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Image from page 208 of "Diet in illness and convalescence" (1899) | by Internet Archive Book Images
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Image from page 208 of "Diet in illness and convalescence" (1899)

Identifier: dietinillnesscon00wint

Title: Diet in illness and convalescence

Year: 1899 (1890s)

Authors: Winthrop, Alice Worthington

Subjects: Diet in disease

Publisher: New York and London, Harper & brothers

Contributing Library: The Library of Congress

Digitizing Sponsor: The Library of Congress



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Text Appearing Before Image:

nd a little salt, pepper, and nutmeg. Strainagain through a fine sieve, and stir in the white of abeaten egg and a gill of whipped cream. This maybe done with an egg whisk. Grease the timbale moulds thoroughly with butter,and decorate with the truffles sliced very thin and cutinto shapes. Put in the chicken mixture carefully,pressing it against the decorations to keep them inplace. Cover the moulds with greased paper and putin a slow oven, in a pan of hot water, for twenty min-utes, or until the mixture is firm. Turn out and servewith white sauce in which the remains of the truffleshave been chopped up. This dish is far too rich for the average invalid, butit may be given in the last stage of convalescence. Itwould be much more wholesome and almost as goodwithout the truffles. Chicken Souffle Chop half a pound of cold cooked chicken (freedfrom skin and bone) as fine as possible; pound it intne chopping-bowl—or, better, in a mortar; then rub it n 193 DIET IN ILLNESS AND CONVALESCENCE


Text Appearing After Image:

CHICKEN SOUFFLE through a sieve with the edge of a large spoon. Thewhite meat, although it has not the flavor of the darkmeat, is better suited to this purpose. Now make a roux in a saucepan, as follows: Placein it butter of the size of a pigeons egg, and, when itbubbles, stir in with an egg whisk a dessert-spoonful of flour; when evenly blendedstir in three-quarters of a cupfulof hot water, and let it cook afew moments, stirring it smooth-ly together with the egg whisk;then stir in the chicken pulp andseason it with salt and a littlered pepper. Let the paste getentirely cold (covering it so thatit will not get hard), then mixinto it lightly, first the yolks oftwo eggs beaten to a cream, then the whites of threeeggs beaten to a stiff froth. Put it immediately intolittle paper souffle cases, or silver scallop shells, or intoa little pudding-dish. Bake about fifteen minutes inthe oven, and serve immediately. A Simple Aspic Jelly Soak three-quarters of a box of gelatin for an hour,and ad



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