the best white filtering-paper, ;in linen, and the pith of
the elder. Blyth says : “ Pure Cellulose is white, taste-
less, innutritious, insoluble in water, alcohol, ether, and
oils. Dilute acid solutions and dilute alkaline solutions
scarcely affect it.” But it is an interesting fact that
when acted upon by strong sulphuric acid, it is first
converted into dextrine and then into grape-sugar
(glucose).
CENTERBA.- The name of an Italian liqueur manu-
factured in Tocco, from aromatic herbs found growing
on the Apennine Mountains. As these herbs are very
numerous, the term Cent-erba, or a hundred herbs, is
used.
\
CEPES. — A kind of mushroom or boletus found in
Prance and some parts of the Continent. It is exceed-
ingly savoury, and a great favourite amongst cooks.
Cepes en Coquilles. — Select some small firm Cepes, mince the
heads, put them into a frying-pan with a small lump
of blitter, and fry gently, tossing them about. Season
to taste, put a bunch of sweet herbs in with them,
and when the moisture has evaporated put in a few table-
spoonfuls of bechamel sauce that has been reduced till of a
creamy consistency. Fill some silver shells with the above
mixture, level the surface with the blade of a knife,
and sprinkle over some grated breadcrumbs ; baste each
with a table-spoonful of warmed butte✪ Cepes en Coquillesr, and brown them
under a salamander or in the oven. When glazed over the
surface, arrange the shells on a folded napkin or an orna-
mental dish-paper, and serve. A few neat sprigs of fried
parsley improves the appearance of the dish.
Cepes for Garnishing'. — Cut four Cepes into pieces, and
cook them in a saute-pan for three minutes with 1 table-
spoonful of olive oil, 5 table-spoonful of salt, 1 teaspoonful
of pepper, and half a clove of crushed garlic. Moisten with-
5 pint of Spanish sauce, and serve.
Cepes au Gratin. — Take some Ctpes, remove the skin, and
wash them ; then cut off the stalks, chop the heads up to a
mince, and put them in a frying-pan with a little butter or
oil, and a few table-spoonfuls of minced parsley. Put the
pan on a brisk fire and fry them, seasoning with salt and
pepper. When their moisture is reduced, add a little
bechamel sauce, or a little butter well worked with the
hand, and a little parsley chopped fine. Let the sauce boil,
and pour the mince into a gratin-dish. Then chop up the
stalks, fry them in butter, and spread over the top. Sift
some breadcrumbs✪ Cepes au Gratin over the whole, baste with birtter, put the
gratin into a moderate oven, and bake for twenty minutes.
Cepes Omelet. — Fry six Cepes cut into small pieces in j-oz.
of butter for two minutes. Beat twelve eggs in a bowl,
season with 1 pinch of salt and i pinch of pepper✪ Cepes Omelet, pour
them over the C£pes, and make an omelet as described under
Omelets.
CERCELLES —Fr. for Teal.
CEKiVELAS. — Fr. for Saveloys, of which the English
name is a corruption.
Page 218 · 3 recipe records on this page
Presented as published in 1890. 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
the best white filtering-paper, in linen, and the pith of the elder. Blyth says : “ Pure Cellulose is white, tasteless, innutritious, insoluble in water, alcohol, ether, and oils. Dilute acid solutions and dilute alkaline solutions scarcely affect it.” But it is an interesting fact that when acted upon by strong sulphuric acid, it is first converted into dextrine and then into grape-sugar (glucose).
CENTERBA.- The name of an Italian liqueur manufactured in Tocco, from aromatic herbs found growing on the Apennine Mountains. As these herbs are very numerous, the term Centerba, or a hundred herbs, is used.
\
CEPES. — A kind of mushroom or boletus found in Prance and some parts of the Continent. It is exceedingly savoury, and a great favourite amongst cooks. Cepes en Coquilles. — Select some small firm Cepes, mince the heads, put them into a frying-pan with a small lump of butter, and fry gently, tossing them about. Season to taste, put a bunch of sweet herbs in with them, and when the moisture has evaporated put in a few tablespoonfuls of bechamel sauce that has been reduced till of a creamy consistency. Fill some silver shells with the above mixture, level the surface with the blade of a knife, and sprinkle over some grated breadcrumbs ; baste each with a table-spoonful of warmed butter, and brown them under a salamander or in the oven. When glazed over the surface, arrange the shells on a folded napkin or an ornamental dish-paper, and serve. A few neat sprigs of fried parsley improves the appearance of the dish.
Cepes for Garnishing. — Cut four Cepes into pieces, and cook them in a saute-pan for three minutes with 1 tablespoonful of olive oil, 5 table-spoonful of salt, 1 teaspoonful of pepper, and half a clove of crushed garlic. Moisten with 5 pint of Spanish sauce, and serve.
Cepes au Gratin. — Take some Cepes, remove the skin, and wash them ; then cut off the stalks, chop the heads up to a mince, and put them in a frying-pan with a little butter or oil, and a few table-spoonfuls of minced parsley. Put the pan on a brisk fire and fry them, seasoning with salt and pepper. When their moisture is reduced, add a little bechamel sauce, or a little butter well worked with the hand, and a little parsley chopped fine. Let the sauce boil, and pour the mince into a gratin-dish. Then chop up the stalks, fry them in butter, and spread over the top. Sift some breadcrumbs over the whole, baste with butter, put the gratin into a moderate oven, and bake for twenty minutes. Cepes Omelet. — Fry six Cepes cut into small pieces in 1-oz. of butter for two minutes. Beat twelve eggs in a bowl, season with 1 pinch of salt and i pinch of pepper, pour them over the Cepes, and make an omelet as described under Omelets.
CERCELLES.—Fr. for Teal.
CERVELLAS. — Fr. for Saveloys, of which the English name is a corruption.
Records on this page
Cepes en CoquillesCepes au GratinCepes Omelet