■ To braise or braze meat is to cook in
a brazier or covered pot with live coals
on top. It can be done nearly as well in
deep baking pan in the oven if covered
witn buttered paper— which will stand a
good deal of heat without burning and
keeps the steam in the meat. Saw the
breast of veal in strips across the ribs,
put them in the pan with some soup
stock, vegetables and garden herbs and
salt✪ Braised Brisket of Veal and cook with the paper cover on in
the oven for an hour and a half. Have
it so that the liquor is dried down to
glaze that sticks to the pan and to the
meat. Tak"'the meat out, pour off the
fat and bpil up some Spanish sauce in
the pan, if you have it, if not use water;
strain and use as gravy to the meat and
serve browned potatoes in the same plate.
841— Lamb Cutlats, a la Nelson.
Cutlets spread with a highly flavored
mince in stifl" sauce, dredged with bread
crumbs and baked brown.
Prepare the cutlets (chops) as for
broiling, lay in a pan and bake half-
done so that thev will retain their shape
afterwards.
Mince an ounce each of ham, mush-
rooms, young onions, ^ little parsley and
crush a clove of garlic and mince it
with the rest. Take a spoonful each
of flour and butter, stir them over the
fire and add water to make a sauce
thick as paste; stir the minced ingre-
dients in. Spread a teaspoonful on
each cutlet, round it over and cover
with bread crumbs or cracker meal and
brown them in the oven. Serve a spoon-
ful of AUemande sauce in the disband
the cutlet in it and garnish with a strip
of toast.
84-2— Sauoe AUemande.
Take^ chicken or veal broth boiled
down rich and strained through a nap-
kin and pour it to a roux of butter and
flour made hot over the fire as if mak-
ing butter sauce.
When thin enough let it slowly boil
at the side and skim ofl" the butter that
rises while the sauce is becoming thick-
er by reduction. Shortly before it is
wanted mix ^ the yolk of an egg with it
carefully, without curdling the yolk with
too much heat, and add the juice of
half a lemon✪ Sauce Allemande. Allemande sauce is Ger-
man sauce
843— Rissolattes a la Marseillaise.
Picked fish and cheese pounded to-
gether, rolled up^ in pie paste and fried .
Take cold whitefisn or any other that
is free from bones, and half as much
cheese, mince, and then pound them to-
gether to a sort of paste and season with
salt and pepper.
Roll out a piece of good pie na5;te✪ Rissolattes a la Marseillaise vem
.SAJV 7RANCISC0 HOTEL GAZETTE'S
io9
thin, cut out with a biscuit cutter, make
little turnovers or other shapes such as
long rolls with a spoonful of the fish mix-
ture inside and the edges nf the paste
wetted with egg to ^ make them adhere.
Drop the rissolettes into the same kettle
of hot lard the potato crocjuettes are to
be fried in. Take out while still light-
colored and place on paper in a hot pan
to absorb every particle of grease. Serve
one or two to each dish with a green bor-
der of fried parsley or a green puree, or
chopped yolk of egg for ornament. Mar-
seilles is a seaport and great place for fish
dinners — hence the names.
844— Baked Tomatoes. ✪ Baked Tomatoes
Page 251 · 4 recipe records on this page
Presented as published in 1886. 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
■ To braise or braze meat is to cook in a brazier or covered pot with live coals on top. It can be done nearly as well in deep baking pan in the oven if covered witn buttered paper— which will stand a good deal of heat without burning and keeps the steam in the meat. Saw the breast of veal in strips across the ribs, put them in the pan with some soup stock, vegetables and garden herbs and salt and cook with the paper cover on in the oven for an hour and a half. Have it so that the liquor is dried down to glaze that sticks to the pan and to the meat. Take the meat out, pour off the
fat and boil up some Spanish sauce in the pan, if you have it, if not use water; strain and use as gravy to the meat and serve browned potatoes in the same plate.
841— Lamb Cutlats, a la Nelson.
Cutlets spread with a highly flavored mince in stifl" sauce, dredged with bread crumbs and baked brown.
Prepare the cutlets (chops) as for broiling, lay in a pan and bake halfdone so that thev will retain their shape afterwards.
Mince an ounce each of ham, mushrooms, young onions, ^ little parsley and crush a clove of garlic and mince it with the rest. Take a spoonful each of flour and butter, stir them over the fire and add water to make a sauce thick as paste; stir the minced ingredients in. Spread a teaspoonful on each cutlet, round it over and cover with bread crumbs or cracker meal and brown them in the oven. Serve a spoonful of AUemande sauce in the dish, and the cutlet in it and garnish with a strip of toast.
84-2— Sauoe AUemande.
Take a chicken or veal broth boiled down rich and strained through a napkin and pour it to a roux of butter and flour made hot over the fire as if making butter sauce.
When thin enough let it slowly boil at the side and skim ofl" the butter that rises while the sauce is becoming thicker by reduction. Shortly before it is wanted mix ^ the yolk of an egg with it carefully, without curdling the yolk with too much heat, and add the juice of half a lemon. Allemande sauce is German sauce
843— Rissolattes a la Marseillaise.
Picked fish and cheese pounded together, rolled up in pie paste and fried .
Take cold whitefisn or any other that is free from bones, and half as much cheese, mince, and then pound them together to a sort of paste and season with salt and pepper.
Roll out a piece of good pie paste very
io9
thin, cut out with a biscuit cutter, make little turnovers or other shapes such as long rolls with a spoonful of the fish mixture inside and the edges nf the paste wetted with egg to ^ make them adhere. Drop the rissolettes into the same kettle of hot lard the potato crocjuettes are to be fried in. Take out while still lightcolored and place on paper in a hot pan to absorb every particle of grease. Serve one or two to each dish with a green border of fried parsley or a green puree, or chopped yolk of egg for ornament. Marseilles is a seaport and great place for fish dinners — hence the names.
844— Baked Tomatoes.
Records on this page
Braised Brisket of VealSauce AllemandeRissolattes a la MarseillaiseBaked Tomatoes