Cassell's dictionary of cookery

Milanese Cream. — Dissolve an ounce of isinglass in a quarter of a pint of water, and beat until light the yolks of eight eggs. Sweeten a pint of fresh milk with four ounces of sifted sugar, and make it hot, when stir in the beaten yolks, and continue to stir over a slow fire until the mixture becomes thick, but on no account should it boil. Strain through a fine sieve, and add the dissolved isinglass, and a cupful of double cream. Flavour to taste with a small glass of rum, or liqueur — maraschino or curaçoa. Pour the cream into a mould, welloiled, and let it stand for three hours in a cool place to set. Sufficient for one mould. Milanese Ice Cream. — Beat up the yolks of two eggs with a pint of cream, and haK a pound of finely-sifted sugar ; add the mixture to two ounces of Naples biscuits reduced to powder in half a pint of milk. Put all into a bright stewpan, and stir until it is as thick as an ordinary custard, when it may be strained through a sieve. Add a glass of sherry wine when frozen, and then put it into a mould. Probable cost, 2s. per quart. Time, twentyfive minutes to freeze. Sufficient for seven or eight persons. Milanese BagOUt. — This ragout is used for garnishing purposes. Tongue, ham, chicken, game, with truffles, mushrooms, and macaroni are cooked and cut off as nearly of a uniform size as the different ingredients will permit, about an inch in length and a quarter of an inch broad. They are warmed up in white sauce with a mixture of grated Parmesan, and seasoned slightly with nutmeg and pepper. Milanese Sauce. — Dissolve a lump of butter in a stewpan, and brown in it some button-mushrooms chopped finely, a couple of anchovies washed and boned, and three or four shallots, which, with the anchovies, should be cut small. Shake all well round the pan, and stir in a table-spoonful of browned flour, then moisten with half a pint or more of good stock, and add a wine-glassful of Marsala and capervinegar mixed, some capers, a small pinch of cayenne, a little salt, and the half of a teaspoonful of made mustard. Simmer the sauce until the shallots, &c., are tender. Use as required for salmon cutlets, &c. Time, twenty minutes to simmer. Milcotl. — This is a South American preparation, forming a palatable and even elegant dish not unlike the Italian pastes. Potatoes and a species of pumpkin are roasted, the pulp taken out, and kneaded with salt and eggs. The paste is then rolled out, and cut into pieces about as largo as a dollar. These are boiled in milk sweetened for a quarter of an hour. Miles Standish's Pudding.— Beat well six eggs, yolks and whites separately. Mix with the yolks a pound and a half of curd made from new milk, and prepared with rennet. Beat the curd and eggs until smooth, then add a quarter of a pound of finely-sifted sugar, a quarter of an ounce of powdered cinnamon, an ounce and a half of citron sliced, and ten ounces of raisins, weighed after stoning (these last should be soaked for some hours in brandy). Stir in the whisked whites of the eggs, and bake in a mould well buttered, and sprinkled thickly with sifted bread-raspings. When done tui-n out, and serve hot with custard flavoured with brandy or rum. Time, an hour and three-quarters to bake. Probable cost, Is. 6d. Sufficient for a small mould.