The Pytchley book of refined cookery and bills of fare

Put in a saucepan the yolks of three eggs, stir with whisk, add a gill of cream, half a glass of sherry, a dessert- spoonful of sugar, and flavouring essence of whatever is required (vanilla, chocolate, coffee, or caramel). Put the saucepan in a bain-marie or in a larger one of boiling water, and keep turning the whisk until it rises, when pour over the pudding and serve. STUFFINGS. FARC I STUFFING. No. 79. Pound a quarter of a pound of any lean meat, fowl or game until quite smooth ; add by degrees two ounces of butter and two eggs, a quarter of a pound of Bechamel Sauce cold (No. 13), beat all through a wire and hair sieve ; try a little in boiling water for a minute, and if it poaches softly it is fit for use ; if not, add a little whipped cream until it arrives at a proper consistency. FARC I STUFFING FOR RAISED PIES. No. 80. Fry in a stewpan one pound of fat bacon, cut into squares the size of dice, until it gets slightly browned. Add one and a half pounds of lean veal, poultry or game, and three-quarters of a pound of calf’s liver cut into dice, some pepper and salt, and a dozen chopped mushrooms ; fry all until the meat is cooked, then pound the whole in a mortar and beat through a wire sieve. STUFFINGS. 127 STUFFING FOR DUCKS AND GEESE. No. 81. Chop three onions and a dozen sage leaves ; simmer them together for twelve minutes in a small saucepan in hot water, strain, put them into a stewpan with five ounces of bread-crumbs, one and a half ounces of butter, a little pepper and salt, and fry for fifteen or twenty minutes, being careful not to let it catch ; it is improved by adding the liver boiled for two or three minutes, chopping, mixing, and binding the whole with the yolks of two eggs, but this need not be added. ■STUFFING FOR HARES OR RAFF ITS. No. 82. Fry the liver and heart of a hare or rabbit, with an equal weight of bacon, a small onion sliced, pepper and salt, until a light brown ; pound with an equal weight of bread-crumbs and one egg, and rub through a wire sieve, and stuff hare or rabbit. HARE STUFFING. No. 83. A quarter of a pound of suet, a quarter of a pound of bread-crumbs, two eggs, salt, pepper, and chopped parsley; mix well together. TURKEY AND VEAL STUFFING. No. 84. Mix six ounces of bread-crumbs, six ounces of butter, yolks of three eggs, a dessert-spoonful of chopped parsley and thyme, a tea-spoonful of marjoram and basil mixed, a table- spoonful of cream ; put the whole into a mortar and pound quite smooth, flavour with pepper and salt, and stuff veal or turkey. CHAPTER III. CLEAR SOUPS. CONSOMME A EES TR A CON . No. 85. To three pints of Consomme (No. 1 or 2), throw in a handful of shredded green tarragon leaves, make very hot and serve. CONSOMME A UN FINE HERBS. No. 86. To three pints of Consomme (No. I or 2), add a table-spoonful of chopped parsley, a tea-spoonful of chopped chives or green onions and chervil. Make very hot and serve. CONSOMME A LA ROYAL. No. 87. Poach in a frying-pan two or three dozen small pieces of chicken Quenelle meat (No. 174), and throw into the tureen three pints of Consomme (No. 1 or 2). CONSOMME A LA JARDINIERE. No. 88.