Put the required quantity of hulled wheat in a sauce-
pan with plenty of water, and boil it until the grains
begin to crack, skimming off with a wooden spoon any
5*5
BANQUETS OF THE NATIONS
pulp that may rise to the top, and put it in a basin. Pour
more water in with the grains, continue boiling them,
and skim until all the goodness has been extracted.
Strain all that has been left of the grains through a fine
hair sieve. Put one quart of the pulp into a saucepan
with one teacupful of well-washed currants and one
breakfastcupful of sugar syrup ; stir the mixture over
the fire till it begins to boil, then flavour it with rose-
water and musk✪ Prajituri (Furmenty) in small quantities, stirring for two or
three minutes longer. Blanch, skin, and cut into
shreds two ounces each of almonds and pistachios. Turn
the mixture on to a dish and leave till cold. Then
arrange the almonds and pistachios tastefully over it,
and serve with almond sauce.
Almond Sauce.
Blanch and skin half a dozen bitter and two ounces
of sweet almonds ; pound in a mortar to a smooth paste,
putting in a little rose water to assist the pounding.
Put the paste into a pan along with the yolks of four
eggs and a tumblerful of cream✪ Almond Sauce. Put the pan in a bain-
marie and beat till all is perfectly smooth. Pour over
the pudding or serve in a sauce-boat.
Buohirca cu cap negru. (Steamed Pudding.)
Cut two penny French rolls into slices, butter them,
and remove the crusts. Brush the inside of a quart
mould with warm butter, ornament it inside with stoned
raisins, then lay in the slices of buttered roll. Blanch and
peel fifteen or sixteen sweet almonds, and mince them
5i6
ROUMANIA
finely. Mix with them, about one tablespoonful of finely-
minced citron -peel, and sprinkle these over the roll.
Make a rich custard, flavoured with curacoa, and sweeten
to taste✪ Buohirca cu cap negru (Steamed Pudding), and pour it carefully in with the other ingredients,
but not quite filling the mould, as room must be allowed
for swelling. Stand the mould in a saucepan with boiling
water to half its height, and steam for an hour and a
half. When cooked, turn it on to a hot dish. Serve
with "Rita" sauce.
Rita Sauce.
Curacoa.
Whisk briskly a tablespoonful of fine sugar, one egg,
and a glass of hock✪ Rita Sauce in a pan standing in a bainmarie.
When it comes to be a good stiff froth, pour over the
pudding, or serve in sauce-boat.
Boil a pound of sugar in a quart of water, being sure
to remove any scum. When cold, add a quart of spirits
(sixty-two overproof), in which one hundred and twenty
drops of oil of bitter orange have been mixed, and strain
through blotting paper till clear.
5*7
LXIX.— RUSSIA
Menu
Zakouski
(Appetisers)
Krapivniya Schtschi
(Nettle Soup).
Rasvarennaya Riba Coulebiaka
(Stewed Fish) (Fish Pie)
Kopt chonnoye Kabannoe Myasso
(Roast Wild Boar)
Vireska e Sadovy Tzikory
(Fillet of Beef and Endive)
Cutlets iz Tzipliat e olady e Artischoki
(Chicken and Pancake Croquettes and Artichokes)
Piglitza Varennaya s Saladom
(Braised Lapwings and Salad)
Ananasny Besdeloushka
(Pine-apple Souffle)
Slivotchny Tort Vinnoy Krem
(Cream Tart) (Wine Cream)
Brussnit chnce Morojennoe
(Cranberry Ice Cream)
Froukty
(Fruit)
RUSSIA
Zakouski. (Appetisers.)
Page 205 · 4 recipe records on this page
Presented as published in 1911. 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
Put the required quantity of hulled wheat in a saucepan with plenty of water, and boil it until the grains begin to crack, skimming off with a wooden spoon any
5*5
pulp that may rise to the top, and put it in a basin. Pour more water in with the grains, continue boiling them, and skim until all the goodness has been extracted. Strain all that has been left of the grains through a fine hair sieve. Put one quart of the pulp into a saucepan with one teacupful of well-washed currants and one breakfastcupful of sugar syrup ; stir the mixture over the fire till it begins to boil, then flavour it with rosewater and musk in small quantities, stirring for two or three minutes longer. Blanch, skin, and cut into shreds two ounces each of almonds and pistachios. Turn the mixture on to a dish and leave till cold. Then arrange the almonds and pistachios tastefully over it, and serve with almond sauce.
Almond Sauce.
Blanch and skin half a dozen bitter and two ounces of sweet almonds ; pound in a mortar to a smooth paste, putting in a little rose water to assist the pounding. Put the paste into a pan along with the yolks of four eggs and a tumblerful of cream. Put the pan in a bainmarie and beat till all is perfectly smooth. Pour over the pudding or serve in a sauce-boat.
Buohirca cu cap negru. (Steamed Pudding.)
Cut two penny French rolls into slices, butter them, and remove the crusts. Brush the inside of a quart mould with warm butter, ornament it inside with stoned raisins, then lay in the slices of buttered roll. Blanch and peel fifteen or sixteen sweet almonds, and mince them
finely. Mix with them, about one tablespoonful of finelyminced citron -peel, and sprinkle these over the roll. Make a rich custard, flavoured with curacoa, and sweeten to taste, and pour it carefully in with the other ingredients, but not quite filling the mould, as room must be allowed for swelling. Stand the mould in a saucepan with boiling water to half its height, and steam for an hour and a half. When cooked, turn it on to a hot dish. Serve with "Rita" sauce.
Rita Sauce.
Curacoa.
Whisk briskly a tablespoonful of fine sugar, one egg, and a glass of hock in a pan standing in a bainmarie. When it comes to be a good stiff froth, pour over the pudding, or serve in sauce-boat.
Boil a pound of sugar in a quart of water, being sure to remove any scum. When cold, add a quart of spirits (sixty-two overproof), in which one hundred and twenty drops of oil of bitter orange have been mixed, and strain through blotting paper till clear.
5*7
LXIX.— RUSSIA
Menu
Zakouski (Appetisers)
Krapivniya Schtschi (Nettle Soup).
Rasvarennaya Riba Coulebiaka
(Stewed Fish) (Fish Pie)
Kopt chonnoye Kabannoe Myasso (Roast Wild Boar)
Vireska e Sadovy Tzikory (Fillet of Beef and Endive)
Cutlets iz Tzipliat e olady e Artischoki (Chicken and Pancake Croquettes and Artichokes)
Piglitza Varennaya s Saladom (Braised Lapwings and Salad)
Ananasny Besdeloushka (Pine-apple Souffle)
Slivotchny Tort Vinnoy Krem
(Cream Tart) (Wine Cream)
Brussnit chnce Morojennoe (Cranberry Ice Cream)
Froukty (Fruit)
Zakouski. (Appetisers.)
Records on this page
Prajituri (Furmenty)Almond SauceBuohirca cu cap negru (Steamed Pudding)Rita Sauce