(2) Roll the paste into a rectangle of four-in. sides; garnish
with stuffing, leaving a gap between the portions of the latter;
moisten the edges of the paste, and close up by drawing these
together. Finally stamp out with a grooved, crescent-shaped
fancy-cutter.
(3) Prepare a square layer of paste; garnish it with lines con-
sisting of portions of paste; leave a space of two in. between the
lines. Moisten; cover with a second layer of paste, of the
same dimensions as the first, and divide up, by means of the
roulette, into squares of two-in. sides. Whatever be the shape
of the ravioli, plunge them into a saucepan of slightly salted
boiling water; poach them for from eight to ten minutes, and
drain them.
Set them on a buttered gvatin-dish, sprinkled with grated
cheese; sprinkle them with good beef gravy; then again with
grated cheese, and set the gratin to form. Or, dish the ravioli
in layers, sprinkling each layer with grated cheese and gravy.
Complete with some grated cheese, and set the gratin to form
in the usual way.
N.B.—The ravioli may also be served, merely sprinkled with
grated cheese and nut-brown butter.
C.HUALP TP Ek XTX
SAVOURIES
2298—REMARKS UPON SAVOURIES
I HAVE already expressed my opinion in regard to Savouries.
I consider their use opposed to gastronomical principles, and
that they have no zaison d’étre on a good menu. But, not
wishing to seem didactic, I shall give, hereafter, a few savoury
recipes, selected from among those which are gastronomically
the best, and which custom has sanctified.
I resolved to make these recipes appear after the Vegetables
and before the Ices, because I deem that Dessert alone is ad-
missible after the Entremets and Ices.
There is much in common between Hors-d’ceuvres and
Savouries. Many of the former, the recipes for which I have
given, may appear as Savouries, once their seasoning has been
intensified. Among the latter class may be quoted the various
Tartlets (No. 387, &c.); the Barquettes (No. 314); Frivolities
(No. 350); Eclairs a la Karoly (No. 344); Allumettes aux
Anchois (No. 300); City Toasts (No. 320), &c.
2299 _ALLUMETTES
Prepare a ribbon of puff-paste three inches wide by one-
fifth inch thick, leaving the length to come as it will. Spread
on it some very reduced Béchamel sauce, combined with two
tablespoonfuls of grated Gruyére cheese per one-half pint, and
season with cayenne. Sprinkle the surface with grated
Parmesan; press the latter into the sauce by means of the flat
of a knife; cut into rectangles one inch wide; set these on a
slightly-moistened tray, and bake them in a moderate oven
for twelve minutes.
2300—BEIGNETS SOUFFLES WITH CHEESE
Prepare some ordinary ‘‘ pate 4 choux’’ without sugar
(No. 2375), and combine it, per lb., with five oz. of a Brunoise
of Gruyére.
Divide up this paste into portions the size of hazel-nut, and
fry them in fat like other Beignets soufflés.
SAVOURIES 679
2301I—BEURRECKS A LA TURQUE
Reduce the required amount of Béchamel sauce to a thick
consistence; mix it with an equal quantity of Gruyére dice;
season with cayenne, and spread the preparation on a dish to
cool.
Then divide it up into portions the size of fine walnuts;
shape these like cigars, wrap each portion in a very thin layer
of noodle paste; treat them a l’anglaise, and fry them at the
last moment in very hot fat.
2302—CHOUX AU FROMAGE
By means of a piping-bag, form some ‘“‘choux,”’ a little
larger than the Saint-Honoré ones, from ordinary paste (see
No. 2375). Gild them with beaten eggs; bake them in a
moderate oven, and keep them dry. When cold, cut them at
the top; garnish them with ‘‘ Fondue au fromage’’ seasoned
with cayenne, and complete with some Chantilly cream, com-
bined with grated Parmesan; this should be laid on by means
of a piping-bag, as in the case of ‘‘ choux a la créme.”’
2303—CAMEMBERT FRIT
Page 388
Presented as published in 1909. 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
(2) Roll the paste into a rectangle of four-in. sides; garnish with stuffing, leaving a gap between the portions of the latter; moisten the edges of the paste, and close up by drawing these together. Finally stamp out with a grooved, crescent-shaped fancy-cutter.
(3) Prepare a square layer of paste; garnish it with lines consisting of portions of paste; leave a space of two in. between the lines. Moisten; cover with a second layer of paste, of the same dimensions as the first, and divide up, by means of the roulette, into squares of two-in. sides. Whatever be the shape of the ravioli, plunge them into a saucepan of slightly salted boiling water; poach them for from eight to ten minutes, and drain them.
Set them on a buttered gratin-dish, sprinkled with grated cheese; sprinkle them with good beef gravy; then again with grated cheese, and set the gratin to form. Or, dish the ravioli in layers, sprinkling each layer with grated cheese and gravy. Complete with some grated cheese, and set the gratin to form in the usual way.
N.B.—The ravioli may also be served, merely sprinkled with grated cheese and nut-brown butter.
2298—REMARKS UPON SAVOURIES
I HAVE already expressed my opinion in regard to Savouries. I consider their use opposed to gastronomical principles, and that they have no zaison d’étre on a good menu. But, not wishing to seem didactic, I shall give, hereafter, a few savoury recipes, selected from among those which are gastronomically the best, and which custom has sanctified.
I resolved to make these recipes appear after the Vegetables and before the Ices, because I deem that Dessert alone is admissible after the Entremets and Ices.
There is much in common between Hors-d’ceuvres and Savouries. Many of the former, the recipes for which I have given, may appear as Savouries, once their seasoning has been intensified. Among the latter class may be quoted the various Tartlets (No. 387, &c.); the Barquettes (No. 314); Frivolities (No. 350); Eclairs a la Karoly (No. 344); Allumettes aux Anchois (No. 300); City Toasts (No. 320), &c.
2299 _ALLUMETTES
Prepare a ribbon of puff-paste three inches wide by onefifth inch thick, leaving the length to come as it will. Spread on it some very reduced Béchamel sauce, combined with two tablespoonfuls of grated Gruyére cheese per one-half pint, and season with cayenne. Sprinkle the surface with grated Parmesan; press the latter into the sauce by means of the flat of a knife; cut into rectangles one inch wide; set these on a slightly-moistened tray, and bake them in a moderate oven for twelve minutes.
2300—BEIGNETS SOUFFLES WITH CHEESE
Prepare some ordinary ‘‘ pate 4 choux’’ without sugar (No. 2375), and combine it, per lb., with five oz. of a Brunoise of Gruyére.
Divide up this paste into portions the size of hazel-nut, and fry them in fat like other Beignets soufflés.
2301I—BEURRECKS A LA TURQUE
Reduce the required amount of Béchamel sauce to a thick consistence; mix it with an equal quantity of Gruyére dice; season with cayenne, and spread the preparation on a dish to cool.
Then divide it up into portions the size of fine walnuts; shape these like cigars, wrap each portion in a very thin layer of noodle paste; treat them a l’anglaise, and fry them at the last moment in very hot fat.
2302—CHOUX AU FROMAGE
By means of a piping-bag, form some ‘“‘choux,”’ a little larger than the Saint-Honoré ones, from ordinary paste (see No. 2375). Gild them with beaten eggs; bake them in a moderate oven, and keep them dry. When cold, cut them at the top; garnish them with ‘‘ Fondue au fromage’’ seasoned with cayenne, and complete with some Chantilly cream, combined with grated Parmesan; this should be laid on by means of a piping-bag, as in the case of ‘‘ choux a la créme.”’
2303—CAMEMBERT FRIT