The Pytchley book of refined cookery and bills of fare

Break up and extract the marrow out of two good bones ; cut the marrow into square pieces the size of a walnut, and soak for two or three hours in tepid water to extract the blood ; put them in a frying basket, which immerse in a saucepan of cold water, put it on the fire, and as it comes to the boil take out and drain, put two pieces on each square of fried toast, one for each person, break with a fork, sprinkle with chopped parsley and chives or green onion and Searcy Salt, and serve very hot. 252 THE PYTCHLEY COOKERY BOOK. MARROW A LA MAD ERE. No. 534. Break and extract the marrow from two good bones ; divide lengthways, and cut into pieces an inch long, pare round the outside and make an oval shape, and put the pieces in a basin of tepid water for two or three hours to extract the blood ; a quarter of an hour before they are required for use put them in a stewpan of cold water over the fire, and when it just arrives at the boil the marrow should be soft, when strain and serve, either in croustades made of Pastry (No. 366), with a spoonful of Sauce Madere (No. 42) over each, or in a silver basin with croutons of toast and Sauce Madere handed round. NOUICLE PUDDING AU PARMESAN. No. 535. Warm two ounces of butter in a stewpan, mix in one and a half ounces of flour, when smooth add half a pint of new milk, stir over the fire until it becomes thickish, and it leaves the pan ; remove from the fire and mix in two ounces of grated Parmesan cheese, then add two eggs, working them in one at a time and some Searcy Salt and salt ; put a stewpan on the fire with a quart of milk, boil it up, put the above mixture in it in lumps the size of a cob- nut or in oval pieces the size of an almond, let them poach half an hour in it, strain off the milk, put the noukles in the bottom of a tart-dish and cover them with a pint and a half of Parmesan Sauce (No. 60), using the milk in which they were poached ; the sauce must not be as thick as that used for masking fish. Put in the oven and bake gradually for about half an hour. OMELET AUX FINE HERBS. No. 536. Whip three eggs, add a tea-spoonful of mustard, two table-spoonfuls of cream, some chopped chives, parsley, and a tea-spoonful of salt ; warm two and a half ounces of butter in a frying or omelet pan, when hot, pour in the SAVOURIES. 253 mixture, stirring it so that the outside may not catch and cook like a pancake before the inside is set ; if in an omelet pan turn it over and serve when set, if in a frying-pan scrape it with a fork as soon as it catches into half of the pan, and when the whole is set just allow it to stand a moment to brown ; turn it on to a hot dish. An omelet to be good should be thick and soft ; one generally sees it like a bad pancake. FISH OMELET. No. 537. Make the omelet in an omelet pan ; cook whatever fish is to be used either stewed in butter or boiled and mixed with butter, and when the omelet is sufficiently fried put the fish on the side nearest the handle and turn the other half over it ; turn out into an entree dish, and serve with some half-glaze. HAM OMELET. No. 538.