Peel and halve and core the pears, place them in a stewpan
with syrup made with the loaf sugar, two pints of water, and
a few drops of carmine, and cook the pears gently for about
one-half an hour, or until tender. Remove the pears, reduce
the syrup by rapid boiling, and re-heat the pears in it before
serving. Meanwhile beat the eggs well, and add the castor
sugar, lemon rind, milk, and a few drops of cochineal. Slice
the sponge cakes, place them in a well-buttered border mold,
pour in the custard, and bake for about forty minutes in the
oven, in a tin containing boiling water to half the depth of
the mold. When ready, turn out on to a hot dish, arrange the
pears on the border, strain the syrup over them, and serve.
Fruit Salad.
Take four peeled and thinly-sliced bananas, half a pound
of well-washed and dried black grapes, ditto strawberries, an
apple, two large oranges. Pinch each grape slightly. Hull the
strawberries and peel and slice the apple and oranges very
thinly. Mix all well together in a deep bowl. Add to them the
contents of a small bottle of raspberry syrup and a tablespoonful
of brandy✪ Fruit Salad. Mix well. Leave on ice till needed. Serve with
Devonshire cream or brandy butter, handed separately.
STANDARD COOKERY. 323
HORS-D'CEUVRES.
To Make Clarified Butter.
Take one pound of butter and melt it in a stewpan large
enough to hold twice the quantity. Remove the scum which
rises, and when the butter is clear strain through a muslin.
It is then ready for frying crotonnes and for cooking sauces,
etc. The clarifying has the effect of freeing the milk from the
butter, which thus prevents the burning of articles cooked in
the butter.
VARIOUS BUTTERS FOR HORS-D'CEUVRES,
Butters and Creams.
The seasoning of butters for hors-d'oeuvres when preparing
in advance, ought to be placed in a bowl, and put somewhere
in the cool, covered with an oiled paper.
Anchovy Butter.
Wash twelve or fifteen anchovies in cold water, and dry them
thoroughly. Remove the fillets from the bones, pound them
smoothly with three ounces of butter, rub the whole through
a fine sieve, and put aside.
Caviare Butter.
Pound three ounces of pressed caviare with three ounces of
butter, and rub through a fine sieve.
Shrimp Butter.
Pound three ounces of shrimps with three ounces of butter;
rub through a fine sieve after having softened the preparation.
Curry Butter.
Soften three ounces of butter in a bowl, and add thereto
sufficient Madras curry-paste to ensure a decided taste. The
exact quantity of curry cannot be prescribed, since the quality
of the latter entirely governs its apportionment.
Crayfish Butter.
Cook the crayfish with two tablespoonfuls of mirepoix.
Finely pound the shells after having removed the tails, and
add thereto three ounces of butter per two ounces ; rub through
a fine sieve and add a little cochineal.
The whole crayfish may be pounded, but the tails are us-
324 STANDARD COOKERY.
ually laid aside with a view to supplying the garnish of the
toasts for which the butter is intended.
Red-Herring Butter.
Take the fillets of three red-herrings; remove the skins, and
finely pound with three ounces of butter. Rub through a fine
sieve.
Lobster Butter.
Pound three ounces of lobster trimmings and spawn, if any,
and a little of the coral with four ounces of butter. Rub
through a fine sieve. (If no coral, cochineal will do.)
Horse-Radish Butter.
Page 222 · 1 recipe record on this page
Presented as published in 1912. 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
Peel and halve and core the pears, place them in a stewpan with syrup made with the loaf sugar, two pints of water, and a few drops of carmine, and cook the pears gently for about one-half an hour, or until tender. Remove the pears, reduce the syrup by rapid boiling, and re-heat the pears in it before serving. Meanwhile beat the eggs well, and add the castor sugar, lemon rind, milk, and a few drops of cochineal. Slice the sponge cakes, place them in a well-buttered border mold, pour in the custard, and bake for about forty minutes in the oven, in a tin containing boiling water to half the depth of the mold. When ready, turn out on to a hot dish, arrange the pears on the border, strain the syrup over them, and serve.
Fruit Salad.
Take four peeled and thinly-sliced bananas, half a pound of well-washed and dried black grapes, ditto strawberries, an apple, two large oranges. Pinch each grape slightly. Hull the strawberries and peel and slice the apple and oranges very thinly. Mix all well together in a deep bowl. Add to them the contents of a small bottle of raspberry syrup and a tablespoonful of brandy. Mix well. Leave on ice till needed. Serve with Devonshire cream or brandy butter, handed separately.
HORS-D'ŒUVRES.
To Make Clarified Butter.
Take one pound of butter and melt it in a stewpan large enough to hold twice the quantity. Remove the scum which rises, and when the butter is clear strain through a muslin. It is then ready for frying crotonnes and for cooking sauces, etc. The clarifying has the effect of freeing the milk from the butter, which thus prevents the burning of articles cooked in the butter.
VARIOUS BUTTERS FOR HORS-D'CEUVRES,
Butters and Creams.
The seasoning of butters for hors-d'oeuvres when preparing in advance, ought to be placed in a bowl, and put somewhere in the cool, covered with an oiled paper.
Anchovy Butter.
Wash twelve or fifteen anchovies in cold water, and dry them thoroughly. Remove the fillets from the bones, pound them smoothly with three ounces of butter, rub the whole through a fine sieve, and put aside.
Caviare Butter.
Pound three ounces of pressed caviare with three ounces of butter, and rub through a fine sieve.
Shrimp Butter.
Pound three ounces of shrimps with three ounces of butter; rub through a fine sieve after having softened the preparation.
Curry Butter.
Soften three ounces of butter in a bowl, and add thereto sufficient Madras curry-paste to ensure a decided taste. The exact quantity of curry cannot be prescribed, since the quality of the latter entirely governs its apportionment.
Crayfish Butter.
Cook the crayfish with two tablespoonfuls of mirepoix. Finely pound the shells after having removed the tails, and add thereto three ounces of butter per two ounces ; rub through a fine sieve and add a little cochineal.
The whole crayfish may be pounded, but the tails are us-
ually laid aside with a view to supplying the garnish of the toasts for which the butter is intended.
Red-Herring Butter.
Take the fillets of three red-herrings; remove the skins, and finely pound with three ounces of butter. Rub through a fine sieve.
Lobster Butter.
Pound three ounces of lobster trimmings and spawn, if any, and a little of the coral with four ounces of butter. Rub through a fine sieve. (If no coral, cochineal will do.)
Horse-Radish Butter.
Records on this page
Fruit Salad