Practical gastronomy and culinary dictionary

Put the whites of eggs in an egg bowl or shallow basin, first making sure that it is perfectly clean, dry, and cool. Keep the whites of eggs in a cool place until wanted. Add a pinch of salt and commence whisking with an ordinary wire whisk, which must be thoroughly clean and perfectly dry. Continue to whisk, increasing the pace, until it forms a firm and substantial mossy froth. 36. To Peel Almonds and Pistachios, Pour sufficient boiling water over the almonds or pistachios to well cover them ; let them soak for several minutes, then strain and put in a basin of cold water to to cool. Drain and spread them on a cloth. To remove the skin press each between the thumb and fingers. This done, put them on a sieve to dry. To Pound Almonds. — Allow the peeled almonds to dry thoroughly in a slack oven for about ten minutes. Clean and dry the mortar ; put in the almonds and pound with the pestle ; stir well and continually for about ten minutes, else they are apt to get oily. When pounded put them on a cold dish and use as required. ELEMENTARY METHODS AND RULES. 373 S7» Egging and Crumbing, To crumb successfully, use the following proportions of egging : 1 egg well beaten, 1 teaspoonful of sweet oil, 1 dessert-spoonful of milk, a pinch of salt, and half a pinch of pepper (a little chopped parsley is sometimes added). Dip the article required to be crumbed in this mixture, or brush over well and cover with soft or dry bread crumbs. Soft or fresh crumbs are made by rubbing the soft portion of stale bread through a wire sieve. The crusts of bread are placed in a baking sheet in a cool oven, and baked to a bright golden colour. They are then crushed with a rolling pin or pounded in a mortar and passed through a sieve. These are called dry crumbs or raspings, and are sometimes used in place of fresh crumbs. 38. Frying Batter (Pate a frire). Sift 4 oz. of flour into a basin ; add \ oz. of oiled butter, a pinch of salt, 1 yolk of egg, and 1 table- spoonful of cream ; mix this well with a wooden spoon, and dilute gradually with about half a gill of lukewarm water, work it well until the paste becomes quite smooth. Allow it to stand for about half an hour or more, and when you require to use some whisk two whites of eggs to a stifl: froth and mix gently. The batter is then ready for use. If intended for fruit fritters add a teaspoonful of castor sugar ; if for fish or meat a few drops of lemon juice added to the batter will be found an improve- ment. A thinnish batter is preferable to a thick batter. 39, Fate a Chouoc (CJioux Faste), for general use, 3 oz. butter, 1^ gill water, 4 oz. flour (sifted), 2 whole and 1 yolk of eggs, salt, and a pinch of castor sugar. Put the water and butter in a small stewpan, add a saltspoonful of salt and a pinch of sugar ; bring it to the boil. Stir in the flour, work vigorously over the fire with a wooden spoon, continue to work on the stove until the paste leaves the sides of the stewpan 374 BECHERCHE COOKERY. clean. Let it cool, and add by degrees the eggs. Use as directed. P.S. — ^Yhen choux paste is used for savoury or soup quenelles the sugar should be omitted. S9a. Meat Glaxe {Glace de Viande),