Mince in a mincing-machine about
54 lb. of cold roast beef, and then
pound up with a pestle and mortar.
Add to it a thick round of bread,
soaked in milk. Beat and mix well
together, and put again through the
machine. Turn into a basin and
add two eggs, i oz. of butter, a table-
spoonful of pate de foie gras (first
minced), salt and pepper. Stir well.
Well butter a jar and place a buttered
paper at the bottom. Into this put
a piece of tomato (not too juicy) and
four pieces of truffle✪ Mousse a la Sarah Bernhardt. Then add
the mixture, well pressing it down,
and place a buttered paper on the
top. Put the jar and its contents
into a pan of hot water, and put in
oven for about fifteen minutes. When
done turn out into an entree dish
and serve with Espagnol sauce.
Orange Whips. — Beat the whites
of two or three eggs to a froth; dis-
solve half a box of gelatine, y2 lb.
of sugar, and the juice of six or eight
oranges✪ Orange Whips together, and allow the
mixture to jelly slightly ; then add the
eggs, which should be stiff enough to
stand alone. Mix all thoroughly to-
gether, put into moulds, and set on ice.
Peach Mousse.— Use very ripe fruit,
one quart, when peeled and sliced.
Rub through a sieve ; add one pint of
sugar and two quarts of whipped
cream. Two table- spoonfuls of wine
or maraschino✪ Peach Mousse may be added if liked.
Heap the mousse lightly in a three-
quart mould or the can of the ice-cream
freezer, and pack in ice and salt, allow-
ing it to stand from four to six hours.
Pineapple Sherbet. — Soak two
table-spoonfuls of gelatine in enough
water to cover it for two hours. Put
in a saucepan one pint of water and
one of granulated sugar; cook for five
minutes. Meanwhile add a little hot
water to the gelatine, and when it is
dissolved pour over the prepared pine-
apple with the hot syrup. When cold,
turn into a freezer. Just before it be-
comes stiff enough to take out the
beater, add the white of an egg✪ Pineapple Sherbet, beaten
light. Repack with ice and salt, and
freeze for two hours.
Raspberry Mousse.— One quart of
rich cream, one gill of raspberry-
juice, half a cupful of powdered sugar✪ Raspberry Mousse.
Sweeten the cream, mix the juice
with it, and whip all until very light
and frothy. Freeze as you would
ordinary ice-cream.
Roman Punch.— Put 2 lbs. of finely
powdered sugar into a bowl and strain
over it the juice of ten lemons and two
sweet oranges. Add the thin rind of
a lemon and an orange, and let the
mixture remain for one hour. Strain
the syrup through muslin, add gradu-
ally the whites of ten eggs, beaten to a
firm froth, and freeze the punch in the
usual way, being careful to stir it vig-
orously while it is being frozen. A
few minutes before serving, mix to-
gether a pint of old, white Jamaica
rum, half a pint of green tea, half a
pint of brandy, and, if desired, a bottle
of champagne. Add the ice, and stir
briskly till it dissolves. A pint of
pineapple syrup✪ Roman Punch may be added or not.
This punch should be thick and
creamy in appearance.
Another way ' Two quarts of cold
water, one of Madeira wine, half a
pint of brandy, the juice of six lemons,
and two quarts of water. This is
very hard to freeze. In winter use
snow instead of ice.
Sherbets. See also Beverages.
Page 232 · 6 recipe records on this page
Presented as published in 1902. 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
Mince in a mincing-machine about 3/4 lb. of cold roast beef, and then pound up with a pestle and mortar. Add to it a thick round of bread, soaked in milk. Beat and mix well together, and put again through the machine. Turn into a basin and add two eggs, i oz. of butter, a tablespoonful of pate de foie gras (first minced), salt and pepper. Stir well. Well butter a jar and place a buttered paper at the bottom. Into this put a piece of tomato (not too juicy) and four pieces of truffle. Then add the mixture, well pressing it down, and place a buttered paper on the top. Put the jar and its contents into a pan of hot water, and put in oven for about fifteen minutes. When done turn out into an entree dish and serve with Espagnol sauce.
Orange Whips. — Beat the whites of two or three eggs to a froth; dissolve half a box of gelatine, y2 lb. of sugar, and the juice of six or eight oranges together, and allow the mixture to jelly slightly ; then add the eggs, which should be stiff enough to stand alone. Mix all thoroughly together, put into moulds, and set on ice.
Peach Mousse.— Use very ripe fruit, one quart, when peeled and sliced. Rub through a sieve ; add one pint of sugar and two quarts of whipped cream. Two table- spoonfuls of wine or maraschino may be added if liked. Heap the mousse lightly in a threequart mould or the can of the ice-cream freezer, and pack in ice and salt, allowing it to stand from four to six hours.
Pineapple Sherbet. — Soak two table-spoonfuls of gelatine in enough water to cover it for two hours. Put in a saucepan one pint of water and one of granulated sugar; cook for five minutes. Meanwhile add a little hot water to the gelatine, and when it is
dissolved pour over the prepared pineapple with the hot syrup. When cold, turn into a freezer. Just before it becomes stiff enough to take out the beater, add the white of an egg, beaten light. Repack with ice and salt, and freeze for two hours.
Raspberry Mousse.— One quart of rich cream, one gill of raspberryjuice, half a cupful of powdered sugar. Sweeten the cream, mix the juice with it, and whip all until very light and frothy. Freeze as you would ordinary ice-cream.
Roman Punch.— Put 2 lbs. of finely powdered sugar into a bowl and strain over it the juice of ten lemons and two sweet oranges. Add the thin rind of a lemon and an orange, and let the mixture remain for one hour. Strain the syrup through muslin, add gradually the whites of ten eggs, beaten to a firm froth, and freeze the punch in the usual way, being careful to stir it vigorously while it is being frozen. A few minutes before serving, mix together a pint of old, white Jamaica rum, half a pint of green tea, half a pint of brandy, and, if desired, a bottle of champagne. Add the ice, and stir briskly till it dissolves. A pint of pineapple syrup may be added or not. This punch should be thick and creamy in appearance.
Another way ' Two quarts of cold
water, one of Madeira wine, half a pint of brandy, the juice of six lemons, and two quarts of water. This is very hard to freeze. In winter use snow instead of ice.
Sherbets. See also Beverages.
Records on this page
Mousse a la Sarah BernhardtOrange WhipsPeach MoussePineapple SherbetRaspberry MousseRoman Punch