it in the centre of an oval dish, with its belly at the
bottom and the back slightly arched. Decorate its
back with thin slices of truffles, cucumber, and bottled
mushrooms, and the red parts of a langouste or lobster
cut in fancy shapes. Garnish the sides of the dish at
the bottom with slices of truffles, cucumbers, and
bottled mushrooms, and at the ends with tastefully
arranged heaps of crayfish tails, pieces of langouste, or
lobster, and small potatoes twice the size of a hazel nut.
Serve shrimp sauce in a separate dish.
Shrimp Sauce.
Put three large handfuls of unshelled boiled shrimps
in a mortar with six ounces of good butter. Pound
these at least twenty minutes and pass through a fine
sieve. Strain very carefully half a pint of the stock
in which the fish was steamed. Put it into a pan along
with half a pint of wine, six ounces of the shrimp butter,
two ounces of fresh butter, the yolks of five or six eggs,
a scrape of nutmeg, and if need be, a small pinch of salt.
Put a pan full of water on the fire, in which place the
pan containing the mixture. Stir briskly at first, then
more slowly, and continue doing so till the sauce is of
a good consistency. May be served with any kind
of boiled fish. Lobster and crayfish sauces may be made
the same way.
Reh-coteletli mit Trubel. (Venison Chops with Grapes.)
Trim and neatly flatten six neat venison fillets. Place
in an earthen dish a sliced onion, two tablespoonfuls
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SWITZERLAND
each of oil and vinegar, a sprig of thyme, bay leaf,
teaspoonful each of black pepper and salt. Put fillets
in this and steep for an hour, being careful to turn
them now and again. Pick from stems a pound of
good white grapes, thoroughly heat a tablespoonful of
melted butter in a frying-pan, put in the grapes, fry
for six minutes, frequently tossing, and keep hot. Wipe
the fillets of venison and place them on a gridiron
and grill for about twelve minutes, turning occasionally.
Arrange neatly on a dish. Garnish with grapes. Serve
with apple and celery salad.
Hamedaler Chas-brodli. (Swiss Rarebit.)
Grate five ounces Gruyere cheese. Put a gill of
white wine in a saucepan, and as soon as it comes to
the boil add the cheese, with half a saltspoonful of
paprica pepper and one teaspoonful of Worcester
sauce. Mix with a wooden spoon till thoroughly
melted, add two egg yolks✪ Swiss Rarebit, and stir quickly while cooking
for three minutes. Butter some small rounds of toast
(about the size of a five-shilling piece) , heap the mixture
on top, and serve very quickly.
A little flour may be substituted for the eggs.
Welsh rarebit is made the same way, only using beer
or milk instead of the wine, and no eggs.
Lammbi mit Knopfli. (Lamb with Dumplings.)
Cut two pounds of lamb from a leg into pieces one
and a half inches square. Heat one tablespoonful of
butter in a saucepan, add the lamb, season with a
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BANQUETS OF THE NATIONS
Page 251 · 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
it in the centre of an oval dish, with its belly at the bottom and the back slightly arched. Decorate its back with thin slices of truffles, cucumber, and bottled mushrooms, and the red parts of a langouste or lobster cut in fancy shapes. Garnish the sides of the dish at the bottom with slices of truffles, cucumbers, and bottled mushrooms, and at the ends with tastefully arranged heaps of crayfish tails, pieces of langouste, or lobster, and small potatoes twice the size of a hazel nut. Serve shrimp sauce in a separate dish.
Shrimp Sauce.
Put three large handfuls of unshelled boiled shrimps in a mortar with six ounces of good butter. Pound these at least twenty minutes and pass through a fine sieve. Strain very carefully half a pint of the stock in which the fish was steamed. Put it into a pan along with half a pint of wine, six ounces of the shrimp butter, two ounces of fresh butter, the yolks of five or six eggs, a scrape of nutmeg, and if need be, a small pinch of salt. Put a pan full of water on the fire, in which place the pan containing the mixture. Stir briskly at first, then more slowly, and continue doing so till the sauce is of a good consistency. May be served with any kind of boiled fish. Lobster and crayfish sauces may be made the same way.
Reh-coteletli mit Trübel. (Venison Chops with Grapes.)
Trim and neatly flatten six neat venison fillets. Place in an earthen dish a sliced onion, two tablespoonfuls
each of oil and vinegar, a sprig of thyme, bay leaf, teaspoonful each of black pepper and salt. Put fillets in this and steep for an hour, being careful to turn them now and again. Pick from stems a pound of good white grapes, thoroughly heat a tablespoonful of melted butter in a frying-pan, put in the grapes, fry for six minutes, frequently tossing, and keep hot. Wipe the fillets of venison and place them on a gridiron and grill for about twelve minutes, turning occasionally. Arrange neatly on a dish. Garnish with grapes. Serve with apple and celery salad.
Hamedaler Chas-brodli. (Swiss Rarebit.)
Grate five ounces Gruyere cheese. Put a gill of white wine in a saucepan, and as soon as it comes to the boil add the cheese, with half a saltspoonful of paprica pepper and one teaspoonful of Worcester sauce. Mix with a wooden spoon till thoroughly melted, add two egg yolks, and stir quickly while cooking for three minutes. Butter some small rounds of toast (about the size of a five-shilling piece) , heap the mixture on top, and serve very quickly.
A little flour may be substituted for the eggs.
Welsh rarebit is made the same way, only using beer or milk instead of the wine, and no eggs.
Lammbi mit Knopfli. (Lamb with Dumplings.)
Cut two pounds of lamb from a leg into pieces one and a half inches square. Heat one tablespoonful of butter in a saucepan, add the lamb, season with a
Records on this page
Venison Chops with GrapesSwiss RarebitLamb with DumplingsShrimp Sauce