Talaro's Foundations in Microbiology

Basic Principles - eBook PDF

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French Beans à la Française 321
(Entremets)
An excellent receipt for French 322
Beans à la Française
To boil Windsor Beans 322
Dressed Cucumbers 322
Mandrang, or Mandram (West 323
Indian receipt)
Another receipt for Mandram 323
Dressed Cucumbers (Author’s 323
receipt)
Stewed Cucumbers (English 323
mode)
Cucumbers à la Poulette 324
Cucumbers à la Créme 324
Fried Cucumbers, to serve in 324
common hashes and minces
Melon 325
To boil Cauliflowers 325
Cauliflowers (French receipt) 325
Cauliflowers with Parmesan 325
Cheese
Cauliflowers à la Française 326
Brocoli 326
To boil Artichokes 326
Artichokes en Salade (see
Chapter VI.)
Vegetable Marrow 327
Roast Tomatas (to serve with 327
roast Mutton)
Stewed Tomatas 327
Forced Tomatas (English 327
receipt)
Forced Tomatas (French 328
receipt)
Purée of Tomatas 328
To boil Green Indian Corn 329
Mushrooms au Beurre 329
Potted Mushrooms 330
Mushroom-Toast, or Croule 330
aux Champignons (excellent)
Truffles, and their uses 331
Truffles à la Serviette 331
Truffles à l’Italienne 331
To prepare Truffles for use 332
To boil Sprouts, Cabbages, 332
Savoys, Lettuces, or Endive
Stewed Cabbage 333
To boil Turnips 333
To mash Turnips 333
Turnips in white Sauce 334
(Entremets)
Turnips stewed in Butter (good) 334
Turnips in Gravy 335
To boil Carrots 335
Carrots (the Windsor receipt) 335
(Entremets)
Sweet Carrots (Entremets) 336
Mashed (or Buttered) Carrots 336
(a Dutch receipt)
Carrots au Beurre, or Buttered 336
Carrots (French receipt)
Carrots in their own Juice (a 337
simple but excellent receipt)
To boil Parsneps 337
Fried Parsneps 337
Jerusalem Artichokes 337
To fry Jerusalem Artichokes 338
(Entremets)
Jerusalem Artichokes à la 338
Reine
Mashed Jerusalem Artichokes 338
Haricots Blancs 338
To boil Beet-Root 339
To bake Beet-Root 339
Stewed Beet-Root 340
To stew Red Cabbage (Flemish 340
receipt)
Brussels Sprouts 340
Salsify 341
Fried Salsify (Entremets) 341
Boiled Celery 341
Stewed Celery 341
Stewed Onions 342
Stewed Chestnuts 342
CHAPTER XVIII.
 PASTRY.

Page

Introductory remarks 344

To glaze or ice Pastry 345
Feuilletage, or fine French Puff 345
Paste
Very good light Paste 346
English Puff Paste 346
Cream Crust (very good) 347
(Author’s receipt)
Pâte Brisée (or French Crust 347
for hot or cold Meat Pies)
Flead Crust 347
Common Suet-Crust for Pies 348
Very superior Suet-Crust 348
Very rich short Crust for Tarts 349
Excellent short Crust for Sweet 349
Pastry
Bricche Paste 349
Modern Potato Pasty, an 350
excellent family dish
Casserole of Rice 351
A good common English Game 352
Pie
Modern Chicken Pie 353
A common Chicken Pie 353
Pigeon Pie 354
Beef-steak Pie 354
Common Mutton Pie 355
A good Mutton Pie 355
Raised Pies 356
A Vol-au-Vent (Entrée) 357
A Vol-au-Vent of Fruit 358
(Entremets)
A Vol-au-Vent à la Créme 358
(Entremets)
Oyster Patties (Entrée) 359
Common Lobster Patties 359
Superlative Lobster Patties 359
(Author’s receipt)
Good Chicken Patties (Entrée) 359
Patties à la Pontife, a fast-day 360
or maigre dish (Entrée)
Excellent Meat Rolls 360
Small Vols-au-Vents, or Patty- 361
cases
Another receipt for Tartlets 361
A Sefton, or Veal Custard 362
Apple Cake, or German Tart 362
Tourte Meringuée, or Tart with 363
royal icing
A good Apple Tart 363
Tart of very young green 364
Apples (good)
Barberry Tart 364
The Lady’s Tourte, and 364
Christmas Tourte à la
Châtelaine
Genoises à la Reine, or her 366
Majesty’s Pastry
Almond Paste 367
Tartlets of Almond Paste 367
Fairy Fancies (Fantaisies des 368
Fées)
Mincemeat (Author’s receipt) 368
Superlative Mincemeat 369
Mince Pies (Entremets) 369
Mince Pies Royal (Entremets) 370
The Monitor’s Tart, or Tourte à 370
la Judd
Pudding Pies (Entremets) 371
Pudding Pies (a commoner 371
kind)
Cocoa-Nut cheese-cakes 371
(Entremets) (Jamaica
receipt)
Common Lemon Tartlets 372
Madame Werner’s Rosenvik 372
cheese-cakes
Apfel Krapfen (German receipt) 373
Créme Pâtissière, or Pastry 373
Cream
Small Vols-au-Vent, à la 374
Parisienne (Entremets)
Pastry Sandwiches 374
Lemon Sandwiches 374
Fanchonnettes (Entremets) 374
Jelly-Tartlets, or Custards 375
Strawberry Tartlets (good) 375
Raspberry Puffs 375
Creamed Tartlets 375
Ramakins à l’Ude, or Sefton- 375
Fancies
 CHAPTER XIX.

SOUFFLÉS, OMLETS, ETC.

Page

Soufflés 377
Louise Franks’ Citron Soufflé 378
A Fondu, or Cheese Souffle 379
Observations on Omlets, 380
Fritters, &c.
A common Omlet 380
An Omlette Soufflé (second 381
course, remove of roast)
Plain Common Fritters 381
Pancakes 382
Fritters of Cake and Pudding 382
Mincemeat Fritters 383
Venetian Fritters (very good) 383
Rhubarb Fritters 383
Apple, Peach, Apricot, or 384
Orange Fritters
Brioche Fritters 384
Potato Fritters (Entremets) 384
Lemon Fritters (Entremets) 384
Cannelons (Entremets) 385
Cannelons of Brioche paste 385
(Entremets)
Croquettes of Rice (Entremets) 385
Finer Croquettes of Rice 386
(Entremets)
Savoury Croquettes of Rice 386
(Entrée)
Rissoles (Entrée) 387
Very savoury Rissoles (Entrée) 387
Small fried Bread Patties, or 387
Croustades of various kinds
Dresden Patties, or Croustades 387
(very delicate)
To prepare Beef Marrow for 388
frying Croustades, Savoury
Toasts, &c.
Small Croustades, or Bread 388
Patties, dressed in Marrow
(Author’s receipt)
Small Croustades, à la Bonne 389
Maman (the Grandmamma’s
Patties)
Curried Toasts with Anchovies 389
To fillet Anchovies 389
Savoury Toasts 390
To choose Macaroni, and other 390
Italian Pastes
To boil Macaroni 391
Ribbon Macaroni 391
Dressed Macaroni 392
Macaroni à la Reine 393
Semoulina and Polenta à 393
l’Italienne (Good) (To serve
instead of Macaroni)
 CHAPTER XX.

BOILED PUDDINGS.

Page

General Directions 395

To clean Currants for Puddings 397
or Cakes
To steam a Pudding in a 397
common stewpan or
saucepan
To mix Batter for Puddings 397
Suet Crust for Meat or Fruit 398
Pudding
Butter Crust for Puddings 398
Savoury Puddings 399
Beef-steak, or John Bull’s 399
Pudding
Small Beef-steak Pudding 400
Ruth Pinch’s Beef-steak 401
Pudding
Mutton Pudding 401
Partridge Pudding (very good) 401
A Peas Pudding (to serve with 401
Boiled Pork)
Wine-sauce for Sweet 402
Puddings
Common Wine-sauce 402
Punch-sauce for Sweet 402
Puddings
Clear arrow-root-sauce (with 403
receipt for Welcome Guest’s
Pudding)
A German Custard Pudding- 403
sauce
A delicious German Pudding- 403
sauce
Red Currant or Raspberry- 404
sauce (good)
Common Raspberry-sauce 404
Superior Fruit Sauces for 404
Sweet Puddings
Pine-apple Pudding-sauce 405
A very fine Pine-apple Sauce 405
or Syrup for Puddings, or
other Sweet Dishes
German Cherry-sauce 406
Common Batter Pudding 406
Another Batter Pudding 406
Black-cap Pudding 407
Batter Fruit Pudding 407
Kentish Suet Pudding 407
Another Suet Pudding 408
Apple, Currant, Cherry, or other 408
Fresh Fruit Pudding
A common Apple Pudding 409
Herodotus’ Pudding (A genuine 409
classical receipt)
The Publisher’s Pudding 410
Her Majesty’s Pudding 410
Common Custard Pudding 411
Prince Albert’s Pudding 411
German Pudding and Sauce 412
(very good)
The Welcome Guest’s own 412
Pudding (light and
wholesome. Author’s receipt)
Sir Edwin Landseer’s Pudding 412
A Cabinet Pudding 413
A very fine Cabinet Pudding 414
Snowdon Pudding (a genuine 414
receipt)
Very good Raisin Puddings 415
The Elegant Economist’s 415
Pudding
Pudding à la Scoones 416
Ingoldsby Christmas Puddings 416
Small and very light Plum 416
Pudding
Vegetable Plum Pudding 417
(cheap and good)
The Author’s Christmas 417
Pudding
A Kentish Well-Pudding 417
Rolled Pudding 418
A Bread Pudding 418
A Brown Bread Pudding 419
A good boiled Rice Pudding 419
Cheap Rice Pudding 420
Rice and Gooseberry Pudding 420
Fashionable Apple Dumplings 420
Orange Snow-balls 420
Apple Snow-balls 421
Light Currant Dumplings 421
Lemon Dumplings (light and 421
good)
Suffolk, or hard Dumplings 421
Norfolk Dumplings 421
Sweet boiled Patties (good) 422
Boiled Rice, to be served with 422
stewed Fruits, Preserves, or
Raspberry Vinegar
 CHAPTER XXI.

BAKED PUDDINGS.

Page

Introductory Remarks 423

A baked Plum Pudding en 424
Moule, or Moulded
The Printer’s Pudding 424
Almond Pudding 425
The Young Wife’s Pudding 425
(Author’s receipt)
The Good Daughter’s 426
Mincemeat Pudding
(Author’s receipt)
Mrs. Howitt’s Pudding (Author’s 426
receipt)
An excellent Lemon Pudding 426
Lemon Suet Pudding 427
Bakewell Pudding 427
Ratifia Pudding 427
The elegant Economist’s 428
Pudding
Rich Bread and Butter Pudding 428
A common Bread and Butter 429
Pudding
A good baked Bread Pudding 429
Another baked Bread Pudding 430
A good Semoulina or Soujee 430
Pudding
French Semoulina Pudding, or 430
Gâteau de Semoule
Saxe-Gotha Pudding, or Tourte 431
Baden Baden Puddings 431
Sutherland, or Castle Puddings 432
Madeleine Puddings (to be 432
served cold)
A good French Rice Pudding, 433
or Gâteau de Riz
A common Rice Pudding 433
Quite cheap Rice Pudding 434
Richer Rice Pudding 434
Rich Pudding Meringué 434
Good ground Rice Pudding 435
Common ground Rice Pudding 435
Green Gooseberry Pudding 435
Potato Pudding 436
A Richer Potato Pudding 436
A good Sponge-cake Pudding 436
Cake and Custard, and various 437
other inexpensive Puddings
Baked Apple Pudding, or 437
Custard
Dutch Custard, or Baked 438
Raspberry Pudding
Gabrielle’s Pudding, or sweet 438
Casserole of Rice
Vermicelli Pudding, with apples 439
or without, and Puddings of
Soujee and Semola
Rice à la Vathek, or Rice 440
 Pudding à la Vathek
(extremely good)
Good Yorkshire Pudding 440
Common Yorkshire Pudding 441
Normandy Pudding (good) 441
Common baked Raisin 441
Pudding
A richer baked Raisin Pudding 442
The Poor Author’s Pudding 442
Pudding à la Paysanne (cheap 442
and good)
The Curate’s Pudding 442
A light baked Batter Pudding 443
 CHAPTER XXII.

EGGS AND MILK.

Page

To preserve Eggs fresh for 444

many weeks
To cook Eggs in the shell 445
without boiling them (an
admirable receipt)
To boil Eggs in the shell 445
To dress the Eggs of the 446
Guinea Fowl and Bantam
To dress Turkeys’ Eggs 447
Forced Turkeys’ Eggs (or 447
Swans’), an excellent
entremets
To boil a Swan’s Egg hard 448
Swan’s Egg en Salade 448
To poach Eggs of different 449
kinds
Poached Eggs with Gravy 449
(Œufs Pochés au Jus.
Entremets.)
Œufs au Plat 450
Milk and Cream 450
Devonshire, or Clotted Cream 451
Du Lait a Madame 451
Curds and Whey 451
Devonshire Junket 452
 CHAPTER XXIII.

SWEET DISHES, OR ENTREMETS.

Page

To prepare Calf’s Feet Stock 453

To clarify Calf’s Feet Stock 454
To clarify Isinglass 454
Spinach Green, for colouring 455
Sweet Dishes,
Confectionary, or Soups
Prepared Apple or Quince 456
Juice
Cocoa-nut flavoured Milk (for 456
Sweet Dishes, &c.)
Remarks upon Compotes of 456
Fruit, or Fruit stewed in
Syrup
Compote of Rhubarb 457
—— of Green Currants 457
—— of Green Gooseberries 457
—— of Green Apricots 457
—— of Red Currants 457
—— of Raspberries 458
—— of Kentish or Flemish 458
Cherries
—— of Morella Cherries 458
—— of the green Magnum 458
Bonum, or Mogul Plum
—— of Damsons 458
—— of ripe Magnum Bonums, 458
or Mogul Plums
—— of the Shepherd’s and 458
other Bullaces
—— of Siberian Crabs 458
—— of Peaches 459
Another receipt for stewed 459
Peaches
Compote of Barberries for 459
Dessert
Black Caps, par excellence (for 460
the Second Course, or for
Dessert)
Gâteau de Pommes 460
Gâteau of mixed Fruits (good) 461
Calf’s Feet Jelly (entremets) 461
Another receipt for Calf’s Feet 462
Jelly
Modern varieties of Calf’s Feet 463
Jelly
Apple Calf’s Feet Jelly 464
Orange Calf’s Feet Jelly 464
(Author’s receipt)
Orange Isinglass Jelly 465
Very fine Orange Jelly (Sussex 465
Place receipt)
Oranges filled with Jelly 466
Lemon Calf’s Feet Jelly 467
Constantia Jelly 467
Rhubarb Isinglass Jelly 468
(Author’s original receipt)