Cutlets with Curry Mixture✪ Cutlets with Curry Mixture. — Prepare some rather thick
veal cutlets, cut each cutlet nearly through horizontally,
lay in between the flabs of the cutlets a layer of curry
mixture, and fasten the edges of the meat closely over the
mixture. Egg and breadcrumb the cutlets, fry and serve
round a pyramid of curry rice. The curry mixture is made
of one teaspoonful of curry powder, one of curry paste, one
of finely chopped gherkins, one red chilly finely chopped, and
enough butter to mix all into a stiff* paste.
Dolma. — Mince mutton with onions and rice ; with this
stuff" cucumbers, gourds, or vegetable marrows. Mix some
broth with the yolk of an egg and lemon juice✪ Dolma ; pour this
over the Dolmas for sauce.
Dominoes a la Don Caesar {Drogan). — Prepare a stiff'force^
meat with the breast of a fowl, two yolks of eggs, and a gill
and a half of cream. Take one third of the force-meat and
a quarter-pound of truffles ; pound, and pass through a sieve
and season. Lay this preparation on a buttered baking
sheet in a thin layer, place it in an oven for a few minutes
136
THE housewife's REFEKEE
to allow it to set ; then cut it in pieces the size of the domino
mould. (The domino moulds are to be procured at Jones
Brothers, Down Street, Piccadilly.) Butter the moulds,
place a small shred of truffles in the space at the bottom ;
then form the dominoes with pieces of truffle stamped out
with a domino cutter. Take the remaining two-thirds of
force-meat, add a little cream, and season ; fill up the
moulds about three parts full with this preparation, then
take the pounded truffles and fill up the moulds, press firmly
together, poach in an oven for a few minutes. Dish up on
a force-meat border, with a finaiiciere ragoM in the centre,
and send up supreme sauce with it.
Duck, Devilled {Indian). — Take a pound of onions, a
piece of green ginger, and six chillies; reduce them to a
pulp, then add two teaspoonfuls of mustard, pepper, salt,
cayenne and chutney, two tablespoonfuls of ketchup, and
half a bottle of claret. Cut up the duck✪ Duck, Devilled (Indian) and put it into
the sauce, and let it simmer for a long time. The duck must
have been previously roasted.
Ducks, Wild, Salmi of. — Eoast two wild ducks, and when
they are cold, cut them up ; take off the skin, trim the
pieces, and put them in a glazing stewpan. Put in another
stewpan two onions, four cloves, one faggot, half a bottle of
claret, four shallots, the bones and trimmings ; reduce the
wine, and pour in a pint and a half of espagnole sauce ;
simmer for twenty minutes✪ Ducks, Wild, Salmi of ; skim, and strain through the
pointed strainer into a stewpan, and reduce till the sauce
coats the spoon; pour one-fourth of this sauce over the
pieces of duck ; warm them, without boiling, put them on
a dish, pour over the remainder of the sauce, and garnish
round with croutons of bread fried and glazed.
Filets de Volaille a la Valenciennes.- Take a fowl,
bone and boil it, and cut it into fillets, shaping them as far
as possible to look like cutlets ; mask them with supreme
sauce in which half a pint of aspic jelly has been mixed ;
ornament them with star-like devices of tongue and truffle ;
put little frills on the ends, and arrange them cross-wise
fashion, two at a time over one another ; place chopped
aspic all round for garnish.
Foie Gras, Chartreuse of Pate de. — Line a mould over
ENTRfeS
137
Page 94 · 4 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
Cutlets with Curry Mixture. — Prepare some rather thick veal cutlets, cut each cutlet nearly through horizontally, lay in between the flabs of the cutlets a layer of curry mixture, and fasten the edges of the meat closely over the mixture. Egg and breadcrumb the cutlets, fry and serve round a pyramid of curry rice. The curry mixture is made of one teaspoonful of curry powder, one of curry paste, one of finely chopped gherkins, one red chilly finely chopped, and enough butter to mix all into a stiff paste.
Dolma. — Mince mutton with onions and rice ; with this stuff cucumbers, gourds, or vegetable marrows. Mix some broth with the yolk of an egg and lemon juice ; pour this over the Dolmas for sauce.
Dominoes a la Don Caesar {Drogan). — Prepare a stiff force-meat with the breast of a fowl, two yolks of eggs, and a gill and a half of cream. Take one third of the force-meat and a quarter-pound of truffles ; pound, and pass through a sieve and season. Lay this preparation on a buttered baking sheet in a thin layer, place it in an oven for a few minutes
THE housewife's REFEKEE
to allow it to set ; then cut it in pieces the size of the domino mould. (The domino moulds are to be procured at Jones Brothers, Down Street, Piccadilly.) Butter the moulds, place a small shred of truffles in the space at the bottom ; then form the dominoes with pieces of truffle stamped out with a domino cutter. Take the remaining two-thirds of force-meat, add a little cream, and season ; fill up the moulds about three parts full with this preparation, then take the pounded truffles and fill up the moulds, press firmly together, poach in an oven for a few minutes. Dish up on a force-meat border, with a financière ragout in the centre, and send up supreme sauce with it.
Duck, Devilled {Indian). — Take a pound of onions, a piece of green ginger, and six chillies; reduce them to a pulp, then add two teaspoonfuls of mustard, pepper, salt, cayenne and chutney, two tablespoonfuls of ketchup, and half a bottle of claret. Cut up the duck and put it into the sauce, and let it simmer for a long time. The duck must have been previously roasted.
Ducks, Wild, Salmi of. — Roast two wild ducks, and when they are cold, cut them up ; take off the skin, trim the pieces, and put them in a glazing stewpan. Put in another stewpan two onions, four cloves, one faggot, half a bottle of claret, four shallots, the bones and trimmings ; reduce the wine, and pour in a pint and a half of espagnole sauce ; simmer for twenty minutes ; skim, and strain through the pointed strainer into a stewpan, and reduce till the sauce coats the spoon; pour one-fourth of this sauce over the pieces of duck ; warm them, without boiling, put them on a dish, pour over the remainder of the sauce, and garnish round with croutons of bread fried and glazed.
Filets de Volaille a la Valenciennes.- Take a fowl, bone and boil it, and cut it into fillets, shaping them as far as possible to look like cutlets ; mask them with supreme sauce in which half a pint of aspic jelly has been mixed ; ornament them with star-like devices of tongue and truffle ; put little frills on the ends, and arrange them cross-wise fashion, two at a time over one another ; place chopped aspic all round for garnish.
Foie Gras, Chartreuse of Pate de. — Line a mould over
Records on this page
Cutlets with Curry MixtureDolmaDuck, Devilled (Indian)Ducks, Wild, Salmi of