Put the pieces of salsify into the sauce and toss them
about. Add a few drops of anchovy essence. Fill
some scallop shells with the salsify and sauce, squeeze
in each a few drops of lemon juice, and strew some
finely grated breadcrumbs over. Put them in the oven
until browned, then place them on a hot dish over which
has been spread a folded napkin or a fancy-edged dish
paper ; garnish with parsley and serve.
Sult-galamb apro Rakkal. (Pigeons with Crayfish.)
Take out the bones of four young pigeons ; soak
in broth, or milk, a large piece of breadcrumb (ten
ounces) ; press it to extract its moisture, and bruise
it with a spoon in a stewpan ; add to it a piece
of butter✪ Salsify in Sauce, a few yolks of eggs, and the cooked livers of
the pigeons, cut up in small dice ; season with salt,
pepper, and nutmeg. With this farce stuff the pigeons ;
sew, truss, and put them into a stewpan, with a piece
of butter, a few trimmings of ham, their giblets, four
small onions, and a garnished bunch. Set the stewpan
on a good fire, fry the pigeons, tossing them, and as soon
as of a light colour sprinkle over a pinch of flour, and
moisten to height with broth and white wine, half of
each ; let the stock boil, add to it a few trimmings of
ham ; five or six minutes after, cover the stewpan,
224
HUNGARY
draw it on a moderate fire, and thus finish cooking the
pigeons. When ready to serve, drain them, remove
the string, pass the sauce through a sieve into another
stewpan, reduce it for two minutes, thicken it with three
yolks of eggs, then finish it with some crayfish cullis,
and add two dozen cooked crayfish tails picked and
trimmed. Dish the pigeons up on a hot dish, mask
with sauce, and surround with garnish, including
potatoes a la noisette.
Cullis of Crayfish or Lobsters.
Take some middling sized crayfish, put them over the
fire, seasoned with salt, pepper, and sweet herbs, and
onions cut in slices ; being done, take them out, pick
them, and keep the tails after they are scaled ; pound
the rest together with the shells in a mortar (the more
they are pounded the finer your cullis will be) . Take a bit
of veal the bigness of your fist, with a small bit of ham and
an onion cut in four and put it to sweat very gently ;
moisten it with broth, put in it some cloves, sweet basil
in branches, some mushrooms, with a lemon pared and
cut into slices✪ Cullis of Crayfish or Lobsters ; being done, skim off the fat well ; let
it be of a good taste, then take out your meat with a
skimmer, and go on thickening it with a little stock
cullis, then put in your crayfish and strain it off ; being
strained, keep it to make use of with all sorts of first
courses.
For lobster cullis substitute lobsters for the crayfish.
225 p
BANQUETS OF THE NATIONS
Salata. (Salad.)
Wash and well dry some lettuces, cut them into shreds,
and put them in a salad bowl, with some slices of beet-
root on the top. Beat up the yolks of two raw eggs
with a little chopped onion, salt, and mustard ; when
well beaten, add three tablespoonfuls of oil and one
tablespoonful of vinegar✪ Salad, a little at a time, beating well.
Pour this dressing over the lettuces, and serve at once.
Krem-torta. (Cream Tartlets.) ✪ Cream Tartlets
Page 96 · 5 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 pieces of salsify into the sauce and toss them about. Add a few drops of anchovy essence. Fill some scallop shells with the salsify and sauce, squeeze in each a few drops of lemon juice, and strew some finely grated breadcrumbs over. Put them in the oven until browned, then place them on a hot dish over which has been spread a folded napkin or a fancy-edged dish paper ; garnish with parsley and serve.
Sult-galamb apro Rakkal. (Pigeons with Crayfish.)
Take out the bones of four young pigeons ; soak in broth, or milk, a large piece of breadcrumb (ten ounces) ; press it to extract its moisture, and bruise it with a spoon in a stewpan ; add to it a piece of butter, a few yolks of eggs, and the cooked livers of the pigeons, cut up in small dice ; season with salt, pepper, and nutmeg. With this farce stuff the pigeons ; sew, truss, and put them into a stewpan, with a piece of butter, a few trimmings of ham, their giblets, four small onions, and a garnished bunch. Set the stewpan on a good fire, fry the pigeons, tossing them, and as soon as of a light colour sprinkle over a pinch of flour, and moisten to height with broth and white wine, half of each ; let the stock boil, add to it a few trimmings of ham ; five or six minutes after, cover the stewpan,
draw it on a moderate fire, and thus finish cooking the pigeons. When ready to serve, drain them, remove the string, pass the sauce through a sieve into another stewpan, reduce it for two minutes, thicken it with three yolks of eggs, then finish it with some crayfish cullis, and add two dozen cooked crayfish tails picked and trimmed. Dish the pigeons up on a hot dish, mask with sauce, and surround with garnish, including potatoes a la noisette.
Cullis of Crayfish or Lobsters.
Take some middling sized crayfish, put them over the fire, seasoned with salt, pepper, and sweet herbs, and onions cut in slices ; being done, take them out, pick them, and keep the tails after they are scaled ; pound the rest together with the shells in a mortar (the more they are pounded the finer your cullis will be) . Take a bit of veal the bigness of your fist, with a small bit of ham and an onion cut in four and put it to sweat very gently ; moisten it with broth, put in it some cloves, sweet basil in branches, some mushrooms, with a lemon pared and cut into slices ; being done, skim off the fat well ; let it be of a good taste, then take out your meat with a skimmer, and go on thickening it with a little stock cullis, then put in your crayfish and strain it off ; being strained, keep it to make use of with all sorts of first courses.
For lobster cullis substitute lobsters for the crayfish. 225 p
Salata. (Salad.)
Wash and well dry some lettuces, cut them into shreds, and put them in a salad bowl, with some slices of beetroot on the top. Beat up the yolks of two raw eggs with a little chopped onion, salt, and mustard ; when well beaten, add three tablespoonfuls of oil and one tablespoonful of vinegar, a little at a time, beating well. Pour this dressing over the lettuces, and serve at once.
Krem-torta. (Cream Tartlets.)
Records on this page
Salsify in SaucePigeons with CrayfishCullis of Crayfish or LobstersSaladCream Tartlets