Menu Xxiii

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• two ounces of sugar
• a gill of water
• a pinch of sugar
• a pint of white sauce ready in a stewpan
• a pint of milk to a custard
• a gill of straw- berry syrup flavoured
• three former in boiling salted water
• two yolks of egg
• 76 banana pudding
• 77 covering the surface over
• four ripe bananas
• quarter thus obtained in pudding two
• four whole eggs
• 78 fifty lunches
• quarter inch rounds a quarter-inch thick
• salt
• pepper

Also mentioned in the method: bread

Directions

1. CBufs brouilles aux legumes Kari de poulet au riz. Foudiug de banaues auz fraises. Canapes k la Moscovite.

2. I. The vegetables for this — a macedoine — should be in some variety, young, and separately cooked ; the

3. carrots, turnips, and French beans should ^"J^'^^'^f, be cut into squares, the asparagus in little vegetables, pieces the size of the peas. Blanch the

4. three former in boiling salted water for five minutes, empty them upon a sieve, drain, and put them into a buttered saute-pan with a gill of water, season them with salt, a pinch of sugar and pepper ; cover and simmer them very gently over a low fire, moving them about occasionally to insure even cooking. Assuming that you have a heaped-up tablespoonful of each variety, you must have half a pint of white sauce ready in a stewpan, and as soon as the vegetables have been simmered sufficiently put them into it, with an equal measure each of cooked peas and cut-up asparagus. Mix two yolks of egg with a coffee-cupful of the sauce and stir it gently into the stewpan ; bring nearly to the boil, watching the vessel carefully, th,en turn out the vegetables and their sauce upon a hot legumicre,

5. BANANA PUDDING WITH STRAWBERRIES. 77

6. covering the surface over with a canopy of buttered eggs made at the moment (see No. i, Menu iii.), and shaking a fine layer of grated Parmesan over it just before serving.

7. 2. For very full directions for curry-making please see the Appendix. We are still very far from being able to obtain anything worthy of the

8. name in London from any public source, C/«c&e« notwithstanding advertisements to the ^J/^f "" contrary. A stew shghtly flavoured with curry powder is not a curry — it is a stew spoilt by ignorance. The recipe for boiling rice will be found in Menui.

9. 3. Choose four ripe bananas, peel them, scrape off any fibre that may adhere to them, slice them in halves longitudinally, cross-cut the halves

10. and divide each quarter thus obtained in pudding two, lengthwise. Lay these pieces out on ^'''' a dish and marinade them with a liqueur- glass of maraschino, the juice of half a lemon and a dusting of sifted sugar. Turn them about occasion- ally. While they are resting, turn half a pint of milk to a custard with four whole eggs, sweetening with two ounces of sugar, and straining it when made through a hair sieve. Take a pint border-mould, butter it well and line it with buttered paper, lay in it the slices of banana crosswise, leaving spaces for the custard to filter through ; when packed pour in the custard, leaving half an inch for rising, and set the mould to steam very gently till set. Let it get cold

11. in the mould, then turn it out ; fill the centre with carefully chosen strawberries, pour a gill of straw- berry syrup flavoured with maraschino over all, and send round pure cream as a sauce.

12. 4. Out of stale bread stamp half a dozen two and

13. a quarter inch rounds a quarter-inch thick ; fry them

14. a golden yellow in butter, drain, and

15. Caviar ^ tj^em. When quite cold butter them

16. canapes, ■' ^

17. and spread a layer of fresh caviar over

18. them, mask the surfaces of the canapes completely with mayonnaise sauce as cold as possible, and serve on a flat dish garnished with watercress. To priepare the caviar, a few drops of lemon-juice and a sprink- ling of Nepaul pepper are alone necessary.