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Aspic, or Ornamental Sa- voury Jelly
INGREDIENTS.-4 lbs. of knuckle of veal, 1 cow-heel, 3 or 4 slices of ham, any poultry trimmings, 2 carrots, 1 onion, 1 faggot of savoury herbs, 1 glass of sherry, 3 quarts of water, seasoning to taste of salt and whole white pepper, 3 eggs.
AVERAGE COST, 4s.
Lay the ham on the bottom of a stewpan, cut up the veal and cow-heel into small pieces, and lay them on the ham; add the poultry trimmings, vegetables, herbs, sherry, and water, and let the whole simmer very gently for 4 hours, carefully taking away all scum that may rise to the surface; strain through a fine sieve, and pour into an earthen pan to get cold.
SALAD IN ASPIC JELLY. the hard-boiled egg cut in slices, and so on SAVORY JELLY.
Have ready a clean stewpan, put in the jelly, and be particular to leave the sediment behind, or it will not be clear. Add the whites of 3 eggs, with salt and pepper, till the mould is full. This if nicely to clarify; keep stirring over the fire till arranged is a pretty dish and a very nice accompaniment to cold meats, and, if the vegetables in season are those in which a bright colour cannot be found, to give the dish effect the jelly may be coloured with cochineal.
SEASONABLE in Summer, or at any time according to the vegetables used.
Aspic Jelly, A Quicker and more Economical way of making. - INGREDIENTS.-1½ oz. of gelatine, 2 quarts of any kind of stock, 1 carrot, 1 turnip, 1 shalot, 3 or 4 cloves, the same of peppercorns, 1 lemon, a tablespoonful of vinegar, a bouquet of herbs, the white of one egg and some shells. AVERAGE COST for this quantity, 1s. 6d. Put all in a stewpan and whisk over the fire till boiling, let it boil well up, settle for 1/4 hour at the side of the stove, then strain.
For a garnish, part of the jelly may be coloured with a little cochineal, and in using it, it is best to cut it first in thin slices and then in diamonds, or it may be simply roughed with a fork.
TIME.- hour. the whole becomes very white; then draw it to the side, and let it stand till clear.
When this is the case, strain it through a cloth or jelly-bag, and use it for moulding poultry, garnishing, &c. Tarragon vinegar may be added to give an additional flavour.
TIME.-Altogether, 4 hours.
Aubergines, Baked. (A Vegetable Entrée.) - INGREDIENTS. -4 mediumsized aubergines, 1 doz. mushrooms, 2 oz. of bacon minced, 2 oz. of butter, 6 minced shalots, a teaspoonful of minced parsley, the same of olive oil, salt, pepper and breadcrumbs. AVERAGE COST for entrée for 6 persons, 1s. 6d.
Wash the aubergines and cut them in two lengthwise, take out the pulp and fill with the chopped mushrooms. Put the rest of the ingredients, with the exception of the bread-crumbs, in a pan and fry together, then fill up the aubergines with the forcemeat, bread-crumb the top, and bake for an hour.
TIME. hour to bake.
SEASONABLE in Autumn.
Turbot, Sauce Hollandaise. 8.
Appétisans. 2 dishes.
Crayfish Soup. 5 pints.
AUGUST, DINNERS FOR. 22 AUGUST, DINNERS FOR.
August-Dinner for Twelve Persons.
MENU. (English.) Quantity. Average MENU. (French.) Appétisans.
Potage d'Ecrevisses.
Cost. d. 16 89 Stewed Trout. 4 fish. 66 Truite au Vin Rouge.
Hollondaise Sauce.
Turbot, Salmi of Game.
Minced Veal with Béchamel Sauce. 2 dishes.
Saddle of Mutton.
Potatoes. French Beans.
Black Game.
Compôte of Fruit.
Raspberry Tart. 1 fish. 10 0 2 turs. 20 2 dishes. 60 40 1 joint. 10 0 4lbs.ea. 10 3 birds. 46 2 dishes. 36 2 23 Vanilla Cream.
Cheese Straws. 2 mlds. 30 2 dishes. 16 £356 Salmis de Gibier.
Emincé de Veau au Béchamel.
Selle de Mouton.
Pommes de Terre. Haricots Verts.
Coqs de Bruyère.
Compôte de Fruit.
Tourte aux Framboises.
Crême de Vanille.
Pailles de Parmesan.
August-Dinner for Ten Persons.
MENU. (English.) Quantity. Average Lobster Soup.
Salmon.
Dutch Sauce.
Chaudfroid of Chicken.
Rissoles of Game.
Haunch of Mutton.
Potatoes. Spinach.
Grouse.
Almond Pudding.
Marbled Jelly.
Iced Gooseberry Fool.
Cost. 8. d. 2 quarts 70 3 lbs. 60 2 turs. 20 2 dishes. 50 2 dishes. 30 1 joint. 11 0 3lbs.ea. 09 5 birds. 10 0 2 30 1 mould. 29 2 dishes. 16 £2 12 0 August-Dinner for Eight MENU. (English.) nantity. Average MENU. (French.) Bisque de Homard.
Saumon, Sauce Hollandaise.
Chaudfroid de Volaille.
Rissolettes de Gibier.
Hanche de Mouton.
Pommes de Terre. Epinards.
Coqs de Bruyère.
Pouding d'Amandes.
Gelée Marbrée.
Crême de Groseilles Glacée.
Persons. 8. d.
White Soup. 3 pints. 46 Salmon Cutiets (Cold). 3 lbs. 50 Horseradish Sauce. 1 tur. 06 Vol-au-vent of Chicken. 1 dish. 40 Becf Croquettes. 12 20 Leg of Lamb. 1 joint 50 Potatoes. French Beans. 3lbs. ea.
Macaroni and Pine Apple. 1 dish.
Noyaan Cream. 1 mould. £156 MENU. (French.) Potage Lait d'Amandes.
Côtelettes de Saumon.
Sauce Raifort.
Vol-au-vent de Volaille.
Croquettes de Bœuf.
Gigot d'Agneau.
Pommes de Terre. Haricots Verts.
Macaroni aux Ananas.
Crême au Noyeau.
AUGUST, DINNERS FOR. 23 AUGUST, DINNERS FOR.
August-Dinners for from Six to Twelve Persons.
ENO Julienne.
Salmon, Tartar Sauce.
Veal Collops.
Hashed Grouse.
Roast Fowls.
Ham.
Potatoes.
Peas.
Cucumber Salad.
Apricot Tart.
Lemon Cream.
Cheese Ramequins.
White Soup.
Fried Filleted Soles, Caper Sauce:
Lamb Cutlets.
Chicken Cream.
Fillet of Beef, Spanish Sauce.
Potatoes.
Grouse.
Stewed Artichokes.
Coburg Pudding.
Benedictine Cream.
MENU Mock Turtle Soup.
Boiled Soles, Béchamel Sauce.
Lobster Patties.
Sweetbreads.
Leg of Lamb.
Potatoes.
Peas.
Greengage Tart.
Custard.
Wine Jelly.
Clear Soup.
Stewed Eels.
Curried Prawns.
Veal Cutlets.
Rumpsteak and Mushrooms.
Grouse Salad.
Amber Pudding.
Compôte of Apricots.
Cheese.
AUGUST, DINNERS FOR. 24 AUGUST, DINNER TABLE.
August-Plain Family Dinners for.
No. 1.
Sunday. Roast lamb, peas, potatoes, mint sauce. Cold apple tart, custard, bread-and-butter pudding.
Monday. Macaroni soup. - Cold lamb, salad, mashed potatoes. - Lemon pudding. -Cheese.
Tuesday. Boiled soles, caper sauce.- Rump steak, potatoes, French beans.
Stewed plums and rice.
Wednesday. Roast sirloin of beef, potatoes, peas, horseradish sauce. - Pastry sandwiches, cornflour blancmange.
Thursday. Soup. -Mutton cutlets, cold beef, salad, potatoes. -Apple pudding.
Friday. Beef rissoles. - Roast chicken, bacon, cabbage, potatoes. - Sweet omelette.
Saturday. Stewed eels. - Veal cutlets, hashed chicken, potatoes. - Cheese salad.
No. 2.
