PuPee de tpuffes. — Mashed truffles, tossed in
butter, and served with brown sauce.
Truffes sautees a la metpopole.— Stewed truffles
dressed on fried ham croutons.
PUNCHES, SORBETS.
Sorbets, Granites, Roman Punch, and similar
preparations, are ices in a semi-liquid state ; they are
never moulded, but are served in goblet, stem, or
punch glasses, immediately before the roast, the object
being to refresh the palate and to prepare the guest
for the more perfect enjoyment of the succeeding
dishes, viz., the roast and the entremets. Although
served separately, the punch or sorbet should not be
given an extra heading on the menu, but be simply
placed on a line distinct from the other courses.
There are close on a hundred varieties of these
preparations, the most popular of which are listed
below.
SOPbet aux fpaises (Strawberry Sorbet). — Straw-
berry water ice half frozen, flavoured witn sauterne
and Curasao.
ROAST ( ROT I ) 167
SOPbet d’ananas. — Pineapple water ice half frozen,
flavoured with sherry and maraschino.
— d’abricot. — Apricot sorbet.
— aUX cerises (Cherry Water-ice). — Cherry sorbet
mixed with Italian meringue, and flavoured with
kirsch and noyeau.
— au Citron. — Lemon sorbet.
— de groseilles verts. — A kind of gooseberry
fool, flavoured with maraschino.
— Imperiale. — Same as above, but flavoured with
kirsch and maraschino, and mixed with beaten
egg-white.
— de melon. — Melon sorbet.
— d’orange. — Orange sorbet.
— aux peches. — Peach sorbet.
— de raisin. — Grape sorbet.
Granites. — These are similar to sorbets, that is,
partially frozen fruit-water ices, flavoured with
liqueur and mixed with crushed ice, and at times
with dice cut pieces of fruit.
Granite de citron.— Lemon granite.
— d’ananas. — Pineapple granite.
— au champagne. — Champagne granite.
Punch k la Romaine (Roman Punch).— Semi-
frozen lemon water, mixed with Italian meringue,
flavoured with rum and kirsch.
— Cardinal. — As above, but flavoured with rasp-
berry pulp, cinnamon, and port wine.
— au kiPSCh. — As above, but flavoured with kirsch-
wasser only.
— au lait. — Semi-frozen sweetened milk, flavoured
with vanilla ; served in small china cups.
— Nansen. — Semi-frozen vanilla syrup, mixed with
meringue and flavoured with maraschino.
— Ni^oise. — Like Romaine, flavoured with rum and
champagne, and served in frozen imitation goblets.
— Royal. — As Romaine, but flavoured with Curasao
or maraschino and champagne.
ROTI— ROAST.
The dishes served under this heading form the
second service of a dinner, and are known as the
Roast, Rote, or Roti course. On the Continent the
large joints of butchers’ meat are preferred as releve
(remove), while in England, especially when that course
is omitted, they are prepared as Roast. The essential
part about this course is that the meat, poultry, or
1 68 ROAST [ROT I)
game is roasted (cooked) before the fire on the spit,
or else in the oven, and is served with a nicely
flavoured rich gravy.
When a remove (joint) is served, the Roast consists
of birds, game, or poultry. When game is out of
season, capons, poularde, turkey, duckling, duck,
pigeon, guinea fowl, etc., etc., are served instead.
Game and poultry should be accompanied with the
necessary bread sauce, brown (fried) breadcrumbs,
croutes of bread, garnished with watercress, chipped
or other fried potatoes, and a seasonable salad also
forms a usual accompaniment with roast birds.
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PuPee de tpuffes. — Mashed truffles, tossed in
butter, and served with brown sauce.
Truffes sautees a la metpopole.— Stewed truffles
dressed on fried ham croutons.
PUNCHES, SORBETS.
Sorbets, Granites, Roman Punch, and similar
preparations, are ices in a semi-liquid state ; they are
never moulded, but are served in goblet, stem, or
punch glasses, immediately before the roast, the object
being to refresh the palate and to prepare the guest
for the more perfect enjoyment of the succeeding
dishes, viz., the roast and the entremets. Although
served separately, the punch or sorbet should not be
given an extra heading on the menu, but be simply
placed on a line distinct from the other courses.
There are close on a hundred varieties of these
preparations, the most popular of which are listed
below.
SOPbet aux fpaises (Strawberry Sorbet). — Straw-
berry water ice half frozen, flavoured witn sauterne
and Curasao.
ROAST ( ROT I ) 167
SOPbet d’ananas. — Pineapple water ice half frozen,
flavoured with sherry and maraschino.
— d’abricot. — Apricot sorbet.
— aUX cerises (Cherry Water-ice). — Cherry sorbet
mixed with Italian meringue, and flavoured with
kirsch and noyeau.
— au Citron. — Lemon sorbet.
— de groseilles verts. — A kind of gooseberry
fool, flavoured with maraschino.
— Imperiale. — Same as above, but flavoured with
kirsch and maraschino, and mixed with beaten
egg-white.
— de melon. — Melon sorbet.
— d’orange. — Orange sorbet.
— aux peches. — Peach sorbet.
— de raisin. — Grape sorbet.
Granites. — These are similar to sorbets, that is,
partially frozen fruit-water ices, flavoured with
liqueur and mixed with crushed ice, and at times
with dice cut pieces of fruit.
Granite de citron.— Lemon granite.
— d’ananas. — Pineapple granite.
— au champagne. — Champagne granite.
Punch k la Romaine (Roman Punch).— Semi-
frozen lemon water, mixed with Italian meringue,
flavoured with rum and kirsch.
— Cardinal. — As above, but flavoured with rasp-
berry pulp, cinnamon, and port wine.
— au kiPSCh. — As above, but flavoured with kirsch-
wasser only.
— au lait. — Semi-frozen sweetened milk, flavoured
with vanilla ; served in small china cups.
— Nansen. — Semi-frozen vanilla syrup, mixed with
meringue and flavoured with maraschino.
— Ni^oise. — Like Romaine, flavoured with rum and
champagne, and served in frozen imitation goblets.
— Royal. — As Romaine, but flavoured with Curasao
or maraschino and champagne.
ROTI— ROAST.
The dishes served under this heading form the
second service of a dinner, and are known as the
Roast, Rote, or Roti course. On the Continent the
large joints of butchers’ meat are preferred as releve
(remove), while in England, especially when that course
is omitted, they are prepared as Roast. The essential
part about this course is that the meat, poultry, or
1 68 ROAST [ROT I)
game is roasted (cooked) before the fire on the spit,
or else in the oven, and is served with a nicely
flavoured rich gravy.
When a remove (joint) is served, the Roast consists
of birds, game, or poultry. When game is out of
season, capons, poularde, turkey, duckling, duck,
pigeon, guinea fowl, etc., etc., are served instead.
Game and poultry should be accompanied with the
necessary bread sauce, brown (fried) breadcrumbs,
croutes of bread, garnished with watercress, chipped
or other fried potatoes, and a seasonable salad also
forms a usual accompaniment with roast birds.