FREE BOOKS

Author's List




PREV.   NEXT  
|<   19   20   21   22   23   24   25   26   27   28   29   30   31   32   33   34   35   36   37   38   39   40   41   42   43  
44   45   46   47   48   49   50   51   52   53   54   55   56   57   58   59   60   61   62   63   64   65   66   67   68   >>   >|  
a pulp in a mortar a handful of spinach, and squeeze it through a hair sieve; then put it into a cup or jar, and place it in a basin of hot water for a few minutes, or it may be allowed to simmer on the fire; a little of this stirred into spring soups, improve their appearance. * * * * * VELOUTE, BECHAMEL. These preparations are so frequently mentioned in modern cookery, that we shall give the receipts for them, although they are not appropriate for the Jewish kitchen. Veloute is a fine white sauce, made by reducing a certain quantity of well-flavoured consomme or stock, over a charcoal fire, and mixing it with boiling cream, stirring it carefully till it thickens. Bechamel is another sort of fine white stock, thickened with cream, there is more flavouring in this than the former, the stock is made of veal, with some of the smoked meats used in English kitchens, butter, mace, onion, mushrooms, bay leaf, nutmeg, and a little salt. An excellent substitute for these sauces can in Jewish kitchens be made in the following way: Take some veal broth flavored with smoked beef, and the above named seasonings, then beat up two or three yolks of eggs, with a little of the stock and a spoonful of potatoe flour, stir this into the broth, until it thickens, it will not be quite as white, but will be excellent. * * * * * FORCEMEAT OR FARCIE. Under this head is included the various preparations used for balls, tisoles, fritters, and stuffings for poultry and veal, it is a branch of cooking which requires great care and judgment, the proportions should be so blended as to produce a delicate, yet savoury flavor, without allowing any particular herb or spice to predominate. The ingredients should always be pounded well together in a mortar, not merely chopped and moistened with egg, as is usually done by inexperienced cooks; forcemeat can be served in a variety of forms, and is so useful a resource, that it well repays the attention it requires. * * * * * A SUPERIOR FORCEMEAT FOR RISOLLES, FRITTERS, AND SAVORY MEAT BALLS. Scrape half a pound of the fat of smoked beef, and a pound of lean veal, free from skin, vein, or sinew, pound it finely in a mortar with chopped mushrooms, a little minced parsley, salt and pepper, and grated lemon peel, then have ready the crumb of two French rolls soaked in good gravy, press out t
PREV.   NEXT  
|<   19   20   21   22   23   24   25   26   27   28   29   30   31   32   33   34   35   36   37   38   39   40   41   42   43  
44   45   46   47   48   49   50   51   52   53   54   55   56   57   58   59   60   61   62   63   64   65   66   67   68   >>   >|  



Top keywords:

smoked

 
mortar
 

Jewish

 
excellent
 

kitchens

 

preparations

 
mushrooms
 

FORCEMEAT

 

chopped

 

requires


thickens

 
FARCIE
 

predominate

 

ingredients

 

allowing

 

produce

 

cooking

 
included
 

branch

 

tisoles


stuffings

 

poultry

 

delicate

 

savoury

 

flavor

 
fritters
 
blended
 

judgment

 
proportions
 

served


minced
 

finely

 

parsley

 

pepper

 
grated
 

soaked

 

French

 

Scrape

 
forcemeat
 

variety


inexperienced

 
moistened
 

resource

 

FRITTERS

 

SAVORY

 
RISOLLES
 

repays

 
attention
 

SUPERIOR

 

pounded