CHOP any cooked meat fine (what is better, put it
through the meat-grinder), season it very highly
with onion juice, lemon juice, salt, pepper and a dash
of cayenne, little minced parsley and thyme. Bind
together with egg, form into balls, roll in flour, and
poach in boiling water. They may be sauted, but are
better poached.
Noodles.
Use one egg, half teaspoon of salt, with flour enough
to make a stiff dough. Beat egg slightly, add salt, and
flour for a stiff dough. Knead slightly, and toss on a
board floured as lightly as possible. Roll very thin, as
thin as paper; cover with clean cloth, and rest for
twenty minutes; then roll as jelly roll and cut into
slices just as thin as possible, or shape in fancy shapes
with vegetable-cutter, but the jelly roll is the most
practical.
Royal Custard.
3 egg yolks. i/4 teaspoon salt.
1 whole egg. Dash cayenne.
1/^ cup beef stock.
Beat eggs slightly, and add salt and beef stock.
Pour the mixture into pan or flat dish, having it half-
inch deep. Place this pan or dish inside of another wdth
several thicknesses of paper and w^ater to come half
way up the dish wnth the custard in it, and place it in a
56 SCIENTIFIC COOKING.
moderate oven in order that it may set and not bubble
or brown on the top. Set where it will become per-
fectly cold, and cut it from the dish in cubes or fancy
shapes if desired. It should be placed very carefully
in tureen just at serving-time, allowing three or four
pieces to a service.
Egg Balls.
Rub through a potato-ricer the hard-boiled yolks of
three eggs. Season with salt, pepper and a little cay-
enne, and moisten with the uncooked yolk of one egg
to bind it together. Form into small balls, using one-
third of a teaspoonful to each ball. Roll in white of
egg, then in flour, and poach in boiling water, or fry
in butter. Serve in mock turtle, consomme or bouillon.
Marrow Balls.
Melt and strain one tablespoon marrow into a bowl ;
beat it until very creamy, then add one egg and beat
it again thoroughly. Season with pepper, salt and
paprika. Add to this as much soft bread crumbs as it
wall moisten. Roll into balls and poach in boiling water.
Green Peas for Garnish.
To one cup green peas put through a potato-ricer
and freed from the skins, add one tablespoon soup
stock and whites of three eggs, and season with salt,
a teaspoon of sugar, and a little white pepper. Mix
thoroughly and place in a mould. Set the mould in
pan filled partly with hot water, putting two or three
doubles of paper under the mould. Cook in slow oven
until the mixture is set and firm. Cool, unmould, cut
into cubes, and serve in soup just as you send to the
table.
PREPARATION AND CARE OF FISH. 57
CHAPTER VIII.
PREPARATION AND CARE OF FISH.
"The tiirbot shall be served at the king's coronation,
taken in the kingdom or elsewhere." — KirwirVs Diners and
Dining.
Page 25
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
CHOP any cooked meat fine (what is better, put it through the meat-grinder), season it very highly with onion juice, lemon juice, salt, pepper and a dash of cayenne, little minced parsley and thyme. Bind together with egg, form into balls, roll in flour, and poach in boiling water. They may be sauted, but are better poached.
Noodles.
Use one egg, half teaspoon of salt, with flour enough to make a stiff dough. Beat egg slightly, add salt, and flour for a stiff dough. Knead slightly, and toss on a board floured as lightly as possible. Roll very thin, as thin as paper; cover with clean cloth, and rest for twenty minutes; then roll as jelly roll and cut into slices just as thin as possible, or shape in fancy shapes with vegetable-cutter, but the jelly roll is the most practical.
Royal Custard.
3 egg yolks. i/4 teaspoon salt.
1 whole egg. Dash cayenne.
1/^ cup beef stock.
Beat eggs slightly, and add salt and beef stock. Pour the mixture into pan or flat dish, having it halfinch deep. Place this pan or dish inside of another wdth several thicknesses of paper and w^ater to come half way up the dish wnth the custard in it, and place it in a
moderate oven in order that it may set and not bubble or brown on the top. Set where it will become perfectly cold, and cut it from the dish in cubes or fancy shapes if desired. It should be placed very carefully in tureen just at serving-time, allowing three or four pieces to a service.
Egg Balls.
Rub through a potato-ricer the hard-boiled yolks of three eggs. Season with salt, pepper and a little cayenne, and moisten with the uncooked yolk of one egg to bind it together. Form into small balls, using onethird of a teaspoonful to each ball. Roll in white of egg, then in flour, and poach in boiling water, or fry in butter. Serve in mock turtle, consomme or bouillon.
Marrow Balls.
Melt and strain one tablespoon marrow into a bowl ; beat it until very creamy, then add one egg and beat it again thoroughly. Season with pepper, salt and paprika. Add to this as much soft bread crumbs as it wall moisten. Roll into balls and poach in boiling water.
Green Peas for Garnish.
To one cup green peas put through a potato-ricer and freed from the skins, add one tablespoon soup stock and whites of three eggs, and season with salt, a teaspoon of sugar, and a little white pepper. Mix thoroughly and place in a mould. Set the mould in pan filled partly with hot water, putting two or three doubles of paper under the mould. Cook in slow oven until the mixture is set and firm. Cool, unmould, cut into cubes, and serve in soup just as you send to the table.
CHAPTER VIII.
"The tiirbot shall be served at the king's coronation, taken in the kingdom or elsewhere." — KirwirVs Diners and Dining.