Chocolate Eclairs
From The international cook book (1911).
Source and licence
From The international cook book (1911), printed page 374, digitised by the Internet Archive: https://archive.org/details/b21530270
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- one and a half tablespoons melted butter
- three quarts water
- a tablespoon salt
- half teaspoon pepper
- two heads fresh fish
- two tablespoons raw rice
- a teaspoon of freshly chopped parsley
- one sprig thyme
- one gill good vinegar
- half teaspoon white pepper
- three pounds rack of lamb
- two white onions
- three branches well-washed celery
- one onion
- two branches celery
- two branches parsley
Method
- 1273.
- Gumbo with Frogs’ Legs Cut into small squares two white onions, the white parts two leeks, two sound, green peppers, three branches well-washed celery;
- place these in a large saucepan with one and a half tablespoons melted butter and brown for ten minutes, frequently stirring meanwhile.
- Moisten with three quarts water, season with a tablespoon salt and half teaspoon pepper.
- Add two heads fresh fish, salmon, cod, sheepshead, or any other kind, cover the pan and let gently boil for forty minutes.
- Remove the heads with a skimmer, then add four small, fresh, peeled red tomatoes cut into eight pieces each, twelve fresh, sound, trimmed okras cut into quarter-inch pieces, and two tablespoons raw rice.
- Cover the pan again and let cook for twenty-five minutes.
- Plunge three-quarters of a pound fresh frogs’ legs into boiling water for three minutes;
- remove, drain, pick off all the meat from them and add to the soup, with a teaspoon of freshly chopped parsley;
- mix a little, boil for ten minutes and serve in a soup tureen.
- 1274.
- Salmon, en Court Bouillon Finely slice one medium carrot, one onion, two branches celery and one leek;
- place in a saucepan with two quarts water, two branches parsley, one bay leaf, two cloves, one sprig thyme, one gill good vinegar, one tablespoon salt, half teaspoon white pepper, and boil on the range for fifteen minutes.
- Lift up with the skimmer, lay on a hot dish with a folded napkin over, remove the bones, decorate with a little parsley greens, and serve with a little melted butter separately.
- 1275.
- Ribs of Lamb, aux Racines Procure three pounds rack of lamb.
- Season it well with a teaspooD salt, half teaspoon pepper and rub in the seasoning all around.
- Cover