Chapter XIX
Reading edition
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