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page 25
of 2 yolks, 1 glassful of cream and 2 tablespoonsful of butter, doing as
indicated page 27, General Remarks.
44. CREME DUCHESSE BUCKINGHAM. CREAM OF ALMONDS. (Lean--Half Thick.)
PROPORTIONS.--For five persons:
Sweet almonds.....2 lbs.
Bitter almonds....6 to 8.
Butter............2 tablespoonsful.
Sugar.............1 teaspoonful.
Starch............2 teaspoonsful.
Milk..............2 quarts.
Time.--1 hour.
PREPARATION.--1st. Skin the almonds (dip in boiling water until the skin is
tender, let drip, cool in cold water and let drip again, then take the skin
off), put them all except 12 in a mortar with 1 glass milk, break them fine,
then add little by little and while mixing with the pestle, about 1 quart of
milk. 2d. Put the pap in a napkin and press by turning ends in opposite
directions. (This shall be done by 2 persons.) 3d. Put the juice of the almonds
in a sauce pan, add another quart of milk, let warm but not boil. 4th. When
ready to serve add a "liaison" composed of 2 teaspoonsful corn starch, 1
teaspoonsful sugar, some salt, 2 tablespoonsful butter mixed with 1 glassful
cold milk and do as above. 5th. Cut the almonds you have preserved in strips,
and put them in the tureen and pour the cream over.
45. BISQUE DE HOMARDS.
LOBSTER CREAM. (Fat Soup--Half Thick.)
PROPORTIONS.--For five persons:
Lobsters..........2 cooked.
Butter............3 tablespoonsful.
Flour.............3 tablespoonsful.
Madeira...........1 glassful.
Milk..............1 pint.
Stock or water....2 quarts.
Time.--1 hour.
PREPARATION.--1st. Take the flesh off the tail and the claws, slice it and put
it apart. 2d. Break fine in a mortar the shells and claws with 3 tablespoonsful
butter. 3d. Put that pap in a sauce pan with 1 glassful madeira, let it cook
awhile, add 3 tablespoonsful flour, stir well the whole, add 1 pint milk and let
boil a while. 4th. Sift the whole through a strainer, put this pap in a sauce
pan, add 2 quarts stock or water, let warm well and when ready to serve add the
juice of a lemon, some cayenne pepper, and 2 tablespoonsful butter. 5th. Place
the slices of flesh in a tureen, pour the soup over and serve hot.
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