_Ingredients._—½ lb. of sweet almonds, ¼ lb. of bitter ones, ¾ lb. of
sifted loaf sugar, the white of 4 eggs. _Mode._—Blanch, skin, and dry
the almonds, and pound them in a mortar with the white of an egg; stir
in the sugar, and gradually add the remaining whites of eggs, taking
care that they are very thoroughly whisked. Drop the mixture, through a
small biscuit syringe, on to cartridge-paper, and bake the cakes from
10 to 12 minutes in rather a quick oven. A very small quantity should
be dropped on the paper to form one cake, as the mixture spreads;
when baked, the ratifias should be about the size of a large button.
_Time._—10 to 12 minutes.—_Average cost_, 1_s._ 8_d._ per lb.
RAVIGOTTE, a French Salad Sauce (Mons. Ude’s Recipe).
_Ingredients._—1 teaspoonful of mushroom ketchup, 1 teaspoonful of
cavice, 1 teaspoonful of Chili vinegar, 1 teaspoonful of Reading
sauce, a piece of butter the size of an egg, 3 tablespoonfuls of thick
Béchamel, 1 tablespoonful of minced parsley, 3 tablespoonfuls of cream;
salt and pepper to taste. _Mode._—Scald the parsley, mince the leaves
very fine, and add to it all the other ingredients; after mixing the
whole together thoroughly, the sauce will be ready for use. _Average
cost_, for this quantity, 10_d._ _Seasonable_ at any time.
REMOULADE, or French Salad-Dressing.
_Ingredients._—4 eggs, ½ tablespoonful of made mustard, salt and
cayenne to taste, 3 tablespoonfuls of olive-oil, 1 tablespoonful of
tarragon or plain vinegar. _Mode._—Boil 3 eggs quite hard for about
¼ hour, put them into cold water, and let them remain in it for a
few minutes; strip off the shells, put the yolks in a mortar, and
pound them very smoothly; add to them, very gradually, the mustard,
seasoning, and vinegar, keeping all well stirred and rubbed down with
the back of a wooden spoon. Put in the oil drop by drop, and when this
is thoroughly mixed with the other ingredients, add the yolk of a raw
egg, and stir well, when it will be ready for use. This sauce should
not be curdled; and to prevent this, the only way is to mix a little of
everything at a time, and not to cease stirring. The quantities of oil
and vinegar may be increased or diminished according to taste, as many
persons would prefer a smaller proportion of the former ingredient.
GREEN REMOULADE is made by using tarragon vinegar instead of plain,
and colouring with a little parsley-juice. Harvey’s sauce, or Chili
vinegar, may be added at pleasure. _Time._—¼ hour to boil the eggs.
_Average cost_, for this quantity, 7_d._ _Sufficient_ for a salad made
for 4 or 6 persons.