The Apsley cookery book

Two dozen white Peppercorns. A tablespoonful of white Roux, or a small dessertspoonful of Corn Flour. Put the milk in a saucepan with the cloves, mace, and peppercorns ; bring it to boiling-point, and let it stand on the stove, where it will just simmer. Slice the onions, and fry them in the butter a pale golden colour ; be very careful not to let them brown. Now add them to the milk and let it boil up once more, then set it aside to simmer for half an hour; strain it, and allow it to cool. Blanch the almonds, put them through a nut mill, then pound them well in a mortar, adding one drop of water occasionally to prevent them oiling. When the almonds are well pounded and the milk is cool, add the milk, a little at a time, to the almond paste, mixing it as smoothly as possible until it is all used. Now boil up the soup, stirring all the time. Thicken with either a tablespoonful of white roux, or a bare dessertspoonful of corn flour. (“See Hints on Cooking.'”) Boil up again. Serve with croutons. 350. Brazil Nut Cutlets. Ingredients. Four ounces of Bread-crumbs. Three ounces of skinned and grated Brazil Nuts. Whites of three Eggs. Half a pint of White Sauce. Two teaspoonfuls of mixed Herbs (Parsley, Thyme, and Mace). After preparing the bread-crumbs and nuts, it is better to run them both through a nut-mill, and then add the herbs. To make the sauce for binding, put a teaspoonful of butter into a small enamel saucepan, to which add gradually half a teaspoonful of flour ; when this boils add about a teacupful of milk. When boiled and thickened a little, add to the nuts and bread-crumbs. Add the well-beaten whites of eggs last thing, and a little lemon -juice if liked. Allow it to cool, then form into cutlets and fry in boiling Albene. Serve with bread sauce. Make into ten cutlets, when each will be calculated as sixty-three grains, or equal to about two ounces of bread. 351. Chestnuts with Bread Sauce. Ingredients. One dozen Chestnuts. | Half a pint of Bread Sauce. Half a pint of Milk and Water. Make the sauce according to recipe given for u Bread Sauce.” Prepare the chestnuts as No. 357, and smother with bread sauce. 352. Chestnut Cream. Ingredients. One pound of Chestnuts. Two ounces of castor Sugar. White of one Egg. Vanilla pod. Half a pint of Milk. One gill whipped Cream. Slit the chestnuts and boil them in water till nearly tender; then drain and shell them, remove the inner skin, and cook them till quite done, in the milk, containing a piece of the vanilla pod. Rub the nuts through a wire sieve. Cream the sugar and eggs together. Put it to the puree, and mix well over the fire. Stir till cool, and place on ice. To serve, pass the puree through a coarse sieve on to the dish in which it will be sent to table. Mask the surface with whisked and sweetened cream, to which a little vanilla flavouring has also been added. Decorate it neatly, shaping by means of a forcer a pretty pattern on top, and place a few crystallised violets on top, or rose leaves. The dish is then ready for table. 353. Chestnut Flour Soup (Groult’s Prepared Chestnut Flour.) Ingredients. One quart of Milk. I One Spanish Onion (skinned Four ounces of Chestnut Flour. | and scalded). A tablespoonful of Cream.