Peel several large gherkins, quarter them lengthways,
take away the inside kernels, and cut the other part into
squares ; blanch these, and cool them in cold water ; then
pour off, and add four ounces of butter✪ Sheep's Tongue with Gherkins ; steam them
over a brisk fire, frequently shaking the pan. Let them
steam till the superfluous liquor is reduced, and in the
meantime prepare a bechamel sauce and mix with the
gherkins. The tongues should be boiled, then cut up, and
covered with a warm glaze, and served on the gherkins.
Tripe a la Lucca ; Trippa alia Lucchese. — Cut the tripe
into strips, having pressed it well with a cloth to get out
any water remaining in it. Put it into a saucepan to cook
with butter, salt, and a little chopped onion. Let it
cook for about half an hour and then sprinkle generously
over it grated Parmesan, with more butter, pepper, and
a little cinnamon✪ Tripe a la Lucca ; stir it well and leave it to cook for a
few minutes longer.
Tripe, Glasgow. — Cut well-cleaned tripe into strips, roll
them and tie with a thread; then put a marrow bone with the
tripe into a stone jar with a close-fitting lid. Add sufficient
water✪ Tripe, Glasgow to cover the tripe and place the jar in a pan of boil-
iag water, and let it boil eight to ten hours, and when the
meat is removed from the fire season it and set it away in a
cool place ; the liquor will then jelly. This makes a nice
luncheon dish.
Truffles with Champagne. — After having selected the
best truffles, and washed and cleaned them from the sand
which is apt to accumulate in their cavities, trim a stewpan
with slices of bacon ; put the truffles into it with a bunch
of parsley and green onions, well seasoned with thyme,
bay leaves, cloves, basil, etc. ; moisten with a spoonful of
good consomme, two glasses of champagne, some salt and
pepper✪ Truffles with Champagne, and if you have a goodipdelee from fowls, put in some
of it, fat and liquid together ; set them to boil gently for
one hour. Let this cool in the stewpan after tossing those
which are at the bottom up to the top, to give them an
equal flavour. When you wish to serve up, warm them
again, and drain them in a very clean serviette. Serve them
ENTREES
155
up in a cloth, and save the bacon and the liquor in which
they have been braised, which will serve well for either
fowl or turkey, or to moisten a salmi, and in fact to
improve a great many dishes.
Turkish Tawntatalet. — Dilute half a pound of rice flour
with three glassfuls of cream. Pass the preparation through
a sieve into a stewpan, and stir well over the fire, making a
smooth pap. At the first bubbling add to it half a pound of
castor sugar, and let the pap reduce for twenty minutes on
a very moderate fire. Meanwhile take the breast meat of
two small chickens, remove the skin, pound them in a
mortar to a paste, add the grated zest of half a lemon,
and lastly seven yolks of eggs✪ Turkish Tawntatalet. Take the paste and pass
it through a sieve, and put it into a stewpan. When the
pap is quite smooth, pour it over the poultry, working the
preparation hard. Let it boil up but once, then immediately
pour it into a deep dish or silver pan. Adorn the surface
with a few drops of caramel, which let fall at intervals,
and then stir to and fro with the point of a knife, to
imitate marble.
Page 106 · 5 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
Peel several large gherkins, quarter them lengthways, take away the inside kernels, and cut the other part into squares ; blanch these, and cool them in cold water ; then pour off, and add four ounces of butter ; steam them over a brisk fire, frequently shaking the pan. Let them steam till the superfluous liquor is reduced, and in the meantime prepare a bechamel sauce and mix with the gherkins. The tongues should be boiled, then cut up, and covered with a warm glaze, and served on the gherkins.
Tripe a la Lucca ; Trippa alia Lucchese. — Cut the tripe into strips, having pressed it well with a cloth to get out any water remaining in it. Put it into a saucepan to cook with butter, salt, and a little chopped onion. Let it cook for about half an hour and then sprinkle generously over it grated Parmesan, with more butter, pepper, and a little cinnamon ; stir it well and leave it to cook for a few minutes longer.
Tripe, Glasgow. — Cut well-cleaned tripe into strips, roll them and tie with a thread; then put a marrow bone with the tripe into a stone jar with a close-fitting lid. Add sufficient water to cover the tripe and place the jar in a pan of boiliag water, and let it boil eight to ten hours, and when the meat is removed from the fire season it and set it away in a cool place ; the liquor will then jelly. This makes a nice luncheon dish.
Truffles with Champagne. — After having selected the best truffles, and washed and cleaned them from the sand which is apt to accumulate in their cavities, trim a stewpan with slices of bacon ; put the truffles into it with a bunch of parsley and green onions, well seasoned with thyme, bay leaves, cloves, basil, etc. ; moisten with a spoonful of good consommé, two glasses of champagne, some salt and pepper, and if you have a good jelly from fowls, put in some of it, fat and liquid together ; set them to boil gently for one hour. Let this cool in the stewpan after tossing those which are at the bottom up to the top, to give them an equal flavour. When you wish to serve up, warm them again, and drain them in a very clean serviette. Serve them
up in a cloth, and save the bacon and the liquor in which they have been braised, which will serve well for either fowl or turkey, or to moisten a salmi, and in fact to improve a great many dishes.
Turkish Tawntatalet. — Dilute half a pound of rice flour with three glassfuls of cream. Pass the preparation through a sieve into a stewpan, and stir well over the fire, making a smooth pap. At the first bubbling add to it half a pound of castor sugar, and let the pap reduce for twenty minutes on a very moderate fire. Meanwhile take the breast meat of two small chickens, remove the skin, pound them in a mortar to a paste, add the grated zest of half a lemon, and lastly seven yolks of eggs. Take the paste and pass it through a sieve, and put it into a stewpan. When the pap is quite smooth, pour it over the poultry, working the preparation hard. Let it boil up but once, then immediately pour it into a deep dish or silver pan. Adorn the surface with a few drops of caramel, which let fall at intervals, and then stir to and fro with the point of a knife, to imitate marble.
Records on this page
Sheep's Tongue with GherkinsTripe a la LuccaTripe, GlasgowTruffles with ChampagneTurkish Tawntatalet