Reduce well-skimmed and strained General Stock,
No. 83, or Eemouillage, No. 84, until it has the appear-
ance of Espagnole sauce. Stir occasionally to avoid
burning. It is best to prepare glaze in two boilings,
that is, to partially reduce it on one day and to finish it
the next. If found cloudy, add a little cold water ; this
will clear it. Skim well, and pour in a basin for use.
To keep glaze, pour over a layer of clarified butter
before the glaze is quite set.
To glaze meats, &c., warm up the glaze, dip in a
brush, and paint over the desired articles.
40. Table of Weights and Measures used in the
Kitchen,
1 lb. =16 oz.=455 grammes=8 large eggs ;
i lb.= 8 oz.=227 grammes =4 large eggs, or two cup-
fuls flour ;
;ilb.= 4oz.=113 grammes =2 large eggs, or 1 teacup
flour ;
1 oz.=28 grammes=J Qgg, or 1 dessert-spoonful butter ;
^ oz.=14 grammes =1 table-spoonful flour.
1 gallon=4 litres 54 centilit.=4 quarts;
1 quart=l litre 14 centilit=2 pints ;
1 pint =57 centilit.=4 gills ;
^ pint=28^ centilit.=2 gills, or 1 teacupful liquid ;
1 gill=14 centilit.=2 wineglassfuls liquid ;
h gill= 7 centilit.=l wineglassful liquid, or 4 table-
spoonfuls liquid ;
1 table-spoonful liquid=4 teaspoonfuls.
When scales or measures cannot be conveniently
obtained, the following will be found useful as substi-
tutes : 1 breakfast-cupful =^ lb. of flour ; 1 small break-
fast-cupful =^ pint ; 1 small teacupful=l gill; 1 table-
spoonful=l oz. dry substance ; 1 dessert-spoonful=l oz.
butter or lard.
CHAPTER II.
HOES D'CEUYEES (COLD).
41. Beurre (Butter). — Fresh butter is usually
served at most dinners, as an accompaniment with
hors d'ceuvres. It is served in little pats, in the shape
of small shells or little rolls (thm slices rolled). Serve
in little boats ; in hot weather put a little iced water in
each boat ; garnish with tiny sprigs of curly parsley.
42. Radis (Radishes). — Choose small, round, and
firm radishes of a hght red and white colour. Trim and
wash them in plenty of water (the outer skins should
be scraped off and the leaves cut to an inch in length).
Dish up in little boats, or glass dishes, with a little cold
water.
43. Cornichons (Gherkins).— Choose these small,
firm, and green, and serve in little glass dishes neatly
dressed, moistened with a little French wine vinegar.
44. Olives. — Spanish and French olives are the
best for hors d'ceuvres, the Spanish being the most
esteemed ; they should remain on the table until the
dessert is served. Olives destroy the taste of what has
been previously eaten, hence they are so popular a
relish. Choose them firm, and of a nice green colour.
Steep them in cold water before serving; dish up on
small dishes or boats with a little cold water. Never
use a metal fork or spoon to dress them. Those left
over from a meal should be rebottled at once with salted
water, else they ^vill turn black.
45. Concombre (Cucumber). — Peel very thin and
cut up into thin slices, lay the slices on a dish, sprinkle
with salt, cover, and let them remain thus for one or
376 RECHERCHE COOKERY.
two hours. Drain well, dish up on small glass dishes,
season with a little salad oil and French wine vinegar.
Sprinkle over some chopped parsley, and serve.
46. Salami, Bologna, Brunswick, Lyons, and other
Smoked Sausages. — Cut the sausage into very thin
round slices, remove the skin, dish up neatly, garnish
with parsley and serve.
Page 133
Presented as published in 1892. 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 modernized reading is not available for this page yet. You are seeing the original text.
Reduce well-skimmed and strained General Stock,
No. 83, or Eemouillage, No. 84, until it has the appear-
ance of Espagnole sauce. Stir occasionally to avoid
burning. It is best to prepare glaze in two boilings,
that is, to partially reduce it on one day and to finish it
the next. If found cloudy, add a little cold water ; this
will clear it. Skim well, and pour in a basin for use.
To keep glaze, pour over a layer of clarified butter
before the glaze is quite set.
To glaze meats, &c., warm up the glaze, dip in a
brush, and paint over the desired articles.
40. Table of Weights and Measures used in the
Kitchen,
1 lb. =16 oz.=455 grammes=8 large eggs ;
i lb.= 8 oz.=227 grammes =4 large eggs, or two cup-
fuls flour ;
;ilb.= 4oz.=113 grammes =2 large eggs, or 1 teacup
flour ;
1 oz.=28 grammes=J Qgg, or 1 dessert-spoonful butter ;
^ oz.=14 grammes =1 table-spoonful flour.
1 gallon=4 litres 54 centilit.=4 quarts;
1 quart=l litre 14 centilit=2 pints ;
1 pint =57 centilit.=4 gills ;
^ pint=28^ centilit.=2 gills, or 1 teacupful liquid ;
1 gill=14 centilit.=2 wineglassfuls liquid ;
h gill= 7 centilit.=l wineglassful liquid, or 4 table-
spoonfuls liquid ;
1 table-spoonful liquid=4 teaspoonfuls.
When scales or measures cannot be conveniently
obtained, the following will be found useful as substi-
tutes : 1 breakfast-cupful =^ lb. of flour ; 1 small break-
fast-cupful =^ pint ; 1 small teacupful=l gill; 1 table-
spoonful=l oz. dry substance ; 1 dessert-spoonful=l oz.
butter or lard.
CHAPTER II.
HOES D'CEUYEES (COLD).
41. Beurre (Butter). — Fresh butter is usually
served at most dinners, as an accompaniment with
hors d'ceuvres. It is served in little pats, in the shape
of small shells or little rolls (thm slices rolled). Serve
in little boats ; in hot weather put a little iced water in
each boat ; garnish with tiny sprigs of curly parsley.
42. Radis (Radishes). — Choose small, round, and
firm radishes of a hght red and white colour. Trim and
wash them in plenty of water (the outer skins should
be scraped off and the leaves cut to an inch in length).
Dish up in little boats, or glass dishes, with a little cold
water.
43. Cornichons (Gherkins).— Choose these small,
firm, and green, and serve in little glass dishes neatly
dressed, moistened with a little French wine vinegar.
44. Olives. — Spanish and French olives are the
best for hors d'ceuvres, the Spanish being the most
esteemed ; they should remain on the table until the
dessert is served. Olives destroy the taste of what has
been previously eaten, hence they are so popular a
relish. Choose them firm, and of a nice green colour.
Steep them in cold water before serving; dish up on
small dishes or boats with a little cold water. Never
use a metal fork or spoon to dress them. Those left
over from a meal should be rebottled at once with salted
water, else they ^vill turn black.
45. Concombre (Cucumber). — Peel very thin and
cut up into thin slices, lay the slices on a dish, sprinkle
with salt, cover, and let them remain thus for one or
376 RECHERCHE COOKERY.
two hours. Drain well, dish up on small glass dishes,
season with a little salad oil and French wine vinegar.
Sprinkle over some chopped parsley, and serve.
46. Salami, Bologna, Brunswick, Lyons, and other
Smoked Sausages. — Cut the sausage into very thin
round slices, remove the skin, dish up neatly, garnish
with parsley and serve.