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.

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    over the fire adding a salt-spoonful of powdered sugar, with a dusting of pepper and of salt, and moistening the pan with a spoonful of stock as the butter is absorbed ; when done, the pieces of carrot will be almost glazed. All you have then to do,—your consomme having been strained, clarified and prepared for serving-,—is to put the glazed carrots into the tureen, and pour the soup over them. 2. —Fillet a couple of nice soles, brush the fillets over on one side with egg, dust over that some ■nr,Av°r!L^Lminced parsley and shallot, and roll up poor man s sauce. i j ’ c your fillets, securing each in shape with a tiny skewer. Simmer these fillets carefully in a broth made from their own bones and trimmings, assisted by a spoonful of chablis or sauterne, and a coffee-cupful of stock. When done (which you can find out by testing them with a pointed skewer) place the fillets on a hot dish and cover them up. For the sauce :—Fry a couple of finely minced onions in butter till they assume a golden tint, stir into this, by de- grees, a coffee-cupful of the gravy in which the fillets were cooked. When boiling, sharpen this by adding a spoonful of vinegar, then strain and pour it into another sauce-pan (by degrees) in which some good sauce blanche has been made ; mix thoroughly over the fire, and serve round the fillets. 3. —I do not think that we utilize rabbits as much as we might at Madras. Those who keep Itlufan'wuy'6*8^ them, or can procure them, will find this an exceedingly nice entree for a change. Assuming that the rabbit be a full grown one, it will yield six nice fillets as follows :—With a sharp knife detach from either side of the back bone the deep strips of meat which run from the shoulder to the end of the loin: cut