Keep the . whites of eggs in a cool place until wanted. Add a
pinch of salt and commence whisking with an ordinary wire whisk,
which must be thoroughly clean and perfectly dry. Continue to
whisk, increasing the pace, until it forms a firm and substantial
mossy froth.
33. To Peel Almonds and Pistachios.— Pour sufficient
boiling water over the almonds or pistachios to well cover them ; let
them soak for several minutes, then strain and put in a basin of cold
water to cool. Drain and spread them on a cloth. To remove the
skin press each between the thumb and fingers. This done, put them
on a sieve to dry.
To Pound Almonds. — Allow the peeled almonds to dry thoroughly
in a slack oven for about ten minutes. Clean and dry the mortar ;
put in the almonds and pound with the pestle ; stir well and con-
tinually for about ten minutes, else they are apt to get oily. When
pounded put them on a cold dish and use as required.
34. Egging and Crumbing. — To crumb successfully, use the
following proportions of egging : 1 egg well beaten, 1 teaspooonful of
sweet oil, 1 dessertspoonful of milk, a pinch of salt, and half a
pinch of pepper (a little chopped parsley is sometimes added). Dip the
article required to be crumbed in this mixture, or brush over well and
cover with soft or dry bread-crumbs.
Soft or fresh crumbs are made by rubbing the soft portion of
stale bread through a wire sieve. The crusts of bread are placed in
a baking sheet in a cool oven, and baked to a bright golden colour.
They are then crushed with a rolling-pin or pounded in a mortar and
passed through a sieve. These are called dry crumbs or raspings,,
and are sometimes used in place of fresh crumbs.
35. Frying Patter ( Pate a Frire). — Sift 4 oz. of flour into a
basin ; add \ oz. of oiled butter, a pinch of salt, 1 yolk of egg, and 1
tablespoonful of cream ; mix this well with a wooden spoon, and
dilute gradually with about half a gill of lukewarm water✪ Frying Patter (Pate a Frire), work it well
ELEMENTARY METHODS
121
until the paste becomes quite smooth. Allow it to stand for about half
an hour or more, and when you require to use some, whisk two whites
of eggs to a stiff froth and mix gently. The batter is then ready for
use.
If intended for fruit fritters add a teaspoonful of caster sugar ; if
for fish or meat a few drops of lemon juice added to the batter will be
found an improvement. A thinnish batter is preferable to a thick one.
86. Chouoc Paste (Pate a Chouoc), for General Use. —
8 oz. butter, 1% gill water, 4 oz. flour ( sifted ), 2 whole and 1 yolk of
eggs, salt, and a pinch of caster sugar.
Put the water and butter in a small stewpan, add a saltspoonful
of salt✪ Chouoc Paste (Pate a Chouoc) and a pinch of sugar ; bring it to the boil. Stir in the flour,
work vigorously over the fire with a wooden spoon, continue to work
on the stove until the paste leaves the sides of the stewpan clean.
Let it cool, and add by degrees the eggs. Use as directed. Note.—
When choux paste is used for savoury or soup quenelles the sugar
must be omitted.
Page 79 · 2 recipe records on this page
Presented as published in 1901. 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
Keep the . whites of eggs in a cool place until wanted. Add a pinch of salt and commence whisking with an ordinary wire whisk, which must be thoroughly clean and perfectly dry. Continue to whisk, increasing the pace, until it forms a firm and substantial mossy froth.
33. To Peel Almonds and Pistachios.— Pour sufficient boiling water over the almonds or pistachios to well cover them ; let them soak for several minutes, then strain and put in a basin of cold water to cool. Drain and spread them on a cloth. To remove the skin press each between the thumb and fingers. This done, put them on a sieve to dry.
To Pound Almonds. — Allow the peeled almonds to dry thoroughly in a slack oven for about ten minutes. Clean and dry the mortar ; put in the almonds and pound with the pestle ; stir well and continually for about ten minutes, else they are apt to get oily. When pounded put them on a cold dish and use as required.
34. Egging and Crumbing. — To crumb successfully, use the following proportions of egging : 1 egg well beaten, 1 teaspoonful of sweet oil, 1 dessertspoonful of milk, a pinch of salt, and half a pinch of pepper (a little chopped parsley is sometimes added). Dip the article required to be crumbed in this mixture, or brush over well and cover with soft or dry bread-crumbs.
Soft or fresh crumbs are made by rubbing the soft portion of stale bread through a wire sieve. The crusts of bread are placed in a baking sheet in a cool oven, and baked to a bright golden colour. They are then crushed with a rolling-pin or pounded in a mortar and passed through a sieve. These are called dry crumbs or raspings, and are sometimes used in place of fresh crumbs.
35. Frying Patter ( Pate a Frire). — Sift 4 oz. of flour into a basin ; add \ oz. of oiled butter, a pinch of salt, 1 yolk of egg, and 1 tablespoonful of cream ; mix this well with a wooden spoon, and dilute gradually with about half a gill of lukewarm water, work it well
until the paste becomes quite smooth. Allow it to stand for about half an hour or more, and when you require to use some, whisk two whites of eggs to a stiff froth and mix gently. The batter is then ready for use.
If intended for fruit fritters add a teaspoonful of caster sugar ; if for fish or meat a few drops of lemon juice added to the batter will be found an improvement. A thinnish batter is preferable to a thick one.
36. Choux Paste (Pate a Choux), for General Use. — 8 oz. butter, 1% gill water, 4 oz. flour ( sifted ), 2 whole and 1 yolk of eggs, salt, and a pinch of caster sugar.
Put the water and butter in a small stewpan, add a saltspoonful of salt and a pinch of sugar ; bring it to the boil. Stir in the flour, work vigorously over the fire with a wooden spoon, continue to work on the stove until the paste leaves the sides of the stewpan clean. Let it cool, and add by degrees the eggs. Use as directed. Note.— When choux paste is used for savoury or soup quenelles the sugar must be omitted.
Records on this page
Frying Patter (Pate a Frire)Chouoc Paste (Pate a Chouoc)