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Page:Mrs Beeton's Book of Household Management.djvu/1713

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1533
TYPICAL FRENCH DISHES

Time.—4 hours. Average Cost,—2s. 4d. to 2s. 6d. Sufficient for 10 or 12 persons. Seasonable at any time.

3675.—PUMPKIN SOUP (Fr.Potage au Potiron.)

Ingredients.—1 lb. of ripe juicy pumpkin, 2 ozs. of butter, 1 pint of boiling milk, 1 small stale French roll very thinly sliced, a pinch of sugar, salt and pepper.

Method.—Cut the pumpkin into rather small pieces, barely cover them with slightly-salted boiling water, boil for 6 or 7 minutes, then drain well, and pass through a sieve or colander. Heat the butter in a stewpan, stir in the pumpkin puree, and let it remain for about 10 minutes. Now add the boiling milk, a pinch of sugar, and salt and pepper to taste, then simmer gently for a few minutes. Place the slices of roll in the soup tureen, pour in the soup, and serve.

Time.—40 minutes. Average Cost, 7d. Sufficient for 2 or 3 persons. Seasonable at any time.

3676.—SOLE, BAKED. (FrSole au Gratin.)

Ingredients.—1 rather large plump sole, 1 tablespoonful of bread-crumbs, 1 tablespoonful of finely-chopped mushrooms, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of finely-chopped fat bacon, 1 finely-chopped shallot, 1 glass of white wine, and an equal quantity of good stock, butter, brown breadcrumbs, salt and pepper.

Method.—Trim and skin the sole. Mix the breadcrumbs, mushrooms, parsley, bacon, shallot, and a good seasoning of salt and pepper well together. Cover the bottom of a flat silver or fireproof dish rather thickly with butter, over which sprinkle the prepared seasoning, and place the fish on the top of it. Cover with the remainder of the seasoning, sprinkle lightly with brown breadcrumbs, and add a few drops of oiled butter. Pour the wine and stock round the fish, and bake from 15 to 20 minutes in a moderate oven. Serve in the dish in which it has been cooked.

Time.—To cook, 15 to 20 minutes. Average Cost, 2s. to 2s. 6d. Sufficient for 2 or 3 persons. Seasonable at any time.

3677.—SOLE Á LA BLANCHAILLE.

Ingredients.—1 sole, milk, flour, seasoning, frying fat.

Method.—Skin and fillet the fish, cut the fillets into very fine shreds, dip them into milk and then into seasoned flour. Fry in hot fat to a golden brown. Drain and serve.

Time.—20 minutes. Cost, 1s. 3d. to 1s. 9d. Sufficient for 2 persons. Seasonable at any time.