Culinary jottings

and a half of milk previously sweetened in a sauce-pan on the fire, and when it boils, drop your egg-froth in separate table-spoonfuls upon its surface. A few seconds will cook each spoonful of froth on one side, then turn it over, and when cooked on the other side, place it in a glass dish. When all the egg-froth is thus cooked, strain the milk free from the bits of eggs that may be in it, and make a rich custard with it, using the yolks of the eggs ; flavour this as you like best : when cold, pour the custard gently into the glass dish (not over the boiled whites) and the snow will rise, and float on the surface of the custard. Sprinkle over the snow balls, and surface generally, a few of those tiny sugar plums called " non pareil," and serve. 9. — This is an ice flavoured with pounded pistachio ^, , nuts, a pale green colour, and highly Pistachio cream ice. ^ . . . <-j ^ delicious. Blanch four ounces of pistachio nuts, pound them in a mortar with six ounces of sugar and a few drops of rose water ; when quite a smooth paste, add a pint of new milk very gradually. When the milk and paste have amalgamated, make a rich custard by placing the mixture en bain-marie, and adding the strained yolks of ten eggs : when the custard has formed nicely, strain it through a fine sieve ; whisk it well adding enough spinach-greening (page 50) to tint the mixture a very pale green, and freeze it, working into it a coffee-cupful of whipped cream in the usual way when half frozen. Note. — To adapt this menu, serve the saddle after the fish, and instead the partridge quenelles give pintade au cresson, a guinea fowl roasted and served with water-cress, and a plain salad. Instead of the coquilles of artichoke, croustades d^artichauts, i.e., the same preparation of vegetable served in little oval saucers made of short-bread pastry may be substituted. ^ ^^. DINNER NO. III. For a party of eight. Consomme de becassines. Darnes de seer a la Peg Woffington. Cotelettes de mouton a la Moscovite. Kramouskys anx huitres. Chapon a la Fran9aise. Canards sanvages, sauce bigarade. Petits pois au beurre. Pain de pruneaiix. " Pudding" glace aux f raises. Fromage, hors d'oeuvres. Dessert. 1. — Prepare a bright clear consomme for your eight covers. Slightly roast six snipes ; let Clear smpe soup. ij j- -i x-u • x them get cold, divide them into convenient pieces, mash them in a mortar and throw the whole, with the exception of the livers of the birds, into the consomme ; let it come to the boil, skimming carefully, and then remain simmering all the afternoon : towards evening, strain the liquor from the bones, and set it to cool ; pick from the remnants of the snipe sufficient meat to form a dozen tiny c[uenelles the size of an olive ; pound this meat in a mortar with the saved livers, a pinch of salt, some chopped parsley, a little thyme, and a dust of Nepaul pepper, or spiced pepper ; stir in a very little red currant jelly and a few drops of portwine; stiffen this