_Ingredients._—50 crayfish, ¼ lb. of butter, 6 anchovies, the crumb of
1 French roll, a little lobster-spawn, seasoning to taste, 2 quarts of
medium stock, or fish stock. _Mode._—Shell the crayfish, and put the
fish between two plates until they are wanted; pound the shells in a
mortar with the butter and anchovies; when well beaten, add a pint of
stock, and simmer for ¾ of an hour. Strain it through a hair sieve,
put the remainder of the stock to it, with the crumb of the roll; give
it one boil, and rub it through a tammy, with the lobster-spawn. Put
in the fish, but do not let the soup boil after it has been rubbed
through the tammy. If necessary, add seasoning. _Time._—1½ hour.
_Average cost_, 2_s._ 3_d._ or 1_s._ 9_d._ per quart. _Sufficient_ for
8 persons. _Seasonable_ from January to July.
CREAM à la VALOIS.
_Ingredients._—4 sponge-cakes, jam, ¾ pint of cream, sugar to taste,
the juice of ½ lemon, ¼ glass of sherry, 1¼ oz. of isinglass.
_Mode._—Cut the sponge-cakes into thin slices, place two together with
preserve between them, and pour over them a small quantity of sherry
mixed with a little brandy. Sweeten and flavour the cream with the
lemon-juice and sherry; add the isinglass, which should be dissolved in
a little water, and beat up the cream well. Place a little in an oiled
mould; arrange the pieces of cake in the cream, then fill the mould
with the remainder, let it cool, and turn it out on a dish. By oiling
the mould the cream will have a much smoother appearance, and will turn
out more easily than when merely dipped in cold water. _Average cost_,
3_s._ 6_d._ _Sufficient_ to fill a 1½ pint mould. _Seasonable_ at any
time.