CHAPTER XIX.
SOUFFLÉS, OMLETS, ETC.
| Page | |
| Soufflés | [377] |
| Louise Franks’ Citron Soufflé | [378] |
| A Fondu, or Cheese Souffle | [379] |
| Observations on Omlets, Fritters, &c. | [380] |
| A common Omlet | [380] |
| An Omlette Soufflé (second course, remove of roast) | [381] |
| Plain Common Fritters | [381] |
| Pancakes | [382] |
| Fritters of Cake and Pudding | [382] |
| Mincemeat Fritters | [383] |
| Venetian Fritters (very good) | [383] |
| Rhubarb Fritters | [383] |
| Apple, Peach, Apricot, or Orange Fritters | [384] |
| Brioche Fritters | [384] |
| Potato Fritters (Entremets) | [384] |
| Lemon Fritters (Entremets) | [384] |
| Cannelons (Entremets) | [385] |
| Cannelons of Brioche paste (Entremets) | [385] |
| Croquettes of Rice (Entremets) | [385] |
| Finer Croquettes of Rice (Entremets) | [386] |
| Savoury Croquettes of Rice (Entrée) | [386] |
| Rissoles (Entrée) | [387] |
| Very savoury Rissoles (Entrée) | [387] |
| Small fried Bread Patties, or Croustades of various kinds | [387] |
| Dresden Patties, or Croustades (very delicate) | [387] |
| To prepare Beef Marrow for frying Croustades, Savoury Toasts, &c. | [388] |
| Small Croustades, or Bread Patties, dressed in Marrow (Author’s receipt) | [388] |
| Small Croustades, à la Bonne Maman (the Grandmamma’s Patties) | [389] |
| Curried Toasts with Anchovies | [389] |
| To fillet Anchovies | [389] |
| Savoury Toasts | [390] |
| To choose Macaroni, and other Italian Pastes | [390] |
| To boil Macaroni | [391] |
| Ribbon Macaroni | [391] |
| Dressed Macaroni | [392] |
| Macaroni à la Reine | [393] |
| Semoulina and Polenta à l’Italienne (Good) (To serve instead of Macaroni) | [393] |