|
Classic
Cook Books
< last page | next page >
page 186
eggs well beaten and strained, half a glass of raisin wine, and sugar to your
taste. Beat all well till quite smooth, and grate in three Savoy biscuits. Make
balls of the above with a little flour, the size of a chestnut; throw them into
a stew-pan of boiling lard, and boil them of a beautiful yellow brown. Drain
them on a sieve.
Serve sweet sauce in a boat, to eat with them.
A Tansey.
Beat seven eggs, yolks and whites separately; add a pint of cream, near the same
of spinach-juice, and a little tansey-juice gained by pounding in a stone
mortar, a quarter of a pound of Naples biscuit, sugar to taste, a glass of white
wine, and some nutmeg. Set all in a saucepan, just to thicken, over the fire;
then put it into a dish, lined with paste, to turn out, and bake it.
Puits d'Amour.
Cut a fine rich puff-paste rolled thin, with tin shapes made on purpose, one
size less than another, in a pyramidical form, and lay them so; then bake in a
moderate oven, that the paste may be done sufficiently, but very pale. Lay
different-coloured sweatmeats on the edges.
A very nice Dish of Macaroni dressed sweet.
Boil two ounces in a pint of milk, with a bit of lemon-peel, and a good bit of
cinnamon, till the pipes are swelled to their utmost size without breaking. Lay
them on a custard-dish, and pour a custard over them hot. Serve cold.
Floating Island.
Mix three half pints of thin cream with a quarter of a pint of raisin wine, a
little lemon-juice, orange-flower water, and sugar: put into a dish for the
middle of the table, and put on the cream a froth, as will be directed in page
195, which may be made of raspberry or currant jelly.
Another way.--Scald a codlin before it be ripe, or any sharp apple; pulp it
through a sieve. Beat the whites of two eggs with sugar, and a spoonful of
orange-flower water; mix in by degrees the pulp, and beat all together until you
have a large quantity of froth; serve it on a
< last page | next page >
Classic
Cook Books
|
