A cook having either of the fore-
going named dishes in preparation
and having to serve them entire at a
dinner party will naturally look
around for some means to elevate it
into a conspicuosness corresponding
to the recherche character of the
composition and brings in little bits
of scenery in the way of perhaps a
castle carved in salt, with all sorts of
ornamental details below while the
top with its towers and battlements is
so shaped that it holds the dish of
timbales, already built up on a double
crouton of bread fried brown, or
other foundation; or some slender
design of figures holding up a stand
on which the ornamented "nectar-
ine" is suitably displayed, bordered
and brought in contrast of colors.
For salt blocks are carved in selected
blocks of rock salt, which is semi-
transparent and has a reddish color,
and in the finest table salt caked to-
gether to the compactness and almost
the hardness of stone. A "trophy
of fillets of soles" might find a hand-
some resting place on top of a rock
of rock salt carved into
A SEA CAVERN
below; set upon glass with boats
and other accessories of a cavern
scene carved out of the pure white
fine salt for contrast.
And when any cook or set of
cooks have spent more time and
pains on the ornamental stands than
the edible dishes have cost them, it is
but natural for them to carefully
mention the stand or socle in every
catalogue, and name their piece a
bastion of truffles, or a "nectanne de
foies gras sur socle^"* A man does
not want people to fail to notice the
stand or socle that he has been work*
ing on of nights for two weeks be-
fore, merely because they are eager
to sample the contents of the upper
story.
184
COOKING FOR PROFIT,
Dominicaines de Volaille,
By Mr. C. J. Corblei, of London.
Take a dozen tongue-shaped moulds as
sold at the principal London coppers.mith's.
Butter them, line them with thin slices of
raw filleted chicken flattened out, and then
fill them up with a galantine farce by means
of a forcing-bag.
The farce is made as follows : Take the
remains of the flesh of the four chickens
which have already yielded the fillets for
lining the moulds. Put the chicken meat
through the sausage machine, with twelve
ounces of white of veal, and as much lard-
ing bacon ; season with salt and spices ; and
pass through a sieve. Five large raw
truflfles and five ounces of tongue✪ Dominicaines de Volaille (red) cut
in large short strips are to be mixed in.
When the moulds are filled with this mix-
ture, place them in a sautd pan, and put
them in a mild oven for half an hour. When
cooked, turn them out on a napkin and let
Page 336 · 1 recipe record 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
A cook having either of the foregoing named dishes in preparation and having to serve them entire at a dinner party will naturally look around for some means to elevate it into a conspicuousness corresponding to the recherche character of the composition and brings in little bits of scenery in the way of perhaps a castle carved in salt, with all sorts of ornamental details below while the top with its towers and battlements is so shaped that it holds the dish of timbales, already built up on a double crouton of bread fried brown, or other foundation; or some slender design of figures holding up a stand on which the ornamented "nectarine" is suitably displayed, bordered and brought in contrast of colors.
For salt blocks are carved in selected
blocks of rock salt, which is semitransparent and has a reddish color, and in the finest table salt caked together to the compactness and almost the hardness of stone. A "trophy of fillets of soles" might find a handsome resting place on top of a rock of rock salt carved into
A SEA CAVERN below; set upon glass with boats and other accessories of a cavern scene carved out of the pure white fine salt for contrast.
And when any cook or set of cooks have spent more time and pains on the ornamental stands than the edible dishes have cost them, it is but natural for them to carefully mention the stand or socle in every catalogue, and name their piece a bastion of truffles, or a "nectanne de foies gras sur socle^"* A man does not want people to fail to notice the stand or socle that he has been work* ing on of nights for two weeks before, merely because they are eager to sample the contents of the upper story.
Dominicaines de Volaille,
By Mr. C. J. Corblei, of London.
Take a dozen tongue-shaped moulds as sold at the principal London coppersmith's. Butter them, line them with thin slices of raw filleted chicken flattened out, and then fill them up with a galantine farce by means of a forcing-bag.
The farce is made as follows : Take the remains of the flesh of the four chickens which have already yielded the fillets for lining the moulds. Put the chicken meat through the sausage machine, with twelve ounces of white of veal, and as much larding bacon ; season with salt and spices ; and pass through a sieve. Five large raw truffles and five ounces of tongue (red) cut in large short strips are to be mixed in. When the moulds are filled with this mixture, place them in a sautd pan, and put them in a mild oven for half an hour. When cooked, turn them out on a napkin and let
Records on this page
Dominicaines de Volaille