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sienamysticI got a request for something from the Tray Food essay, which is food that can be easily served to invalids or those confined to bed.
The number of those who, for one cause or another must perforce dwell apart, eating the bread of exile, is no inconsiderable one, and in the interests of the invalids - temporary or permanent - of the disabled, of the baby's mother, of the rest-cure cases, of those in quarantine after or before infection, of those recovering from surgical operations, it may be useful to consider how meals, of vital importance to their comfort and restoration to health, may be made more acceptable than they usually are.
The focus of this chapter is making the tray a little more interesting, from selecting an attractive tray, putting a bunch of violets or primroses on the tray, and making the food a little more appealing.
For the mid-day meal serve as the principal "plat" a nicely cut and fried bread canape some six inches by four inches and one inch thick, and on this spread a thick layer of well-made puree of chestnut with a couple of stoned and heated black plums at each corner. On this lay several delicately-cut slices of pheasant or turkey roasted or braised, and a little good gravy poured very hot over it."
There are three recipes in this section, Cocoa Nibs, Quaker Oat Pyramids and a dish called Cutchi, a savory custard made in ramekins to be served with thin, very crisply toasted brown bread slices.
Milk 1/2 pint, 3 whole eggs, 2 oz freshly grated parmesan cheese, a little mixed mustard, nepaul pepper, and salt to taste. Beat well, and steam 1/2 hour, the water boiling when you put the little cases into the stewpan, but not after.
I'm trying to think if I've ever had a savory custard, and I don't think I have. My family loves egg custards and lecheflans, but those are both squarely in the dessert category. There was a Chinese bakery in DC (sadly closed now) that did really fantastic egg custard tarts. I miss them so much.
The number of those who, for one cause or another must perforce dwell apart, eating the bread of exile, is no inconsiderable one, and in the interests of the invalids - temporary or permanent - of the disabled, of the baby's mother, of the rest-cure cases, of those in quarantine after or before infection, of those recovering from surgical operations, it may be useful to consider how meals, of vital importance to their comfort and restoration to health, may be made more acceptable than they usually are.
The focus of this chapter is making the tray a little more interesting, from selecting an attractive tray, putting a bunch of violets or primroses on the tray, and making the food a little more appealing.
For the mid-day meal serve as the principal "plat" a nicely cut and fried bread canape some six inches by four inches and one inch thick, and on this spread a thick layer of well-made puree of chestnut with a couple of stoned and heated black plums at each corner. On this lay several delicately-cut slices of pheasant or turkey roasted or braised, and a little good gravy poured very hot over it."
There are three recipes in this section, Cocoa Nibs, Quaker Oat Pyramids and a dish called Cutchi, a savory custard made in ramekins to be served with thin, very crisply toasted brown bread slices.
Milk 1/2 pint, 3 whole eggs, 2 oz freshly grated parmesan cheese, a little mixed mustard, nepaul pepper, and salt to taste. Beat well, and steam 1/2 hour, the water boiling when you put the little cases into the stewpan, but not after.
I'm trying to think if I've ever had a savory custard, and I don't think I have. My family loves egg custards and lecheflans, but those are both squarely in the dessert category. There was a Chinese bakery in DC (sadly closed now) that did really fantastic egg custard tarts. I miss them so much.
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(no subject)
Date: 2009-09-03 04:25 pm (UTC)Arguably if you've had quiche, you've had savory custard.
(no subject)
Date: 2009-09-03 04:32 pm (UTC)Annnd now I want quiche. I shouldn't be looking through this book right before lunch.
Ooh...
Date: 2009-09-03 10:41 pm (UTC)His cooking is sort of rough and ready and features much microwaving, slapping things on the grill, and/or into the oven if they were frozen to begin with, which they often are if he's cooking.
Do I really want to know what Quaker Oat Pyramids are? They sound like some sort of cookies, but could just as well be kind of fetishistic porridge. ;)
Re: Ooh...
Date: 2009-09-04 01:49 am (UTC)(no subject)
Date: 2009-09-04 12:32 am (UTC)(no subject)
Date: 2009-09-04 01:46 am (UTC)