The ideal cookery book / by M.A. Fairclough. With 48 coloured plates by A.H. Sands, and about 250 illustrations in the text.

  • Fairclough, M. A. (Margaret Alice)
Date:
[1912?]
Catalogue details

Licence: In copyright

Credit: The ideal cookery book / by M.A. Fairclough. With 48 coloured plates by A.H. Sands, and about 250 illustrations in the text. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    278. MEDAILLONS D’ANCHOIS (ANCHOVY MEDALLIONS). 2 cold boiled potatoes. | 8 anchovy fillets. | salad oil. | 1 hard-boiled egg. Cut the potatoes in rounds the size of half a crown ; cut the fillets in strips, and marinade them in oil; arrange these round the slices of potato in the form of a rosette. Chop the hard-boiled egg finely, and place a small quantity in the centre of each. Dish up on a lace paper, and garnish with parsley. Average cost, 6d. Time required, 15 minutes. Seasonable always. Sufficient for 6 or 8 persons. 279. PAUPIETTES D’ANCHOIS. 1 cucumber. I 12 anchovy fillets. I 3 tablespoonfuls cream. I 1 teaspoonful vinegar. I coral. 1 oz. butter. | 2 ozs. lobster-meat. | 1 tablespoonful salad oil. | cayenne. I salt. Cut the cucumber in J-inch slices about the size of half a crown ; peel and blanch them, put them on a plate, and pour over them the vinegar and oil ; let them stand in this for half an hour, turning them over several times. Drain them, and hollow out their centres slightly. Arrange round the slices the fillets of anchovies, and fill the centres with the following mixture : Pound the lobster and coral finely in a mortar with the butter, add one tablespoonful of cream, mix well, and rub through a wire sieve. Whip the rest of the cream, and mix into the preparation ; season with salt and a pinch of cayenne. Use as directed. Dish the paupiettes, and garnish them with cress or parsley. Average cost, 2s. Time required, 45 minutes. Seasonable April to September. Sufficient for 8 or 10 persons. 280. CAVIAR AUX HUITRES (CAVIARE WITH OYSTERS). | lb. short pastry. | caviare. | 6 oysters. | pepper and salt. | lemon-juice. Line some small patty-pans with the short paste, fill them with raw rice to keep them in shape, and bake in a moderate oven. When the pastry is cooked, take out the rice carefully, and let the cases get cold. When ready to dish up, put in each piece of pastry a tablespoonful of caviare ; beard the oysters, and put one in each case on the caviare ; sprinkle the oysters with a little salt and pepper and lemon-juice. Average cost, 3s. 9d. Time required, 30 minutes. Seasonable September to April. Sufficient for 6 persons. 281. PYRAMIDES DE JAMBON (HAM PYRAMIDS). 6 slices cooked ham. | 6 fried bread eroutes. | 1J ozs. horseradish. | 3 ozs. butter. Grate the horseradish finely, put it into a mortar with the butter, and pound well together ; rub through a fine wire sieve. Cut the slices of ham, which must be very thin, into triangles, and then roll them to the shape of cones. Cut the eroutes round, and, when fried, allow them to get cold ; then spread them with some of the horseradish butter. Stand the ham-cone on this, put the remainder of the mixture into a forcing-bag fitted with a rose-pipe, and fill the cones, letting the mixture come above the cone ; force a little of the mixture round the base, and serve. Average cost, 9d. Time required, 15 minutes. Seasonable at all times. Suffi- cient for 6 persons. 282. PYRAMIDES DE LANGUE DE BCEUF (TONGUE PYRAMIDS). 6 slices very thinly cut tongue. | 6 round fried eroutes. | Montpellier butter (No. 181). When the eroutes are fried, let them get cold ; then spread them with a layer of Montpellier butter ; cut the tongue into triangles ; roll them into the shape of cones ; stand one of these on each croute of bread fried ; fill them with the Montpellier butter, using a forcing-bag for the purpose ; force a little of the mixture round the base of the cone. Average cost, 9d. Time required, 15 minutes. Sufficient for 6 persons. pt. L 4
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