Menu Xxxiv

Ingredients

• two ounces of bread crumb
• eight ounces of finely sliced onions
• two gills of custard
• two ounces of sugar
• quarter ounce of gelatine
• a gill of lobster sauce
• an ounce of butter
• a gill of fresh tomato puree
• a gill of strawberry syrup as sold
• an ounce of gelatine
• a gill of whipped cream
• a pound of mushrooms
• six large tablespoonfuls of nice mince of cold turbot
• one well-beaten egg
• half proportions
• six ripe bananas
• two yolks
• mace

Directions

1. {September.')

2. Croustades k la poiasonni^re. Ferdreaux k la Suisse.

3. Fur^e de bananes. Crimes d« champignons.

4. 1. With the paste given for No. 4, Menu vi., line half a dozen mince pie pans, buttering them well and rolling the paste out about as thick

5. as a penny piece : prick and fill these ^"'^ , , with raw rice, bake in a moderate oven, shake out the rice, and tui-n out the little saucers thus obtained. Have ready six large tablespoonfuls of nice mince of cold turbot, moistened and warmed up with a gill of lobster sauce (or any cold fish with shrimp sauce) flavoured with an atom of mace. Keep this hot in the bain-marie, and the saucers hot in the mouth of the oven. When required, and not till that time or the cases will be sodden, fiU each with the hot mince, dust freely over with grated Parmesan, and serve on a hot napkin.

6. 2. It often happens that old partridges have to be disposed of. If this be the case, truss a

7. brace for boiUng, fiUing the cavity of i^^^f^^' "

8. each bird with a stuffing composed of

9. two ounces of bread crumb, two of chopped par-

10. 114 FIFTY LUNCHES.

11. boiled onion, the livei-s of the birds, an ounce, for each, of chopped mushroom, and one well-beaten egg ; sew up the vents and simmer the birds in broth and milk in half proportions, surrounded with eight ounces of finely sliced onions, two of celery, a muslin bag containing a dessert-spoonful of sweet herbs, pepper, and salt. When done, lift the birds, keep them covered up with a hot cloth in the pan in which they were done, from which the broth and vegetables have been strained off. Pass the onions and celery through a hair sieve, and blend the puree with the broth over a low fire, mixing first half an ounce of butter and half an ounce of flour to effect that object ; as the sauce is cooking add a gill of fresh tomato puree, boil up and pass through the sieve again, heating it up afterwards, and finishing with a table- spoonful of cream. Dish the birds, mask them with the sauce, garnish all round with well-boiled rice, and serve.

12. 3. Choose six ripe bananas, peel, scrape off their fibre, and mash them with a silver fork, flavour with a liqueur-glass of maraschino, the juice of a lemon, and a gill of strawberry syrup as sold for

13. ices. Work this well, and pass it all iurJe"' through a hair sieve (that is reserved for

14. sweet cookery) into a bowl. Make two gills of custard, blending with it two yolks, and half an ounce of gelatine, and sweetening with two ounces of sugar. Pass this through a hair sieve and blend it with the banana puree, adding a gill of whipped cream ; pour all into a china compote-dish, which set

15. LITTLE CREAMS OF MUSHROOMS. 115

16. over ice, cover the surface with whipped cream, and serve.

17. 4. Peel and remove the stalks from half a pound of mushrooms, choosing light-coloured ones ; with a silver spoon scrape out the gills ; cut up the mushrooms, sprinkle them with salt Little creams and lemon-juice, and cover them, while rooms. with the well-washed stalks and trimmings finely minced you flavour a couple of gills of milk, seasoning it with salt and white pepper, then boiling up and simmering for ten minutes. Strain this off, wipe out the pan, put half an ounce of butter and half an ounce of flour into it, mix, add the strained milk and the cut-up mushrooms ; boil again and simmer, adding a quarter ounce of gelatine, and stirring carefully ; when the mushrooms are quite soft, empty the contents of the pan upon a hair sieve, pass all through it, add half a gill of whipped cream, mix well, pour into small darioles, set over ice, and serve garnished with watercress.

Nutrition, whole recipe (rough)

Counts 11 of 15 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.