It is a while since I gave you a menu, and as stories with a
military theme seem particularly popular, today I give you the details of a
dinner given to French veterans in 1911.
Banquet Des VétéransDes Armées De Terre & De Mer
DéjeunerDe 19 Novembre 1911
Hors d’Œuvres Parisiens
RELEVÉ
Suprême de Cabillaud Trouvillaise
ENTRÉE
Poulet de Grain, sauté Forestière
RÔT
Aloyau à la Broche
ENTREMETS
Petits Pois à l’Étuvée
Puddings au Rhum
-
Fruits – Desserts
VINS
Rouge et Blanc en Carafes
Champagne
-
Café – Fine
SURAT Hotel de Grand
Cerf
As the
recipe for the day, I give you Baba au rhum,
or madeira, or brandy:-
Baba.
Take four ounces of flour, a
table-spoonful of yeast, and half a tumbler of tepid water; make a soft paste
with those ingredients, and let it rise to three times its first volume. Then
take fourteen ounces of flour, fourteen ounces of butter, ten eggs, and a
tumbler of tepid milk. Knead the whole quickly together; it should be very
thin. Add then two ounces of pounded sugar, a wine-glassful of Madeira, Malaga,
or rum, four ounces of stoned raisins, and two ounces of candied cedrat, cut in
thin slices, a tea-spoonful of saffron, and the first paste. Knead quickly
together, and try to incorporate the yeast in every portion of the second
paste. Butter a mould, put the baba into it, and be careful not to fill up more
than one-third of the mould. Put it in a warm place, and let it rise for six
hours; then bake it in a hot oven, and serve cold.
It requires about an hour's baking.
The proportions given above would give
a very large cake; the quantities may be reduced to one half.
Cookery for English Households, by a
French lady (1864)
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