Here is this week's menu from Lords and Ladles - Ballywalter Park.

Ingredients

  • some butter
  • soup vegetables
  • some cloves, bay leaf slat & pepper (to season)
  • some mussels (cleaned)
  • 1.5 l water (boiling)
  • 50 g flour
  • some curry powder
  • some sherry
  • some maderia
  • heavy cream & egg yolks (mixed)
  • smelt (whole)
  • 1 egg yolk (beaten)
  • bread crumbs (powdered finely)
  • some flour
  • melted butter (to serve)
  • parsley (to garnish)
  • some oysters
  • some mace
  • some lemon peel
  • some butter
  • some milk
  • flour (to thicken)
  • lemon juice (to taste)
  • aspic jelly (gelatine with meat consommé)
  • lobster purée
  • bantam’s/plover’s egg (boiled)
  • mayonnaise (to garnish)
  • lettuce (to garnish)
  • 0.25 pint liquid aspic
  • some lobster coral
  • parsley (chopped)
  • prawns (cooked to garnish)
  • tarragon and chervil (to garnish)
  • 0.5 lb lobster (cooked)
  • 6 anchovies
  • 2 egg yolks (boiled hard)
  • 1 dsp anchovy essence
  • dust of coralline pepper
  • liquid carmine (to taste)
  • 2 tblsp thick cream
  • 1 tblsp salad oil
  • 0.75 pint aspic jelly
  • lobster (cooked)
  • some liquid aspic jelly
  • lobster coral (to garnish)
  • parsley (chopped to garnish)
  • streaky bacon
  • turkey (thinly sliced)
  • veal & turkey farce (mixed)
  • some pickjled gherkins
  • carrot sticks (blanched)
  • sage (finely chopped)
  • chipolata (to garnish)
  • maderia
  • chestnuts (glazed)
  • mushrooms (button)
  • onions (button)
  • streaky bacon (crispy)
  • chipolatas (fried – veal/pork sausage)
  • fillet of beef
  • bacon (lardorns)
  • 2 oz butter
  • 1 carrot (sliced)
  • onions (sliced)
  • turnip (sliced)
  • marjoram and basil (to taste)
  • cloves
  • 1 blade of mace
  • 6 black peppercorns
  • some celery
  • 1 bouquet garni – thyme, bay leaf and parsley (tied together)
  • 0.25 pint sherry
  • 0.25 pint good stock
  • tomatoes (cooked and sliced as garish)
  • lettuce (braised as a garnish)
  • beef gravy
  • 3 tomatoes (pulp)
  • 1 oz glaze
  • 0.5 pint brown sauce
  • 0.25 pint sherry
  • mushrooms (chopped fine)
  • carmine (to taste)
  • good beef stock
  • tomatoes (chopped)
  • mirepoix
  • some white stock
  • 1 lb pork (salted)
  • bacon (to serve)
  • parsley sauce (to serve)
  • 2 lb lean beef (for consommé)
  • marrow of 1 bone
  • 3.3 l water
  • 0.75 oz salt
  • 6 oz carrots
  • 6 oz turnips
  • 5 oz leeks
  • 1 celery (heart)
  • 0.25 cabbage head (blanched)
  • 2 oz flour (sifted)
  • 2 oz butter (melted)
  • 946 ml water (boiling and salted)
  • 6 egg yolks
  • 0.25 pint cream
  • 0.5 lemon juice
  • 5 oz butter
  • 1 tblsp parsley (chopped)
  • 2.5 oz castor sugar
  • 1 lemon rind (chopped finely)
  • 3 oz butter
  • 1 oz flour
  • 3 oz marshall’s crème de riz
  • 354 ml milk
  • 4 egg yolks
  • 0.25 tsp vanilla essence
  • 118 ml milk
  • 5 egg whites
  • pinch salt
  • some butter
  • pistachio nuts (blanched or shredded to garnish)
  • iced orange sauce (to serve)
  • 0.5 pint water
  • 1 oz marshall’s gelatine
  • 4 oranges (pulp)
  • 1 tblsp orange flower water
  • 0.25 tsp apricot yellow
  • 1 cup brandy
  • 1 cup maraschino
  • 2 oranges (peel chopped finely)
  • drops vanilla essence
  • some fine oysters
  • slices of bacon
  • some slices of toast
  • some breadcrumbs
  • some cayenne (to season)
  • 12 egg yolks
  • 4 egg whites
  • 2 tblsp castor sugar
  • 1 cup maraschino
  • 1 cup cream (whipped)

Method

  • Heat pot and add butter, sweat soup vegetables, cloves, bay leaf, pepper and salt. Add cleaned mussels and 1.5l of boiling water. Cook mussels and strain. Cool mussels and set aside. Cook the soup vegetables with the mussel juice down to a tasty stock, strain and cool. With 50g butter and 50g flour prepare a roux blonde, add curry, mussel stock, simmer for 20 minutes, add sherry and Madeira, and add mussel meat. Mix heavy cream with egg yolk, serve soup in oven proof casseroles, float cream, egg-yolk mix and glaze under the salamander, serve immediately.

Method

  • This is a very delicate fish, requires delicate handling, and is quickly cooked; draw through the gills and wipe with a soft cloth, but do not wash them, dip them into the yolk of an egg beaten very smooth, and sprinkle them with bread crumbs as finely as they can be powdered, a little flour may be mixed with the bread crumbs, fry them a clear light brown, four minutes will suffice to cook them. The French method of serving is to skewer six through the gills with a silver skewer, and serve them in sixes. If dished, lay them head and tail alternatively, serve with melted butter and garnish with parsley.

Method

  • In opening the oysters, save the liquor, and boil it with the beards, a bit of mace, and lemon peel; in the meantime throw the oysters into cold water, and drain it off, strain the liquor, and put it into a saucepan with the oysters just drained from the cold water, with sufficient quantity of butter, mixed with as much milk as will make enough sauce, but first rub a little flour with it; set them over the fire, and stir all the while, and when the butter has boiled a few times, take them off and keep them close to the fire, but not upon it, for if too much done, the oysters will become hard; add a squeeze of lemon juice and serve; a little is a great improvement.

Method

  • Line a piccolo border mould about a quarter of an inch thick with aspic jelly and fill up the centre with lobster purée, then set aside in a cool place till firm. Line some little egg moulds similarly to the border mould, and place them in a basin containing crushed ice; when the aspic is set line them again about an eighth of an inch thick with lobster purée, and place, when in season, a boiled bantam's or plover's egg in the centre; when these are not obtainable use the hard-boiled yolk of an egg; fill up the moulds with a little cool aspic jelly, close the two parts of the moulds together, and put them aside on ice till firm. When ready to serve dip the border mould into hot water, pass a clean cloth over the bottom to absorb any moisture, then turn out on to the dish on which it has to be sent to table; turn out the little eggs similarly, and arrange one in each of the spaces of the border mould, and set this with a little finely chopped aspic jelly by means of a forcing bag with a small plain pipe; fill up the centre of the border with a nice lettuce salad, and on this arrange some cooked lobster prepared as below, and also one of the little eggs; garnish round the dish with a thick Mayonnaise sauce made by mixing with half a pint of mayonnaise a quarter of a pint of liquid aspic, and stirring on ice till beginning to set, then use by means of a forcing bag and large rose pipe, and sprinkle here and there with a little lobster coral and chopped parsley, and garnish with some cooked prawns and little sprigs of tarragon and chervil, as in engraving ; serve for a dressed fish, or for & second-course dish, or for a ball supper.

Method

  • Pound all together till smooth half a pound of cooked lobster, six washed and boned anchovies, two hard-boiled yolks of eggs, a dessertspoonful of anchovy essence, a dust of coralline pepper, a few drops of liquid carmine, two tablespoonfuls of thick cream, and one tablespoonful of salad oil; when pounded mix in three-quarters of a pint of aspic jelly, rub through a tammy cloth or fine hair sieve and use when cooling.

Method

  • Take the body from a cooked lobster, free it from bone, and cut it into slices about a quarter of an inch thick, place the pieces on a dish or tin and mask them over with a little liquid aspic jelly, sprinkle with a little lobster coral and finely chopped parsley and leave them till set, then trim the edges and use.

Method

  • Lay out a bombe or cake form with streaky bacon, next layer out thin cut and beaten turkey breast escalopes covering the form and streaky bacon evenly. Then a layer of veal or mix of veal and turkey farce; in the farce layer in some pickled gherkin sticks, blanched carrot sticks, finely chopped sage. Fill up with the rest of the farce then roll over the turkey meat and streaky bacon to have a nice roll inside the bombe. Poach in a water-bath in the oven for 3-4 hours at 140 degrees C. Served with a la Chipolata garnish.

Method

  • A la Chipolata garnish is for poultry: A brown reduced sauce, flavoured with Madeira, glazed chestnuts, button mushrooms and small button onions, crispy fried streaky bacon stripes. Also some small fried Chipolatas, (tiny veal, pork sausages) are added to the sauce as garnish.

Method

  • Remove all the unnecessary fat from a fillet of beef and lard the top with lardons of fat bacon; trim -these evenly with a pair of scissors, and tie the fillet up with pieces of thin string. Put into a stew pan about two ounces of butter, one large sliced carrot, two or three sliced onions, a few slices of turnip, and marjoram and basil, four or five cloves, one blade of mace, about six black peppercorns, celery, herbs, such as thyme, bay leaf, parsley. ,' cover over with a buttered paper, put the lid on the pan and stand it on the stove for fifteen to twenty minutes, then add a quarter-pint of sherry and a quarter-pint of good stock, and cook in a moderate oven, allowing twenty minutes for each pound of meat after the gravy has boiled; during cooking keep it well basted, and add more stock as that in the pan reduces. When cooked put the fillet on a baking-tin. brush it over with a little thin warm glaze, return it to the oven for about ten minutes; then remove the strings, put two or three skewers in the fillet, and dish up and garnish with slices of cooked tomatoes, button mushrooms, small braised button onions, and braised lettuce, and serve with sauce prepared as below in a sauceboat.

Method

  • Take the gravy from the braised fillet, removing all the fat, and put it into a stewpan with the pulp of three tomatoes (made by passing them through a sieve), one ounce of glaze, half-pint of Brown sauce and a quarter pint of sherry; boil this down to a quarter-part, tammy, and mix with two or three fresh mushrooms that have been washed and chopped fine, and a few drops of carmine ; reboil for ten minutes, then tammy, and use.

Method

  • Simply good beef stock thickened with a brown roux. Stir all the time and bring to the boil. Scum and strain it. Replace with brown stock what which has evaporated and boil again. Before the end of cooking add in some chopped tomatoes and mirepoix. Reduce the sauce again and strain it.

Method

  • Cook the pullet in a light white stock, with 1 lb. of salt pork and a garnish a vegetable as for pot-au-feu. Serve with bacon, cut into strips. Serve separately a parsley sauce and a sauce boat of the chickens cooking – liquor.

Method

  • Make a consommé with 2 lbs. lean beef, as much breast of beef, one marrow bone tied in a muslin bag and the flesh of a chicken. Moisten with three and one half quarts of water and add three quarters of an oz. of salt. Set to boil, skim, and cook gently to obtain a clear broth. One hour before using add six oz. carrots, the same of turnips, five oz. of the white of leeks, and a heart of celery. Cook a quarter of a very white properly blanched cabbage separately in a saucepan with a little consommé and some fat from the stock.

Method

  • Mix two oz. of sifted flour with 2 oz. melted butter. Dilute with a quart of boiling water, salted to the extent of one quarter oz. per quart. Stir briskly to blend well but do not allow to boil. Add immediately the yolks of six eggs mixed with one quarter pint of cream and the juice of half a lemon. Rub through a sieve and finish the sauce with 5 oz. of butter. Add a heaped tablespoon of finely chopped parsley to every pint of sauce.

Method

  • Put into a stewpan two and a half ounces of castor sugar, the finely- chopped peel of one lemon, three ounces of butter, and one ounce of fine flour; mix this with three ounces of Marshall's Creme de Riz three gills of cold milk, the raw yolks of four eggs, and a saltspoonful of vanilla essence ; stir all together into a smooth paste, then place the stewpan on the stove and continue stirring till the contents boil. Remove from the stove, then add half a gill of cold milk and the whites of five fresh eggs that have been stiffly whipped with a pinch of salt; butter a souffle dish, and place a band of folded, buttered kitchen paper round it, so that the paper stands three inches above the edge of the case, and pour in the prepared mixture; put a few little pieces of butter on the top, place the dish on a baking-tin, and place in a moderate oven to bake for three-quarters of an hour, when it should be a nice golden colour. When cooked take up, remove the paper, and replace it with an ornamental gilt band, sprinkle the souffle with blanched and shredded pistachio nuts, dish up on a napkin, and serve at once for a hot sweet for dinner or luncheon with Iced Orange sauce (see Sauces) handed in a sauceboat.

Method

  • Put four ounces of castor sugar into a stewpan with half a pint of water and boil together for a few minutes, then add an eighth of an ounce of Marshall's Gelatine ; when this is dissolved mix it with the pulp of four oranges (which have been freed from pith and pips), a tablespoonful of orange-flower water and a saltspoonful of apricot yellow, a wineglass of brandy and the same of Maraschino syrup ; rub through a clean tammy cloth and add to it the fine shredded peel of two oranges that has been blanched, eight or ten drops of vanilla essence; serve in a sauce boat, ice-cold. This is an excellent sauce to serve with hot or cold souffles, puddings.

Method

  • Wrap some fine oysters, each in a thin slice of bacon. Stick them on a skewer, season and grill them and set them on small slices of toast. Sprinkle with breadcrumbs and cayenne when about to serve.

Method

  • 12 yolks of eggs, 4 whites, 2 large tablespoons of castor sugar, and one good wine-glassful of maraschino for flavour. Whip over boiling water till warm, then take off and whip till cold, and then add a teacupful of whipped cream; whip these well together. Put in a mould and place in the cave to freeze for about 2 ½ hours. To turn out, dip the mould in cold water. Serve with dish-paper or napkin on dish.