBURG Sauce . 3 16
MEDLAR Jelly . ; “ 3 . 499
Compote for : : 499
MELETTI Soufté .
MELON, Compote of, a la Créme
Fritters with Pistachios ; 456
MENTONE Cake A ‘
MERINGUE, Fleur with . 4 623
Mixture, Almond 3
for Little Flowers
614
570
° ° e e ° e ° °
He
~_
for)
MERINGUE Mixture, Chocolate
for Pastry Artichokes
a la d’Estrées 0
Tartlets . 5 ¢
MERINGUES, American ;
Mixture for
Apricot
Italian
Mushroom .
Poached
MEXICAN Cake
MILAN Cakes
MILK Bread
MINCE Pie a la Francaise .
MIXTURE, Almond, for Little Beas
trice Cakes
Meringue, for Little
Flowers
Bavaroise, for Puddings a la Reine
Cream, for Soufflé of Foie Gras a
la Montreal
Curry, for Timbal a la Palmeira
for Apricot Cakes in Surprise c
Breton Cake
Centre of Mould for Cheese
Mousse a la Naples
Chartreuse of Fish & la
Havraise
Delmonico Cake 4
filling Tomatoes a la Mentone .
inside Mould for Salmon
Mousse 4 la Dagmar
Lilly Pudding .
Little Neva Balls
Meringues a lAméricaine .
Lemon, for Little Nicolo Puddings
Mayonnaise, for Farcing Tomatoes
a lAméricaine
Meringue, Almond
Chocolate
for Pastry Artichokes a la
da’ Estrées
Mousse for Bomb of Crab a la
Belle Héléne .
Salmon 4 la Nantaise
Oyster Soufié : :
Soufflé, for Fleur with Pistachio
Whiting in Surprise
MOCK Foie Gras, or Liver Farce, for
Soufé a la Montreal .
Paté de Foie Gras.
MOKA Cake
MOKAS, Little .
Almonds for
MOLTKE Sauce d
MONTICO Sauce. :
MONTANSIER Sauce
MONTE Carlo Jelly 5
MONTMORENCY Pudding
MOSAIC Jelly .
Custard for .
MOTTLED Glace for Little Flowers .
MOUNTED Sole
Sauce for
MOUSSE Mixture for Bomb of! Crab
ala Belle Héléne . 7
of Foie Gras a la Rossini
Salmon, ila Dagmar .
Mixture for
PAGE.
614
526
532
459:
459
458
460:
460
614
559
559
575
531
487
570:
514
252
242
470
478
316:
263
480:
398
106
513.
467
459
440:
396:
614
526
261
202:
603
524
125.
253.
269
475.
461
461
16
16
16
495,
439
498
498
570
110
110
261
250
105
106
*
OF EXTRA RECIPES—INDEX 641
MOUSSE, Salmon, a la Dagmar—
Purée for ‘ 3
Saladtork 2 *
Sauce .
MOUSSELINE Sauce, Cold (Savoury)
(Sweet) .
(Greenier
Hot (Sweet) .
Oyster
Braised Turkey
and
Pudding
MOUSSES, Little Cheese, 4 la Naples
Mixture for
Purée for .
of Chicken
Partridge a la Ma-
genta
Salmon a la Nan-
taise
Mixture for . .
Sauce for
MOVILLE Sauce : Cm S
MULLET, Red, a la Francaise :
4 la Parisienne .
: Sauce for .
MULLIGATAWNY, Thick, eee
MUSCATELS, Devilled
MUSCATS. :
to Prepare Baking- “tins for :
MUSHROOM Meringues
Purée for Kidneys a la Louisville .
Oysters with . : :
Sauce, Brown 5 ; s :
White
Roast Pheasant and.
MUSHROOMS 4 la Marquise
Artichoke Bottoms
Taye oh
a la Vanderbilt .
and Bacon for Fritot of Crayfish
a la Cleveland 4
Omelet with
Ragoit for
Curried . :
for Coquilles 3 la Mondaine ;
Garnishing
in Fritot
MUTTON Cutlets a Alexandra
Rice for .
a lV’Ancienne .
Spanish Onions
for ;
a la Barigoule
a la Camerani
a VEcossaise .
Sauce for .
ala Lucine .
a la Maintenon
ala Montpensier .
4 la Sullivan .
a la Viennoise
in Timbal a la Francaise
Purée for
Salad for
Epigrams of, 4 la Coblentz . c
Kabobs 4 la Raipore . : ‘
Leg of, 41a Bourguignotte .
Neck of, a la Clarence . 5
PAGE
106
106
30
32
26
17
30
17
345
439
316
316
316
174
181
202'
202
202
17
92
92
93
73
52
561
562
459
161
295
18
18
347
392
392
392
281
287
287
393
320
619
392
140
141
141
141
142
142
143
144
144
144
145
147
148
222
223
223
148
149
355
357
PAGIL
MUTTON, Neck of, 4 la Clarence—
Artichoke Bottoms for 358
Timbal for . ‘ 5 SHOE
Noisettes of, 4 la Parisienne. 52
Reform Cutlets of, Ala Frangaise. 145
Rissoles of . : : - Ea
Round of, a la Nesle A : 5 aie
Nasosz Sauce . : : ; : 18
NAPIER Sauce . : ; ; , 9
WAPOLEON Sauce . ; : fA
NAVARINE, Coupole ‘ ; . 480
NEAPOLITAN Cake - e . 473
Garnish. F > ; 5 Ns
Jellies, Little ; A : . 496
Cream for ; - . 496
NECK of Lamb 4 1’ Anvers d 5 ate)
A la Duclair : = By
Garnish for . 3859
with Cucumber and Arti-
choke Bottoms . - 308
of Mutton 4 la Clarence . 357
Artichoke Bottoms for 358
Timbal for . F 5 tLe
NERAC Terrine . : 2 A Be VRS:
WESLE Sauce . : 5 ; ; 19
WEVA Balls, Little . 2 ; . 467
Mixture for : 3 . 467
Purée for . F 5 . A467
Cakes, Little : : : . 562
NEVILLE Cake : : 3 DOZ
NEW Carrots a la Francaise ; 5 Ost:
‘Paste Cases for . 384
Potatoes ila Créme . : 403
Cream for 2 Os
Fried . ‘ 402
NICOLO Puddings, Little . : . 440
Mixture for . 446
NIOKES 4a la Romaine P : . 330
Sauce for . By!
NOISETTES of Muiton a i Pare
jenne . . 150
NORWAY Cake 5 : : - A9L
NWOUGAT in Cases . 2 DTD:
Little, Baskets, a la Duchesse- . 484
a&la Diirer . 487
Paste for Little Swans a la Bos:
phore c 5 LIL
NOUILLES, Braised Chicken atl 3 Sysbrt
NUTS, Gingerbread . : : OOS
Pistachio, Eggs with . : . 442
Orient bow fa Ant
OLIVE-Coloured Aspic . : 5 EME
Potatoes Zt ; . A402
OLIVES a la Belle Eugénie ; j 53
ala Reine . ’ oe:
for Chicken a la Renaissance 5 CRY:
Sauted Rabbit dla Paysanne with 196.
OMELET ala Baltique . : . 285
aula Provence . : =) 28°
Purée for inside . 5 Aste:
Jam P 4 , . A443
Soufflé, a la Frangaise ; 3 » 444
Strawberry . : : : . 444
642
OMELET, Strawberry, Compote for .
with Apricot Jam. : : A
Asparagus .
Crayfish 4 VArménienne
Sauce for . 3
French Beans
Marrow ; F
Mushrooms and Bacon . ;
Ragott for A
Oysters ila Cannes . 4
Ragotit for
a la Catalan
Sauce for .
Parmesan . ; . .
Tomato Butter . 3 é
ONION, Potato and, Pie . 3
Salad i
ONIONS, Button, for Garnishing
Meats
Curried Prawns and. :
Fried, for Country Captain .
Spanish, Braised, 4 la Julienne
for Cutlets 4 l’Ancienne .
with Sheep’s Kidneys
ORANGE Glace for Cakes, &c. .
Marmalade, Transparent 5
Purée . : : ; : a
SAUCE ar : : a
Cold .
Iced, and Rice Cream Souftlé
OX-HEART 3 la Francaise
OX-TONGUE 3 la Destaing
Sauce for
a la Xerxes.
Boiled, 4 la Dorna .
Ragotit for
Farced Chicken with : ;
Slices of, 4 la Nazaire
au Gratin. J ‘
OYSTER Mousseline Sauce :
Braised Turkey
and . ;
Poached, Soufflé . : :
Rissoles a la Grand Hotel : -
Souffé Mixture . 4 : ;
OYSTERS 4 lAméricaine . A
ala Bonne Bouche .
*Purée for ;
dla Cannes, Omelet ibis
Ragott ‘for
4 la Catalan, Omelet with
Sauce for . :
ala Dumas
Sauce for .
Crotitons with :
Cutlets of, Ala Créme .
Sauce for
Fritot of, with Fine Herbs .
Grilled, Ala Virginie .
Haddock with 5
Sauce for <
in Curry a la Zola ; ; :
Kidneys ees a lV Américaine .
Sauce for . '
Little Bowie of, A la Versailles
Purée for
Creams of, 4 la Siéges
Sauce for .
with Purée of Mushrooms .
PAGE
444
443
285
284
284
286
287
287
287
285
286
286
286
288
288
540
400
619
305
313
393
14]
267
616
587
588
19
32
446
274
367
367
366
368
369
341
368
273
17
345
94.
521
603
295
54
54
285
286
286
286
294
295
610
201
201
280
296
297
297
93
266
266
259
259
200
200
295
MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
Paver 4 lAnvers, Fillets of Salmon
PARFAIT Pudding 5 5
PARISIAN Salad, Strawberry . :
PARMESAN, Omelet with
Rings.
PARSLEY Sauce, Fillets of Mackerel
with . :
PARTRIDGE, Cabbage and, Soup
Little Creams of, 4 la Monza :
Purée for .
Sauce for .
Mousses of, 4 la Magenta .
PARTRIDGES a lAndalouse
& la Wellington
Roast, and Egg Sauce .
PASTE, Almond, for Acorns F
Anchovy Devil ;
Case for Carrots 4 la Rosiuar
Cases for Carrots 4 la Frangaise
Cheese . é 7 - :
Short. :
for Egg a la Mille Fruits 2
Fleur of Apples and Almonds
ala Vienne .
Nougat for Little Swans a la Bos-
phore, : °
Short, for Little Beatrice Cakes A
PASTRY Artichokes ala d’EHstrées .
Mixture for. 4
Syrup for . °
Cheese, & la Strohl F 5
Little, Straws ala Verdun ,
Purée for
Marguerite . : : “
Chestnut Cream for
Portuguese .
Potatoes F ; ; .
Straws . 3 F : c -
with Preserve 4 : c
PATE de Foie Gras, Mock ; :
PATTIES, Little, 4 la Montrose
.
.
.
.
.
.
.
.
Gravy for _
Ragott for
Cheese, : ‘ .
dla Torento . 3
Purée for .
Chicken a la Mancelle
Purée for .
Ragotit for
Lobster 4 la Creme .
Ragott for
PAUPIETTES, Eel, a la Francaise :
PEA Soup, Green
PEACHES, Bottled
Syrup for .
Chartreuse of, a la Royale
PEARS 8 la Victoria .
Compote of . :
PEAS alAlexandra ,.
ala Paysanne .
a la Vénitienne
Purée for .
Asparagus, for Garnishing Soups
Crépinettes of Duck with z
Cucumber, for Soup, &c. :
Cutlets of, 4 la Comte de Paris
Little Zephyrs of Chicken with
PERCH 4a la Belenne . ‘ :
PAGE
101
440
592
288
55
91
66
182
182
182
181
350
350
349
463
610
386
384
615
611
484 ©
528
491
487
525
526
526
550: ~
547
548
530
530
469
488
455
524
269
539
539
539
549
550
551
519
520
520
522
523
86
74
588
589
508
450
588
394
594
395
395
617
206
618
395
173
94
OF
PERCH 4 la Gardiane Fs
& la Royale
Sauce for
Souchet.
Garnish for
with Court Bouillon
PHEASANT 4 la Garfield .
a la Montansier
Farce for
ala Viennet .
Beignets of, a la Dominique.
Purée for
Braised, with Cabbage . ‘ ;
Cabbage blanched for .
Cream of, with Truffles
Sauce for
Pie a la Francaise.
Gravy for filling
Roast, 4 la Connaught .
and Mushroom Sauce
Supréme of, a la St. Catherine
a la St. Hubert .
Quenelles for
Timbal of, 4 la Baronne ;
Cabbage for Top of
sauce “for <
PHEASANTS 4 la Financiere .
in the Pan
PHILADELPHIA Dough-nuts
PICCALILLI Pickle .
PICCOLO Jellies, Little
Cream LOE foe
PICKLE (Liquid) for Beef or Tongues
Piccalilli :
PICKLED Cabbage (Red
Carrots .
Plums
Pork .
Vegetable Marrow,
PIE, Italian
Minee, a la Francaise
Pheasant, a la Francaise
Gravy for es SP
Pork >.
Potato and Onion .
Raised Fish, 4 /Impériale
Stock for .
Terrine, 4 la Vénitienne
Gravy for.
Veal, a la Savoyarde
PIES, Little, 4 la Berlin ;
4 la Déjeuner : :
Purée for
PIGEON, Chaudfroid of, ala Castil-
lanne. ; é
Catlets of, a lImpériale
Garnish for.
dla Lucine . ‘
ala Piémontaise .
Turban of, 4 la Bonanza
Farce for
PIGEONS 43 la Parisienne .
Escalopes of, 4 la Lisbonne .
Farced with Truffles.and Port Wine
Sauce
Farce for ;
PIG’S FEET, Fritot of, Ala Clementine
a la Victor
Purée for .
PAGE
306
95 |
96
95
95
306
$11
347
B47
312
178
179
348
348
179
180
537
538
346
347
244
LC,
178
180
181
181
348
348
562
- #595
496
496
597
595
595
594
593
597
594
538
531
537
538
534
540
535
526
276
276
534
55
538
539
243
186
187
187
187
188
189
351
242
352
352
279
279
279
EXTRA RECIPES—INDEX
PILAU ala Grecque .
Ragout for
Rice ;
Red .
Veal, ala Bombay ;
PINEAPPLE, Bavarcise ala a Margaux
Chips
Cream
Jam
Jelly
Little Creams of Vanilla and
Marmalade
Slices of, Iced
Syrup for
Vanilla Soufflé with . ;
PINK and White Mayonnaise Aspic :
Egg Garnish . :
PISTACHIO Cream for Bavaroise a a la
Pompadour .
Custard for Little Croustades a a la
Marquise
Nuts, Eggs with
PISTACHIOS, Fleur with.
Melon Fritters With .
PLAICBH, Fillets of, with uahovies 3 a
la Royaie .
with Lobster CHa Sauce.
PLAIN Artichokes : 2
Farce . :
PLATE#H, Eggs on the, "with Cheese
PLOVERS’ Eggs, a la Marie
Sauce for
&la Nayarre .
Aspic for .
in Aspic s la Victoria
PLUM Jam ‘ ;
Jelly
PLUMS, Compote of, for Claret Jelly
with Vanilla Cream <1
French, Compote of
Pickled .
| POACHED ‘Chicken § Soutilés, Little .
Meringues .
Oyster Soufflé ,
POINTS, Asparagus, a VEstragon,
Artichoke Bottoms with
POUMIGNAC Sauce
POLONAISE Sauce .
POMPADOUR Cream :
Garnish for
POMPADOURS 3 :
a la Stanley
Ragout for
PORK Farce for Terrine of Hare 4 la
Frang¢aise .
Pickled .
Pie 2
PORT Wine Sauce, Pigeons farced
with Truffles and
PORTUGUESE Pastry
POTATO and Onion Pie
Salad
Croquettes (Small)
Loaves .
Mayonnaise Garnishing
Purée (Creamy) .
Salad Border for Macedoine Salad
Soufflés a la Christina ,
POTATOES a VAlbert
mom 2
643
PAGE
546
546
612
612
546
505
589
516
589
499
503
589
463
463
445
599
613
451
442,
523
456
96
96
379
602,
289
218
218
293
294
234
590
502
498
590
593
174
614
94
380
20
20
510°
510
531
548
548
277
597
534
352,
469
540
400
619
403
600
606
420
400
398
644
POTATOES a l’Allemande ;
a la Norvégienne
ala Santage . 7
a la Theodc ora ;
Breadcrumbed with ‘Tomato Purce
New, a la Créme
Cream for :
Fried . 4 és ; 5
Olive . ‘ 3 . :
Pastry
Saratoga
Basket with .
with Cheese . ‘ 5 e
POTTED Beef . . , ‘ 2
Cheese 4 la Vienne
Grouse .
POUND Cake, Cocoanut
POUPEE, Calf? s Liver en . ‘
PRAWWNS (Crayfish) a la Gelée
Curried, and Onions
PRESERVE for Princess Tartlets
Pastry with . :
PRESERVED Daweens
Greengages .
PRINCES, Almond
PRINCESS Pudding . 4
Tartlets. 5 = ‘ A
Preserve for ,
PROFITEROLES 4 la Risers
with Cheese Cream :
PROGRESS Cake : ; ‘
PUDDING 4 la Belleline
a la Bourneville
a la Camille
Sauce for .. A 5
a la Clausen
a la Reine
Bavaroise Mixture for .
Albani .
Albert ‘
Almond, a la Boleno : >
Sauce for 5 5
Apricot . : : ; : :
Batter, Boiled F ‘ 6
Beef, with Anchovies
Bread, a l’Anglaise
Caramel a Empress Frederick
Chocolate, with Fruits .
Cold Diplomat
Diplomat
Fish :
Sauce for , 7
Gooseberry, Baked ws
Lemon Cream :
Lilly
Mixture for
Montmorency
Mousseline
Parfait-.
Princess
Roll Jam
Sago, & la Francaise
Sauce for
St. James
PUDDINGS, Alexandra (Little)
Custard for .
Sauce for :
~ Florida (Little)’ : :
Macedoine oz Fruit for . A
PAGE
399
399
399
399
403
403
403
402
402
488
401
401
400
273
40
274
555
268
40
305
533
524
583
585
569
441
532
533
453
56
471
435
448
436
436
45]
515
514
433
433
434
435
447
452
366
449
455
437
515
437
536
536
450
441
513
513
439
439
440
441
525
442
442
438
434
434
434
438
438
MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
PUDDINGS, Nicolo (Little) . :
Mixture for.
to Steam F : 5
PUFFS, Little, a la Francaise ; a
PUNCH Jelly
PUREE, Anchovy, for Crotites a la.
Frangaise .
for filling Patties, &c.
Masking Toast, &c.
(Hot) for Croftons .
Apple, for Fillets of Veal a la
Boulanger . :
Banana :
for Little French Creams a
la d’Artois . i
Brown, for Egyptian Cream :
Cheese, for Centre of Fleurs, &e. .
Chestnut, Braised Turkey with
Mousseline Oyster Sauce and
Chicken, a la Chevet
Garnish for
for Croiites 4 la Bruyére
Sandwiches 4 la Fiane .
Chocolate, for Vienna Cream
Cold Tomato
Crab, for Timbal of Crab. a la
Rosette ;
Crayfish for Crotitons, Ke. :
Creamy, of Potatoes for Garnishing
Entrées
Cucumber, for Salmon Mousse a la
Dagmar
Timbal @&@ la St.
Agnes . F :
Curry, for Hgyptian Cream . “
Egg
for Sandwiches A la Louise
Fish for Maskirg Fillets of Whit-
ing, Ke. ;
for Appetit Sild a la St. Cloud
on Crotites
Artichoke
Bourgogaic . :
Artichoke Bottoms a la Fife 5
Beignets of Pheasant a la
Dominique ; :
Bombs of “Oyster a la
Versailles. : :
Calf’s Head Collared
Caviar 4 la Véfour . , ‘
Cream of) Rabbit) Wada
Duxelle . ‘ :
Cream of Rabbit a la
Ruthven 4 :
Cream of Tomatoes a la
Papillon 0
Creams of Partridge "3 la
Monza . - 5 ;
Crotitons for Eggs a la
Dunbar 3 - ;
Cutlets of Quails a la
Greville 5 é 3
Eel a la Broche - ‘ .
a&laGarrick . 3 ied
Fleur of Apples a la
Créme. F 3 5
Fritot a la Mongole :
ala St. Mark’s . :
Herring RoesalInd . o
PAGE
440
440
433
493
495
33.
605
605
605
325
580.
512
254
604
345
322
322
314
426
510
27
82
605
606
106
215
254
604
429
605
318
35
Bottoms a7 la.
380 -
373
179
259
324
528
OE a ee
= ey
OF EXTRA RECIPES—INDEX . © 645
PAGE
PUREE, for inside Omelet 4 la Pro-
vence . . 288
Kromeskies 4 a Sultan . 210
Little Chickens a l’Impé-
riale . 177
Pastry Straws a la
Verdun °. 548
Swans a la Phry-
gienne. . 259
Lobster 4 la Boulevard . 50
a la Cannes any sy?
a la Turque a2 BW
Masking Bread for Fil-
lets of Herring & la
Pearlin ; 307
Mutton Cutlets in “Tim-
bal a la Francaise sez
OystersalaBonneBouche 54
Peas 4 la Vénitienne . 3895
Pies a la Déjeuner . »- 68S)
Pig’s Feet & la Victor .. - 279
Timbal a la Sultan . we lZ9
&la Windsor . 236
Green, for Egyptian Cream . . 254
Ham, for Croustades 4 la Véni-
tienne . ; PAU)
Crofites dla Bruyére . 314
Haricot Beans _ for ieee!
Sweetbreads, &c. : 606
of Bananas for Little Neva Balls . 467
Chicken a la Napolitaine . Eee OU)
for Chickens 4 la Renais-
sance . » 200
Patties a la Mancelle . 620
Sandwiches dla Victoria 431
Fish for Crotites ila Jessamine 294
Fritot a la Milton Ay 4p}
Game for Little Coquilles 4 la
Mondaine ‘ 321
Lobster for Little Barbs a la
Berlin . 262
Meat a la Vienne ‘ 607
for Little Brioches a la Vienne 332
Mushrooms for Kidneys a la
Louisville , ee Ok
Oysters with : . 295
Vegetables with Butter. ~ 405
Orange . : . 588
Red, for Egyptian Cream. . 254
Salmon, for Mousse Ala Dagmar. 106
Tomato, for Cheese Mousse a la
Naples. 5 Bs
Masking Meats . 606
Patties 4 la Torento 551
Larded Fillet of Beef with . 364
Potatoes, Breadcrumbed with 403
Tomatoes (thick) . ‘ OU
Tongue, for Cutlets a la Reine LG
Masking Cold Meats . 606
White, for Egyptian Cream . . 2564
PYRENEENNE Sauce for Fillets of
Sole . 4 c 118
Quarts a&l’Ecossaise . . . 184
ala Lesseps . 3 . 244°
Ice Timbal for . . 245
Ragoidt for filling - 245
Sauce for . . 245
PAGE
QUAILS 8 la Mecklenburg 2 » 353.
Farce for . ; 5 ia!
Ala Rubanée . é 5 leet
dla Tosca. es
Sauce for Masking 5 alee
Cutlets of, a la Greville : . 183
Purée for . . 184
Salmis of, 4 !Empress . : LSS
Sauce for . = fife}
with Truffles . ; : : ole:
QUEEN Cakes . - : 7 doa
Cocoanut Cakes . . DOS
QUEENS, Vienna 3 579
QUENELLES, Button, for Kidneys
a la Berlin 3 LOO)
for Chicken dla Toulouse . 338
Garnish for Salmon 4a la Rou-
manie 104
Supréme of Pheasant a la St.
Hubert . i78
Gravy for Inside, for Larks a la
Cologne. : : : 9 BN
Jubilee . : , : : =, Pale
Garnish for . 218
of White Meat for Garnish, Calf’s s
Head, &c. . J P 607
Rassrr 4 lEpicurienne . ‘ 5 But!
Farce for ‘ F . 3855
Sauce for 4 ; ODD
Creams of, 4 ’Ambassadrice 96
Cucumber for a Wey,
Farce for j » Lye
Sauce for . . uly
ala Duxelle : cep okd
Purée for . . 248
Timbals for . ; 248
a la Ruthven ; . 248
Cucumber for . 249
Purée for : . 249
Curried, ila Madras . : 5 Eh
(Dry) 4 la Mango . : meets
Sauted, a la Carlton . 195
4 la Paysanne with Olives 196
RAGOUT and Sauce for Fillet of
Beef a ’Ostende : 362
Bacon, for Omelet with Mush-
rooms : ; Fae Acits
Cold Cream of Lobsterin . ESS
Garnish for . ; , 5 88
for Ballettes Ala St. Louis . 236
Boiled Ox Tongue a la Dorna. 369
Bombs a Ja Visapore 3 257
Cases of Sweetbread a la St.
Clair . 158
Centre of Sole a a la Pyré énéenne 117
Chartreuse of Game a Ja Bat-
tenberg - 239
Sauce for Z : « 289
Chicken Dormers . 168
Patties a la Mancelle. 520
Chickens 4 la Renaissance BEY
Crépinettes 4 la Villageoise . 209
Croustades 4 la Creme Mont-
las. 522
of Calf’s Brains 519
Game 3 199
646
PAGE
RAGOUT for Crotites A la Bruyére 314
for Cutlets of Beef ila Moltke . 136
Eggs in Chaudfroid a la Bres-
soire . 233
Escalopes of Sweetbread a la
Lombarde . | LANZA
Fillets of Beef a la Moville 134
Sole a la Grenade 114
filling Quails 4 la Lesseps 245
Little Baskets 4 la Toulouse 214
Cases a la Breteuil 541
Chickens a la St. George 176
Croustades 4 la Cleveland. 203
of Fish d : 128
Timbals 4 la Monico . 240
Lobster a la St. Cloud 302
Patties 4 la Creme 523
Omelet with Oysters 4 la
Cannes 5 : 286
Patties a la Montrose 539
Pilau 4 la Grecque . ; 546
Pompadours a la Stanley. 548
Rump Steak a la Conti 272
Sole a la Cleveland. ‘ WOT,
Timbal of Sweetbread a la
Czarina : 159
Vol-au-Vent la Prince George 518
Whiting in Surprise 126
Lobster, for Fillets of Henne dla
Reginta 8 47
RAGUSE Satce. i 20
RAISED Fish Pie al’ Impériale . 535
Stock for . 536
RASPBERRY and Red Currant Jam 590
RAVIOLIS with Spinach a la Gr — 545
RED Cabbage Pickled : 595
Currant « Jam 581
and Raspberry Jam . 590
Garnish for Little Bouchées of
Foie Gras ila Russe 250
the Mould for Lobster
ala St. Cloud 303
Mullet Ala Parisienne . 92
Sauce for eS
Mullets 4 la Frangaise . ; i hy
Pilau Rice 613
Purée for Egyptian Cream 254
Rice Border . 612
Sauce . f a ale
REFORM Cutlets of Mutton a 1a
Frangaise . ; 3 - 145
Garnish . - 619
Sauce . eee
REMOVES and Reacts 3833-375
REYNIERE Sauce . : : 5 wan
RHUBARB, Compote of - 090
Fleur with, ala Neige . ‘ =) 462
RICE Border (Red) for Entrées . - 612
Buttered senna!
for Garnish for @hicken
Purée a la Cheve 5 eee
Cream Beignets é 454
Soufflé and Iced Orange Sauce 446
for Cutlets a l’Alexandra 141
Pilau, for Kabobs . 612
Red . P Z 613
with Game, &c. 612
Soups, &c. . 611
RICHE Sauce ,
MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
PAGE
«| 2
Hot Salmon Soufilé with 105
RICHELIEU Sauce . 22
RICHMOND Cakes . 564
RINGS, Parmesan . Do
RISOT 4a la Napolitaine 544
a la Piémontaise 545
RISSOLES a la Richmond 520
of Mutton . 521
Oyster, dla Grand “Hotel 521
ROAST Chicken 4 la Biarritz 339
Larks, Fillets of Hare Larded and 354
Leg of Lamb, Capsicum Sauce
and : 7 358
Partridges and Ege Sauce 349
Pheasant a la Connaught 346
and Mushroom Sauce 347
Tripe and Brown Caper Sauce . 327
ROASTS, Removes and 330-300
ROCKAWAY Eggs . 76
Soup. 76
ROES, Herring, ry la Broche » BOF
Purée for Mask-
ing Toast for . 308
a4 VInd ‘ 48
Purée for 49
dla Mode . : 309
Fritot of Q 280
in Little Cases 48
Salad of, a la Hamburg . 417
Mackerel, in Surprise 52
Salad of, 4 la Meuniére yA
Dressing for . - 418
ROLGL, Jam Pudding . 525
Swiss . : ‘ 564
Jam for. a ; . 565
ROLLS, Brentford 574
Brown Bread 574
Fried, a la Frangaise 455
Geneva : 577
Little, for Soup a la Saxe 62
ROSE Almond Cake . a ODS
ROUND of Mutton ala Nesle « 356
ROWANBERBRY Jelly . 502
Syrup for . 3 O02
RUBANEE Cream . : : » BOF
Sauce . 3 wt 42g
Cutlets of Chicken and « 166
RUMP Steak ala Conti . f 5 2a
Ragofit for . . 272
Grilled and Capsicum Sauce 272
Stewed : F H . B65
RUSSIAN Jelly.* . 9. 2) og
RYE Bread . ; ‘ 5 ; 2 bts
Saco Pudding a la Francaise . 442
Sauce for .- 449
SAINT James Pudding 438
SALAD 4 1]’Albany 409
a l’Américaine 409
a VAncienne . 410
a l Anvers 411
4 la Baltique . 412
a la Beatrice . 412
Dressing for 413
a la Clarence. 413
a la Clarendon A414
OF EXTRA RECIPES—INDEX
SALAD 4 la Comte de Paris
i la Pompadour
a la Rachel
a la St. James
dla Stanley .
a la Suédoise.
Dressing for .
ala Virginie .
American Corn
Anchovy, 4 la Caréme
Apple, a la St. Florentine
Artichoke
Asparagus, a la Campagne
Cabbage, a lAméricaine
Cauliflower :
Cheese, a la Suisse 5
Chestnut, dla Graham .
Sauce for
Chicory .
Dressing for.
Cucumber, for Salmon .
PAGE
414
421
421
422
423
423
423
423
410
412
411
379
378
415
388
414
413
413
415
415
618
Egyptian 2 . 416
Seasoning for Meat for 416
for Little Bouchées of Foie Gras 4
la Russe . 5 250
Mutton Cutlets in Timbal 2 a la
Frangaise . 223
Salmon Mousse 4 la Dagmar ElOG
French . : ; 416
Green, a la Bretonne 416
Sauce for ‘AIT
Herring, 4 la Leopold 419
Dressing for 419
Italian . 3 419
Lettuce, ala Vienne ; 420
with Mayonnaise Sauce. 420
Lobster, a la Metz. 303
Macedoine 420
Potato Border OT a 420
of Carrots 387
Fillets of Sole al Impériale 260
Flageolets a la Francaise . 382
French Beans 4 la Flamande 381
Herring in White Wine 418
Herring Roesala Hamburg . 417
Herrings with White Wine a la
Darts 4 418
Lobster a la Busse 26%
ala Turque . 89
Garnish for . 90
Purée for >. 90
Marinaded Herrings {la Riga. 418
Roes dla Meuniére . 417
Aikehe for 418
Okra , 421
Potato and Onion . 400
Salmon . 319
Skate in, a la Venise 320
Strawberry, Parisian 592
Tomato. é : 620
a lAnglaise 398
Venison, 4 la Romaine . . 424
SALADS, Randy ; . 409-424
SALMIS ‘of Chicken 4 la Régence 175
Border for. 176
Croustades for 175
Quails 4 ?Empress . 183
Sauce for Ls
SALMON 4 la Fiord , * : 5 tHe
647
PAGE
SALMON 4 la Fiord, Garnish for 97
a la Monte Carlo with Sauce
Suédoise . 97
Cutlets 4 la Bergen 98
Farce . 604
for Fillets of Sole a la oF oin-
ville ‘ ; 115
Fillets of, a Alexandra 101
ala Mendip . 102
a la Roumanie 103
Garnish for 104
Sauce for 104
a la Mouchy . 102
Farce for 103
Sauce for 103
in Paper a l’Anvers : 101
Hot, Soufflé with Sauce Riche 105
Little Willets of, 4 la Gorgona 102
Mousses of, 4 la Nantaise 202
Mixture for 202
Mazarine of, 4 la Riche
Mousse a la Dagmar
Mixture for inside the Mould for 106
Purées for .
Salad for
Salad ;
Slices of, a la Suédoise :
a la Vanderbilt
Steak Ala Cussy .
a la Falmouth
Sauce for ’
SALSIFIES, Crépinettes of
Fillet of Beef with
SANDWICH with Egg Cream .
SANDWICHES
&VAméricaine .
ala Bedford F
a la Créme de Volaille
ala Fiane . :
Chicken Purée for
a la Frangaise
a la Greville
a l’Indienne
a la Joinville
a la Louise
Purée for
Sauce for
ila Parisienne .
ala Portugaise .
a la Romaine
a la Royale
a la Victoria
Purée for
Lobster, 4 la Francaise .
with Watercress and Eg ges
SARATOGA Potatoes
Basket with
Soup. ;
SARDOU Sauce. :
SAUCE a l’Arménienne
Albany .
Albert
Ambassade
Andreani
Angelic. :
Apricot, Yellow
Arrowroot . : ;
Banana , 3 . 5
Sauce for . 202
104
105
106
106
319
100
100
99
99
99
404
360
425
494_ 432
425
425
425
425
426
426
427
427
428
428
429
429
429
429
430
430
431
431
427
432
401
401
76
23
284
648
SAUCH, Bechamel Chaudfroid .
Bechamel Cheese .
Biarritz . :
Brandy Cream ; :
Caper (Brown), Roast Tripe and :
Capsicum B
and Roast Leg of Lamb .
Grilled pee Steak and
Cardinal
Carlsbad
Champagne . :
Chaudfroid a la Chatelaine ;
Brown
for Lobster a ‘la Boule-
vard :
Fawn-coloured
Cheese Cream :
for Cutlets a la Suffeen
Cherry .
Chevet . :
Celery Shreds for
Chocolate, Cold
Claudine
Clementine
Cocoanut for Escalopes of Sweet-
bread a la Munich
Commodore .
Conti
Courte . -
Larded Caper cailzie and
Crab ‘ c :
Cream .
with Fine Herbs ; :
Curry, for Eggs 41a Diable .
for Eggs in Surprise 4 la Poonah
‘Cussy 3 3
Czarina .
Egg : : : ;
Roast Partridges and
Kstouffade .
Excellence, for Fillets of Whiting
Financiére .
Fish, Thin White, for Fillets of
Turbot a VImpératrice
for Alexandra Pudding ;
Almond Pudding a la Boleno .
American Corn Salad :
Asparagus and Artichoke Bot-
toms a la Cannes .
Blanquette of Eggs ala Napier
Cauliflower a la Nimes ;
Chaudfroid of Chicken with
Vegetables . : :
Chestnut Salad a la Graham
Chicken a la Minute
Cod a la Sandringham
a la Victoria :
Coquilles a la Vénitienne
Crayfish a la Pandore
ala Parisienne .
Cream 4 l’Indienne .
of Hare ala Vatican .
Pheasant with Truffles .
Creams of Partridge a la Monza
Crépinettes a la Parisienne
Croaites a la Langham
a la Prusse .
Cutlets 4 Angelique
a i Ecussaise
PAGE
600
6
6
30
327
6
358
272
7
7
if
599
600
51
600
147
31
MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
SAUCE for Cutlets 4 la Nimoise
for Eggsala Dunbar .
Escalopes of Calf’s Head a la
Tuileries
Fillet of Beef ala J ussienne .
a ’Ostende
Fillets of Beef a la Canadienne
&la Claudine .
a la Diable
a la Parisienne
ala Perigueux
a la Princesse
Louise ;
of Chicken 4 la Maréchale .
Salmon a la Mouchy
Sole 4 la Corrente .
a la Josephine
in Curry a la Midas
Turbot a la Chartres
Fish Pudding . :
Friantines of Marrow al’ Alsace
Fruit on Cakes a la Parisienne
Gnocchi a l’Italienne
Green Salad a la Bretonne
Haddock with Oysters
Kidneys a Ja Berlin
ad POrient
with Oysters a VAméricaine
Kromeskies a la Nemour .
Larks 4 la Cologne .
in Baskets . *
Lemon Cream Pudding ;
Little Bouches 4 la Paysanne .
Chickens 4a la St. George.
Creams of Asparagus a la
Montreuil .
Oysters 4 la
Siéges :
Whiting a la
Royale
Croustades of Fish .
Macaroni a la Casino
Masking Quails 4 la Tosca
Mixing Brains and Tongue for
Calf’s Head 4 ]’Andreani
Mousses of Salmon a la Nan-
taise :
Mullet 4 la Parisienne
Niokes a la Romaine :
Omelet with Oysters a la Cata-
lan : :
Ox Tongue a la Destaing
Oyster Cutlets Ala Crome
Oysters & la Dumas .
Perch a la Roy: ale
Plovers’ Eggs a la Marie .
Rabbit a !’Epicurienne
Ragoit for Chartreuse of Game
a la Battenberg .
Quails a la Lesseps
Sago Pudding ala Frangaise .
Salad 4 l’Américaine :
a&TVAncienne .
a l’Anvers :
Salmis of Quails a Empress :
Salmon a la Roumanie
Steak 4 la Falmouth
Sandwiches 4 la Louise .
Sirloin of Beef ala Pompadour
PAGE
165
291
153
361
* 362
133
270
132
363
269
270
167
103
112
116
114
121
536
139
464
543
417
297
159
266
266
209
HOW
190
442
315
176
215
200
124
128
543
185
369
202
331
286
367
201
295
96
218
355
239
245
442
410
410
411
183
104
429
365
OF EXTRA RECIPES—INDEX 649
PAGE PAGE
SAUCE for Sole Mounted . 110 | SAUCE, Suédoise F : 5 HS
Supréme of Chicken in Asparagus and ¢ . 374
Blanquette . A . 228 Salmon a la Monte Carlo
Timbal ala St. Agnes . 215 with ; : 5 OL
of ChickenalaReginald 227 Tomato Cream. : : 5 aU
PheasantalaBaronne 181 Purée, Cold i : Borah
Brui . : : : ‘ eo Vanilla Chocolate . ‘ , So PY
Geneva . : ‘ ; : Nee? Vienna . : ‘ , , a 5)
Gironde : : é : ales Wellington . 24
Good Man . ; ; : the el Zee Wine, White, Creams of Fish with 127
Gorgona : : : : = 120 Xerxes . : c aoe 24
Green . . 12 | SAUCES, Cold . : : : 20-21
Eel 4 la Jardinitre with <2 85 Sweet. : : 30-32
Greengage . : oo ee) Hot. : 6 : 5-24
Hubert . ; : : ; et Sweet. ; 28-30
Imperial é ‘ : ; . 13 | SAUTED Chicken 4 la Dupré : 5 Altai
Julienne ; ; : : 5 Gils} Crottons for . 162
Laver . : : ’ a Ae Fillets of Beef 4 la Claudine 5 kG,
Lobster . : ; ‘ ‘ ES Sauce for . 270
Cream . cee gid: ala Paysanne . 271
Fillet of Plaice with . 25190 Liver . : c . 268
Lucine . : : iene: Rabbit a la Carlton F 195
Magenta ‘ : $ : : 15 4 la Paysanne with Olives’ 196
Marinade. : : : . 15 | SAVOURIES, Hors d’diuvres and 33-57
Marmalade . : : g . 30 | SAVOURY, Cheese, Custardfor Soups 615
Marseilles . ; : : tb Custard for Croustades, &c. . 615
Masking ; . 601 Farce for Turban of Chicken a la
Mayonnaise, Lettuce Salad with . 420 Vénitienne : 170
Garnishing . 5 : - 600 | SCOTCH Collops : : ; 5. PAS
Mecklenburg . : F : ~ 16 Shortbread . 576
Moltke . a : ‘ : . 16 | SEASONING for Meat for " Beyptian
Monico . 5 : , : Sea Salad . : ‘ 416
Montansier . S é : . 16 | SEED Buns é 573
Mousse . : - . 80 | SHEEP’S Feet, Fritot of, a ‘la Belge . . 150
Mousseline (Savoury) f : 5. ES Farce for : Peles |
Cold . ; y - 32 Kidneys, Spanish Onions with . 267
with Strawberries . 31 | SHELLS for Creams ala Marmotte . 41
Green. é é : 17,26 | SHORT Paste for Little Beatrice
Hota. ‘ 3 : te, Cakes A : 487
Oyster : : . 17.| SHORTBREAD, Scotch . . 576
and Braised Turkey ‘ . 345 | SHOULDER of Lamb a la Nabob 35
Moville . : eal Farce for. . 356
Mushroom, Roast Pheasant and 347 | SHREDS, Celery, for Chevet Sauce . 8
Brown . ; ; : . 18 | SIRLOIN of Beefaila Pompadour . 364
White . c : : 58 Carrots and Turnips for 365
Nabob . : i 3 : 5 al Sauce for ‘ : . 3865
Napier . 5 : , : . 19 | SKATE in SaladalaVenise . . 3820
Napoleon : : : 5 . 19 | SLICES, Devilled, of Game ( SL,
Nesle . : : : : eg of Chicken a la Diable . t meoeZ
Orange . : : : : 5p Allg) Haddock with Butter : —% 298
Cold. : eo? Ox Tongue a la Nazaire . a kite)
Iced, Rice Cream Soufllé and . 446 au Gratin : ATi)
Parsley, Fillets of Mackerel with. 91 Pineapple Iced : : - 463
Polignac - : ° : - 20 Syrup for : i . 463
Polonaise : 20 Salmon ala Vanderbilt . LOO
Port Wine, Pigeons Farced w ith a la Suédoise 5 . 100
Truffles and ; 352 SLIM, Madison, Cakes 3 ‘ - 560
Pyrénéenne, for Fillet of Sole . 118 | SMELTS, Sole and, Fried . : Los
Raguse . é 5 AO) Garnish for . ; - 108
Red s : : : : ns eB! SNAPS, Brandy . : 6 ee OOS
Reform . : : 3 : eo with Cream . : 5)
Reyniére : 2 : : . 21 | SOLHaAla Bon Homme . : 7 109
Riche . - 22 Farce for . ; : PeLOD:
Hot Salmon Souftlé with . a LO5 & la Cleveland . ‘ ; meee LON
Richelieu . : my 22 Ragotit for 5 . LL Or
Rubanée : be ey &la Monico . ; : LOO
Cutlets of Chicken and . 2 65 and Smelts Fried . ‘ E 2) 108
Sardou . : 3 a sss Garnish for . : 2) 208
Soubise, Thick A - ; eee Devilled P F - _ whos:
650 MRS. A. B. MARSHALL'S LARGER COOKERY BOOK
SOLE, Fillets of, Ala Brabant .
a& la Cardinal .
a la Clementine
a&laCorrente .
Border for
Sauce for
ailaGrenade .
Ragoutt for
ala Joinville .
Farce for
a la Josephine
Sauce for ;
ala Napier . ;
a la Pyrénéenne
Ragoat for centre
Sauce for
4 la Waleskie .
in Curry dla Midas . is
Sauce for .
with Anchovy Butter .
Fried, with ore Butter , :
Mounted 5 : 5
Sauce for
Salad of Fillets of, a Tmpériale :
Stuffed, 4 la Vienne
with Tomato Butter
SOUBISE, Thick, Sauce . :
SOUCHET of Eels ila Berlin .
Perch : . ;
Garnish for '
SOUFFLE 4 la Marguerite
Chocolate
Hot Salmon, with Sauce Riche
Meletti .
Mixture for Fillets of Herring en
Couronne . F
Fleur with Pistachio
Whiting in Surprise .
Oyster °
of Foie Gras a la Montreal 4 4
Farce for : :
Mixture for
Haddock a la Broxelloise™:
Ham or Tongue
Lobster 4 la Diable
Whiting in Surprise .
Mixture for.
Ragout for .
Omelet a la Frangaise .
Poached Oyster
Rice Cream, , and Iced Or ange
Sauce * :
Vanilla with Pineapple
SOUFFLES, Little, of Chicken Cold
Whiting .
Poached Chicken
Potato, 4 la Christina
SOUP, i ]’Alexandra .
a&VAndalouse .
4 Augustine .
a VAzalea
a la Bohémienne
a la Carlton
a lHspoir 5
a la Frankfort.
a&laGenéve . : :
ala Leopold . : i
ala Marie Louise . ;
& la Milan 5 . .
PAGE
lil
112
113
112
112
112
114
114
114
115
115
116
116
117,
117
118
118
113
114
111
107
110
110
260
111
301
. 23
86
95
95
257
446
105
445
PAGE
SOUP 4 la Reine. x 5 ~ 2 e
ad la Sarah Bernhardt : . 59
ala Saxe. : « 62,
Little Rolls ‘with A Pe 8h
ila Szegedin . E - Aa
a la Trieste : : ‘ = 165
Bisque a4 la Grecque 5 Oe
a la Mancelle - 64
Stock for .’ -65
Cabbage and a : « ) S66
Cheese . : . . 66
Chestnut ‘ : ; Oni
Cream 4 la Dauphine - 68
ala Ferdinand .' 69)
ala Ferneuse . ‘ - 69
ala Milton ema
ala St. Louis . . > ao)
Duck 4 la Rowen . i 2 «) ECE
Dunbar Cream ; y - 68
French Bean . a eat
Friar Tuck E b > 42
Game : 3 ‘ 3 <> ee
Green Pea . A é 5 Fé
Holstein ‘ 4 : R ia:
Maltese x ‘ P 5 3 OS
Marmite ; : . ey 2Gtt
Mulligatawny, Thick 73
Purée of Chicken a la Napolitaine 67
Rockaway . : : 2 ~ MG
Eggs with . : < hG
Saratoga : : = . a6:
Veal, a la Bourgeoise , . =< oe
Victoria é : i A Pan ee
SOUPS, Clear . i ‘ ‘ 58_63
Thick . ‘ . 63-78
SPANISH Buns. : Fi 2 One
leGhike = ees
Onions, Braised, a la J alienne . 893
for Cutlets Fy VAncienne ~ Dae
with Sheep’s Kidneys - 267
SPARGHETTI a la Russe : . 646
Boiled . 4 : 2610
for Cutlets a la Suffeen. pe Ragan We 8°
SPARKLING Johannis Cup . . 622
SPICED Bread . 576
SPIN ACG, Raviolis with, dla Greoque 545
SPONGE, Sultana, Jelly . - 500
Cherries for . ; - 5OL
SPREAD Eagle . ‘ A 3 240
a la Monaco : 4 5 PRY
Ragoit for . : . 240
652 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
PAGE
TIMBALS, Little, of Fish Ala Sultan 129
Purée for 129
of Aspic Iced for Plover’s
EHegs ila Navarre 294
Foie Gras dla Beatrice 251
TOAST, Ham . . 48
Marinaded Fillets of Herring on. 48
Purée for Masking, for Herring
Roes 4 la Broche F 308
TOMATO Aspic for Timbal 4 la Pal-
meira 5 ; 7 242
Butter, Macaroni with . : . 544
Omelet with . : . 288
Sole with . ‘ : ESOL
Cheese . 5 : ; : . 592
Cream . ‘ : : ; . 620
Sauce . : ; : ees:
Jam : : : ; : 7 D9?
Syrup for . ; ; ‘ . -693
Mayonnaise . .. F : ee OUL
Purée . . 606
for Cheese Mousse a la Naples : 316
Patties ila Torento . . bol
Larded Fillets of Beef with ©. 364
Potatoes Breadcrumbed with . 403
Thick ; 5 ; 2 OOK
Salad 4 1’ Anglaise ‘ ‘ rls
for Cold Entrées : : , 620
TOMATOES 4 1’Américaine : 5 9895
Farcing Mixture for 396
a&VAuban . 4 . 396
a la Faubert . : . 3896
ala Graham ; 5. eh
ala Matilde. 4 Bouse
a la Mentone ; oF soo!
Mixture for filling. 398
ala Reginald ‘ te OL
ala Verrey . 3 y aON.
dla Wellington . 7 a8
Cream of, a la Papillon : - 256
Purée for 5 . 256
for Chicken 4 la Chanceliére > 306
Cutlets a la Suffeen. - By LAT
Fillet of Beef ila Parisienne 363
ala Touraine . 364
Fillets of Beef 4 la Diable clon,
Garnishing . 620
TONGUE, Brains and, for Garnish
for Calfs Head A VAndreani . 369
Sauce for Mixing . a ie)
IMeh Keres 1 5 ‘ ‘ . 602
for Egg ala Millais : : . 234
Ham or, Souftlé of ; ; soe lal
Ox, a la Destaing . : ; . +367
Sauce for. : i POO
ala Xerxes. : 1.306
Boiled, a la Dorna . ‘ ~= 368
Ragotit for . ~ 809
Farced Chicken with . Py:
Slices of, A la Nazaire . . 868
au Gratin 3 5 aes
Pickle for (Liquid) 4 i 3 OS)
Purée . : . 606
for Cutlets a la Reine ; 166
TONGUES for Chicken a la Viennoise 339
au Réveil . 3387
Turkey ala Spezzia . 345
Little, dla Périgord . 212
and Chickens a la d’ Orleans . 231
TONGUES, Little, and Chicken 4 la
Viennoise .
Farce for
in Chaudfroid .
TOSCAN Cakes, Little
TOURNEDOS 4 la Béarnaise
a la Chauron
TRANSPARENT Orange Marmalade
TRIPE 4 l’Anglaise
a la Chantilly .
a la Frangaise
a la Normande
& la Provencale
’ Curried, 4 1’Ind
General Directions
in Fritot a la St. James
Roast, and Brown Caper Sauce
TRUFFLE for Egg a la Millais :
TRUFFLES, Chaudfroid of Chicken
with .
Cream of Pheasant with
Fresh, to Cook ,
Pigeons Farced with, ‘and | Port
Wine Sauce :
Quails with :
TUNBRIDGE Cakes .
TURBAN 4a la Jessamine
Asparagus for
Cucumber for
Farce for
of Chicken 4 la Piémontaise
Farce for
a la Vénitienne
Savoury Farce for
White Farce for
Masking
Pigeon & la Bonanza
Farces for
TURBOT a la Chambord
Garnish for .
Epigrams of, 4 la Moderne
Fillets of, 4 la Chartres
Sauce for
a l’Impératrice
Sauce for .
Farce for .
TURKEY 4 la Chevet
a la Spezzia
Tongues for
Braised, with Chestnut Purée and
Mousseline Oyster Sauce
Cold, 4 la Grande Duchesse .
Parced :
TURNIP Cups for Meats, &e. .
TURNIPS, Carrots and, for Sirloin of
Beef a la Pompadour
Cream of, French Deans with
Soufflé of é é =
TWICE Laid < Z c.
VawniILba Bavaroise for Charlotte a
la Princesse
with Fruits
Chocolate Sauce .'
Cream, Claret Jelly with :
for Apples ala d’Orleans .
Timbal of Chestnuts a
la Cannes .
PAGE
339
339
23]
567
138
139
587
327
329
327
328
328
329
326
328
327
234
224
179
598
352
313
566
215
216
216
216
168
169
169
170
170
188
189
19
119
119
121
121
120
120
121
346
344
345
345
343
344
620
365
382
404
540
471
503
29
497
466
481
OF EXTRA RECIPES—INDEX
PAGE
VANILLA Cream, in Little Cases . 509
Custard for Timbal ala Versailles 515
Eclairs . . 492
Little Creams of, and Pineapple 503
Soufflé with Pineapple : 445
VEAL Cutlets a la Jardiniére 326
Fillets of, 4 la Boulanger 325
Purée for 325
a la St. Lawrence 151
Cucumber for 152
Farce for : 152
with Anchovy Butter 326
Galantine of, 4 Ja Francaise . 371
Farce for . 372
Gravy for . 372
Pie 4. la Savoyarde : 534
Pilau a la Bombay 546
Soup a la Bourgeoise x) ARS)
Stock for Consommé for 59
VEGETABLE Garnishes 617-620
Marrow a la Francaise . 405
an. : : 587
Marmalade j 587
Pickled 594
with Fine Herbs 405
VEGETABLES a la Jardiniare 406
Border of Mayonnaise of, for Su-
préme of Chicken in Blanquette 228
Chaudfroid of Chicken with . 225
Sauce for é 225
Curried, for Bomb of Crab a la
Belle Héléne 261
Dressed, and Meagre Dishes 37 6-408
Iced Curried . - AO7
Little Creams of, a 1a Potsdam 406
Pickled ; d 594-596
Purée of, with Butter : ; - 405
VENISON, Salad a la Romaine 494
VICTORIA Cakes ; 570
Soup, Thick . V7
VIENNA Cream 509
Purée for 510
Garnish for 510
Queens . 579
Sauce . 23
VIOLETS, Crystallised 593
VOL-AU-VENT, a la Prince George. 517
Ragott for 518
with Fruits é 533
with Tendons ala Crame 518
to prepare the Tendons 518
W arers, Almond . ; j . 569
WALNUTS, or Filberts, for Babaa
la Parisienne . ‘. . 474
WATER Biscuits
Cress and Eggs, Sandwiches with
Glace for Cakes, &c.
| WELLINGTON Sauce
WHIGS
| WHIPPED Cream (Coloured) .
| WHITE Currant Jam :
Egg Garnish . ; : :
Farce for Masking Turban of
Chicken 4a la Vénitienne
Fish Sauce, Thin, for Fillets. of
Turbot & VImpér atrice :
Garnish for the Mould for Lobster
a la St. Cloud
Mushroom Sauce .
Purée for Egyptian Cream .
Wine a la Zartz, Salad of Herrings
with :
Cream of Whiting with
Salad of Herring i in
Sauce
Little Creams ‘of Fish with
WHITING, Cream of, with White
Wine.
Fillets of, 4 l’Ambassade
a PExcellence
Sauce for.
Little Creams of, a la Royale
Sauce for
Soufflés of . ;
Soufilé of, in Surprise .
Mixture for
Ragott for ,
WINE (Port) Sauce, Pigeons, farced
with Truffles aad
White, a la Zartz, Salad of Herring
with : é
Cream of Whiting with
Salad of Herring i ridin
Sauce
Little Creams of F on with
WOODCOCK 3 la Mollard
XERXES Sauce
Yrtitow Apricot Sauce .
Hge Garnish .
YORK Ham a la Polonaise
AEPHYRS a la Maude ‘
Little, of Chicken with Peas
603
PAGE
566
432
617
24
567
614
581
613
170
28
613
372
654 MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
INDEX TO ILLUSTRATIONS
———$. 9s
PAGE
Acorns . A . 462 | Crayfish a la Bordelaise
Almond Charlotte a la Beatrice : . 490 | CreamaJVIndienne .
American Meringues ‘ ‘ . 459 of Chicken a l’Giuf
Anchovies & la Colmar : : EO Hare a la Vatican
ala Saint Augustine . - of Rabbit 4 la Duxelle .
Apples {la d’Orleans . : C . 465 4 la Ruthven .
Apricot Meringues : : : . 458 Tomatoes a la Papillon
Pudding : ‘ : : , 447 | Creams of Rabbit 4 l’Ambassadrice
Apricots Ala Condé. . 449 | Crépinettes 4 la Parisienne .
Artichoke Bottoms 4 la Valentine 5 ote! ala Villageoise .
Salad . A ‘ 2 rhe en tel) of Duck with Peas
Artichokes, Plain . . : : . 3879 | Croustades of Game a la Normande
Asparagus 4 la Princesse . : . 377 | Curried Chicken a la Marie .
Suédoise Sauce . é 2 . 3877 | Cutlets of Chicken ala Nimoise .
Lamb a la Chatelaine .
a la Ratisbon
B : ia Oysters 4 la Créme
ABA 4la Parisienne . - . 474 Pigeon A l’Impériale é
Ballettes 4 la Saint Louis . ; . 236 i la Piemontaise fe
of Foie Gras a V’Impériale . . 249
Basket 4 la Rosslyn . : : . 492
with Saratoga Potatoes i » 401 D
Bavaroise a4 1’Impériale : A Ole: | ELMONICO Cake : . :
Beignets of Pheasant 41a Dominique . 179 | Dressed Crab : : . ’
- Boar’s Head . y < otk Duck a la Provengale . : :
Boiled Ox Tongue ala Dorna . . 368 a la Rosney
Brandy Snaps with Cream . ms . 469
Breton Cake. : : : . 477
Hictarrs ila Palmersten . é
Eel in Jelly dla Dieppe . - .
CaxmalaClementine . . . 476 | EogalaMillais. .
a la Princesse Maud : . 472 a la Mille Fruits :
Calf’s Head 4 la Belgrade . : . 370 | Eggs in Chaudfroid a la Bressoire
ala Frangaise . : . 371 | Egyptian Cream . :
Liver in Poupée . ‘ i _ 96g | Epigrams of Mutton a la Coblentz A
Charlotte a la Princesse : . 471 | Escalopes‘ot Pigeon @ la lasboune
Chartreuse of Fish a la Havraise . 263 Sweetbread ala Lombarde
of Game ala Battenberg : 239 la Munich .
Chaudfroid of Chicken with Vegetables 225
of Pigeon ala Castillanne . 243
Cheese Fleur in Surprise . ‘ ce woo Fin.etr of Beef 3 la Jussienne 4
Chevalier Cakes . 5 E . RAL ala Parisienne |
Chicken a la Bechamel : i . 834 4 la Touraine
ala Chanceliére . . 335 | Fillets of Beef ala Riga F
ala Rubanée . : 3 = Lk6S of Hare a la Duc de Raguse
au Réveil ; Sal Larded and Roast Larks
and Little Tongues 4 la Viennoise 338 Herring a4 la Brémont
Cutlets 4 la Reine. : ‘ . 166 ala Rowen . : 5
Dormers : ; : : . 168 Mackerel 4 la Commodore A
Chicory Salad : . 415 Salmon ala Roumanie .
Cold Turkey a la Grande Duchesse . 343 Sole a la Joinville : :
Coquilles dla Vénitienne . : . 296 dla Josephine . : .
PAGE
B04
237
172
193
247
248
256
196
207
208
206
198
224
164
219
221
201
186
188
479
342
199
317
234
483
233
253
148
243
156
157
361
362
263
135
195
354
44
47
103
115
116
OF EXTRA RECIPES—LIST OF ILLUSTRATIONS
PAGE
Fillets of Sole dla Pyrénéenne . « JEL
a la Waleskie . L118
in Curry a la Midas « LS
of Turbot 4 la Chartres . A a LDA
Veal a la St. Lawrence 151
Whiting 4 ?PAmbassade 122
Fish a la Créme 126
Cream 3 la Metz . 127
Fleur 4 la Florence 485
of Apples 4 la Creme 527
Apricots .. - A ° e 526
with Meringue « §23
Flower Cases a4 la Créme 486
Foie Gras 4 la Chateau Doré 200
Fruit on Cakes 4 la Parisienne 463
Ham and Chicken dla Douglas . 373
(rPERIAT Cake. ; . «489
J UBILEE Quenelles. a C 217
Kipneys & la Louisville ° 161
Lames Cutlets 4 Angélique . 146
a Espagne & 220
in Chandfroid ; 5 220
Larks a la Cologne 191
a la Czarina 192
a la Reyniére 192
ala Sotterville . 246
in Baskets 2 190
Little Alexandra Cakes é 552
Asparagus Creams 4 la Val- la-
Reine ~ 256
Balls in Cases : A 468
Baskets 4 la Lavenue . ; 478
a la Toulouse 214
Beatrice Cakes 486
Bombs a la Beatrice 217
4 la Visapore 256
of Lobster 4 la Berlin 261
Oysters a la Versailles 259
Bouches a la Paysanne . 315
of Foie Gras 4 la Russe . 213
Cases 4 la Florence 250
of Chicken 4 la Midas . 228
Sweetbread ala St. Clair . 158
Chickens a l’Impériale . 5 eel
Chickens 4 la Renaissance 230
Coquilles & la Mondaine 320
Creams 4 la Francillon. Ig}
a la Gastronome 3 226
of Asparagus a la Montreuil 212
Beef . 138
Fish with White Wine Sauce 128
Partridge a la Monza. 182
Vegetables a la Potsdam 407
Whiting a la Royale . 124
Little Croustades 4 la Cleveland .
4 la Creme pia eg
a VItalienne
a la Marquise
ala Nassau
dla Vénitienne .
of Calf’s Brains -
Game 4 la Bristol
Fish a la St Pierre
& la Waddington .
Florida Puddings .
Flowers . F
French Cakes
Hams a la Chasseur
Mokas . F
Mousses of Partridge ala Magenta,
Neva Balls
Nougat Baskets a la Duchesse
ala Diirer .
Patties 4 la Montrose
of Cheese 4 la Torento .
Chicken 4 la Mancelle
Souffiés of Chicken Cold
Swans a la Bosphore
4 la Phrygienne. :
Timbals a la Belle Eugénie .
ala Monaco
of Fish a4 la Sultan
Tonguesand Chickens a lad’ Orleans
in Chaudfroid
: Toscan Cakes
Lobster. a la Boulevard
dla Cannes .
ai la St. Cloud . 2
Macaron I a la Casino
Marguerite Pastry
Marinaded Fillets of Herring on Toast
Herrings a la Connaught
ala Ravigote.
Marmite Soup . é
Mazarine of Salmon 4 la Riche 6
Mince Pie a:la Frangaise
Moka Cake . : 3 -
Montmorency Pudding “ 2
Mosaic Jelly
Mousse of Foie Gras a la Rossini
Muscats ; :
Mushroom Meringues .
Mutton Cutlets in Timbal ala Francaise
Neaponrran Cake.
Neck of Lamb with Cucumbers and
Artichoke Bottoms . C :
of Mutton a4 la Clarence 2
Nerac Terrine % :
New Carrots a la Francaise . 5
Noisettes of Mutton 4 la Parisienne .
Outve Potatoes : : $ °
Olives 4 la Belle Hugénie , A °
a la Reine. ° ° :
Oysters ila Dumas ., °
in Curry 4 la Zola, . 2 °
655
PAGE
203
522
205
451
204
204
519
198
130
130
438
570
557
211
461
181
467
484
487
539
550
520
229
491
258
241
240
129
232
231
567
50
302
543
530
45
46
61
105
531
475
440
498
251
561
460
222
473
358
357
275
384
150
402
53
54
295
93
656
Parmesan Rings . -
Partridges 4 la Wellington . :
Pastry Artichokes a la d’Estrées .
Potatoes :
Pheasant in the Pan
Pie a la Frangaise .
Pilau a la Grecque :
Plovers’ Eggs in Aspic ala Victoria
Pompadours . :
ala Stanley
Potatoes a 1 Albert
Progress Cake
Quaits a l’Ecossaise
a la Lesseps
4 la Tosca .
Rassit a VEpicurienne .
Raised Fish Pie 4 ’Impériale
Red Mullets 4 la Frangaise .
Roast Chicken a la Biarritz .
Rockaway Eggs .
Round of Mutton a la: Nesle.
Rump Steak a la Conti
Russian Jelly
Saco Pudding a la Francaise .
Salad of Fillets of Sole a 4 VImpériale
Lobster a la Russe
a la Turque
Salmis of Chicken a la Régence
Quails 4 ! Empress
Salmon a la Fiord
& la Monte Carlo
Mousse a la Dagmar
Sauted Chicken a la Dupré .
Sandwiches a la Fiane
a la Louis .
&la Victoria .»
Sirloin of Beef dla Pompadonr .
Slices of Salmon a la Vanderbilt .
Sole and Smelts Fried . ‘
Mounted 5 ; °
PAGE
MRS. A. B. MARSHALL’S LARGER COOKERY BOOK
55 | Soufflé a la Marguerite. : 5
351 of Foie Gras 4 la Montreal
525 | Spinning Sugar .
488 | Sultana Sponge Jelly . :
349 | Supréme of Chicken a T'Espérance
537 in Blanquette
546 of Pheasant a la Financiere .
935 4 l’Impératrice .
532 a la St. Catherine
548 ala St. Hubert .
398
471
Tartets a la Vandeleur
Tennis Cake . A
ie Timbal a la Christina F
245 a la Comorin :
185 ila Florence . 5 A
a la Jardiniére
ala Mathilde .
355 ala Palmeira .
538 ala St. Agnes .
92 a la Versailles .
346 & la Windsor
76 of Chestnuts 4 la Cannes
357 Chicken a la Reginald
271 Crab a la Rossetti
497 Pheasant a la Baronne
Timbals of Foie Gras a la Beatrice
Sweetbread a la Czarina
Tomatoes a la Reginald -
442 | Turban ala J essamine .
260 of Chicken 4 la Piémontaise
262 a la Vénitienne
89 Pigeon a la Bonanza
175 | Turkey a la Spezzia
183
oF
98
106 | Vawrtia Bavaroise wie Fruits
162 | Varied Hors d’Quvres . : é
426 | Veal Pie a la Savoyarde
428 Pilau a la Bombay :
ee Vol-au-Vent a la Prince George .
a
100
108
110 | GePHYRS A la Maude. -
‘
PRINTED BY
SPOTTISWOODE AND CO., NEW-STREET SQUARE
LONDON
PAGE
257
252
457
501
EGE
227
154
155
244
178
56
565
483
238
465
318
482
241
215
514
235
481
2217
180:
251
159
216
169
170
188
345
504
49:
534
547
517
299
bet
IRTISEMENTS
=
+
a
Roe Ohh ge See ' +3) 4 is oti ne) ae
fs
bs
Advertisements. 3
“Honest Water—which ne’er left man i’ the mire.’—SHaknspzaru.—Timon of Athens, A.I., 8. 2.
SUPPLIED UNDER
TO HER MAJESTY
ROYAL WARRANT
THE QUEEN.
MLL LLL LLL LLL LLL iiiithhthinh
J b nis
| THE KING OF NATURAL TABLE WATERS.
Promotes Appetite. Assists Digestion. Prolongs Life.
Mixes equally well with Wines, Spirits, or Milk.
SUPPLIED AT ALL HOTELS, CLUBS, AND RESTAURANTS.
To be obtained from all Chemists, Wine Merchants, and Stores at the
following prices:
Case of 50 Bottles .... , aa/- OP 6/— per dozen Bottles separately
Case of 100 Half-bottles ... 85/- orp ~ 4/6 per dozen Bottles separately
Case of 100 Quarter-bottles 25/- or | 3/6 per dozen Bottles separately
Cases, Bottles, Packing, and London Delivery Free.
(Full value allowed for Bottles when returned.)
And of all W. & A. Gilbey’s Agents throughout the Kingdom.
99
dobannis
THE KING OF NATURAL TABLE WATERS.
London Offices- - 25 REGENT STREET, S.W.
AND AT
LIVERPOOL, NEW YORK, and BRUSSELS.
SPRINGS—ZOLLHAUS, GERMANY. ied
UU 2
4 Advertisements.
POSTAL OR TELEGRAPHIC ADDRESS:
eisai Sols) hore) GEORGE'S, LTD.
CHELTENHAM.
Royal Cheltenham
~- Ice Waleg
AS SUPPLIED TO
H.R.H. The Princess of Wales. ee} Price /= per Tin.
Carriage Paid on Order for Three Tins.
THIS WAFER HAS NO EQUAL.
(set
=” SEND FOR CENERAL PRICE LIST.
GEORGE’S
PARMESAN
TIT- BIT.
It will be found crisp and delicious when eaten with
wine, or as Biscuit or.croute, for all kinds of hot or
cold savouries.
SOLD IN 2s. BOXES. POSTAGH, 3d. HXTRA.
POSTAL OR TELEGRAPHIC ADDRESS:
‘GEORGE’S, CHELTENHAM.’
- — 2 SS a = 7
SOLE MAKERS OF THE
THIN CRISP GINGER WAFERS. 1s. per Tin.
_ Adv er rbisemen ts. 5
CYTOS, CYTOS, CYTOS
THE NEW BREAD.
PREVENTS AND CURES INDIGESTION.
CYT OS Flour can be used for all classes of Pastry,
Cakes, and Biscuits.
C ' ( TOS Bread can be obtained in any Town in the
United Kingdom.
C ' 4 TOS Biscuits can be obtained from the National
Bakery Company, Limited, Brewery Road,
London, N.
Dr. GoopFELLOW, who has analysed
C ' d TOS declares that it has the highest dietetic value
of any Bread yet offered to the Public.
ce -2 Or Oe =
If any difficulty be experienced in obtaining the Bread or
Biscuits, or if the quality is not satisfactory, write to
W. MARSHALL & SONS,
Victoria Flour Mills, Grimsby,
SOLE MANUFACTURERS OF ‘CYTOS’ FLOUR.
Advertisements.
‘FAROLA is immeasurably superior to such substances as arrowroot, corn flour, sago, &¢
With milk it forms really exquisite puddings, and in the nursery dietary it will prove a valu-
able variety which children will take with avidity. —Liverpuol Medico-Chirurgical Journal.
‘Marlborough House, Pall Mall, S.W.
“Colonel Clarke, Private Secretary to the Princess of Wales, writes
to inform Mr. James Marshall that FAROLA has been ordered for use
in the Household.’
AS supPLIEDTO H RH. THE PRINCE or WALES,
BETTER
THAN THE BEST
i}
(64) JAMES MARSHALL
(> SSS
(rd -
alp)
W 25 EAST CUMBERLAND STREET,
GLASGOW:
‘I shall recommend FAROLA in practice, as it appears to be an ideal form of giving
farinaceous food with milk.—A London Physician.
FAROLA was awarded Gold Medals at the two important International Exhibitions held
in 1885—Edinburgh and Liverpool—two years before any imitations were in the market.
MARSHALL’S PREPARATIONS OF WHEAT AND OATS
ARE DAINTY AND NOURISHING,
And contain all the elements necessary for the Sustenance and Growth of the Human Frame.
Send Postcard for Descriptive Book with Recipes (post free).
Advertisements. vg
U Ss E&
LIEBIC COMPANY'S
ATHAUT
FINEST MEAT = FLAVOURIN
INGREDIENT | FOR
SOUPS. ry =e SAUCES,
GRAVIES, | YarmeES" AND ENTREES
‘The soul of good cookery is the stock-pot, and the
best stock-pot is Liebig Company’s Extract of Meat.’—
FRANCATELLI, Chef de Cuisine to the late Envperor of the French.
ed
GENUINE ONLY IF SIGNED
IN BLUE ACROSS THE LABEL.
RECOMMENDED BY MRS. A. B. MARSHALL.
8 ; Advertisements.
+ BOVRIL ‘ss
TOSSOOOR—
Scientific cookery, or the ‘hygiene cf diet,’ is a fine
art which receives but a limited share of the attention
it merits.
The huntsman carefully studies the diet of his horses
and dogs with a view to certain physiological effects,
but in the kitchen it is the exception, not the rule, to
concoct dishes which afford true nourishment with the
least possible expenditure of vital effort.
Ordinary soups, meat extract, and beef teas, for
example, are regarded by the unscientific as highly
nourishing. Now, as an actual fact, no food is flesh-
forming unless it contains albumen and fibrine, or the
elements of albumen and fibrine, and that in an as-
simllable form. Ordinary beef tea or extract of meat
contains practically no albumen or fibrine, but BOVRIL
does, and that in liberal quantity, and in an easily
digestible form. One ounce is guaranteed to contain
more actual nourishment than fifty ounces of ordinary
extract:of meat or home-made beef tea; and aS sauaaeu
for nutritious soup or an adjunct to made dishes it has no
equal, while as an antidote to influenza and depressing
ailments it is a reliable specific.
9
suments.
lrerti
Ac
ren, Treland,—*T have never
S50 well,”
TRATED COCOa~.
recommended by many eminent members ot the
profession.
Callege surs
Gs \
“Up I"
Medical
President Roya
| eel
ny YYW
/
SONCEN
ted Cocoa that I like
Itis second to no Soluble Cocoa we have cver examined,”
tas
D.
ba
PU
Highly
Sir C. A, CAMERON, M
M.D.
eis
Av
A. H. Hassatn,
20 CLaAY
Sh
bi / > WD) ae iin :
(
Per PACKET, 1s.; by Post, 1s. 73d.
22 Advertisements.
0 to all Confectioners. |
LL,
Mi
EN
The accompanying Label is on all tins of
MARSHALL’S FINEST ICING SUGAR.
a
IN TINS, 1 lb., 2lbs., 3lbs., and 7 Ibs.,at 9d. per lb., per Parcel Post, with Postage
Rates added.
Recipes by Mrs. A. B. Marshall for ROYAL ICING, ORNAMENTAL ICING, PARISIAN ICING,
VIENNA ICING, and ALMOND ICING, are on every tin, for Wedding, Christening, Birthday,
and other Cakes and Sweets.
TIN ICING PIPES.
For Ornamental Icing.
SCREW PIPE
fe
NK:
WY
yy
==
40 Different Designs.
Bags 8d. each, Pipes 6d. each. In boxes containing 1 doz. assorted, with bag and screw, 7/6.
Screws 6d. each.
Advertisements.
is genuine.
None other
article.
Mrs. A. B. Marshall begs to notify that the NEW REGISTERED LABEL (Trade Mark)
as hereunder will be on every red box containing a bottle of this now celebrated
NOTICE.—MARSHALL’S CORALLINE PEPPER.
For Good Digestion.
MIX IT IN EQUAL PROPORTIONS WITH YOUR
SALT AT MEALS.
@
&
A pure natural pepper,
of delicious, pleasant and
delicate flavour.
It facilitates digestion
and imparts vitality, and
is much esteemed by
epicures.
Being of a most bril-
liant red colour, it can be
used for decoration in
@
“SUVA AGVUL 3)
It is distinct ue
Cayenne, and is not much
hotter than fine ordinary
pepper.
place of Lobster Coral.
It will be found most
delicious to use alone as
a Curry Powder.
It can be served at
table in cellars as Salt is
usually served.
It can be strongly re-
commended for use in
Sauces, Purées, Hors
d’oeuvres, Soups, Fish,
Hot Entrées, Cold En-
trées and Removes.
It supplies a’ great
want.
Guaranteed free from
artificial colouring.
Ee
GauaLsidaa
“STVANW LV LIVS
unox HLIM SNOJLYOd0¥d TVNBA NI LI XIW
‘uolsebIg poop so
bo
Co
By post, Is. 3d.
Ask your Grocer for it, or order direct from
MRS. A. B. MARSHALL, 30 & 32 MORTIMER STREET, W.
Per Bottle, 1s., packed in red cardboard box.
24. Advertisements.
MIARSHALL’S CREME DE AL.
PER TIN, ONE SHILLING.
This Label, but in Colours, is on every Tin.
————— — 90 8 00 9O0oe>
NONE OTHER GENUINE.
30 K 32 Ml 0 RTIMER ‘ST, REGENT Ding W.
This superior article is highly prized for Cakes, Puddings, Blanc-
manges, Biscuits, See &C.
EACH TIN CONTA INS SPECIAL RECIPES ON THE WRAPPER BY Mrs. A. B. MARSHALL.
Advertisements. 25
AN EXQUISITE AND DELICATELY FLAVOURED CURRY.
Curry of Pxquisite sy
Flavor, of the kin
“prevalent in the
« MADRAS PRESIDENCY
i530 % 32 MORTIMER STREET. LONDON W.
Per bottle, 6d.,1s., and 2s. This Label on each bottle.
Christiania
Anchovies.
IN BOT)ES, 1/--E ACH,
Marinaded
Sardines.
IN BOTTLES, 4/- EACH.
THESE ARTICLES ARE EXCELLENT SAYOURIES.
26 Advertisements.
SEE THIS LABEL ON EVERY TIN.
Appetit Sild and Marinaded Fillets of Herrings for
Savoury or making Savoury Dishes.
Advertisements. 27
THE FINEST RUM PROCURABLE,
‘SILVER RAYS’ RUM
(White).
REGISTERED TRADE MARK.
For ICES, SORBETS, OMELETS, PUDDINGS, &c.,
as used by Mrs. A. B. Marshall.
IGHEST QUALITY ff
ATUREDSBOND
QO
oO QOODQNOOONOONOOOORLS) HK
~' HIGHLY ay
RECOMMENDED
for CULINARY and F
¢ MEDIGINAL §
SMa IA PURPOSES, \}
_ wm -A-8-Marshall.
PER DOZEN, Bottles and Case included, 48s.
Every Bottle has the above Label, and each Cork and
Capsule is stamped with the words ‘ Silver Rays.’
98 Advertisements.
SPECIMENS FROM
THE BOOK OF MOULDS,
Containing 68 pages of Illustrations, published by
MARSHALL'S SCHOOL OF COOKERY
And sent PosT-FREE on application.
COPPER JELLY AND CREAM MOULDS.
No. 369. No.
ALEXANDRA MOULD AND LINING. ye SWICK STAR MOULD AND LINING
= a
No. (ace 13s. 6d. complete. Me, -L-Prica 13s. 6d. complete.
ithout lining, 9s. 9d. Without lining, 9s. 9d,
No. 2—Price 18s. complete. No. 2—Price 18s. complete.
Without lining, 13s. 6d. Without lining, 13s. 6d.
No. 366.
(Aa)
No. 366. No. 367.
ae BOTs: = TN
2 3
2 pints. Price 8s. 3d, Price 10s. 9d. each. Price 9s. each. Price 6s. each.
No. 368.
No. 370. No. 381.
WAP INT OF gj th PIN
Price 9s. O¢. each, seme 7s. 6d. te: Price 6s. each. Price 9s. 9d. oak
COPPER BORDER MOULDS.
No. 348p.
Mi 5 ||| Wie |
Diameter 6 in., Capacity 3 pt. Dength 62 in., Capacity 13 pts., 6 in, diameter 9s. 9d.
Price 10s. 9d. each. Pric
Advertisements. 29
_ SPECIMENS FROM |
THE BOOK OF MOULDS,
Containing 68 pages of Illustrations, published by
MARSHALL’S SCHOOL OF COOKERY
And sent Post FREE on application.
TIN MOULDS.
No. 72B.
N 0. 72.
=f Ng mil
|
i}
53 in., 5s.
G
30 Advertisements.
SPECIMENS FROM
THE BOOK OF MOULDS,
Containing 68 pages of Illustrations, published by
MARSHALL’S SCHOOL OF COOKERY
And sent Post FREE on application.
SMALL MOULDS.
No. 202.—FISH MOULD. No. 203. CRAWFISH.
33 in., 6s. per doz.
No. 206.—HAM,
Copper tinned, 68. per doz.
15s. per doz. 2 in. diam., 8/. per doz.
Tin, 3s. per doz.
TIN WITHOUT INDENT, 2s, per doz.
No. 2158.
FANCY MOULD.
No. 215g. No. 215u.
COPPER TIMBAL CUP. COPPER BOMBE
—~~
SS
= a
Copper tinned, ids. per doz.
10s. per doz,
938. per doz.
Advertisements. eal
SPECIMENS FROM
THH BOOK OF MOULDS,
Containing 68 pages of Illustrations, published by
MARSHALL’S SCHOOL OF COOKERY
And sent PosT FREE on application,
SMALL MOULDS.
No. 2178.—SWAN MOULD. No. 217c.—SMALL BASKET MOULD
FOR NOUGAT, PASTE, &c.
12s, per dozen. 10s. per _
217A. No, 215s. No. 218A.
ASPARAGUS MOULD. BUTTERFLY MOULD. BARREL MOULDS.
= am val
10s. per doz. Copper tinned, 10s. per doz. For Patties, &c., per doz., 12s.
No. 192A No. 2084. No. 215A.
ae dene MOULD. COPPER BOMBE MOULD. HORSE SHOE.
1din., 5s. and 6s. per doz. 16s per ie Copper tinned, 12s. per doz.
No. 221. :
ea LEAF, No. 292
LARGE PLAIN PIPE.
No.
LARGE ROSE PIPE.
---2--INCHES --
F Pipes, 6d. each 3s per doz. Forcing Pipes, 6¢. each.
ae ee? si 3 Sizes of Mouth, 4,
z, and 3 inch,
32 Advertisements.
‘SPECIMENS FROM
THE BOOK OF MOULDS,
Containing 68 pages of Illustrations, published by
MARSHALL’S SCHOOL OF COOKERY
And sent Post FREE on application. ;
SMALL MOULDS.
No. 193. No. 200. No. 194.
PLAIN DARIOLS. OVAL DARIOLS. FLUTED DARIOLS.
a
5s. per doz.
2s. 6d. and 3s. per doz. 4s. per doz.
No. 195.—IMPROVED No. 198.—FLUTED No. 196—HEXAGON |
FLUTED DARIOLS. BOUCHE CUPS DARIOLS.
5s. per dozen. 4s. per dozen 4s, aud 5s. per doz. |
No. 197.—CUTLET TINS. No. 199.—ROSE.
1s. 6d. per doz.
No. 201.- CORNET TINS.
3s. per doz.
No. 201A.—SANDWI FH ““OULDS
eee
>
2s. per doz.
No. 209.
No. 2151.
WALNUT MOULDS.
2s. and 3s. per doz. For Petits Fours, &c., 28. per doz.
Advertisements. 33
SPECIMENS FROM
THE BOOK OF MOULDS,
Containing 68 pages of Illustrations, published by
MARSHALL’S SCHOOL OF COOKERY
And sent Post FREE on application.
BY ROYAL LETTERS PATENT.
MARSHALL’S PATENT FREEZER.
IS PRAISED BY ALL WHO KNOW IT
FOR
CHEAPNEHSS in first cost.
CLEANLINESS in working. |
ECONOMY in use.
SIMPLICITY in construction,
RAPIDITY in Freezing,
No Packing necessary. No Spatula
necessary.
Smooth and Delicious Ice produced in three
minutes.
COMPLETE VIEW.
SIZES—No, 1, to freeze any quantity up to1 quart, £1. 5s.; No. 2, for 2 quarts, 1. 15s. ; No. 3, for 4 quarts,
£3; No. 4, for 6 quarts, £4, Larger sizes to order.
VERTICAL SECTION,
Shewing the fan inside, which remains still while the pan revolves and scrapes up the film of ice as it forms on
the bottom of the pan. ; ;
The ice and salt is also shewn under the pan ; there is no need to pack any round the sides.
PATENT ICE BREAKER.
a
y
No. 4, Price £1. 10s. each.
Will take a piece of ice about
4 inches by 4 inches by 6 inches,
and breaks it into very small
pieces.
No. 3, Price £3 each.
Will take a piece of ice about
© inches by 6 inches by 8 inches,
breaking it into pieces about the
size of chestnuts,
=
=
‘ii
sews
34 Advertisements.
SPECIMENS FROM
THH BOOK OF MOULDS,
Containing 68 pages of Illustrations, published by
MARSHALL’S SCHOOL OF COOKERY
And sent Post FREE on application.
BY ROYAL LETTERS PATENT.
SS
Lt
Ta (
j
CHARGED READY FOR USE.
USES.
FOR SETTING ICE PUDDINGS without the use of grease or chance of brine entering, and without the
expense of special moulds. Ice puddings when moulded can be turned out and kept ready for use at any minute, so
that the ice can be made and held ready before commencing to serve the dinner, if necessary.
FOR FREEZING SOUFFLAS it offers great advantages, as the progress of freezing can be examined from time
to time. The soufflés can always be kept ready for use.
FOR INVALIDS to have always at hand asupply of ice or iced food or drink, or for food or drink to be kept hot
for any length of time. It is especially useful in nurseries in the latter respect.
FOR CONFECTIONERS to send out ice puddings, &c., quite ready for serving; for keeping ice creams, &c.
ready for selling.
FOR KEEPING ICES during Balls,
Evening and Garden Parties, and for
taking ice creams, &c., to Races, Pic-
nics, &c.
If theinterstices between the cave
and the metal casing be properly filled
with a mixture of two parts ice and one
= of salt, so great is the cold produced in
—— the internal cave that it will freeze a
| | quantity of water placed in the inner
lit |
cave into a solid mass, and the tempera-
ture produced will stand for some
hours at 32 degrees of frost. If instead
of ice and salt only ice be used, the
temperature in the cupboard will re-
main at freezing point.
Both on the body of the machine
and on the door there is a screw plug
fixed, by means of which the brine,
water &c., can be drawn off from
\ between the metals, thus rendering
\ it possible to recharge the machine
without disturbing the contents of the
cupboard. It will be perceived, there-
fore, that by recharging the machine
when necessary a high or low degree of
LID OFF READY FOR CHARGING. temperature can be maintained for
any length of time whatever.
SIZE No, 1 will hold one quart mould. Size 2, two quart moulds, Size 3, four quart moulds, Size 4 will hold six
large champagne bottles. Sizes No. 2 and upwards can be used for icing mineral waters, &c.,and kept in dining,
smoking and billiard rooms. .
PRICES.
No. 1—£1. lls. 6d. No. 2—£2. 2s, No. 3—£3. 38, No, 4—£4, 45.
Larger and Special sizes to order.
Advertisements. 35
SPECIMENS FROM
THH BOOK OF MOULDS,
Containing 68 pages of Illustrations, published by
MARSHALL'S SCHOOL OF COOKERY
And sent Post FREE on application.
MARSHALL’S
CABINET REFRIGERATORS.
ALL MODERN IMPROVEMENTS.
Ventilated closed Air Valves
Lock and Key preventing
to each the ingress of
compartment, warm air.
These Refrigerators have gained Prizes at several Continental Exhibitions
whenever exhibited, and the Prices are cheaper than any other make.
| PAINTEDBROWN AND, OAK GRAINED AND
OUTSIDE MEASUREMENTS WITHIN 4 AN INCH. WHITE, BRASS AND POLISHED.
JAPANNED FITTINGS PLATED FITTINGS
No. Height Width Depth £8. d, as UE
la 30-in. 23-in. 19-in. sy (Oe 9) SrlOmeO
1 33-in. 24-in. 20-in. 3.15 0 410 O
2 34-in. 28-in. 22-in. 410 0 5 sy MB,
3 36-in. 32-in. 22-in. 5. by 0 6 6 0
4 40-in. 37-in. 24-in. ay MOS 6) in 6 50
5 40-in. 26-in. 22-in, & 15 0 GeO O)
6 34-in. 40-in. 22-in, ts 8 8 0
6a 44-in. 40-in. 22-in, $8 0 D ey
th 46-in. 46-in. 24-in, GB) EP) 10 10 O
8 40-in. 54-in, 26-in. 10 10 O Phe ld O
g 46-in. 52-in, 24-in. UB i 0) 1215 O
10 52-in. 56-in. 26-in. Ls F370 15 0 O
11 62-in. 35-in. 28-in. 8 0 0 SOO
12 62-in. 35-in. 28-in. 13° 0 O 14 5 0
13 64-in. 35-in. 28-in. 144 0 0 15 10 O
14 64-in. 35 in. 28-in. 13, 150 15 56 O
15 70-in. 62-in. 80-in. Zon O. 4) 30 0 O
16 71-in. §0-in. 28-in. 202.0. 0 25 10 O
°o
=>
Illustrated Catalogues Post Free, containing the designs of the different Numbers
these Refrigerators.
FOUR-PRONGED ICE BREAKER.
Made of Best Steel.
Price 3s. each,
36 Advertisements.
SPECIMENS’ FROM
Fllustrated Catalogue of thousebold and ‘kitchen Requisites
Published by
MARSHALL'S SCHOOL OF COOKERY
Containing 48 pages of Illustrations. Sent Post FREE on application.
MORTARS AND PESTLES.
BEST
ITALIAN MARBLE
FITTED INTO
SoLID WooD BLOCKS.
Diameter. Price.
11 inches £5. 1s. Od.
13 ee £5. 158. Od.
IME op £6. 14s. 9d.
Other sizes in proportion.
Height 2 feet 8 inches.
Tron Bound and
Painted Stone Colour.
COMPOSITION. BEST ITALIAN MARBLE.
Mortars only, two-thirds the quoted prices. SANDED VERY SMOOTH INSIDE.
Inside Dimensions.
Outside Dimensions. Prices without Pestle.
Diam .. 53 63 7} 82 inches.
: Diam.... «..° 8° -9) WO seaiiesanchess
Price... 3/8 4/6 5/6 6/6 each, Price ... ... 6/9 8/6 9/6 12/— each.
Diam. ... 9 10; 123 inches. Diam. ... 13 15 17 inches,
Price... 9/- 12/- 17/6 each. Price. _... 16/9 27/- 34/6 each.
LIGNUM VITA PESTLES.
Prices, 1s. 9d., 1s. 11d., 28.,.28. 3d., 2s. 6d.
38., 38. 5d., 38s. 9d., 48. 2d., 4s. 6d. each.
Ditto, with Long Ash Handles.
Prices, 7s. 6d., 8s. 3d., 9s., 108. 3d. each.
Advertisements.
SPECIMENS FROM
Silustrated Catalogue of thousebold and thitcben IRequisttes,
Published by
37
MARSHALL'S SCHOOL OF COOKERY
Sent Post FREE on application.
Containing 48 pages of Illustrations
BAIN MARIE PANS
WITH PLATES AND VESSELS COMPLETE
|
BEST QUALITY BRAZED COPPER, with Falling Handles.
All these Articles are Tinned with Pure Tin.
No. of Vessels if 9 11 12 14 16
Price £4..18s. 9d. 0," 16 Od, Lies 8d, £8. 9s. 6d. £9. 17s. 9d. £12. 1s, 6d.
A second quality may also be obtained to order
WROUGHT STEEL WROUGHT IRON
With best Planished Tin Mee
9 Vessels Ree ae ing £3 13 -0 9 Vessels aes 136 0
11 Vessels A ae er, era vo8 4 6 0 12 Vessels i Dp OY =10)
Tinned inside with Pure Tin.
Diameter 3 3h 4 44 st 6 7 8 9 10 11 12 13 inches.
Capacity .. 4 2 1 14 3 5 7 10 14 18 22 32 pints.
Best Quality 5/6 5/9 6/- 6/9 73 7p 8/9 11/9 15/3 19/3 23/9 29/9 365/- 43/9 each,
2nd Quality ... = 5/3 5/9 6/- 6/6 = 7/8 7/9 10/3 13/6 16/8 19/9 22/3 27/- 31/6 ,,
For larger and other sizes see full catalogue
Tinned with Pure Tin. Same thickness and weight as ordinary Copper Stewpans
Diameter 4 5 6 7 8 9 10 11 12 inches,
Price .,. 3/- 3/7 4/2 4/10 5/5 6/- 7/2 8/5 10/3 each.
OMELET PANS
Tinned Inside, with bright Iron Handles.
Best ey yh de a inh
Diameter 7 el 12 inches.
Price ... 4/9 5/9 63 a). 9/3 10/6each. , Diameter 8 9 10
Oval Copper from 4/6 to 12/3. Best Copper 6/9 8/3 9/9
Wrought Steel — 3/6 4/-
Sanitary Steel 2/6 3/- 3/8
Bright Steel, 8, 9,10, and 11in. ,,. 2/6 8/- 3/3 3/9 each,
11 12 inches,
11/3 12/9 each.
4/6 B/S ee
4/9 5/8 oy
38 Advertisements.
SPECIMENS FROM
$llustrated Catalogue of housebold and ‘tkitcben Requisites,
Published by
MARSHALL'S SCHOOL OF COOKERY
Containing 48 pages of Illustrations. Sent Post FREE on application.
es
THE ROTARY KNIFE CLEANING MACHINE.
To clean from 2 to 9
knives at once and a
' Made of the best
materials, combined with
first-class workmanship, carver.
and contains all the On Low Stand, as drawn,
latest improvements, On High Stand.
UNIVERSAL PARAGON MINCER.
VEGETABLE SLICER. Fitted with one row of knives only, and
For PoTATOES, CUCUMBERS, CARROTS, ONIONS, : ;
Ss
CANDIED PEEL, APPLES, GERMAN, &c., pecially designed for those to whom first cost
SAUSAGES, DRIED BEEFS, &c. is the principal consideration.
is i id, H ical, d : : ‘4 5
This is the era apes Si hs | nes The knives can be instantly removed, if desired,
For Hotels and Restaurants it is indispensable. to facilitate cleaning.
For Private Kitchens it supplies a decided want. s
By altering the blades the thickness of the Price 18s. 3d., 16s. 9d., 228., 31s. 6d., 448, each.
slices can be regulated. Price 7s. 6d.
FISH FRYERS,
WITH WIRE DRAINERS,
i
qi
By which the Fish, when ti | Y) over the fat, thus allowing
Mi ion in I it to dry and be kept warm.
-
cooked, can be suspended
hength’...' so on 1a) 44g Ph gee ee a 18 20 22inches,
Best quality, err dino 208, at 423s. 458. 48s. 51s. 54s. — . = ene
Wrought Steel,,, . 9s. 9d. 10s, 6d. lls. 9d. 148, 15s. 6d. 17s. 6d. 198. 6d. 258. 358. 45
Advertisements. 39
SPECIMENS FROM
Sllustrated Catalogue of housebold and itchen Requisites
Published by
MARSHALL’S SCHOOL OF COOKERY
Containing 48 pages of Illustrations. Sent Post FREE on application.
MARSHALL’S AMERICAN TOASTERS.
\. FRENCH EGG POACHERS.
Price 3s. each.
$$
BRIGHT TIN STEW PANS.
2
ng
As used by . ea
Mrs. A. B.
Marshall <--
in her ' Per set of 9 without covers, 10s. 6d.
Classesand 2 ‘ Per set of 7 with covers, 7s. 6d.
Ss yy
ia + \ The most serviceable Investment for
¢ any Kitchen.
TINNED WIRE PASTRY RACKS
SS w_eCAKXX a
Prices—9d., ls. 2d., and 1s. 4d. each. L=
av ; Price 2s. each.
SALAMANDERS.
Piameterayie..cecent OF 4 4h 5 5L 6 61 inches.
With Stand... ... 7/- 7/38 7/9 8/3 9/3 9/6 9/9 each.
Without Stand ... 4/9 5/- 6/6 6 - ‘7/3 76 ,
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