Dissolve the gelatine in a small portion of the water,
add the rest of the water, and set to simmer in a
stewpan ; let it cool, and skim off any impurities ;
CROUTONS OF ASPIC JELLY.
have ready the whites and shells of four eggs ; whisk
them in the jelly over a brisk fire till the eggs begin
to coagulate ; pour on it then the juice of a lemon
mixed with cold water and strained. Put the lid on
the stewpan ; simmer for a short time ; strain through
a jelly bag, and fill your garnishing mould, or pour
into a shallow dish, and when cold cut into shapes
and use as garnish.
CROUTONS. 301
Economical Aspic Jelly.
Put a quart of white stock {i.e. made from veal or
chicken) in a stewpan with 6 shallots, i bay leaf, a
bunch of fine herbs, and 4 ozs. gelatine. Place on the
fire, and stir till the gelatine is dissolved ; then re-
move the stewpan, and let it cool ; whip the whites
of three eggs, and put in with half a pint of cold water
and a tablespoonful of IMaille vinegar✪ Economical Aspic Jelly. Mix this
thoroughly with the jelly, and then put the stewpan
on the fire, and let it come to the boil, and remain at
the boil for ten minutes. Strain through a jelly bag
or napkin, and pour into a border mould, or into a
shallow dish to be cut into croutons, or to cool for any
use.
Sippets or Croutons.
Croutons are pieces of stale bread shaped and fried
in butter. Slices of bread are to be cut into dice,
lozenges, triangles, squares, or any other shape, thrown
into a frying-pan, in which butter has been heated,
and fried a golden brown. They must be allowed to
drain on a piece of paper on a sieve. If to be served
with soup in the form of very small dice, they are
dished up on a folded napkin.
If to be put round mince or spinach, they are
sometimes soldered to the dish with white of Qgg^
sometimes neatly stuck in.
Simpler sippets are made by toasting bread, and
cutting into shapes ; or by cutting into shapes and
drying the shaped bread in the oven.
3^2 CROUSTADES.
Croustades.
The bread should be Hght,firm, and compact ; a tin-
baked loaf with an egg in the dough is best.
Cut into diamonds or rounds ; fry a pale colour
in butter. If for garnishing, the slices are about one-
third thick when fried. If they are to contain mince
or puree, they must cut so thick as to admit of the
centre being cut out and a well or hollow left for the
mince.
If the croustades are to have grilled mushrooms
or anchovies on them, the size of the croustade and
its depth must be adjusted to each.
Croustades No. 2.
Cut some bread into slices as thick as a finger ;
shape them as you like ; dip them in milk. Pile one
upon another in a dish, and let them stand thus for
half an hour ; then smear white of ^gg over them
with a brush ; dent them down the middle with the
back of a knife, and slanting strokes at the edges ;
scatter flour over them ; fry them quickly in hot
grease, and serve as an adjunct to the vegetables.
Or, instead of frying them in grease, heat a little
butter in the frying-pan ; lay the slices of bread in
it ; do them to a light brown, and serve.
Breadcrumbs.
Breadcrumbs are used for a great number of dishes,
both savoury and sweet, for frying fish and cutlets, for
GLAZE.
303
stufting and garnish, and for all that is called ' au
gratin.'
Page 122 · 1 recipe record on this page
Presented as published in 1882. 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
Dissolve the gelatine in a small portion of the water, add the rest of the water, and set to simmer in a stewpan ; let it cool, and skim off any impurities ;
CROUTONS OF ASPIC JELLY.
have ready the whites and shells of four eggs ; whisk them in the jelly over a brisk fire till the eggs begin to coagulate ; pour on it then the juice of a lemon mixed with cold water and strained. Put the lid on the stewpan ; simmer for a short time ; strain through a jelly bag, and fill your garnishing mould, or pour into a shallow dish, and when cold cut into shapes and use as garnish.
CROUTONS. 301
Economical Aspic Jelly.
Put a quart of white stock {i.e. made from veal or chicken) in a stewpan with 6 shallots, i bay leaf, a bunch of fine herbs, and 4 ozs. gelatine. Place on the fire, and stir till the gelatine is dissolved ; then remove the stewpan, and let it cool ; whip the whites of three eggs, and put in with half a pint of cold water and a tablespoonful of IMaille vinegar. Mix this thoroughly with the jelly, and then put the stewpan on the fire, and let it come to the boil, and remain at the boil for ten minutes. Strain through a jelly bag or napkin, and pour into a border mould, or into a shallow dish to be cut into croutons, or to cool for any use.
Sippets or Croutons.
Croutons are pieces of stale bread shaped and fried in butter. Slices of bread are to be cut into dice, lozenges, triangles, squares, or any other shape, thrown into a frying-pan, in which butter has been heated, and fried a golden brown. They must be allowed to drain on a piece of paper on a sieve. If to be served with soup in the form of very small dice, they are dished up on a folded napkin.
If to be put round mince or spinach, they are sometimes soldered to the dish with white of egg; sometimes neatly stuck in.
Simpler sippets are made by toasting bread, and cutting into shapes ; or by cutting into shapes and drying the shaped bread in the oven.
3^2 CROUSTADES.
Croustades.
The bread should be Hght,firm, and compact ; a tin-baked loaf with an egg in the dough is best.
Cut into diamonds or rounds ; fry a pale colour in butter. If for garnishing, the slices are about onethird thick when fried. If they are to contain mince or puree, they must cut so thick as to admit of the centre being cut out and a well or hollow left for the mince.
If the croustades are to have grilled mushrooms or anchovies on them, the size of the croustade and its depth must be adjusted to each.
Croustades No. 2.
Cut some bread into slices as thick as a finger ; shape them as you like ; dip them in milk. Pile one upon another in a dish, and let them stand thus for half an hour ; then smear white of egg over them with a brush ; dent them down the middle with the back of a knife, and slanting strokes at the edges ; scatter flour over them ; fry them quickly in hot grease, and serve as an adjunct to the vegetables.
Or, instead of frying them in grease, heat a little butter in the frying-pan ; lay the slices of bread in it ; do them to a light brown, and serve.
Breadcrumbs.
Breadcrumbs are used for a great number of dishes, both savoury and sweet, for frying fish and cutlets, for
GLAZE.
stufting and garnish, and for all that is called ' au gratin.'
Records on this page
Economical Aspic Jelly