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Archiver > QUEBEC-RESEARCH > 2005-12 > 1135373613


From: "Fran Seguin" <>
Subject: Re: [Q-R] pates de Noel
Date: Fri, 23 Dec 2005 16:33:33 -0500
References: <293.2dcf577.30ddb002@aol.com>


Fr Owen, you just gave the recipe for minced meat cake. It is very good but
I take a short cut and use the bought one. Fran
----- Original Message -----
From: <>
To: <>
Sent: Friday, December 23, 2005 2:54 PM
Subject: Re: [Q-R] pates de Noel


>
> In a message dated 12/23/2005 11:01:34 A.M. Eastern Standard Time,
> writes:
>
> This 3rd
> edition cookbook (original in 1878) was published by Reverende Mere
> Caron and des soeurs de Charite de la Providence pour aider ses soeurs a
> former de Bonnes Cuisinieres.
>
> Patés de Noel
>
> Prenez deux livres de raisin dont vous ôtez les graines, trois livres de
> corinthe bien lavé et séché, une langue de boeuf bien cuite, trois
> livres de suif de boeuf, deux livres de sucre blanc, deus onces de
> citron confit, deux onces d'écorce de citron confite, deux onces
> d'écorce d'orange confite, deux douzaines de pommes fameuses; hachez le
> tout bien fin, ajoutez une muscade râpée, une cuillerée de cannelle
> moulue, une cuillerée de têtes de clou moulues, une chopine de brandy et
> une de vin blanc. Mèlez le tout parfaitement. Cette préparation peut se
> conserver plusieurs mois en la pressant dans un pot et la recouvrant de
> papier mouillé avec du brandy: tenez au froid, pour servir au besoin. On
> en fait des pates couverts lans des vaisseaux plats. On les fait cuire
> au four ou au fourneau et on les sert toujours chauds. On peut faire de
> bons pâtés de Noël maigres en omettant la langue et le suif. On peut
> aussi les faire moins dispendieux en remplaçant le sucre blanc par du
> sucre brut, les écorces d'oranges et de citron confites, par d'autres
> qui ne le sont pas, le vin blanc par du vinaigre ou du cidre (ce dernier
> est meilleur,) le brandy par du whisky, et la langue de boeuf par du
> maigre de boeuf.
>
>
>
> For the sake of those who have little or no French:
>
> This 3rd edition cookbook (original in 1878) was published by Reverend
> Mother Caron of the Sisters of Charity of Providence to help her Sisters
> to become
> good cooks.
>
> Christmas Fruitcake
>
> Take two pounds of grapes, from which the seeds have been removed; three
> pounds of currants, well washed and dried; a well cooked ox tongue; three
> pounds
> of beef fat; two pounds of white sugar; deux ounces of candied lemon
> peel;
> two ounces of candied orange peel; two dozen "Famous" apples. Chop these
> ingredients fine. Add a grated nutmeg, a teaspoon of ground cinnamon, a
> teaspoon
> of ground cloves, a pint of brandy, and a pint of white wine. Mix all of
> the
> ingredients thoroughly. This preparation can be kept for several months
> by
> placing the mixture in a pot, and covering the pot with paper moistened
> with
> brandy. It should be kept cold, to be used when convenient. Use this
> preparation to form small cakes in flat vessels. They can be cooked in
> the oven or
> on the range-top, and are to be served warm. Leaner but tasty Christmas
> cakes can be made by omitting the ox tongue and the beef fat. They can
> be made
> less expensively by replacing the white sugar with brown sugar, the
> candied
> lemon and orange peel by peels that have not been candied, the white wine
> by
> vinegar or cider (the latter is better); the brandy by whisky, and the
> beef
> tongue by lean beef.
>
> Thank you, Penny! Merci, Mere Caron! Merci, cousine Emilie Tavernier
> (Bienheureuse Emilie Gamelin)!
>
> Joyeux Noel a tous nos cousins francophones! Happy Christmas to all our
> English-speaking cousins! And a Happy New Year to all, when it comes.
>
> Fr. Owen Taggart
>
>
>
>
>
>
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