French Raised Pie. — It will require some
])n((tirf t(i mould the paste for this i^ie to the
desired shape, but ha\'ing succeeded in making
the paste, which is sometimes simply made of
floui', mixed with boihng water, in which a
little lard is dissolved, and is not intended to
be, eaten, the rest of the work is easy enough.
Mould according to the hints given by the
celebrated Monsieur Ude, of which the fol-
lowing is a copy : — " Take a lump of paste,
according to the size of the pie you are to make,
mould it in the shape of a sugar-loaf, put it up-
light on the table, and with the palms of your
hands flatten the sides of it; when you have
equahsed it all round, and it is quite smooth,
squeeze the point of the cone down to half the
height of the paste ; then hollow the inside by
pressing it with the fingers, and in doing this be
careful to keep it in every part of equal thickness.
FiU it. roll out the cover, egg the edges, press
them securely together, make a hole in the centre,
lay a roll of paste round it, and encircle this with
a wreath of leaves, or ornament the pie in any
other way, according to taste; glaze it with the
beaten yolk of egg, and bake it from two to
three hours in a well-heated oven, if it be small,
and from foui- to five hours if it be large ;
the time must be regulated by the nature of the
contents and size of the dish. When baked,
fill with game, poultry, or a fricassee of chicken,
rabbit, &c. Serve on a napkin.
French Rolls. — Rub together a pound of
flour and an ounce of butter ; when well blended
mix -with, the flour and butter a small quantity
of yeast vrith enough milk to form a stiff
dough, an egg, and a little salt✪ French Rolls. Do not
knead the dough, but use a wooden spoon, let it
rise, and bake on tins. WTien brown and ready
to be taken out of the oven, brush over with
beaten egg, and keep the rolls a minute or two
longer to dry. Time, from fifteen to twenty
minoites to bake. Probable cost. Id. Sufficient
for six rolls.
French Salad.— It would be difficult to
particularize a French salad. It is composed of
everything or anything. Many improvised dishes
of salad, such as beans, potatoes, cauliflower,
and celery (cooked), are served at a French
table, seasoned with salt, pepper, oil, vinegar,
chopped tan-agon, or a little tarragon A-inegar.
Fish salads, too, are highly relished, namely,
the remains of any solid fish, such as cod, sole,
or turbot, for which the following sauce will be
found excellent, as it •will be also for a lettuce or
other vegetable salad : — Bruise the yolks of two
hard-boUed eggs with a wooden spoon, and
moisten with a raw egg ; put this egg-mixtui-e
into a bowl, -ndth two salt-spoonfuls of salt, a
little pepper, and a pinch of cayenne ; add by
degrees oil and vinegar, alternately, until the
required quantity, three table-spoonfuls of oil
and one of vinegar, which may be tarragon,
has been mixed. Keep the sauce stuTcd and
well smoothed with the spoon. Add half a tea-
spoonf ul of shred onion, and the same of chervil
and tarragon, if plain vinegar has been used with
the oil. Two table-spoonfuls of thick cream✪ French Salad or
melted butter will make the sauce richer and
better, and the whites of eggs may be chopped
and added to the salad.
Page 554 · 2 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
French Raised Pie. — It will require some ])n((tirf t(i mould the paste for this pie to the desired shape, but having succeeded in making the paste, which is sometimes simply made of floui', mixed with boihng water, in which a little lard is dissolved, and is not intended to be, eaten, the rest of the work is easy enough. Mould according to the hints given by the celebrated Monsieur Ude, of which the following is a copy : — " Take a lump of paste, according to the size of the pie you are to make, mould it in the shape of a sugar-loaf, put it uplight on the table, and with the palms of your hands flatten the sides of it; when you have equahsed it all round, and it is quite smooth, squeeze the point of the cone down to half the height of the paste ; then hollow the inside by pressing it with the fingers, and in doing this be careful to keep it in every part of equal thickness. FiU it. roll out the cover, egg the edges, press them securely together, make a hole in the centre, lay a roll of paste round it, and encircle this with a wreath of leaves, or ornament the pie in any other way, according to taste; glaze it with the beaten yolk of egg, and bake it from two to three hours in a well-heated oven, if it be small, and from foui- to five hours if it be large ; the time must be regulated by the nature of the contents and size of the dish. When baked, fill with game, poultry, or a fricassee of chicken, rabbit, &c. Serve on a napkin.
French Rolls. — Rub together a pound of flour and an ounce of butter ; when well blended mix -with, the flour and butter a small quantity of yeast vrith enough milk to form a stiff dough, an egg, and a little salt. Do not
knead the dough, but use a wooden spoon, let it rise, and bake on tins. WTien brown and ready to be taken out of the oven, brush over with beaten egg, and keep the rolls a minute or two longer to dry. Time, from fifteen to twenty minutes to bake. Probable cost. Id. Sufficient for six rolls.
French Salad.— It would be difficult to particularize a French salad. It is composed of everything or anything. Many improvised dishes of salad, such as beans, potatoes, cauliflower, and celery (cooked), are served at a French table, seasoned with salt, pepper, oil, vinegar, chopped tarragon, or a little tarragon vinegar. Fish salads, too, are highly relished, namely, the remains of any solid fish, such as cod, sole, or turbot, for which the following sauce will be found excellent, as it •will be also for a lettuce or other vegetable salad : — Bruise the yolks of two hard-boUed eggs with a wooden spoon, and moisten with a raw egg ; put this egg-mixtui-e into a bowl, with two salt-spoonfuls of salt, a little pepper, and a pinch of cayenne ; add by degrees oil and vinegar, alternately, until the required quantity, three table-spoonfuls of oil and one of vinegar, which may be tarragon, has been mixed. Keep the sauce stirred and well smoothed with the spoon. Add half a teaspoonf ul of shred onion, and the same of chervil and tarragon, if plain vinegar has been used with the oil. Two table-spoonfuls of thick cream or melted butter will make the sauce richer and better, and the whites of eggs may be chopped and added to the salad.
Records on this page
French RollsFrench Salad