French Sausages. — Take equal poi-tions
of fat bacon and lean pork, one pound of each ;
mince them. Blanch and parboil a sweetbread
for half an hour, also three or four fowls' livers.
Put all into a mortar, with salt, pejiper, half a
tea-spoonful of sugar, the same of saltpetre,
and a little mace. Wash, brush, andjpeel two
truffles, and add them, with a clove of garlic.
AVhen rubbed together, and reduced to a smooth
mass, sprinkle a dozen peppercorns over the
meat ; and as the skias are being filled, some verj'
thin long strips of bacon may be added, if the
meat is not considered sufficiently rich; these
can be put in easily when the skins are large.
Hang to dry. The sausages may be eaten
cooked or otherwise, but they are best cold,
Time, five minutes to boil livers.
French SoufiB.e. — Put a piece of butter,
the size of a small egg, and stir it over the fii-e,
in a clean saucepan, with two table-spoonfuls of
flour. "V^Hien thick (it must not brown), have
ready half a pint of boiling milk and two table-
spoonfuls of cream, and stu- the whole together.
Pour it up into a bowl when smooth and thick,
and flavour with maraschino, noyeau, or to taste.
Beat up the yolks of five eggs, vnth two ounces
of pounded sugar ; add them, wdth the whites
of eight eggs✪ French Soufflé whisked to a stifl' froth, and bake
carefully in a souffle dish. Time, about one
hour. Probable cost. Is. 3d. for this quantity.
French Supper Dish.— Cut neat pieces
of bread of uniform size, about three inches
square, fry them delicately in butter, and set
them before the fire on a hot dish. Stew a few
muscatel raisins in a little sweet wine✪ French Supper Dish and some
iRE
(231 )
PRO
suirar. Cover the pieces of bread with them, or
Wcirm some preserve, by placing it over boilin<>:
water, and serve with the preserve on the top of
each piece. I'ime, half an hoiir to prepare.
French. Timbale. — Line a round weU-
buttered mould with short paste, and put a
thiu layer of forcemeat to correspond, com-
posed of calf's livef and bacon pounded, and
highly seasoned with mace, nutmeg, lemon-
peel, 'marjoram, thyme, and a couple of cloves
of garlic (the bacon and liver should be semi-
fried sei»rately before being pounded), cayenne
pepper, and salt. Lard a piece of the hllet of
veal, about thi-ee pounds, and cut it in thick
slices across the grain of the meat. Fill up the
mould with alteinate layers of the veal, small
thin slices of boiled ham, and the forcemeat, not
forgetting to season with herbs and spices as
above Roll out paste for a cover ; see that it is
even roimd the edge, and securely closed ; pinch
it roimd with pastry pincers. ]Make an ornament
of leaves with some of the paste, brush with
agg, and bake in a moderate oven. When
done, and the heat has passed from it, pour in a
tliin glaze through the top, made from the
bones and trimmings of veal, and some jelly of
calf's foot. Time, two hours and a half to
bake. Probable cost of veal. Is. 4d. per pound.
Sufficient for seven or eight persons.
Page 555 · 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 Sausages. — Take equal portions of fat bacon and lean pork, one pound of each ; mince them. Blanch and parboil a sweetbread for half an hour, also three or four fowls' livers. Put all into a mortar, with salt, pepper, half a tea-spoonful of sugar, the same of saltpetre, and a little mace. Wash, brush, and peel two truffles, and add them, with a clove of garlic. AVhen rubbed together, and reduced to a smooth mass, sprinkle a dozen peppercorns over the meat ; and as the skias are being filled, some very thin long strips of bacon may be added, if the meat is not considered sufficiently rich; these can be put in easily when the skins are large. Hang to dry. The sausages may be eaten cooked or otherwise, but they are best cold, Time, five minutes to boil livers.
French Souffle.e. — Put a piece of butter, the size of a small egg, and stir it over the fire, in a clean saucepan, with two table-spoonfuls of flour. When thick (it must not brown), have ready half a pint of boiling milk and two tablespoonfuls of cream, and stir the whole together. Pour it up into a bowl when smooth and thick, and flavour with maraschino, noyeau, or to taste. Beat up the yolks of five eggs, with two ounces of pounded sugar ; add them, with the whites of eight eggs whisked to a stifl' froth, and bake carefully in a souffle dish. Time, about one hour. Probable cost. Is. 3d. for this quantity.
French Supper Dish.— Cut neat pieces
of bread of uniform size, about three inches square, fry them delicately in butter, and set them before the fire on a hot dish. Stew a few muscatel raisins in a little sweet wine and some
iRE
(231 )
PRO
suirar. Cover the pieces of bread with them, or Wcirm some preserve, by placing it over boiling water, and serve with the preserve on the top of each piece. I'ime, half an hour to prepare.
French. Timbale. — Line a round well-buttered mould with short paste, and put a thiu layer of forcemeat to correspond, composed of calf's liver and bacon pounded, and highly seasoned with mace, nutmeg, lemon peel, 'marjoram, thyme, and a couple of cloves of garlic (the bacon and liver should be semifried separately before being pounded), cayenne pepper, and salt. Lard a piece of the fillet of veal, about three pounds, and cut it in thick slices across the grain of the meat. Fill up the mould with alteinate layers of the veal, small thin slices of boiled ham, and the forcemeat, not forgetting to season with herbs and spices as above Roll out paste for a cover ; see that it is even round the edge, and securely closed ; pinch it roimd with pastry pincers. ]Make an ornament of leaves with some of the paste, brush with egg, and bake in a moderate oven. When done, and the heat has passed from it, pour in a thin glaze through the top, made from the bones and trimmings of veal, and some jelly of calf's foot. Time, two hours and a half to bake. Probable cost of veal. Is. 4d. per pound. Sufficient for seven or eight persons.
Records on this page
French SouffléFrench Supper Dish