The handy dictionary of cookery

I'ut on a pint of water with two ounces of sugar ; boil a few minutes so as to make a kind of syrup. Have half a jKnind of cheirie* stoned ; add them to the syrup ; boil three to five minutes. Soak one ounce of gelatine for an hour before ; put it on in a stewpan. Add the w hite of one egg lightly whisked, stir till it comes to the boil, then put on one side. Add to the cherries a few drops of lemon juice. Then you may take the white of an egg hard boiled cut in small pieces ; put them in cold water to keep their colour till warned to ornament mould. Strain the clarified gelatine through a little piece of muslin. Pour in cherries, if not sufficient juice from the cherries to colour add cochineal Put the mould on ice with a little jelly in the bottom ; drop in the pieces of egg so as to ornament it, allow this to set ; then pour in the rest of preparation and let it cooL Turn out and serve. Consomm6 k la Roy ale. Beat up the yolks of two eggs with a tablespoonful of cleat soup ; pour it into a greased basin ; cover the top and steam it twenty minutes. Cut it into squares ; throw them into a soup tureen among clear soup, and serve hot. Consomm6 of Fowl aux Quenelles. Take a fowl, remove the breast and best parts for the quenelles, cut the rest of the fowl into small pieces, break up the largest bones, put them into a pan, cover them with cold water. Cut up finely two pounds of veal ; place it in the pan with the fowl bones, also a piece of turnip, carrot, onion, celery, a blade of mace, twenty peppercorns, half a teaspoonful of salt, a quarter of a teaspoonful of pepper ; simmer all slowly together five hours, with a tightly-fitting lid on the pan ; strain it ; allow it to stand all night. Remove every particle of fat from the surface. Put the stock into a clean pan with the whites and shells of two eggs. Whisk all over the fire until a stiff froth is formed on the top, and boiling-point reached. Remove the whisk ; strain it through a clean towel. For the quenelles take six ounces of the breast of the chicken — if you have not quite the six ounces make up with a little veal ; this must be minced, and then passed through a sieve ; weigh it to see if you have the six ounces ; add to this a little salt, pepper, grated lemon rind, nutmeg, and the yolk of one egg. Now prepare the panada by melting one ounce of butter in a saucepan, and cook in it one ounce of flour ; stir well in a quarter of a pint of milk ; cook this until it leaves the saucepan quite clean • then put in the meat ; beat well together ; pass through a sieve ; form into nice little shapes with two teaspoons dipped into boiling water ; pass from one into the other. When you have made as many as you require, place them in a sautdpan • just cover with boiling water ; place over them a greased paper, and allow them to cook slowly ten minutes. Drop them into the consomme — also a few green peas will be an improvement. Consomm6 of Soles.