Garnish, Tomatoes for.— Remove the
•stalks of the tomatoes. Put them into a sauce-
pan, sufiiciently large for all to be in it without
resting one upon another. Cover them with
good gravy, and stew gently until tender, tui-n-
ing them carefully once or twice, to insure their
being equally cooked. Thicken the gravy with
a little flour✪ Stewed Tomatoes and butter, season rather highly
with cayenne, and salt, and serve with cutlets,
roast meat, &c. Time, haK an hour to boil the
tomatoes. Sufiicient, a basket for a hot joint.
Probable cost, 9d. or Is.
Garnish, Truffles for.— Wash the
trufiles by bnishing them in several waters
until they are quite free from sand. Put them
into some good stock✪ Truffles, and let them boil gently
for fifteen minutes. They shoiild cool in the
liquid. Slice for use.
Garniture (en Ragodt). — Blanch three
lambs' sweetbreads in boiling water ; soak and
simmer them gently, with the livers, in as much
good brown gravy as will cover them. When
they have been on the fire about twenty
minutes, take them up, cut them into small
pieces, and return them to the saucepan with
some button-mushrooms, pepper, salt, and nut-
meg. Simmer until quite tender. Thicken,
with fiour and butter. A few minutes before
serving, draw the saucepan to the side of the
fire, and mix with the ragout, very gradually,
the yolks of two eggs and a cupful of cream.
The ragout must not boil after the eggs are
added. Put finely-flavoured forcemeat balls
round the dish, and, if they are liked, peas.
Asparagus points or French beans may be sent
to table in the same dish. Time, forty minutes
altogether. Allow three sweetbreads, &c., for
six or seven persons. Probable cost, 3s. each.
Gateau. —A gateau is a French country
cake for highdays and holidays, made of dough,
with which has been mixed currants, butter,
and eggs. It is baked in the shape of a long
loaf, and is served cut in slices, which are spread
with butter, and eaten at the end of a meal. It
may, of course, be made either plain or rich.
For an ordinary gateau the rule is, a quarter of
a pound of butter, a quarter of a pound of cur-
rants, a quarter of a pound of raisins, five eggs,
and a little yeast✪ Gateau, to every poimd of flour ; no
sugar. Milk is sometimes used instead of water,
but this makes the cake drier. Probable cost,
6d. per pound.
Gateau (a la Dauphine). — Thoroughly
beat the yolks of ten eggs ; mix with them half
a pound of pounded sugar, a table-spoonful of
chopped lemon-rind, two table-spoonfuls of
lose-water, and a quarter of a pound of the best
flour. Beat the whites to a solid froth, and stir
them in with the rest. Put the mixture into a
well-oiled tin, and bake in a good oven for
about forty minutes. Probable cost. Is. 2d.
Sufiicient for a moderate-sized gateau. ✪ Gateau a la Dauphine
Page 581 · 5 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
Garnish, Tomatoes for.— Remove the •stalks of the tomatoes. Put them into a saucepan, sufficiently large for all to be in it without resting one upon another. Cover them with good gravy, and stew gently until tender, turning them carefully once or twice, to insure their being equally cooked. Thicken the gravy with a little flour and butter, season rather highly with cayenne, and salt, and serve with cutlets, roast meat, &c. Time, half an hour to boil the tomatoes. Sufiicient, a basket for a hot joint. Probable cost, 9d. or Is.
Garnish, Truffles for.— Wash the
truffles by brushing them in several waters until they are quite free from sand. Put them into some good stock, and let them boil gently for fifteen minutes. They should cool in the liquid. Slice for use.
Garniture (en Ragodt). — Blanch three lambs' sweetbreads in boiling water ; soak and simmer them gently, with the livers, in as much
good brown gravy as will cover them. When they have been on the fire about twenty minutes, take them up, cut them into small pieces, and return them to the saucepan with some button-mushrooms, pepper, salt, and nutmeg. Simmer until quite tender. Thicken, with fiour and butter. A few minutes before serving, draw the saucepan to the side of the fire, and mix with the ragout, very gradually, the yolks of two eggs and a cupful of cream. The ragout must not boil after the eggs are added. Put finely-flavoured forcemeat balls round the dish, and, if they are liked, peas. Asparagus points or French beans may be sent to table in the same dish. Time, forty minutes altogether. Allow three sweetbreads, &c., for six or seven persons. Probable cost, 3s. each.
Gateau. —A gateau is a French country cake for highdays and holidays, made of dough, with which has been mixed currants, butter, and eggs. It is baked in the shape of a long loaf, and is served cut in slices, which are spread with butter, and eaten at the end of a meal. It may, of course, be made either plain or rich. For an ordinary gateau the rule is, a quarter of a pound of butter, a quarter of a pound of currants, a quarter of a pound of raisins, five eggs, and a little yeast, to every pound of flour ; no sugar. Milk is sometimes used instead of water, but this makes the cake drier. Probable cost, 6d. per pound.
Gateau (a la Dauphine). — Thoroughly beat the yolks of ten eggs ; mix with them half a pound of pounded sugar, a table-spoonful of chopped lemon-rind, two table-spoonfuls of lose-water, and a quarter of a pound of the best flour. Beat the whites to a solid froth, and stir them in with the rest. Put the mixture into a well-oiled tin, and bake in a good oven for about forty minutes. Probable cost. Is. 2d. Sufficient for a moderate-sized gateau.
Records on this page
Stewed TomatoesRagout of SweetbreadsTrufflesGateauGateau a la Dauphine