Culinary jottings : a treatise in thirty chapters on reformed cookery for Anglo-Indian exiles, based upon modern English, and continental principles, with thirty menus for little dinners worked out in detail, and an essay on our kitchens in India / by "Wyvern".

  • Kenney-Herbert, A. R. (Arthur Robert), 1840-1916.
Date:
1883
Catalogue details

Licence: Public Domain Mark

Credit: Culinary jottings : a treatise in thirty chapters on reformed cookery for Anglo-Indian exiles, based upon modern English, and continental principles, with thirty menus for little dinners worked out in detail, and an essay on our kitchens in India / by "Wyvern". Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    445/572 (page 429)
    5.—A small tin of Fate de foie gras -will do for this little party. Cut a thick slice of fat bacon Mould of foie gras. . . „ ., ... into dice, and try it with a seasoning of spiced pepper, some minced shallot, parsley, and mar- joram : when the bacon is melted, add some finely minced liver (that of the foregoing turkey could be spared) fry it in the hot bacon, and then turn the contents of your saute- pan into a bowl to cool. Now break up the pate, pick out the truffles, and foie gras, and place them on one side ; pound the pate forcemeat, and the cooled liver and bacon, together with the crumb of a roll, soaked in stock, say about a quarter the bulk of the meat, and pass this through the sieve: you have now three things :—the pounded force- meat and roll, the foie gras, and the truffles : choose a nice sized plain mould, butter it, and pack it with alternate layers of forcemeat, and foie gras, dotting the truffles in according to fancy :—when packed, steam the mould in your bain-marie for three-quarters of an hour; let it get cold, turn it out, glaze, and ice it. Serve with dry toast. Asparagus. 6.—One remark only here :—Please do not spoil your asparagus by pouring an indifferent white sauce like thin “ conjee” over it. All you have to do is this : gently warm the asparagus in its own tin in the bain-marie-pan (immersed in a bath of hot-water) drain it from its liquor as soon as it is hot (if you keep it longer it will be spoilt) and turn it carefully into a hot dish. Put a pat of fresh, or of the “ Denmark” tinned butter on the top of it, give it a squeeze of a lime, and serve. A pat of maitre d'hotel, or anchovy butter, may with advantage supply the place of plain butter. N.B.—For heaven’s sake, no toast. 7.—For the chocolate souffle take two ounces of chocolate, and grate it into half a pint of milk, Chocolate souffle. - , » , . ... add a tew drops of vanilla essence, and