1912 Dinner Menu: Onion Soup, Hollenden Halibut, Mashed Potatoes, Stuffed Peppers, Raisin Puff with Foamy Sauce
1912 Dinner Menu
Fannie Merritt Farmer
Onion Soup
Hollenden Halibut
Mashed Potatoes
Templeton Stuffed Peppers
Raisin Puff, Foamy Sauce
Onion Soup
6 cups beef stock
2½ tsp beef extract
3 quarts cold water
5 small onions
Butter
Salt to taste
Stale bread
Parmesan cheese
Wipe and make several gashes through the meat of a six-pound piece cut from a shin of beef. Put in kettle, add three quarts cold water, cover, heat slowly to the boiling point and let simmer six hours. Wipe, peel, and thinly slice five small onions; put in a frying pan and cook in enough butter, to prevent burning (stirring constantly) until soft. Strain stock; there should be six cups. Add two and one-half teaspoons beef extract, onions, and salt to taste. Cut stale bread in one-third- inch slices and remove crusts. Toast on both sides. Place in tureen, sprinkle with three table- spoons grated Parmesan cheese and pour soup over bread just before sending to table.
Fillets of Halibut à la Hollanden
2¾ lb slices halibut
6 thin slices fat salt pork
1 sliced onion
½ bay leaf
3 tbs butter
3 tbs flour
¾ cup buttered cracker crumbs
Wipe fish and cut into eight fillets. Take up each fillet separately, roll, and fasten with a wooden skewer. Arrange pork in pan, cover with onion and bay leaf, broken in pieces, and place fillets over all. Work butter until creamy, add flour and stir until well blended. Then mask fillets with mixture, sprinkle with buttered crumbs, and bake in a hot oven. Remove to serving dish, take out skewers, and pour around the following sauce:
2½ tbs fat
2 tbs flour
1 cup rich milk or cream
¼ tsp salt
1/8 tsp pepper
1 tbs butter
To two and one-half tablespoons fat, remaining in pan, add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup rich milk or cream. Bring to the boiling point and season with one-fourth teaspoon salt, one-eighth teaspoon pepper, and one tablespoon butter, bit by bit.
Chantilly Potatoes
3 cups well-seasoned mashed potatoes
½ cup heavy cream
½ cup grated cheese
Salt and pepper
Pile on a serving dish three cups well-seasoned mashed potatoes. Beat one-half cup heavy cream until stiff, add one-half cup grated cheese, and season with salt and pepper. Spread over potatoes, place in a hot oven and bake until cheese is melted and cream is delicately browned.
Templeton Stuffed Peppers
4 long green peppers
¼ tsp soda
Buttered crumbs
Stuffing:
½ tbs chopped onion
½ tbs green pepper
2 tbs butter
2 tbs flour
1 tsp salt
¼ tsp paprika
¼ tsp mustard
A few grains cayenne
½ cup milk
1 cup canned corn
1 egg, slightly beaten
2/3 cup dry bread
Wipe four long, green peppers and parboil ten minutes in one quart boiling water, to which has been added one-fourth teaspoon soda. Drain, cut in halves, lengthwise, remove seeds, stuff, arrange in pan, cover with buttered crumbs, and bake until crumbs are brown. For the stuffing cook one-half tablespoon chopped onion, and one-half tablespoon green pepper, cut in small pieces, in two tablespoons butter five minutes, stirring constantly. Add two tablespoons flour mixed with one teaspoon salt, one-fourth teaspoon paprika, one-fourth teaspoon mustard, and a few grains cayenne. Pour on gradually, while stirring constantly, one-half cup milk; bring to the boiling point, add one cup canned corn and cook five minutes; then add one egg, slightly beaten, and two-thirds cup dry bread, broken in very small pieces and sauted in butter until well browned.
Raisin Puff
½ cup butter
2 tbs sugar
2 eggs
1 cup milk
2¼ cups flour
2 tsp baking powder
¼ tsp salt
1 cup raisins
Cream butter, add sugar gradually and eggs, well beaten; then add milk alternately with two cups flour, mixed and sifted with baking powder and salt. Seed and chop raisins, dredge with remaining flour and add to mixture. Turn into a buttered mould, adjust cover and steam one and one-half hours. Remove to hot serving dish and serve with whipped cream, sweetened and flavored with grated nutmeg.
Sea Foam Sauce
2 tbs butter
2 tbs flour
½ cup sugar
Yolk 1 egg
½ cup water
1 tsp vanilla
White 1 egg
Cream butter and add flour, mixed with sugar, gradually, while stirring constantly; then add egg yolk, well beaten, water and vanilla. Cook in double boiler until mixture thickens, stirring constantly at first, and afterwards occasionally. Cool and just before sending to table add egg white, beaten until stiff.
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