Sweetbreads a la Toulouse {Gouffe). — Take some
scallops of foie gras, truffles, whole button mushrooms,
cockscombs and lambs' sweetbreads. Boil the truffles in
glaze and chablis, cook the mushrooms in butter and lemon
juice. The cockscombs can be bought already prepared ;
boil the livers and fry the sweetbreads. Place all these
ingredients in the middle of the dish and cover with veloute
sauce and in the centre put some calf's sweetbread that has
been braised and glazed.
Sweetbreads, plain, To dress. — Boil and trim the sweet-
breads ; beat up an egg, season it with pepper and salt, and
nutmeg. Brush them over with the egg, roll them in
breadcrumbs, fry them in boiling lard or dripping, put
them before the fire to drain, and keep them hot. Have a
dish of spinach or boiled whole rice✪ Sweetbreads, plain; place it in the centre
of the dish and the sw^atbr^ads round it, Serve with b^ef
gravy.
enteiSes
151
Teal Fillets with Anchovies ; Filets de Sarcelles aux
Anchois. — Cut cold roast teal into neat cutlets, fry in butter
and boil up in a little good brown gravy. Arrange the fillets
neatly in a dish, previously buttered and dusted with
grated Parmesan. Upon each fillet of teal place a fillet of
anchovy, then place a little consomme on each and sprinkle
over all more Parmesan and breadcrumbs. At the moment
of serving, add a little champagne or white wine.
Toad-in-a-hole may be thought a very humble dish, but
if well dressed is very good. Make a common batter of eggs,
flour and milk, but rather thicker than usual, and put in
the centre of it a fowl boned and stuffed with force-meat ;
let it be entirely covered with the batter, then bake it.
Two pounds of beef or any kind of meat may be seasoned
and dressed in the same manner.
Tomates a I'Algerienne. — The tomato moulds can only be
procured at Jones Brothers, Down Street, Piccadilly, and they
make a charming dish. Line the two halves of the mould with
a puree of tomato and a little aspic, then fill them up with
the following preparation : — Pound, and pass through a sieve
the flesh of a cold, cooked fowl, then add two tablespoonfuls
of veloute sauce, the same quantity of aspic, and half a pint
of whipped cream. Close the two halves together, press
firmly, taking care that the marks on each part of the
mould are opposite to one another. Place on ice for half
an hour, then turn them out, and serve on chopped aspic.
These moulds can be used for jellies and creams.
Tongue and Tomatoes, Boiled. — Select a fresh tongue,
wash, trim and scrape it, and cook it for three-quarters
of an hour in cold water. Put it in a pot, cover with hot
water, and cook till tender. Then take it out of the water,
peel off the skin, lay it on a hot plate, and pour over
some tomatoes prepared as follows : — Peel some tomatoes,
slice them thin, and put wifch them some fine dry
crumbs, enough to thicken them. When done, put them
in a stewpan and cook gently, stirring frequently. Add
to them half a small onion and five or six cloves, and add
a large spoonful of butter, pepper, and salt✪ Tomatoes with Cooked Tongue. Have this
ready when the tongue is done, and pour round it when
ready to serve.
152
THE housewife's EEFEKEE
Tongues, Sheeps', with Cucumbers ; Hammelzungen
mit Gurken; Langues de Mouton aux Concombres. —
Page 105 · 2 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Sweetbreads a la Toulouse {Gouffe). — Take some scallops of foie gras, truffles, whole button mushrooms, cockscombs and lambs' sweetbreads. Boil the truffles in glaze and chablis, cook the mushrooms in butter and lemon juice. The cockscombs can be bought already prepared ; boil the livers and fry the sweetbreads. Place all these ingredients in the middle of the dish and cover with velouté sauce and in the centre put some calf's sweetbread that has been braised and glazed.
Sweetbreads, plain, To dress. — Boil and trim the sweetbreads ; beat up an egg, season it with pepper and salt, and nutmeg. Brush them over with the egg, roll them in breadcrumbs, fry them in boiling lard or dripping, put them before the fire to drain, and keep them hot. Have a dish of spinach or boiled whole rice; place it in the centre of the dish and the sweetbreads round it. Serve with beef gravy.
ENTREES
Teal Fillets with Anchovies ; Filets de Sarcelles aux Anchois. — Cut cold roast teal into neat cutlets, fry in butter and boil up in a little good brown gravy. Arrange the fillets neatly in a dish, previously buttered and dusted with grated Parmesan. Upon each fillet of teal place a fillet of anchovy, then place a little consomme on each and sprinkle over all more Parmesan and breadcrumbs. At the moment of serving, add a little champagne or white wine.
Toad-in-a-hole may be thought a very humble dish, but if well dressed is very good. Make a common batter of eggs, flour and milk, but rather thicker than usual, and put in the centre of it a fowl boned and stuffed with force-meat ; let it be entirely covered with the batter, then bake it. Two pounds of beef or any kind of meat may be seasoned and dressed in the same manner.
Tomates a I'Algerienne. — The tomato moulds can only be procured at Jones Brothers, Down Street, Piccadilly, and they make a charming dish. Line the two halves of the mould with a puree of tomato and a little aspic, then fill them up with the following preparation : — Pound, and pass through a sieve the flesh of a cold, cooked fowl, then add two tablespoonfuls of veloute sauce, the same quantity of aspic, and half a pint of whipped cream. Close the two halves together, press firmly, taking care that the marks on each part of the mould are opposite to one another. Place on ice for half an hour, then turn them out, and serve on chopped aspic. These moulds can be used for jellies and creams.
Tongue and Tomatoes, Boiled. — Select a fresh tongue, wash, trim and scrape it, and cook it for three-quarters of an hour in cold water. Put it in a pot, cover with hot water, and cook till tender. Then take it out of the water, peel off the skin, lay it on a hot plate, and pour over some tomatoes prepared as follows : — Peel some tomatoes, slice them thin, and put wifch them some fine dry crumbs, enough to thicken them. When done, put them in a stewpan and cook gently, stirring frequently. Add to them half a small onion and five or six cloves, and add a large spoonful of butter, pepper, and salt. Have this ready when the tongue is done, and pour round it when ready to serve.
THE housewife's EEFEKEE
Tongues, Sheeps', with Cucumbers ; Hammelzungen mit Gurken; Langues de Mouton aux Concombres. —
Records on this page
Sweetbreads, plainTomatoes with Cooked Tongue