Royale custard for garnishing soups : — Break two eggs and put the whites into one basin and the yolks in another ; season with white pepper and salt, add a tablespoonful of cream✪ Royale Custard to each, mix well, and pass both through a hair sieve, putting them afterwards into two small shallow pans which must be buttered before the mixture is poured into them. Steam gently in a covered pan till set, then let them get cold, turn them out on a plate, and cut any shapes out of them that may be desired. Greening can be added to one of the custards before steaming if that colour be desired. MENU XXXV. i^May or June.) Potage Jacquelaine. Saumon marine. Longe d’agneau aux petits pois. Compote de Agues. Bamequlns ^ la Bombay. Thicken a pint and a half of broth (made from six- pennyworth of chicken giblets, and one pound of veal stock meat, with vegetables in proportion), using three-quarters of an ounce of arrow- root for the operation ; pass through the hair sieve, stir in the yolk of an egg beaten up with a tablespoonful of cream, two ounces of boiled rice, and four tables.poonfuls of separately prepared spring vegetables✪ Potage Jacquelaine shaped in small dice or little balls. Lay over the bottom of a glazed earthenware pan, a bed of sliced onions, carrots, turnips, and parsley- leaves ; upon that put a slice of salmon, say about a pound and a quarter in weight, cover this with more slices of vegetable, sahnon. and moisten just sufficiently to cover the fish with vinegar, and white French wine in equal proportions. Set this over a moderate fire, and im- mediately boiling shows itself, stop. Let the fish grow cold in its ciiisson. When to be served, take out the piece of salmon, peel oflT the skin, place it on a flat M7 148 FIFTY DINNERS. dish, moisten with some of the cm'sson, garnish round with cold cooked potato, rounds of cold cooked cucumber, and lemon ; scatter finely minced chives, chervil, tarragon, and garden-cress over, and serve as cold as possible, with green mayonnaise sauce. Roast the loin of lamb, and serve it with new potatoes, green peas, and this sauce : — Sauce citronnee : With half an ounce of arrowroot thicken 3. Loin of Qf broth, add the juice of half lamb with ^ peas. a- lemon, a teaspoonrul 01 red currant jelly, and a sherry-glass of chablis or sauterne. Finish with the finely peeled rind of the lemon which (cut into thin shreds) have been blanched for five minutes in boiling water. Green figs not ripe enough for dessert make a nice compote if gently stewed in plain syrup flavoured with kirsch. Serve in a glass dish, cold, %grem°figs syrup over them ; cream may accompany. A squeeze of lemon-juice im- proves the syrup. This variety of rameqm'ns is made with powdered Bombay duck instead of cheese. Lay the dried fish on a wire drainer in the oven, take them 5. Bombay j^gfore they burn and dry them. When cold they will be crisp enough to pound and sift. For the rest please follow the recipe given in Menu xvii. MENU XXXVI. {June or July.) “ Water zootj6.” Blanquette de veau. Salade de liomard. Petits crimes Anglaises aux fraises. Crodtes creuses A I’llollandaise.

AI-modernized reading of the original text

Royale custard for garnishing soups : — Break two eggs and put the whites into one basin and the yolks in another ; season with white pepper and salt, add a tablespoonful of cream to each, mix well, and pass both through a hair sieve, putting them afterwards into two small shallow pans which must be buttered before the mixture is poured into them. Steam gently in a covered pan till set, then let them get cold, turn them out on a plate, and cut any shapes out of them that may be desired. Greening can be added to one of the custards before steaming if that colour be desired. MENU XXXV. i^May or June.) Potage Jacquelaine. Saumon marine. Longe d’agneau aux petits pois. Compote de Agues. Bamequlns ^ la Bombay. Thicken a pint and a half of broth (made from sixpennyworth of chicken giblets, and one pound of veal stock meat, with vegetables in proportion), using three-quarters of an ounce of arrowroot for the operation ; pass through the hair sieve, stir in the yolk of an egg beaten up with a tablespoonful of cream, two ounces of boiled rice, and four tablespoonfuls of separately prepared spring vegetables shaped in small dice or little balls. Lay over the bottom of a glazed earthenware pan, a bed of sliced onions, carrots, turnips, and parsleyleaves ; upon that put a slice of salmon, say about a pound and a quarter in weight, cover this with more slices of vegetable, sahnon. and moisten just sufficiently to cover the fish with vinegar, and white French wine in equal proportions. Set this over a moderate fire, and immediately boiling shows itself, stop. Let the fish grow cold in its ciiisson. When to be served, take out the piece of salmon, peel off the skin, place it on a flat M7 dish, moisten with some of the cuisson, garnish round with cold cooked potato, rounds of cold cooked cucumber, and lemon ; scatter finely minced chives, chervil, tarragon, and garden-cress over, and serve as cold as possible, with green mayonnaise sauce. Roast the loin of lamb, and serve it with new potatoes, green peas, and this sauce : — Sauce citronnee : With half an ounce of arrowroot thicken 3. Loin of Qf broth, add the juice of half lamb with ^ peas. A lemon, a teaspoonful of red currant jelly, and a sherry-glass of chablis or sauterne. Finish with the finely peeled rind of the lemon which (cut into thin shreds) have been blanched for five minutes in boiling water. Green figs not ripe enough for dessert make a nice compote if gently stewed in plain syrup flavoured with kirsch. Serve in a glass dish, cold, syrup over them; cream may accompany. A squeeze of lemon-juice improves the syrup. This variety of ramequins is made with powdered Bombay duck instead of cheese. Lay the dried fish on a wire drainer in the oven, take them 5. Bombay j^gfore they burn and dry them. When cold they will be crisp enough to pound and sift. For the rest please follow the recipe given in Menu xvii. MENU XXXVI. {June or July.) “ Water zootj6.” Blanquette de veau. Salade de liomard. Petits crimes Anglaises aux fraises. Crodtes creuses A I’llollandaise.

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Royale CustardPotage Jacquelaine

Fifty dinners