These selections from a lengthy
catalogue will give an idea what the
display was made of. The exhibitors
were the chefs in the employ of cer-
tain-lords and ladies in most cases,
and of the leading restaurants and
London hotels. These were the plans
before the opening. They were
carried out with only partial success.
The after report says the exhibitors
succeeded in getting a good adver-
tisement of their wares if they did
not find many purchasers; and the
artistic cookery competition brought
together a few good pieces and a
great many indifferent and bad ones.
This is not to be wondered at. As
is the case with the exhibits made at
the
COOK'S ANNUAL BANQUETS
in this country the ornamental work
is done under great difliiculties, usually
in the nights after the day's work has
been performed, and the cooks are
almost all out of practice. If they
had the same tasks to perform weekly
or monthly they would learn by ex-
perience and improve on their former
efforts, but if only once a year and
they try a new thing each time it is
impossible for their works to be
strictly works of art or even com-
monly admirable. Still there are
some champions in this line and for
their best efforts a
CHAMPION PRIZE
was offered in addition to the other
prizes, not to be restricted to any one
department, but to be awarded for
the best piece in the whole exhibition.
It was v/on by a hotel confectioner
for a trophy in sugar work ; this chef
cPosuvre consisted of a double vase of
flowers moulded in sugar and colored
to imitate the natural tints.
This award gave dissatisfaction to
one person at least, this was an ex-
hibitor, a champion, too, in his line,
chef to a lord, author af a book on
confectionery, and who had some
admirable pieces on exhibition and
he has since challenged the champion
prize winner — the hotel man — to an-
other contest for $50 a side. The
dissatisfied man is a Frenchman and
requires a jury composed of three or
four English cooks and as many
French to decide upon the result.
Amongst the regrets expressed
that this exhibition had not proven
richer in fine works of culinary art,
it is mentioned that the French cooks
in London had made a display of
their own some months previous and
shown much superior work. As some
of the exhibitors have furnished de-
scriptions of their dishes for publica-
tion, it is possible to give a very fair
idea of what "very best" work con-
sists.
182
COOKING FOR PROFIT,
TIME ALES OF TRUFFLES A LA
ROTHSCHILD.
By M, Alfred Suzanne, of London.
Choose some large fresh truffles,
all of one size and as round as pos-
sible. Having thorougly cleansed
them by brushing the mould off in
water, set them to boil slowly
for half an hour in a champagne
"mirepoi✪ Truffles a la Rothschildx." When cold, drain the
truffles, saving the liquor in which
they have been boiled, and with a
round cutter scoop out all the inside
of the truffles. Next, make a "salpi-
con" compound of chicken, mush-
rooms, tongue and truffles; these in-
gredients must be stamped out with
a round cutter, the third of an inch
in diameter, and amalgamated to-
gether with some Allemande sauce.
When ready to serve, warm up the
truffles in some of the "mirepoix,"
the remainder of which is reduced
with some Espagnole sauce to pour
round the entree. Fill up the truffles
with the hot salpicon, and serve.
The season of the London Exhibi-
tion was the season also of
Page 334 · 2 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
These selections from a lengthy catalogue will give an idea what the display was made of. The exhibitors were the chefs in the employ of certain-lords and ladies in most cases, and of the leading restaurants and London hotels. These were the plans before the opening. They were carried out with only partial success. The after report says the exhibitors succeeded in getting a good advertisement of their wares if they did not find many purchasers; and the artistic cookery competition brought together a few good pieces and a great many indifferent and bad ones. This is not to be wondered at. As is the case with the exhibits made at the
COOK'S ANNUAL BANQUETS
in this country the ornamental work is done under great difficulties, usually
in the nights after the day's work has been performed, and the cooks are almost all out of practice. If they had the same tasks to perform weekly or monthly they would learn by experience and improve on their former efforts, but if only once a year and they try a new thing each time it is impossible for their works to be strictly works of art or even commonly admirable. Still there are some champions in this line and for their best efforts a
CHAMPION PRIZE
was offered in addition to the other prizes, not to be restricted to any one department, but to be awarded for the best piece in the whole exhibition. It was won by a hotel confectioner for a trophy in sugar work ; this chef d'oeuvre consisted of a double vase of flowers moulded in sugar and colored to imitate the natural tints.
This award gave dissatisfaction to one person at least, this was an exhibitor, a champion, too, in his line, chef to a lord, author af a book on confectionery, and who had some admirable pieces on exhibition and he has since challenged the champion prize winner — the hotel man — to another contest for $50 a side. The dissatisfied man is a Frenchman and requires a jury composed of three or four English cooks and as many French to decide upon the result.
Amongst the regrets expressed that this exhibition had not proven richer in fine works of culinary art, it is mentioned that the French cooks in London had made a display of their own some months previous and shown much superior work. As some of the exhibitors have furnished descriptions of their dishes for publication, it is possible to give a very fair idea of what "very best" work consists.
TIMBAL OF TRUFFLES A LA ROTHSCHILD.
By M, Alfred Suzanne, of London.
Choose some large fresh truffles, all of one size and as round as possible. Having thoroughly cleansed them by brushing the mould off in water, set them to boil slowly for half an hour in a champagne "mirepoix." When cold, drain the truffles, saving the liquor in which they have been boiled, and with a round cutter scoop out all the inside of the truffles. Next, make a "salpicon" compound of chicken, mushrooms, tongue and truffles; these ingredients must be stamped out with a round cutter, the third of an inch in diameter, and amalgamated together with some Allemande sauce. When ready to serve, warm up the truffles in some of the "mirepoix," the remainder of which is reduced with some Espagnole sauce to pour round the entree. Fill up the truffles with the hot salpicon, and serve.
The season of the London Exhibition was the season also of
Records on this page
Truffles à la RothschildTruffles a la Rothschild