A guide to modern cookery

a fowl, or of game, butcher’s meat, foie gras, various fish, ham or tongue, mushrooms, truffles, &c. Compound if they consist of two or more of the above-mentioned ingredients which may happen to combine suitably. _The preparatory method_ consists in cutting the various ingredients into dice. _The series of preparations_ arises from the many possible combinations of the products, each particular combination bearing its own name. Thus Salpicons may be Royal, Financier, Chasseur, Parisien, Montglas, &c.; of whichever kind, however, Salpicons are always incorporated with a vehicular sauce which is in accordance with their constituents. 231—BATTER FOR VARIOUS FRITTERS Put into a bowl one lb. of sifted flour, one-quarter oz. of salt, one tablespoonful of oil or melted butter, and the necessary quantity of barely lukewarm water. If the batter is to be used at once mix the ingredients by turning them over and over without stirring with the spoon, for this would give the preparation an elasticity which would prevent its adhering to immersed solids. Should the batter be prepared beforehand, however, it may be stirred, since it loses its elasticity when left to stand any length of time. Before using it add the whites of two eggs whisked to a froth. 232—BATTER FOR VEGETABLES (Salsify, Celery, &c.) Put one lb. of sifted flour into a bowl with one-quarter oz. of salt and two tablespoonfuls of oil or melted butter. Dilute with one egg and the necessary quantity of cold water. Keep this batter somewhat thin, do not stir it, and let it rest for a few hours before using. 233—BATTER FOR FRUIT AND FLOWER FRITTERS Put one lb. of flour into a bowl with one-quarter oz. of salt and two tablespoonfuls of oil or melted butter. Dilute gradually with one-quarter pint of beer and a little tepid water. When about to use the batter mix therewith the whites of two eggs whisked to a froth. N.B.—Keep this batter thin, if anything, and above all do not stir overmuch. 234—BATTER FOR OVEN-GLAZED FRUIT FRITTERS Mix one lb. of flour with two tablespoonfuls of oil, a grain of salt, two