_Asparagus forced in French Rolls._
Take out the crumb of three French rolls, by first cutting off a piece
of the top crust; but be careful to cut it so neatly that the crust fits
the place again. Fry the rolls brown in fresh butter. Take a pint of
cream, the yolks of six eggs beaten fine, a little salt and nutmeg; stir
them well together over a slow fire until the mixture begins to be
thick. Have ready a hundred of small asparagus boiled; save tops enough
to stick in the rolls; the rest cut small and put into the cream; fill
the rolls with it. Before you fry the rolls, make holes thick in the top
crust to stick the asparagus in; then lay on the piece of crust, and
stick it with asparagus as if it was growing.
_Eggs, to dress._
Boil or poach them in the common way. Serve them on a piece of buttered
toast, or on stewed spinach.
_Eggs buttered._ No. 1.
Take the yolks and whites; set them over the fire with a bit of butter,
and a little pepper and salt; stir them a minute or two. When they
become rather thick and a little turned in small lumps, pour them on a
buttered toast.
_Eggs buttered._ No. 2.
Put a lump of butter, of the size of a walnut; beat up two eggs; add a
little cream, and put in the stewpan, stirring them till they are hot.
Add pepper and salt, and lay them on toast.
_Eggs buttered._ No. 3.
Beat the eggs well together with about three spoonfuls of cream and a
little salt; set the mass over a slow fire, stirring till it becomes
thick, without boiling, and have a toast ready buttered to pour it
upon.
Milk with a little butter, about the size of a walnut, may be used
instead of the cream.
_Eggs, Scotch._
Take half a pound of the flesh of a fowl, or of veal, or any white meat
(dressed meat will do), mince it very small with half a pound of suet
and the crumb of a French roll soaked in cream, a little parsley, plenty
of lemon-peel shred very small, a little pepper, salt, and nutmeg; pound
all these together, adding a raw egg, till they become a paste. Boil as
many eggs as you want very hard; take out the yolks, roll them up in the
forcemeat, and make them the size and shape of an egg. Fry them till
they are of a light brown, and toss them up in a good brown sauce.
Quarter some hard-boiled eggs, and spread them over your dish.
_Eggs for second Course._
Boil five eggs quite hard; clear away the shells, cut them in half, take
out the yolks, and put the whites into warm water. Pound the yolks in a
mortar till they become very fine. Have ready some parsley and a little
onion chopped as fine as possible; add these to the yolks, with a pinch
of salt and cayenne pepper. Add a sufficient quantity of hot cream to
make it into a thick even paste; fill the halves of the whites with
this, and keep the whole in hot water. Prepare white sauce; place the
eggs on a dish in two rows, the broad part downward; pour the sauce over
them, and serve up hot.
_Eggs to fry as round as Balls._
Put three pints of clarified butter into a deep stewpan; heat it as hot
as for fritters, and stir the butter with a stick till it turns round
like a whirlpool. Break an egg into the middle, and turn it round with
the stick till it is as hard as a poached egg. The whirling round of the
butter makes it as round as a ball. Take it up with a slice; put it in a
dish before the fire. Do as many as you want; they will be soft, and
keep hot half an hour. Serve on stewed spinach.
_Eggs, fricassee of._
Boil the eggs pretty hard; cut them in round slices; make white sauce
and pour it over them; lay sippets round your dish, and put a whole yolk
in the middle.
_Eggs a la Creme._
Boil the eggs, which must be quite fresh, twelve minutes; and throw them
into cold water. When cold, take off the shell without breaking the
white. Have a little shalot and parsley minced fine and mixed; pass it
with a little fresh butter. When done enough, set it to cool. Cut the
eggs through the middle; put the whites into warm water; pound the yolks
very fine; put them into your stewpan, with a little cream, pepper, and
salt. Make the whole very hot, and dish. Two gills of cream will be
sufficient for ten eggs.
_Ham, essence of._
Take six pounds of ham; cut off all the skin and fat, and cut the lean
into slices about an inch thick; lay them in the bottom of a stewpan,
with slices of carrots, parsnips, six onions sliced; cover down very
close, and set it over a stove. Pour on a pint of veal cullis by
degrees, some fresh mushrooms cut in pieces, if to be had, if not,
mushroom powder, truffles, morels, two cloves, a basil leaf, parsley, a
crust of bread, and a leek. Cover down close, and let it simmer till the
meat is quite dissolved. A little of this sauce will flavour any lighter
sauce with great zest and delicacy.
_Maccaroni in a mould of Pie Crust._
Prepare a paste, as generally made for apple-pies, of an oval shape; put
a stout bottom to it and no top; let it bake by the fire till served.
Prepare a quarter of a pound of maccaroni, boil it with a little salt
and half an ounce of butter; when done, put it in another stewpan with
an ounce more of butter, a little grated cheese, and a spoonful of
cream. Drain the maccaroni, and toss it till the cheese be well mixed;
pour it into a dish; sprinkle some more grated cheese over it, and baste
it with a little butter. When ready to be served, put the maccaroni into
the paste, and dish it up hot without browning the cheese.
_Maccaroni, to dress._ No. 1.
Stew one pound of gravy beef to a rich gravy, with turnips and onions,
but no carrots; season it high with cayenne, and fine it with whites of
eggs. When the gravy is cold, put in the maccaroni; set it on a gentle
fire; stir it often that it may not burn, and let it stew an hour and a
half. When you serve it up add of Cheshire cheese grated as much as will
make the maccaroni relishing.
_Maccaroni._ No. 2.
Boil two ounces of maccaroni in plenty of water an hour and a half, and
drain it through a sieve. Put it into a saucepan, and beat a little bit
of butter, some pepper and salt, and as much grated cheese as will give
a proper flavour. Put it into the saucepan with the maccaroni, and add
two spoonfuls of cream. Set it on the fire, and stew it up. Put it on
your dish; strew a little grated cheese over it, and brown with a
salamander.
_Maccaroni._ No. 3.
Boil the maccaroni till tender; cut it in pieces about two inches long;
put it into either white or brown sauce, and let it stew gently for half
an hour. Either stir in some grated cheese, or send it in plain. Pepper
and salt to your taste.
_Maccaroni._ No. 4.
Soak a quarter of a pound of maccaroni in milk for two hours; put it
into a stewpan, boil it well, and thicken with a little flour and
butter. Season it with pepper and salt to your taste; and add three
table-spoonfuls of cream. Put it in a dish; add bread crumbs and sliced
cheese, and brown with a salamander.
_Maccaroni._ No. 5.
Set on the fire half a gallon of water; when it boils put into it one
pound of maccaroni, with a quarter of a pound of salt; let it boil a
quarter of an hour, then strain very dry, put it in a stewpan with a
quarter of a pound of fresh butter; let it fry a quarter of an hour
longer. Add pepper and grated cheese; stew them together; then put the
maccaroni into a terrine, and shake some grated cheese on it. It is very
good with a-la-mode beef gravy instead of butter.
_Maccaroni._ No. 6.
Boil a quarter of a pound of maccaroni till it is quite tender; lay it
on a sieve to drain; then put it into a tossing-pan with about a gill of
cream and a piece of butter rolled in flour. Boil five minutes, pour it
on a plate, and lay Parmesan cheese toasted all over it.
_Maccaroni._ No. 7.
Break a quarter of a pound of pipe maccaroni into pieces about an inch
long, put it into a quart of boiling broth; boil it for three hours;
then strain it off from the broth, and make a sauce with a bit of
butter, a little flour, some good broth, and a little cream; when it
boils add a little Parmesan cheese. Put your maccaroni into the sauce,
and just stir it together. Put it on the dish for table, with grated
Parmesan cheese over it, and give it a good brown colour with a hot
shovel or salamander.
_Maccaroni._ No. 8.
Boil three ounces of maccaroni in water till quite tender; lay it on a
sieve to drain; when dry, put it into a stewpan, over a charcoal fire,
with three or four spoonfuls of fresh cream, one ounce of butter, and a
little grated Parmesan cheese. Set it over a slow fire till quite hot,
but it must not boil; pour it into your hot dish; shake a little of the
cheese over the top, and brown with a salamander.
_Omelets._
should be fried in a small frying-pan, made for the purpose; with a
small quantity of butter. Their great merit is to be thick; therefore
use only half the number of whites that you do of yolks of eggs. The
following ingredients are the basis of all omelets: parsley, shalot, a
portion of sweet-herbs, ham, tongue, anchovy, grated cheese, shrimps,
oysters, &c.
_Omelet._ No. 1.
Slice very thin two onions, about two ounces each; put them in a stewpan
with three ounces of butter; keep the pan covered till done, stirring
now and then, and, when of a nice brown, stir in as much flour as will
produce a stiff paste. Add by degrees as much water or milk as will make
it the thickness of good cream, and stew it with pepper and salt; have
ready hard-boiled eggs (four or five); you may either shred or cut them
in halves or quarters.
_Omelet._ No. 2.
Beat five eggs lightly together, a small quantity of shalot, shred quite
fine; parsley, and a few mushrooms. Fry, and be careful not to let it
burn. When done add a little sauce.
_Omelet._ No. 3.
Break five eggs into a basin; add half a pint of cream, a table-spoonful
of flour, a little pounded loaf-sugar, and a little salt. Beat it up
with a whisk for five minutes; add candied citron and orange peel; fry
it in two ounces of butter.
_Omelet._ No. 4.
Take six or seven eggs, a gill of good cream, chopped parsley, thyme, a
very small quantity, shalot, pepper, salt, and a little grated nutmeg.
Put a little butter in your frying-pan, which must be very clean or the
omelet will not turn out. When your butter is melted, and your omelet
well beat, pour it in, put it on a gentle fire, and as it sets keep
moving and mixing it with a spoon. Add a little more butter if required.
When it is quite loose from the bottom, turn it over on the dish in
which it is to be served.
_Omelet._ No. 5.
Break eight eggs into an earthen pan, with a little pepper and salt, and
water sufficient to dissolve the salt; beat the eggs well. Throw an
ounce and a half of fresh butter into a frying-pan; melt it over the
fire; pour the eggs into the pan; keep turning them continually, but
never let the middle part be over the fire. Gather all the border, and
roll it before it is too much done; the middle must be kept hollow. Roll
it together before it is served. A little chopped parsley and onions may
be mixed with the butter and eggs, and a little shalot or pounded ham.
_Omelet._ No. 6.
Four eggs, a little scraped beef, cayenne pepper, nutmeg, lemon peel,
parsley, burnet, chervil, and onion, all fried in lard or butter.
_Asparagus Omelet._
Beat up six eggs, put some cream to them. Boil some asparagus, cut off
the green heads, and mix with the eggs; add pepper and salt. Make the
pan hot; put in some butter; fry the omelet, and serve it hot.
_A French Omelet._
Beat up six eggs; put to them a quarter of a pint of cream, some pepper,
salt, and nutmeg; beat them well together. Put a quarter of a pound of
butter, made hot, into your omelet-pan, and fry it of a light brown.
Double it once, and serve it up plain, or with a white sauce under it.
If herbs are preferred, there should be a little parsley shred, and
green onion cut very fine, and serve up fried.
_Ragout for made dishes._
Boil and blanch some cocks' combs, with sweetbreads sliced and lambs'
stones; mix them up in gravy, with sweet-herbs, truffles, mushrooms,
oysters, and savoury spice, and use it when you have occasion.
_Trouhindella._
Chop fine two pounds of veal, fat and lean together; slice crumb of
bread into some warm milk: squeeze it out of the milk and put it to the
veal; season with pepper, salt, and nutmeg; make it up in three balls,
and fry it in butter half an hour. Put a quart of mutton or veal broth
into the pan, and let it stew three quarters of an hour, or till it is
reduced to a quarter of a pint of strong gravy.