![]() |
|||||
|
Other Recipes from Sauces.A Rich Brown Gravy.Sauce Piquante. A Good Gravy For Roast Fowls. Another Excellent Receipt. Fricassees. Celery Sauce. Tomato Sauce. A Fine Sauce For Steaks. A Fish Sauce Without Butter. A Fine Fish Sauce. Sauce For Ducks. Bread Sauce. Apple Sauce For Goose. Mint Sauce. Onion Sauce. Oiled Butter. To Draw Good Gravy. Truffle Sauce. Mushroom Sauce. Sweet Sauce. Melted Butter. Sauce Robert For Steaks. Caper Sauce. Savory Herb Powder. English Egg Sauce. |
FORCEMEAT OR FARCIE(Sauces.) - (The Jewish Manual)Under this head is included the various preparations used for balls, tisoles, fritters, and stuffings for poultry and veal, it is a branch of cooking which requires great care and judgment, the proportions should be so blended as to produce a delicate, yet savoury flavor, without allowing any particular herb or spice to predominate. The ingredients should always be pounded well together in a mortar, not merely chopped and moistened with egg, as is usually done by inexperienced cooks; forcemeat can be served in a variety of forms, and is so useful a resource, that it well repays the attention it requires. A SUPERIOR FORCEMEAT FOR RISOLLES, FRITTERS, AND SAVORY MEAT BALLS. Scrape half a pound of the fat of smoked beef, and a pound of lean veal, free from skin, vein, or sinew, pound it finely in a mortar with chopped mushrooms, a little minced parsley, salt and pepper, and grated lemon peel, then have ready the crumb of two French rolls soaked in good gravy, press out the moisture, and add the crumb to the meat with three beaten eggs; if the forcemeat is required to be very highly flavored, the gravy in which the rolls are soaked should be seasoned with mushroom powder; a spoonful of ketchup, a bay leaf, an onion, pepper, salt, and lemon juice, add this panada to the pounded meat and eggs, form the mixture into any form required, and either fry or warm in gravy, according to the dish for which it is intended. Any cold meats pounded, seasoned, and made according to the above method are excellent; the seasoning can be varied, or rendered simpler if required.
VoteViewed 1732 times. |
Most Viewed Recipes from The Jewish ManualMuligatawny Soup.Cocoa Nut Pudding. Another Excellent Receipt. Escobeche. Ramakins. Calf's Feet Jelly. Mashed Potatoes. Bread Pudding. A Simple White Soup. Stewed Pears. Curried Veal. Tomato Sauce. A Very Fine Emmolient Drink. Preserved Apricots. A Rich Brown Gravy. Least Viewed Recipes from The Jewish ManualTourte A La CrÊme.Cutlets A La FranÇaise. VeloutÉ, Bechamel. Stock Or ConsommÉ. To Stew Duck With Green Peas. A Cherry Batter Pudding. To Pickle Melon Mangoes. Cutlets In Brown Fricassee. Pancakes For Children. Omlette Souflee. Little Short Cakes. Sweetbreads Stewed Brown. Fowls Boned And Forced. See Blankette Of Veal. Restorative Jellies. |
||||||||||||||||||||
Home Made Cookies.ca |