FoodNetArchive

[Modern cookery, in all its branches

1884

Page 12

Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Tart of very young green Apples {good) . 384 Barberry Tart ib. The Lady’s Tourte, and Christmas Tourte a la Chatelaine ib. Genoises a la Seine, or her Majesty’s Pastry 366 Almond Paste 367 Page Tartlets of Almond Paste . . . 367 Fairy Fancies {Fantaisies des Fees) . . 368 Mincemeat {Author’s receipt) . . . ib. Superlative Mincemeat . . . • 369 Mince Pies {Entremets) . . . . ib. Mince Pies Royal {Entremets) . . . 370 The Monitor’s Tart, or Tourte a la Judd ib. Pudding Pies {Entremets) . . . 371 Pudding Pies {a commoner hind) ib. Cocoa-Nut Cheesecakes {Entremets) {Ja- maica receipt) . . . . . ib Common Lemon Tartlets .... 372 Madame Werner’s Rosenvik Cheesecakes ib. Apfel Krapfen {German receipt) . . 373 Creme Patissiere, or Pastry Cream . . ib. Small Vols-au-Vent, a la Parisienne {En- tremets) 374 Pastry Sandwiches ib. Lemon Sandwiches ib. Fanchonnettes {Entremets) . . . ib. Jelly-Tartlets, or Custards . . . 375 Strawberry Tartlets {good) . . . ib. Raspberry Puffs ib. Creamed Tartlets ib. Ramakins a I’Ude, or Sefton-Fancies . ib. CHAPTER XIX. Soufjl&s . . . . ^ . . . 377 Louise Franks’ Citron Souffle . . . 378 A Fondu, or Cheese Souffle . . .379 Observations on Omlets, Fritters, &c. . 380 A common Omlet ib. An Omlette Souffle {second course, remove of roast) , 381 Plain Common Fritters . . . . ib. Pancakes 382 Fritters of Cake and Pudding . . . ib. Mincemeat Fritters 383 Venetian Fritters {very good) . . . ib. Rhubarb Fritters ib. Apple, Peach, Apricot, or Orange Fritters 384 Brioche Fritters ib. Potato Fritters {Entremets) . . . ib. Lemon Fritters {Entremets) . . . ib. Cannelons {Entremets) .... 385 Cannelons of Brioche paste {Entremets) . ib. Croquettes of Rice {Entremets) ■ . . ib. Finer Croquettes of Rice {Entremets) . 386 Savoury Croquettes of Rice {Entree) . . ib. . Rissoles {Entree) , , . 387 . 387 ib. Very savoury Rissoles {E?itree) Small fried Bread Patties, or Croustades of various kinds .... 387 Dresden Patties, or Croustades {very dell cate) To prepare Beef Marrow for fryinj Croustades, Savoury Toasts, &c. Small Croustades, or Bread Patties, dressed in Marrow {Author’s receipt) Small Croustades, a la Bonne Maman {the Grandmamma’s Patties) . Curried Toasts with Ancliovic3 To fillet Anchovies . Savoury Toasts. To choose Macaroni, and other Italian Pastes To boil Macaroni Ribbon Macaroni Dressed Macaroni Macaroni a la Reine Sehoulina and Polenta h I’ltaliems {Good) {To serve instead of Mac* roni) ..... 388 ib. 389 ib. ib. 390 ib. 391 ib. 392 393 CHAPTER XX. BOILED PUDDINGS, General Directions 39a To clean Currants for Puddings or Cakes 397 To steam a Pudding in a common stew- pan or saucepan ... ih. To mix Batter for Puddings . . .397 t Crust for Meat or Fruit Pudding . 398 Butter Crust for Puddings . . . ib. Savoury Puddings ..... 399 TABLE OF CONTENTS. XXI Page Boef-ateak, or John Bull’s Pudding . 399 Small Beef-steak Pudding . . . 400 Ruth Pinch’s Beef-steak Pudding . . 401 Mutton Pudding ib. Partridge Pudding {very good) . . ib. A Peas Pudding {to serve with Boiled Boric) ib. Wine-sauce for Sweet Puddings . . 402 Common Wine-sauce . . . . ib. Punch-sauce for Sweet Puddings , . ib. Clear Arrowroot-sauce {with receipt for ~ 403 ib. ib. 404 ib. ib. 405 Welcome Guest's Budding) A German Custard Pudding-sauce . . A delicious German Pudding-sauce .