yolks of eggs with two ounces of fresh butter.
Add gradually a tea-spoonful of elder vinegar,
a tea-spoonful of tarragon vinegar, a tea-spoon-
ful of soy, a pinch of cayenne, and a veiy small
quantity of nutmeg✪ Royal Sauce for Fish. Pour the mixture into an
earthen jar ; set this in a small saucepan of
boiling water, and keep it boihng, stirring
briskly all the time until the sauce begins to
thicken and presents a rich smooth appear-
ance ; be careful that it does not curdle, which
it will quickly do if not taken from the fire as
soon as it is smooth and thick. Time, about
ten minutes. Probable cost, 6d. Sufficient for
three or four persons.
Royal Sauce for Turkeys and
Fowls. — Take the breast of a cold roast fowl,
free it from skin, and pound it to paste in a
mortar with a slice of bread which has been
soaked in milk and squeezed dry. Add as much
white stock as will make the paste smooth and
of the consistency of custard, and a seasoning
of pepper and salt, and simnier the sauce
over a gentle fire. Let it cool, stir into it the
yolks of two eggs which have been beaten up
Avith half a cupful of cream✪ Royal Sauce for Turkeys and Fowls, and stu' the sauce
again over the fire, but do not allow it to boil
after the eggs are added. If liked, this sauce
may be flavoured with five or six blanched and
pounded almonds. Time altogether, about
one hoirr. Probable cost, lOd., exclusive of the
cold chicken. Sufficient for six or seven per-
sons.
Royans. — These are fish of the .sardine
family. They are not unlike sardines, but are
smaller, more delicate in taste, and less oily.
They should be very fresh.
Royans, Broiled (a Bordeaux recipe). —
Take the fish, wipe them with a cloth, .squeeze
firmly the tip of the tail. Sprinkle salt over
thorn, and place them on a gridiron to broil
over a brisk fire. As soon as the undermost
side begins to whiten, turn the royans, and
two minutes after send them to table. Fresh
butter should be served separately✪ Royans, Broiled.
Ruby under Snow. — Wash a quarter of
a pint of tapioca, and let it soak for three or
four hours in three-quai-ters of a pint of water,
and with it the thin rind and strained juice of
half a lemon. Take out the rind, and simmer
the tapioca till it is clear, then mix with it
six table-spoonfuls of red-cm-rant jelly. Let it
simmer thi-ee or four minutes longer, and pour
it into a large dish. When it is quite cold and
stiff, pile upon it a little whipped cream, or, if
preferred, the whites of two eggs✪ Ruby under Snow beaten till
firm, and sweetened and flavoured with lemon-
rind. This is a pretty and wholesome dish for
a juvenile party. It should be made the day
before it is wanted. If the whites of eggs are
used they should be laid on at the last moment.
Page 1609 · 4 recipe records on this page
Presented as published in 1892. 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
yolks of eggs with two ounces of fresh butter. Add gradually a tea-spoonful of elder vinegar, a tea-spoonful of tarragon vinegar, a tea-spoonful of soy, a pinch of cayenne, and a very small quantity of nutmeg. Pour the mixture into an earthen jar ; set this in a small saucepan of boiling water, and keep it boiling, stirring briskly all the time until the sauce begins to thicken and presents a rich smooth appearance ; be careful that it does not curdle, which it will quickly do if not taken from the fire as soon as it is smooth and thick. Time, about ten minutes. Probable cost, 6d. Sufficient for three or four persons.
Royal Sauce for Turkeys and Fowls. — Take the breast of a cold roast fowl, free it from skin, and pound it to paste in a mortar with a slice of bread which has been soaked in milk and squeezed dry. Add as much white stock as will make the paste smooth and of the consistency of custard, and a seasoning of pepper and salt, and simnier the sauce over a gentle fire. Let it cool, stir into it the yolks of two eggs which have been beaten up with half a cupful of cream, and stir the sauce again over the fire, but do not allow it to boil after the eggs are added. If liked, this sauce may be flavoured with five or six blanched and pounded almonds. Time altogether, about one hour. Probable cost, lOd., exclusive of the cold chicken. Sufficient for six or seven persons.
Royans. — These are fish of the .sardine family. They are not unlike sardines, but are smaller, more delicate in taste, and less oily. They should be very fresh.
Royans, Broiled (a Bordeaux recipe). — Take the fish, wipe them with a cloth, .squeeze firmly the tip of the tail. Sprinkle salt over thorn, and place them on a gridiron to broil over a brisk fire. As soon as the undermost side begins to whiten, turn the royans, and two minutes after send them to table. Fresh butter should be served separately.
Ruby under Snow. — Wash a quarter of a pint of tapioca, and let it soak for three or four hours in three-quarters of a pint of water, and with it the thin rind and strained juice of half a lemon. Take out the rind, and simmer the tapioca till it is clear, then mix with it six table-spoonfuls of red-currant jelly. Let it simmer three or four minutes longer, and pour it into a large dish. When it is quite cold and stiff, pile upon it a little whipped cream, or, if preferred, the whites of two eggs beaten till firm, and sweetened and flavoured with lemonrind. This is a pretty and wholesome dish for a juvenile party. It should be made the day before it is wanted. If the whites of eggs are used they should be laid on at the last moment.
Records on this page
Royal Sauce for FishRoyal Sauce for Turkeys and FowlsRoyans, BroiledRuby under Snow