Cardoons can be served, either with brown or yellow sauce ;
in either case this sauce must be succulent, well clarified,
and not too liquid.
If the cardoons are fresh, they ought to be divided into
pieces of equal length, then blanched in water moderately
acid, to get off the outer fibres. They must moderately soak
in cold water, then be boiled in a white stock, mixed with
some white wine, and some white broth from which the fat
has not been skimmed; they are covered over with slices of
bacon✪ Cardoons with Marrow, so as to get very white indeed. When they are boiled
and drained, they are cut into equal lengths, well sponged,
dished in a pyramid on a silver vegetable dish, with a
good espagnole sauce poured over them. The vegetable
dish is placed on a flat dish, and surrounded with a chain of
very small patties garnished with small bits of cooked
marrow.
FRUITS, ICES, SWEET ENTREMETS, Etc.
See Plates Nos. 7 and 8
Crusts with Cherries. These crusts are made with
brioche paste, which has been prepared the day before; it is
then cut into slices of an equal shape and thickness,
sprinkled with pounded almonds and sugar, and glazed in
the oven. The centerpiece may be either of punch cake,
or simply of bread. If required, it may also be of tin,
masked with office paste (raw paste). If of eatable paste, it
must be coated with a layer of reduced apricot marmalade✪ Crusts with Cherries,
with the aid of a pastebrush; if of bread, it is fried; if
masked with raw paste, it is sufficient to give it a nice
golden color, and let it dry in the air, previous to setting it
on the dish. When about to be served, the cup is garnished
Artistic Cookery 225
with either fresh or preserved cooked cherries; its base is
surrounded with the crusts, being very hot and dished up in
pyramids. The bottom of the dish is then slightly masked
with a little good Madeira sauce, smoothed with some
apricot marmalade. The remainder of this sauce is sent up
in a sauceboat, after having introduced into it some pre-
served cooked cherries.
Bombe, a La Napolitaine. This bombe is moulded
in a spherical tin mould, opening in three pieces, and clos-
ing with hinges, but having on the top-center an aperture.
The mould is previously spun and cooled, open, on salted
ice; then the sides are masked with a layer, half an inch
thick, of well-set chocolate ice; as soon as the mould is
shut up, the hollow is filled, through the top aperture, with
a preparation of whipped cream a la vanille. The topmost
opening is then closed hg"metically, the mould wrapped in
paper, sprinkled with salt and saltpetre, and covered again
with a thick layer of ice, also salted✪ Bombe, a La Napolitaine. The mould should
remain in the ice for two hours and a half. Some fresh ice
must then be put over it, and the mould must be kept in the
same state one hour and a half longer.
When ready to serve, the mould is washed in cold water,
and the bombe is dished up on a folded napkin; it is then
surrounded at the base with a wreath of small cakes. The
bombe is ornamented on the top with a tuft in white spun-
sugar, pricked in the opening, in imitation of a flame.
Page 128 · 3 recipe records on this page
Presented as published in 1894. 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
Cardoons can be served, either with brown or yellow sauce ; in either case this sauce must be succulent, well clarified, and not too liquid.
If the cardoons are fresh, they ought to be divided into pieces of equal length, then blanched in water moderately acid, to get off the outer fibres. They must moderately soak in cold water, then be boiled in a white stock, mixed with some white wine, and some white broth from which the fat has not been skimmed; they are covered over with slices of bacon, so as to get very white indeed. When they are boiled and drained, they are cut into equal lengths, well sponged, dished in a pyramid on a silver vegetable dish, with a good espagnole sauce poured over them. The vegetable dish is placed on a flat dish, and surrounded with a chain of very small patties garnished with small bits of cooked marrow.
FRUITS, ICES, SWEET ENTREMETS, Etc.
See Plates Nos. 7 and 8
Crusts with Cherries. These crusts are made with brioche paste, which has been prepared the day before; it is then cut into slices of an equal shape and thickness, sprinkled with pounded almonds and sugar, and glazed in the oven. The centerpiece may be either of punch cake, or simply of bread. If required, it may also be of tin, masked with office paste (raw paste). If of eatable paste, it must be coated with a layer of reduced apricot marmalade, with the aid of a pastebrush; if of bread, it is fried; if masked with raw paste, it is sufficient to give it a nice golden color, and let it dry in the air, previous to setting it on the dish. When about to be served, the cup is garnished
Artistic Cookery 225
with either fresh or preserved cooked cherries; its base is surrounded with the crusts, being very hot and dished up in pyramids. The bottom of the dish is then slightly masked with a little good Madeira sauce, smoothed with some apricot marmalade. The remainder of this sauce is sent up in a sauceboat, after having introduced into it some preserved cooked cherries.
Bombe, a La Napolitaine. This bombe is moulded in a spherical tin mould, opening in three pieces, and closing with hinges, but having on the top-center an aperture. The mould is previously spun and cooled, open, on salted ice; then the sides are masked with a layer, half an inch thick, of well-set chocolate ice; as soon as the mould is shut up, the hollow is filled, through the top aperture, with a preparation of whipped cream a la vanille. The topmost opening is then closed hg"metically, the mould wrapped in paper, sprinkled with salt and saltpetre, and covered again with a thick layer of ice, also salted. The mould should remain in the ice for two hours and a half. Some fresh ice must then be put over it, and the mould must be kept in the same state one hour and a half longer.
When ready to serve, the mould is washed in cold water, and the bombe is dished up on a folded napkin; it is then surrounded at the base with a wreath of small cakes. The bombe is ornamented on the top with a tuft in white spunsugar, pricked in the opening, in imitation of a flame.
Records on this page
Cardoons with MarrowCrusts with CherriesBombe, a La Napolitaine