Sweeten to taste, and flavour with a little essence of vanilla. Strain this into a double saucepan, and stir it over the fire until the mixture is of the consistency of very thick custard. Then take it off the fire, add the pieces of cherry, and put it away in a cool place. When cold, fill each of the larger pieces of pear with the custard, and cover them with the smaller pieces, so as to completely hide the contents, and in putting the halves of pears together be careful to pair them correctly. Strain the liquor into a sugar-boiler, reduce it on a quick fire until it is quite thick, then let it get some- what cool. Arrange the pears on a dish, small side downwards, pour over them the syrup, and serve cold. MENU,— XIX* POTAGE CLERMONT. BOUDINS DE MERLANS EN SUPREME. NOISETTES DE MOUTON AUX EPINARDS. CANARDS SAUVAGES: SAUCE ORANGE. CHOUPLETJR AH GRATIN. Fotage Clermont (White Haricot Bean Soup). — Boil three-quarters of a pint of white haricot beans in three or four pints of second stock with two small onions, a carrot, a bay-leaf, some parsley, a pinch of thyme, two or three cloves, some peppercorns, and salt✪ Fotage Clermont. Let the whole simmer for about four hours, stirring it occasionally. Then pass all through a hair sieve with the exception of the carrot, herbs, etc. Return the puree to a clean saucepan, let it boil up, add a small pat of 54 Little French Dinners. butter, and lastly, a tablespoonful of hot cream. Serve with small dice of bread fried in butter. Boudiiis de Merlans en Supreme (Boudins of Whiting with Supreme Sauce). — Cut the fillets from some whitings, put them on one side, then chop up the bones and put them into a saucepan with one or two sliced onions, a small piece of celery, a bunch of sweet herbs, pepper and salt to taste, three or four mushrooms, and a pint of white stock or water. Bring to the boil, let it simmer for an hour and a half, and then strain. Pound the fillets of whiting in a mortar, pass the paste through a wire sieve, and put it between two plates till wanted. Soak in a little milk four ounces of the crumb of a Vienna loaf, when perfectly soft, put it in a cloth and wring out all the moisture from it. Then put the bread in a saucepan on the fire with a little more milk, and stir it with a wooden spoon until it forms a veiy dry and toughish paste. It must not be allowed to brown. Mix with this panada, as it is called, while it is still hot, the yolks of two eggs, and put it on one side. When cool, add to it half a pound of the pounded whiting, four ounces of butter, a little grated nutmeg, pepper and salt. Beat and pound these all well together with another whole egg. Test the mixture by poaching a small piece of it, and if not firm enough add another egg. Have ready some well buttered dariole moulds holding about a gill, and fill them rather more than three-parts full with the mixture. Put a piece of folded paper at the bottom of a large stewpan, pour in a pint of hot water, and in this place the little moulds, covered with a piece of buttered paper, to cook gently for about fifteen minutes. In the meantime melt in a saucepan two ounces of butter, amalgamate well with it a tablespoonful of flour, and add gradually the strained stock prepared from the fish trimmings, etc.

AI-modernized reading of the original text

Sweeten to taste, and flavour with a little essence of vanilla. Strain this into a double saucepan, and stir it over the fire until the mixture is of the consistency of very thick custard. Then take it off the fire, add the pieces of cherry, and put it away in a cool place. When cold, fill each of the larger pieces of pear with the custard, and cover them with the smaller pieces, so as to completely hide the contents, and in putting the halves of pears together be careful to pair them correctly. Strain the liquor into a sugar-boiler, reduce it on a quick fire until it is quite thick, then let it get somewhat cool. Arrange the pears on a dish, small side downwards, pour over them the syrup, and serve cold. MENU,— XIX* POTAGE CLERMONT. BOUDINS DE MERLANS EN SUPREME. NOISETTES DE MOUTON AUX EPINARDS. CANARDS SAUVAGES: SAUCE ORANGE. CHOUFLEUR AU GRATIN. Fotage Clermont (White Haricot Bean Soup). — Boil three-quarters of a pint of white haricot beans in three or four pints of second stock with two small onions, a carrot, a bay-leaf, some parsley, a pinch of thyme, two or three cloves, some peppercorns, and salt. Let the whole simmer for about four hours, stirring it occasionally. Then pass all through a hair sieve with the exception of the carrot, herbs, etc. Return the puree to a clean saucepan, let it boil up, add a small pat of 54 Little French Dinners. butter, and lastly, a tablespoonful of hot cream. Serve with small dice of bread fried in butter. Boudiiis de Merlans en Supreme (Boudins of Whiting with Supreme Sauce). — Cut the fillets from some whitings, put them on one side, then chop up the bones and put them into a saucepan with one or two sliced onions, a small piece of celery, a bunch of sweet herbs, pepper and salt to taste, three or four mushrooms, and a pint of white stock or water. Bring to the boil, let it simmer for an hour and a half, and then strain. Pound the fillets of whiting in a mortar, pass the paste through a wire sieve, and put it between two plates till wanted. Soak in a little milk four ounces of the crumb of a Vienna loaf, when perfectly soft, put it in a cloth and wring out all the moisture from it. Then put the bread in a saucepan on the fire with a little more milk, and stir it with a wooden spoon until it forms a veiy dry and toughish paste. It must not be allowed to brown. Mix with this panada, as it is called, while it is still hot, the yolks of two eggs, and put it on one side. When cool, add to it half a pound of the pounded whiting, four ounces of butter, a little grated nutmeg, pepper and salt. Beat and pound these all well together with another whole egg. Test the mixture by poaching a small piece of it, and if not firm enough add another egg. Have ready some well buttered dariole moulds holding about a gill, and fill them rather more than three-parts full with the mixture. Put a piece of folded paper at the bottom of a large stewpan, pour in a pint of hot water, and in this place the little moulds, covered with a piece of buttered paper, to cook gently for about fifteen minutes. In the meantime melt in a saucepan two ounces of butter, amalgamate well with it a tablespoonful of flour, and add gradually the strained stock prepared from the fish trimmings, etc.

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Fotage Clermont

Little French dinners