Inhaltsangabe
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1915 Excerpt: ... (which has been well pounded), a tiny dust of cayenne, a saltspoonful of salt, one teaspoonful of essence of anchovy, three yolks of eggs, and half a pint of milk. Mix all these ingredients well together over the fire till they boil; then mince up the flesh of the lobster and add it to the boiling mixture; with a tablespoonful of boiling cream whip the whites of the three eggs till very stiff. Mix all these ingredients well together and fill little paper cases (or china cases). Put on the top of each a small piece of butter, and bake in a quick oven for ten minutes. If paper cases are used they should be oiled and dried before the souffl mixture is put in. Oyster Cutlets. C&telettes aux Huitres. Mix about half a pound of veal with the same weight of large stewing oysters; chop all very finely, and then pound them together in a mortar, adding two ounces of finely chopped veal suet, and three tablespoonfuls of breadcrumbs which have been soaked in the liquor from the oysters; season with a little salt, white pepper, and a teaspoonful of lemon juice. Now add the beaten yolks of two eggs and mix thoroughly, pounding it a little more, and make it up into the shape of small cutlets. Fry them in butter, after dipping them in jsgg and breadcrumbs. Drain them well and send to table very hot. Garnish with sprigs of parsley and slices of lemon cut into fancy shapes. Oyster Patties. Bouchees aux Huitres. Make some puff paste, roll it out very thin, line some little dariole moulds with it, fill them with barley or rice to keep their shape, bake them in a brisk oven till cooked. Crush some vermicelli on a board with a rolling pin, turn out the pastry cases from the moulds, brush them over with white of egg, and roll them in the vermicelli. Take out the rice and fill in ...
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