Set light to this by hold-
ing a light under a tablespoonful of the
mixture till it catches fire, and then
pour it over the omelet. The remain-
der caii then be poured over and the dish
served. This is a most delicious dish.
Essence of almonds can also be used
for flavouring claret cup. Drop two
drops into a tablespoon, and then fill
the spoon with brandy and add to the
cup. When noyeau or maraschino are
not to be obtained this is a very good
substitute. There are many sauces,
such as Dutch sauce, melted butter, or
butter sauce, white sauce for boiled
B
2
CROSSE AND BLACKWELL'S
turkey or fowl, bechamel sauce, etc.,
which are improved by having a
“ suspicion ” of the flavour of almonds.
To give this, turn the bottle of essence
of almonds upside down on to the cork.
Then take out the cork and touch a
spoon with the moist cork, and stir
up the sauce with the spoon. This is
ample for the purpose. The essence of
almonds supplied by Crosse and Black-
well is guaranteed free from prussic acid.
ALMONDS, CRYSTALLISED. — Al-
monds are preserved green and then
crystallised, in which form they make a
nice fruit for dessert. The almonds are
preserved green in the outer shell when
young, just as walnuts are pickled in their
outer shells. When preserved the inside
part of the almond is a syrup, while the
outer part is a thick green covering,
somewhat similar to citron in flavour,
only of a far darker colour. Sliced pre-
served green almonds are sometimes
used for ornamenting sweets instead of
angelica, as often almonds possess a
darker green colour. (See Angelica.)
In all boxes of mixed fruits, or assorted
fruits, crystallised almonds form a part.
AMERICAN OYSTERS.— See Oysters.
ANCHOVIES, GORGONA.— The an-
chovy is a small fish caught in the
Mediterranean Sea, the headquarters
of the fishery being the little island of
( iorgona. The fish has delicate silver
scales, and its most useful form is when
pickled in brine. It was formerly artifi-
cially coloured red, but this has of late
years been discontinued. In addition
to this it is sometimes afterwards pre-
served in oil and vinegar. There is
probably no fish so extensively used in
cooking as the anchovy, and no flavour-
ing,not even excepting mushroom, which
■would be more missed by the skilled chef.
It would be quite impossible to give a
detailed list of all the uses to which an-
chovies and the sauce made from them
can be turned, but a few of the chief
ones are well worthy of careful atten-
tion. First there is some little art in
filleting anchovies, and by filleting I
mean removing the bone. 1 will accord-
ingly begin with the receipt of —
ANCHOVIES, HOW TO FILLET.—
Take the number required out of the
bottle carefully so as not to break them.
To do this it will often be found advis-
Page 11
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Set light to this by hold-
ing a light under a tablespoonful of the
mixture till it catches fire, and then
pour it over the omelet. The remain-
der caii then be poured over and the dish
served. This is a most delicious dish.
Essence of almonds can also be used
for flavouring claret cup. Drop two
drops into a tablespoon, and then fill
the spoon with brandy and add to the
cup. When noyeau or maraschino are
not to be obtained this is a very good
substitute. There are many sauces,
such as Dutch sauce, melted butter, or
butter sauce, white sauce for boiled
B
2
CROSSE AND BLACKWELL'S
turkey or fowl, bechamel sauce, etc.,
which are improved by having a
“ suspicion ” of the flavour of almonds.
To give this, turn the bottle of essence
of almonds upside down on to the cork.
Then take out the cork and touch a
spoon with the moist cork, and stir
up the sauce with the spoon. This is
ample for the purpose. The essence of
almonds supplied by Crosse and Black-
well is guaranteed free from prussic acid.
ALMONDS, CRYSTALLISED. — Al-
monds are preserved green and then
crystallised, in which form they make a
nice fruit for dessert. The almonds are
preserved green in the outer shell when
young, just as walnuts are pickled in their
outer shells. When preserved the inside
part of the almond is a syrup, while the
outer part is a thick green covering,
somewhat similar to citron in flavour,
only of a far darker colour. Sliced pre-
served green almonds are sometimes
used for ornamenting sweets instead of
angelica, as often almonds possess a
darker green colour. (See Angelica.)
In all boxes of mixed fruits, or assorted
fruits, crystallised almonds form a part.
AMERICAN OYSTERS.— See Oysters.
ANCHOVIES, GORGONA.— The an-
chovy is a small fish caught in the
Mediterranean Sea, the headquarters
of the fishery being the little island of
( iorgona. The fish has delicate silver
scales, and its most useful form is when
pickled in brine. It was formerly artifi-
cially coloured red, but this has of late
years been discontinued. In addition
to this it is sometimes afterwards pre-
served in oil and vinegar. There is
probably no fish so extensively used in
cooking as the anchovy, and no flavour-
ing,not even excepting mushroom, which
■would be more missed by the skilled chef.
It would be quite impossible to give a
detailed list of all the uses to which an-
chovies and the sauce made from them
can be turned, but a few of the chief
ones are well worthy of careful atten-
tion. First there is some little art in
filleting anchovies, and by filleting I
mean removing the bone. 1 will accord-
ingly begin with the receipt of —
ANCHOVIES, HOW TO FILLET.—
Take the number required out of the
bottle carefully so as not to break them.
To do this it will often be found advis-