Part 7 (2/2)
LENTEN DISHES
-ORANGE FOOL---Take the juice of six oranges, six eggs well beaten, a pint of cream, quarter of a pound of sugar, little cinnamon and nutmeg.
Mix well together. Place over a slow fire and stir until thick, then add a small lump of b.u.t.ter.
-PLUM PORRIDGE---Take a gallon of water, half a pound of barley, quarter of a pound of raisins, and a quarter of a pound of currants. Boil until half the water is wasted. Sweeten to taste and add half pint of white wine.
-RICE SOUP---Boil two quarts of water and a pound of rice, with a little cinnamon, until the rice is tender. Take out the cinnamon and sweeten rice to taste. Grate half a nutmeg over it and let stand until it is cold. Then beat up the yolks of three eggs, with half a pint of white wine, mix well and stir into the rice. Set over a slow fire, stirring constantly to prevent curdling. When it is of good thickness it is ready to serve.
-RICE MILK---Boil half pound of rice in a quart of water, with a little cinnamon. Let it boil until the water is wasted, taking great care it does not burn. Then add three pints of milk and the yolk of an egg. Beat up and sweeten to taste.
-FORCED MEAT b.a.l.l.s FOR TURTLE SOUP---Cut off a very small part of the vealy part of a turtle, mince it very fine and mix it with a very small quant.i.ty of boned anchovy and boiled celery, the yolks of one or two hard-boiled eggs, and two tablespoons of sifted breadcrumbs, with mace, cayenne pepper and salt to taste, a small quant.i.ty of warm b.u.t.ter, and well beaten egg. Form the paste into b.a.l.l.s, plunge them into a frying-pan of boiling b.u.t.ter or fat, fry them to a good color, and they are ready. They should be added to the soup hot.
-TRUFFLES FOR GARNISH---Choose large round truffles, wash them thoroughly and peel them, and put the required number into a saucepan, pour over them enough chicken broth or champagne to nearly cover them, add an onion stuck with three or four cloves, a clove of garlic, a bunch of sweet herbs, and a little of the skimmings of the chicken broth or fat. Place the pan on the fire and boil for fifteen minutes with the lid on, then remove from the fire, and let the truffles cool in their liquor. Remove them, drain, and they are ready for use. Another way to fix them is to boil them ten minutes and cut them into various shapes.
The tr.i.m.m.i.n.gs from them as well as the liquor may be used in making sauce.
-FRIED PARSLEY---Carefully pick the stems from the parsley, dry it on a cloth, put into a frying basket, then into hot fat. Be careful that the fat is not too hot. Fry for a few minutes.
-BEEF MARROW QUENELLES---Put one-half pound beef marrow into a basin, with an equal quant.i.ty of breadcrumbs, add two tablespoons of flour; salt and pepper to taste. Work it into a smooth paste with the yolks of six eggs and the whites of one. Take it out a little at a time and poach in boiling salted water, drain, trim, and serve very hot.
-CALF'S LIVER QUENELLES---Steep a thick layer of bread in milk, until well soaked, then squeeze and mix with half a pound of finely ground calf's liver, and season with parsley, chives and lemon peel in small quant.i.ties, and all finely ground. Dust in salt and pepper and a tablespoonful of flour. Bind the mixture with beaten eggs. Divide the mixture with a tablespoon into small quant.i.ties and shape each one like an oval. Plunge the ovals into a saucepan of boiling water and boil for a half an hour. Chop some bacon, place it in a frying-pan with a lump of b.u.t.ter and fry until brown. When the quenelles are cooked pour the hot bacon and fat over them, and serve.
-CHICKEN QUENELLES---Mix together one teacupful each of breadcrumbs and finely pounded cooked chicken. Season highly with salt and cayenne and bind with raw egg yolks. Mold into pieces about the size and shape of an olive, between two spoons. Roll in egg and cracker dust and fry them, or poach them in boiling broth or water until they float, and use them as desired.
MISCELLANEOUS
-BEAUREGARD EGGS---Two level tablespoons b.u.t.ter, two level tablespoons flour, one-half level teaspoon salt, one cup milk, four hard-boiled eggs. Make a white sauce of the b.u.t.ter, flour, salt and milk, and add the whites of the eggs chopped fine. Cut b.u.t.tered toast in pointed pieces and arrange on a hot plate to form daisy petals. Cover with the sauce and put the egg yolks through a ricer into the center.
-EGG AND POTATO SCALLOP---Fill a b.u.t.tered baking dish with alternate layers of cold boiled potatoes sliced thin, hard-boiled eggs also sliced, and a rich white sauce poured over each layer. Cover the top with b.u.t.tered crumbs and set in the oven until the crumbs are browned.
-EGGS SCRAMBLED IN MILK---Half pint of milk, five eggs. Heat the milk in a saucepan and when it is just at the boiling point stir in the eggs, which should have been beaten enough to mix them thoroughly. Stir steadily until they thicken, add a half teaspoonful of salt and serve at once.
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