Text 23453, 84 rader
Skriven 2012-04-08 00:52:00 av JIM WELLER (1:123/140)
Ärende: Classic recipes
=======================
I have recently procured copies of A Modern Cookery by Auguste
Escoffier of the Carleton Hotel (1907), The Epicurean by Charles
Ranhofer of Delmonico's (1894) and Burke's Complete Cocktails And
Drinking Recipes by Harman Burney Burke (1936). So now I'm all set
to eat like a robber baron and drink like FDR!

As time permits I will transcribe and format bits and pieces of
these treasures.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ham Mousseline Or Mousse A La Belmont, Costa, Virginienne
 Categories: French, Ham, Chicken
      Yield: 4 servings
 
      1 lb Ham
      4 oz Chicken breast
      4 ts Bechamel sauce
      3 tb Cream
      1 tb Madeira
           Whipped cream
 
  A La Belmont
  
  Chop very fine a pound of cooked ham, and a quarter of a pound of
  breast of chicken freed from nerves and fat. Add two dessert
  spoonfuls of cold bechamel sauce, thickened with cream and eight
  egg-yolks, and pour in slowly three spoonfuls of good cream and
  one of Madeira. Add the same volume of well drained whipped cream
  as there is forcemeat, and finish the same as mousseline a la
  Costa. Serve separately a chicken essence, thickened with rice
  flour, to which a little tomato puree is added, and some lean ham
  cut in very small dice.
  
  A La Costa
  
  Take one pound of raw, lean ham previously cut in small dice
  soaked in cold water for three hours, drain and pound with
  one-quarter of a pound of chicken breasts previously run through
  the machine, then press the meat through a fine sieve and put this
  in a metal pan on the ice, work and add gradually the volume of
  one pint of well drained not sweetened whipped cream and a
  teaspoonful of feeula. Butter some mousseline molds, dredge over
  some finely chopped, cooked, lean ham, fill the molds with
  preparation and poached as explained, dress on a dish having a
  little consomme in it. Serve separately a Westphalian sauce.
  
  A La Virginienne
  
  Chop finely a quarter of a pound of raw or cooked, lean Virginia
  ham, also a quarter of a pound of chicken breasts, mix the two
  together and pound, add bechamel sauce, pass through a fine sieve,
  adding two soupspoonfuls of tomato puree, and one teaspoonful of
  feeula; mix with this the same volume of chicken cream forcemeat,
  put in a thin basin on ice and add to it the volume of one pint of
  well drained unsweetened whipped cream, finish the same as a la
  Costa. Serve separately a champagne sauce.
  
  From The Epicurean by Charles Ranhofer.
  
  Feeula is another name for starch: "Feeula, of which wheat-starch is
  a variety, is soluble in boiling water, and forms a gelatinous
  solution." - Encyclopedia Perthensis or Universal dictionary of the
  arts.

MMMMM

"Should the menu be intended for a dinner including ladies, it must
be composed of light, fancy dishes with a pretty dessert; if, on the
contrary, it is intended for gentlemen alone, then it must be
shorter and more substantial." -Charles Ranhofer of Delmonico's
  


Cheers

YK Jim


... Eat like it's 1896, drink like it's 1934.

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