,,„,,. chestnuts, but as we can rarely s:et Nesselrode Pudding. , "^ ° them at Madras, I think we may sup- ply their place with almonds, and make our pudding in this way : — Blanch and peel a quarter of a pound of sweet almonds (shelled) and two bitter ones. Put them into a stew-pan with a pint of syrup flavoured with vanilla. Simmer till the almonds are soft, then drain them, pound them in a mortar, and pass them through a fine sieve. Put ten yolks of eggs with a quarter of a pound of sugar into a pint and a half of cream (or good milk), stir over the fire till the custard thickens, then add the almond puree^ strain it into a bowl, whip it, and give the liquid a glass of maraschino. Stone two ounces of raisins, pick and wash two ounces of currants, and cut up two ounces of citron, cook them in the syrup saved from the almonds, drain and let them get cool. Now freeze the custard, and work it with the spatula ; when partly frozen, add a breakfast-cupful of whipped cream✪ Nesselrode Pudding, and when the 376 MENU FOR A PARTY OF EIGHT. cream is nearly set, work in tlie raisins, currants and citron : now close the mould, and bury it in ice for a conple of hours. Observe that Nesselrode pudding is not served inside a cake, or fineer-biscuit case. Note. — To adapt this menu, introduce a Filet de hoeuf a Vltalienne (page 189) after the fish, cut out the canajpes de hecassines, and substitute flageolets a la creme as an entremets de legume with the rot. A hen turkey (dinde) may be served instead of the cock-bird, and a nice salad }nuRt, of course, accompany. — ♦ Green butter with herring roes Make a quarter of a pound of fresh butter from cream that you have set at home, and put it in ice : boil a hand- ful of spinach till tender, and then pass it through the sieve : save the pulp carefully and give it a dust of pepper. Take the roes (soft) of two herrings a la sardine from the tin, wipe them carefully to get rid of the oil, then pound them, in a mortar, and pass them through the hair sieve. Mince very finely a large bunch of curly parsley, so as to have at least a heaped up table-spoonful of it when minc- ed ; mince a dozen capers✪ Green Butter with Herring Roes, and then mix the whole of the ingredients together with a wooden butter bat, and shape it as you like, setting it again in ice till wanted. There are numerous varieties of " green butter" : this recipe has, however, been proved to be a nice one, and will be found useful when anchovies in oil may happen to be unobtain- able. nvrEisrxj isro. ^^xxx. For a party of eight Consomme aux points d'asperges. Filets de pomfret sauce aux capres. Cliaiid-froid de volaille a la Palestine. Cotelettes de mouton a la Valois. Dinde braisee a la jardiniere. Salmis de cailles. Aubergines a 1' Espagnole. Gelee de Bordeaux. Parfait au cbocolat. Promage, bors d'oeuvres. Dessert. 1. — Prepare a clear, well-flavoured corisomme for eigbt. Take a small tin of asparagus, open it, a»P«lgus lop7 '''"' ^""^ t~™ ^^^^ pieces °"t ^P°" ^ ^ish, draining from tbem all tbe liquor of

AI-modernized reading of the original text

,,„,,. chestnuts, but as we can rarely s:et Nesselrode Pudding. , "^ ° them at Madras, I think we may supply their place with almonds, and make our pudding in this way : — Blanch and peel a quarter of a pound of sweet almonds (shelled) and two bitter ones. Put them into a stew-pan with a pint of syrup flavoured with vanilla. Simmer till the almonds are soft, then drain them, pound them in a mortar, and pass them through a fine sieve. Put ten yolks of eggs with a quarter of a pound of sugar into a pint and a half of cream (or good milk), stir over the fire till the custard thickens, then add the almond puree, strain it into a bowl, whip it, and give the liquid a glass of maraschino. Stone two ounces of raisins, pick and wash two ounces of currants, and cut up two ounces of citron, cook them in the syrup saved from the almonds, drain and let them get cool. Now freeze the custard, and work it with the spatula ; when partly frozen, add a breakfast-cupful of whipped cream, and when the cream is nearly set, work in tlie raisins, currants and citron : now close the mould, and bury it in ice for a couple of hours. Observe that Nesselrode pudding is not served inside a cake, or finger-biscuit case. Note. — To adapt this menu, introduce a Filet de hoeuf a Vltalienne (page 189) after the fish, cut out the canajpes de hecassines, and substitute flageolets a la creme as an entremets de legume with the rot. A hen turkey (dinde) may be served instead of the cock-bird, and a nice salad must, of course, accompany. — ♦ Green butter with herring roes Make a quarter of a pound of fresh butter from cream that you have set at home, and put it in ice : boil a handful of spinach till tender, and then pass it through the sieve : save the pulp carefully and give it a dust of pepper. Take the roes (soft) of two herrings a la sardine from the tin, wipe them carefully to get rid of the oil, then pound them, in a mortar, and pass them through the hair sieve. Mince very finely a large bunch of curly parsley, so as to have at least a heaped up table-spoonful of it when minced ; mince a dozen capers, and then mix the whole of the ingredients together with a wooden butter bat, and shape it as you like, setting it again in ice till wanted. There are numerous varieties of " green butter" : this recipe has, however, been proved to be a nice one, and will be found useful when anchovies in oil may happen to be unobtainable. nvrEisrxj isro. ^^xxx. For a party of eight Consomme aux points d'asperges. Filets de pomfret sauce aux capres. Cliaiid-froid de volaille a la Palestine. Cotelettes de mouton a la Valois. Dinde braisee a la jardiniere. Salmis de cailles. Aubergines a 1' Espagnole. Gelee de Bordeaux. Parfait au cbocolat. Promage, bors d'oeuvres. Dessert. 1. — Prepare a clear, well-flavoured corisomme for eigbt. Take a small tin of asparagus, open it, a»P«lgus lop7 '''"' ^""^ t~™ ^^^^ pieces °"t ^P°" ^ ^ish, draining from tbem all tbe liquor of

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