8 oz. butter. | 4^ oz. sugar. Brandy to taste✪ Brandy Butter. Beat the butter and sugar together till creamy, and add the brandy. Pipe or pile on a fancy dish. Serve with plum pudding or any rich steamed pudding. WHITE CHAUD-FROID SAUCE. ^ pint Bechamel sauce. i 1 tablespoonful cream. 1 gill stiff aspic jelly. | Seasoning✪ White Chaud-Froid Sauce. Have the sauce and the aspic jelly liquid and cool, and mix them together. Season the mixture, wring through a tammy cloth, and add the cream. Use when just beginning to thicken. N.B. — Brown or tomato sauce may be used instead of Bechamel sauce to vary the colour and flavour. [ 180 ] MAYONNAISE SAUCE. 2 yolks of eggs. 1 gill salad oil. Pepper, salt. Mnegar. A little mustard✪ Mayonnaise Sauce. Put the yolks and seasonings into a basin, and stir in the salad oil drop by drop. When thick and smooth stir in the vinegar. COLD TARTARE SAUCE. 1 gill mayonnaise sauce. 1 teaspoouful chopped gherkins. 1 ,, ,, capers. 1 „ „ parsley. I „ „ chervil. h » « tarragon✪ Cold Tartare Sauce. Mix all the ingredients together. JELLIES. i [ >83 ] ASPIC JELLY. 6 gills water. 1 gill sherry. 1 ,, mixed vinegars (malt, tarragon, and chilli). Rind and juice of 1 lemon. 1 carrot. 1 onion. 1 stick of celery. 8 white peppercorns. ^ teaspoonful salt. The whites and shells of 2 eggs. 2^ oz. French leaf gelatine. Put all these ingredients into a large rinsed pan. Stir over a clear fire till the gelatine is dissolved. Whisk briskly till a good froth is formed. Remove the whisk, and allow the jelly to boil up with force ; then draw it to the side of the fire and allow it to settle. Strain through a jelly-cloth till clear. CALFS-FOOT JELLY. stock. 1 ox foot or 2 calf s feet. | 6 pints cold water✪ Calf's-Foot Jelly. Cut the foot into four to six pieces, and remove all marrow and fat. Wash and scrape it well in warm water ; put it in a deep pan [ 184 ] and cover it with cold water. Bring it to the boil and rinse well, then return it to the pan with the five pints of water. Simmer slowly from six to seven hours, then strain it through a hair sieve into a basin, and allow it to become cold. To clear the Jelly. — To every pint of stock allow — ^ gill lemon juice. 1 „ sherry. 3 oz. loaf sugar. 2 cloves. 1 inch cinnamon stick. Rind of 1 lemon. 1 shell and white of egg. 2 or 3 sheets of gelatine if stock is not very firm. ^ gill brandy. Carefully remove every particle of grease from the stock with a spoon dipped in hot water, then wipe the surface with a cloth wrung out of hot water. Rinse a well-lined deep pan, and into it put the stock, gelatine (if requii-ed), sherry, cloves, and cinnamon. W ash, dry, and peel the lemon thinly, and add peel and lemon juice to the other ingredients. Then add the white of egg and shell washed and crushed. Place this over the fii*e and whisk it briskly till a good froth rises and it is just beginning to boil ; then remove the whisk, and allow the contents of the pan to boil well up to the top of the pan. Draw the [ 185 ]

AI-modernized reading of the original text

8 oz. butter. | 4^ oz. sugar. Brandy to taste. Beat the butter and sugar together till creamy, and add the brandy. Pipe or pile on a fancy dish. Serve with plum pudding or any rich steamed pudding. WHITE CHAUD-FROID SAUCE. ^ pint Bechamel sauce. i 1 tablespoonful cream. 1 gill stiff aspic jelly. | Seasoning. Have the sauce and the aspic jelly liquid and cool, and mix them together. Season the mixture, wring through a tammy cloth, and add the cream. Use when just beginning to thicken. N.B. — Brown or tomato sauce may be used instead of Bechamel sauce to vary the colour and flavour. [ 180 ] MAYONNAISE SAUCE. 2 yolks of eggs. 1 gill salad oil. Pepper, salt. Mnegar. A little mustard. Put the yolks and seasonings into a basin, and stir in the salad oil drop by drop. When thick and smooth stir in the vinegar. COLD TARTARE SAUCE. 1 gill mayonnaise sauce. 1 teaspoonful chopped gherkins. 1 ,, ,, capers. 1 „ „ parsley. I „ „ chervil. h » « tarragon. Mix all the ingredients together. JELLIES. [ >83 ] ASPIC JELLY. 6 gills water. 1 gill sherry. 1 ,, mixed vinegars (malt, tarragon, and chilli). Rind and juice of 1 lemon. 1 carrot. 1 onion. 1 stick of celery. 8 white peppercorns. ^ teaspoonful salt. The whites and shells of 2 eggs. 2^ oz. French leaf gelatine. Put all these ingredients into a large rinsed pan. Stir over a clear fire till the gelatine is dissolved. Whisk briskly till a good froth is formed. Remove the whisk, and allow the jelly to boil up with force ; then draw it to the side of the fire and allow it to settle. Strain through a jelly-cloth till clear. CALFS-FOOT JELLY. stock. 1 ox foot or 2 calf s feet. | 6 pints cold water. Cut the foot into four to six pieces, and remove all marrow and fat. Wash and scrape it well in warm water ; put it in a deep pan [ 184 ] and cover it with cold water. Bring it to the boil and rinse well, then return it to the pan with the five pints of water. Simmer slowly from six to seven hours, then strain it through a hair sieve into a basin, and allow it to become cold. To clear the Jelly. — To every pint of stock allow — ^ gill lemon juice. 1 „ sherry. 3 oz. loaf sugar. 2 cloves. 1 inch cinnamon stick. Rind of 1 lemon. 1 shell and white of egg. 2 or 3 sheets of gelatine if stock is not very firm. ^ gill brandy. Carefully remove every particle of grease from the stock with a spoon dipped in hot water, then wipe the surface with a cloth wrung out of hot water. Rinse a well-lined deep pan, and into it put the stock, gelatine (if requii-ed), sherry, cloves, and cinnamon. W ash, dry, and peel the lemon thinly, and add peel and lemon juice to the other ingredients. Then add the white of egg and shell washed and crushed. Place this over the fii*e and whisk it briskly till a good froth rises and it is just beginning to boil ; then remove the whisk, and allow the contents of the pan to boil well up to the top of the pan. Draw the [ 185 ]

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Brandy ButterWhite Chaud-Froid SauceAspic JellyMayonnaise SauceCold Tartare SauceCalf's-Foot Jelly

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