À la mode cookery; up-to-date recipes

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1902 edition. Excerpt: ...and stir over the fire three minutes; then simmer for a quarter of an hour, stirring slowly. Asparagus Patties Line some patty-cases with puff paste, bake them, and fill the insides with heads of asparagus that A, Vegetable Rack; B, Asparagus Saucepan; C, Brooklyn Boiler; D, Brooklyn Fluted Crust Bread Pans; E, Raisin Stoner.. V have been boiled, and pour Irlandaise sauce over them. Carrot and Turnip Mould (To be eaten with Boiled Pork) Take some carrots, boil them in good stock. Mash them and pass them through a wire sieve, add pepper and salt to taste and a little butter; put them into a border-mould. Mash some turnips in milk; after boiling, add pepper and salt to taste and some cream; beat them thick over the fire. Turn the carrots out of the border-mould, and put the turnip pur£e in the centre, piling it high. Truffles a la Milan Melt four ounces of fresh butter, add two ounces of good salad-oil, a little parsley, a shalot, a small onion, a clove of garlic, all minced, and fry them together. Peel two pounds of fresh truffles, slice and put them in the stewpan with pepper and salt to taste. When they are all thoroughly mixed, add a pinch of flour and a little hot fish stock. Boil a tumbler of Saumur (a light champagne), and add this also; stew gently till everything is cooked and blended. Fry some sippets in butter, and pour the contents of the stewpan over the fried bread. The clove of garlic must be removed before the truffles are put in. Surprise Tomatoes (Tomatoes en Surprise) Take some little tomato-moulds, and mask them thickly with red aspic jelly, place a small piece of foie-gras well truffled inside, fill up with the jelly, and close the moulds. Put on ice till ready to turn out; place them on a bed of green aspic jelly. Stuffed...