Put in a saucepan two teacupfuls of water, a little sugar and essence of lemon. Gradually sift in some flour, stirring all the time, add a small lump of butter, and when a smooth paste is obtained, take off the fire, and stir in two eggs✪ Pets de Nonne thoroughly. Take small portions no larger than a walnut, drop into boiling fat, let them attain a golden colour, drain and roll in pow- dered sugar. Serve with jelly. Giteau d'Amandes. Weigh several eggs in their shells, add the same weight of flour, butter and white sugar. Pound the same weight of sweet almonds in a mortar with a little lemon juice✪ Giteau d'Amandes. Beat the eggs, whites and yolks, together, add them to the almonds, then the other ingredients. Mix all smoothly together. Batter a shallow mould and 222 ADDENDUM. pour in the mixture. Bake in the oven for twenty minutes. This makes an excellent foun- dation for fancy cakes. Compote Blanche de Pommes. Pare and quarter some russet apples^ drop them into boiling water with a few lumps of sugar in it. Let them cook till tender through^ but not broken. Arrange in a glass dish, then add more sugar to the liquor to form a syrup✪ Compote Blanche de Pommes, and boil till it thickens, then pour over the apples. Pears may be blanched and done the same way. Apricots done the same should have a glass of sweet wine added to the syrup, and the kernels should be blanched and thrown into it, then poured over the fruit. INDEX. PAGE PAGB Apple Fritters . 86 Canard aux Navets . 215 Salad . 52 Candied Fruit . . 162 Aromatics . 168 Capsicum Salad . . 50 Asparagus tops, a la Carre de Mouton . 206 Creme . 38 Carrots . 219 Aubergines, Farciies . 40 Carrot Salad . 51 Grilled 41 Soup . 202 Carrottes en Sauce . 219 Bean Salad . 53 Cauliflowers — Beef . . . 203-205 " Au Fromag je" . 37 Olives . 182 " Au Gratin " . 37 Beetroots 220 Celery Salad . 52 Betteraves Fricassees 200 Champignons { I la Bisque 108 Creme . 220 Blanquette de Veau . 209 Charlotte Russe . 103 Boeuf a la Daube 76 Cheese Darioles . 119 a la Mode 203 Fondu . . 119 au Four 204 Fricassee . 120 Bouillon 14 Omelette . 121 Brioche 92 Pudding- . 118 Brown Onion Soup 21 Salads . . 121 Sandwiches . 120 Canard a la Puree Verte 216 Savoury Eic e . 119 223 224 INDEX. PAGE PAGE Chestnut Soup . . 200 Eclairs aux Chocolat . 91 Chives . . . 145 Economy- 1 Chocolate Cream Ga- Eggs .... 197 teau ... 90 a la Bonne Femme 172 Choux a la Creme . 91 au Gratin 111 Cod . . . 217-218 Entrees and Entremets, C/ompotes — Eemarks on . 167 Blanche de Pommes 222 Entrees — Cherries . . 104 Fish . 175 Pears . . .104 Meat . 174 Plums . . .104 Entremets . 176 Prunes. . . 104 Epaule de Mouton 207 Quinces . . 103 Eemarks on . 94 Fast-day Dishes . 106 Ehubarb . . 104 Fennel Salad 53 Strawberries . 104 Filet de Mouton . 207 Conserve of Tomatoes 151 Filets de Lapin . 213 Cooking- vessels, French 10 Fish— Cotelettes de Pore . 212 Au Gratin . 109 Creme Ptenversee . 102 Baked Cod .

AI-modernized reading of the original text

Put in a saucepan two teacupfuls of water, a little sugar and essence of lemon. Gradually sift in some flour, stirring all the time, add a small lump of butter, and when a smooth paste is obtained, take off the fire, and stir in two eggs thoroughly. Take small portions no larger than a walnut, drop into boiling fat, let them attain a golden colour, drain and roll in powdered sugar. Serve with jelly. Giteau d'Amandes. Weigh several eggs in their shells, add the same weight of flour, butter and white sugar. Pound the same weight of sweet almonds in a mortar with a little lemon juice. Beat the eggs, whites and yolks, together, add them to the almonds, then the other ingredients. Mix all smoothly together. Batter a shallow mould and pour in the mixture. Bake in the oven for twenty minutes. This makes an excellent foundation for fancy cakes. Compote Blanche de Pommes. Pare and quarter some russet apples, drop them into boiling water with a few lumps of sugar in it. Let them cook till tender through, but not broken. Arrange in a glass dish, then add more sugar to the liquor to form a syrup, and boil till it thickens, then pour over the apples. Pears may be blanched and done the same way. Apricots done the same should have a glass of sweet wine added to the syrup, and the kernels should be blanched and thrown into it, then poured over the fruit. PAGE Apple Fritters . Canard aux Navets . 215 Salad . Candied Fruit . . 162 Aromatics . Capsicum Salad . . 50 Asparagus tops, a la Carre de Mouton . 206 Creme . Carrots . 219 Aubergines, Farciies . Carrot Salad . 51 Grilled Soup . 202 Carrottes en Sauce . 219 Bean Salad . Cauliflowers — Beef . . . 203-205 " Au Fromag je" . 37 Olives . " Au Gratin " . 37 Beetroots Celery Salad . 52 Betteraves Fricassees Champignons { I la Bisque Creme . 220 Blanquette de Veau . Charlotte Russe . 103 Boeuf a la Daube Cheese Darioles . 119 a la Mode Fondu . . 119 au Four Fricassee . 120 Bouillon Omelette . 121 Brioche Pudding- . 118 Brown Onion Soup Salads . . 121 Sandwiches . 120 Canard a la Puree Verte 216 Savoury Eic e . 119 Chestnut Soup . . 200 Eclairs aux Chocolat . Chives . . . 145 Economy- Chocolate Cream Ga- Eggs .... teau ... 90 a la Bonne Femme Choux a la Creme . 91 au Gratin Cod . . . 217-218 Entrees and Entremets, C/ompotes — Eemarks on . Blanche de Pommes 222 Entrees — Cherries . . 104 Fish . Pears . . .104 Meat . Plums . . .104 Entremets . Prunes. . . 104 Epaule de Mouton Quinces . . 103 Eemarks on . 94 Fast-day Dishes . Ehubarb . . 104 Fennel Salad Strawberries . 104 Filet de Mouton . Conserve of Tomatoes 151 Filets de Lapin . Cooking- vessels, French 10 Fish— Cotelettes de Pore . 212 Au Gratin . Creme Ptenversee . 102 Baked Cod .

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