Alexis Soyer's Part 19: Second-course Removes
Welcome to FabulousFusionFood's Alexis Soyer's Part 19 (Second-course Removes) Page — Here you will find the full text from the nineteenth section: Second-course Removes of Alexis Soyer's Modern Housewife or Ménagère As well as the full text this page also provides links out to the overall index of the book and links to modern redactions of each and every recipe (where practicable). This site builds a complete library of Eliza Acton recipes, allowing the modern cook to make them at home today. Enjoy...
REMOVES—SECOND COURSE.
847. CHESNUT PUDDING, NESSELRODE FASHION. —Blanch four dozen chestnuts in boiling water, skin and place them in the screen, when dry take them out, and when cold put them into a mortar, with one pound of sugar, and half a stick of 'vanilla, pound the whole well together, and sift it through a fine wire sieve, put into a stewpan, with the yolks of twelve eggs, beat them well together; in another stewpan have a quart of milk, when boiling pour it over the other ingredients, mixing well, and stir over a sharp fire until it begins to thicken and adheres to the back of the spoon, then lay a tammy upon a large dish, pour the mixture in and rub it through with two wooden spoons; when cold place it in a freezing-pot and freeze as directed (No. 772); when frozen, have a large high ice-mould, which closes hermetically, have also two ounces of currants and two ounces of Smyrna raisins, soaked in four glasses of marasquino from the previous day, with four ounces of candied citron cut in dice, put them into the freezing-pot, with a pint of whipped cream and half the meringue preparation directed in (No. 772); freeze the whole well together and fill your mould, which bury in ice and salt until ready to serve, then dip it into lukewarm water, and turn it out upon your dish.
848. ICED CABINET PUDDING.—Have ready prepared, and rather stale, a sponge-cake as directed (No. 931), which cut into slices half an inch thick, and rather smaller than the mould you intend making the pudding in, soak them well with noyeau brandy; then lay some preserved dry cherries at the bottom of the mould, with a few whole ratafias; lay one of the slices over, then more cherries and ratafias, proceeding thus until the mould is three parts full; have ready a quart of the custard (No. 876), omitting half the quantity of isinglass, pour it lukewarm into your mould, which close hermetically, and bury in ice and salt, where let it remain at least two hours; when ready to serve dip it in lukewarm water, and turn it out upon your dish; you have made about half a pint of custard, which keep upon ice, pour over the pudding when ready to serve, and sprinkle a few chopped pistachios over.
849. WHITE ALMOND PUDDING ICES.—Blanch and skin a quarter of a pound of sweet almonds, with six or eight bitter ones, when dry and cold, place them in a mortar, with three quarters of a pound of sugar, and ten or twelve leaves of candied orange-flowers, pound well, sift through a wire sieve, and place it in a stewpan, with the yolks of eight eggs, beat them well together; then in another stewpan have boiling a pint and a half of milk, which pour over the other ingredients by degrees, keeping it stirred, place it upon the fire, stirring until it thickens and adheres to the back of the spoon, rub it through a tammy, add two glasses of noyeau; when cold put it into your freezing-pot to freeze, and when half frozen add a pint and a half of whipped cream; when quite frozen fill a mould, and serve as pudding, Nesselrode fashion.
850. RICE PUDDING GLACÉ.—Take some ground rice, and well boil it in milk till done, seasoned with lemon, sugar, &C., and add a little double cream whisked, and freeze it in a pot, then mould it, and keep it in ice till wanted, then dip it in hot water, and serve with either Macedoine sauce or any fruit sauce.
851. FRUIT, CHARTREUSE OF, WITH LEMON JELLY.—Make a chartreuse of fruit as directed (No. 816), in a round or oval mould, having a quantity of fruit left; have also about a quart of orange jelly, which place upon ice in a bowl, whisking it until on the point of setting, then place a layer of it in the chartreuse, then a layer of the fruit, the jelly, and so on until quite filled, place it upon ice, and when set and ready to serve, dip in lukewarm water, and turn it out upon your dish; serve garnished round with jelly in the skins of the oranges, cut in quarters after it has set, or leave out the garnishing.
852. SOUFFLE OF ORANGE ICED.—Prepare about three parts of the quantity of ice as directed in the last, to which when half frozen, add a pint and a half of whipped orange jelly just upon the point of setting, beat the whole well together with the spatula, working it until well frozen; have a dozen and a half of oranges, peeled, quartered, and passed in sugar as directed for vol-au-vent, and place them in a basin upon ice; when ready to serve, make a border of almond paste upon your dish, in the centre of which put a little of the ice, then a layer of oranges, then the same and oranges again, proceeding thus and finishing in pyramid; garnish round with various small ripe fruits.
853. PUNCH CAKE SOUFFLÉ.—Break ten eggs, put the whites in a copper bowl, and the yolks in a basin, with four tablespoonfuls of powdered sugar, four of crushed ratafias, two of potato flour, a little salt, and a quarter of an ounce of candied orange-flowers, beat well together, whip the whites, which stir in lightly with the mixture; well butter and bread-crumb the interior of an oval plain mould, butter also and bread-crumb a band of paper three inches broad, which tie round at the top of the mould, pour in the mixture, and half an hour before ready to serve, stand it in a moderate oven (it will take about the above time to bake), when done turn it out upon your dish; have ready a custard of three yolks of eggs, to which you have added two glasses of essence of punch, pour round the cake and serve.
The above mixture may be baked in twelve small paper cases and dressed in pyramid, but then they would require more sauce.
854. ICE WAFERS.—Put a little fine flour and a little pounded sugar into a small basin, mix it with a little milk or thin cream; beat one egg in a glass of brandy, and make it into a thin batter, it is much better to stand a few hours after it is mixed, and it bakes so much smoother; have a small wafer mould; heat it on a clear coal or charcoal fire by turning it now and then; open it, and wipe it very clean, then rub the iron with a little fat bacon; put in a spoonful of the batter, and close the mould, set it on the fire one minute, then turn it, and take them carefully off, rolling them on a small stick to their usual shape.
855. WINE BISCUITS.—Put on a marble slab or clean table one pound of sifted flour; mix well with it two ounces of sugar, half a teaspoonful of salt; mix it with cold milk enough to make a very stiff paste, which roll very thin with a rolling pin; cut them out into any neat shape you like, and bake in a very quick oven; two minutes is sufficient; the addition of a little cayenne pepper is an improvement with the wine.
Second-course Removes.
847. CHESNUT PUDDING, NESSELRODE FASHION. —Blanch four dozen chestnuts in boiling water, skin and place them in the screen, when dry take them out, and when cold put them into a mortar, with one pound of sugar, and half a stick of 'vanilla, pound the whole well together, and sift it through a fine wire sieve, put into a stewpan, with the yolks of twelve eggs, beat them well together; in another stewpan have a quart of milk, when boiling pour it over the other ingredients, mixing well, and stir over a sharp fire until it begins to thicken and adheres to the back of the spoon, then lay a tammy upon a large dish, pour the mixture in and rub it through with two wooden spoons; when cold place it in a freezing-pot and freeze as directed (No. 772); when frozen, have a large high ice-mould, which closes hermetically, have also two ounces of currants and two ounces of Smyrna raisins, soaked in four glasses of marasquino from the previous day, with four ounces of candied citron cut in dice, put them into the freezing-pot, with a pint of whipped cream and half the meringue preparation directed in (No. 772); freeze the whole well together and fill your mould, which bury in ice and salt until ready to serve, then dip it into lukewarm water, and turn it out upon your dish.
848. ICED CABINET PUDDING.—Have ready prepared, and rather stale, a sponge-cake as directed (No. 931), which cut into slices half an inch thick, and rather smaller than the mould you intend making the pudding in, soak them well with noyeau brandy; then lay some preserved dry cherries at the bottom of the mould, with a few whole ratafias; lay one of the slices over, then more cherries and ratafias, proceeding thus until the mould is three parts full; have ready a quart of the custard (No. 876), omitting half the quantity of isinglass, pour it lukewarm into your mould, which close hermetically, and bury in ice and salt, where let it remain at least two hours; when ready to serve dip it in lukewarm water, and turn it out upon your dish; you have made about half a pint of custard, which keep upon ice, pour over the pudding when ready to serve, and sprinkle a few chopped pistachios over.
849. WHITE ALMOND PUDDING ICES.—Blanch and skin a quarter of a pound of sweet almonds, with six or eight bitter ones, when dry and cold, place them in a mortar, with three quarters of a pound of sugar, and ten or twelve leaves of candied orange-flowers, pound well, sift through a wire sieve, and place it in a stewpan, with the yolks of eight eggs, beat them well together; then in another stewpan have boiling a pint and a half of milk, which pour over the other ingredients by degrees, keeping it stirred, place it upon the fire, stirring until it thickens and adheres to the back of the spoon, rub it through a tammy, add two glasses of noyeau; when cold put it into your freezing-pot to freeze, and when half frozen add a pint and a half of whipped cream; when quite frozen fill a mould, and serve as pudding, Nesselrode fashion.
850. RICE PUDDING GLACÉ.—Take some ground rice, and well boil it in milk till done, seasoned with lemon, sugar, &C., and add a little double cream whisked, and freeze it in a pot, then mould it, and keep it in ice till wanted, then dip it in hot water, and serve with either Macedoine sauce or any fruit sauce.
851. FRUIT, CHARTREUSE OF, WITH LEMON JELLY.—Make a chartreuse of fruit as directed (No. 816), in a round or oval mould, having a quantity of fruit left; have also about a quart of orange jelly, which place upon ice in a bowl, whisking it until on the point of setting, then place a layer of it in the chartreuse, then a layer of the fruit, the jelly, and so on until quite filled, place it upon ice, and when set and ready to serve, dip in lukewarm water, and turn it out upon your dish; serve garnished round with jelly in the skins of the oranges, cut in quarters after it has set, or leave out the garnishing.
852. SOUFFLE OF ORANGE ICED.—Prepare about three parts of the quantity of ice as directed in the last, to which when half frozen, add a pint and a half of whipped orange jelly just upon the point of setting, beat the whole well together with the spatula, working it until well frozen; have a dozen and a half of oranges, peeled, quartered, and passed in sugar as directed for vol-au-vent, and place them in a basin upon ice; when ready to serve, make a border of almond paste upon your dish, in the centre of which put a little of the ice, then a layer of oranges, then the same and oranges again, proceeding thus and finishing in pyramid; garnish round with various small ripe fruits.
853. PUNCH CAKE SOUFFLÉ.—Break ten eggs, put the whites in a copper bowl, and the yolks in a basin, with four tablespoonfuls of powdered sugar, four of crushed ratafias, two of potato flour, a little salt, and a quarter of an ounce of candied orange-flowers, beat well together, whip the whites, which stir in lightly with the mixture; well butter and bread-crumb the interior of an oval plain mould, butter also and bread-crumb a band of paper three inches broad, which tie round at the top of the mould, pour in the mixture, and half an hour before ready to serve, stand it in a moderate oven (it will take about the above time to bake), when done turn it out upon your dish; have ready a custard of three yolks of eggs, to which you have added two glasses of essence of punch, pour round the cake and serve.
The above mixture may be baked in twelve small paper cases and dressed in pyramid, but then they would require more sauce.
854. ICE WAFERS.—Put a little fine flour and a little pounded sugar into a small basin, mix it with a little milk or thin cream; beat one egg in a glass of brandy, and make it into a thin batter, it is much better to stand a few hours after it is mixed, and it bakes so much smoother; have a small wafer mould; heat it on a clear coal or charcoal fire by turning it now and then; open it, and wipe it very clean, then rub the iron with a little fat bacon; put in a spoonful of the batter, and close the mould, set it on the fire one minute, then turn it, and take them carefully off, rolling them on a small stick to their usual shape.
855. WINE BISCUITS.—Put on a marble slab or clean table one pound of sifted flour; mix well with it two ounces of sugar, half a teaspoonful of salt; mix it with cold milk enough to make a very stiff paste, which roll very thin with a rolling pin; cut them out into any neat shape you like, and bake in a very quick oven; two minutes is sufficient; the addition of a little cayenne pepper is an improvement with the wine.
Notes: