cliickcn and ham in small squares, in the pro-
portion of two-thirds of chicken to one-third of
ham. Next place two large table-spoonfuls of
sauce and one of curry paste in a stewpan,
and when they boil add the claicken and ham,
mixing all well together. Prepare thin dices
of stale bread, cut in small ciiclcs, by frying
them in clarified butter. Spread the prepared
chicken and ham slightly between two slices of
the bread. Upon the top of each sandwich
place a baU, about the size of a walnut, and
composed of grated Parmesan cheese and butter
in equal parts✪ Adelaide Sandwiches, kneaded into a paste. Place
the sand-ndches on a baking-cloth, bake for five
minutes in a brisk oven, dish up on a napkin,
and serve as a second- course savoury dish.
Admiral's Sauce. — Make a pint of good
melted butter, and put into it one tea-spoonful
of chopped capers, three or four eschalots,
chopped, four pounded anchovies, and a little
thin lemon-rind. Let all simmer gently; add
pepper, salt, and the juice of half a lemon✪ Admiral's Sauce, and
serve in a tiu-een. Time to simmer, half an
hour. Probable cost, 8d. Sufficient for a pint
of sauce.
Agnew Pudding. — Pare and core eight
russets, and boil them to a pulp with the rind
of half a lemon. Beat up the yolks of thi-ee
eggs, and add to them tliree ounces of melted
butter ; sweeten to taste, and beat all together.
Line a pudding-dish with puff paste, pour in
the mixture, and bake until it becomes a light
bro\sTi colour. Time to bake, thirty minutes.
Probable cost, 8d. Sufficient for ;four persons.
Albany Cakes. — Lightly beat six eggs,
and stir them into a quart of milk ; add a tea-
spoonful each of bicarbonate of soda and salt,
dissolved in a little hot water. Stir in sufficient
fine flour to mako a thick batter. Butter small
tins the size o1 " tea-saucei', and half fill them
with the mixture. Bake them in a quick oven.
This makes very nice cakes, which are much
used for breakfast in America. Time to bake,
twenty minutes. Probable cost, lOd.
Albemarle Pudding.— Take a quarter
of a pound of sweet and three or four bitter
almonds ; blanch and pound them, being carefiil
not to let them oil. Beat four eggs and add to
them their weight in sifted sugar ; put them on
the fire to heat, but on no account allow them
to boil ; let them get cold, and then stir in the
almond paste. Beat altogether to a froth, and
while in this state put the mixture into a well-
oiled tin, and bake immediately. Time to bake,
half an hour. Sufficient for f oxir or five persons.
Probable cost. Is.
Albert Cake or Biscuits. — T^.v; the
yc^.ks of twelve eggs and the whites Ci. i;wo,
and beat them up with ten ounces of pounded
sugar and eight ounces of finely - chopped
almonds, for twenty minutes. Whisk the
remaining whites of the eggs, and mix with
them six ounces of flour, two ounces of finely-
shred candied orange-peel, a tea-spoonful of
cinnamon powder, half a tea-spoonful of
ground cloves, and a little grated lemon-rind.
Slix aU thoroughly together, and pour the
ALB
( 3 )
ALE
batter into a convenient sized mould, and bake
in an oven with a moderate beat for about an
liour. When aono, and sufficiently cold, cut
CAKE MOULD.
into thin slices ready for serving. Albert
biscuits may be also baked in small tins or
moulds, which should be buttered and floured.
Probable cost, 2s. 6d. Sufficient for a quart
mould. ✪ Agnew Pudding
Page 120 · 8 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
chicken and ham in small squares, in the proportion of two-thirds of chicken to one-third of ham. Next place two large table-spoonfuls of sauce and one of curry paste in a stewpan, and when they boil add the claicken and ham, mixing all well together. Prepare thin dices of stale bread, cut in small circles, by frying them in clarified butter. Spread the prepared chicken and ham slightly between two slices of the bread. Upon the top of each sandwich place a baU, about the size of a walnut, and composed of grated Parmesan cheese and butter in equal parts, kneaded into a paste. Place the sand-ndches on a baking-cloth, bake for five minutes in a brisk oven, dish up on a napkin, and serve as a second- course savoury dish.
Admiral's Sauce. — Make a pint of good melted butter, and put into it one tea-spoonful of chopped capers, three or four eschalots, chopped, four pounded anchovies, and a little thin lemon-rind. Let all simmer gently; add pepper, salt, and the juice of half a lemon, and serve in a tiu-een. Time to simmer, half an hour. Probable cost, 8d. Sufficient for a pint of sauce.
Agnew Pudding. — Pare and core eight russets, and boil them to a pulp with the rind of half a lemon. Beat up the yolks of thi-ee eggs, and add to them tliree ounces of melted butter ; sweeten to taste, and heat all together. Line a pudding-dish with puff paste, pour in the mixture, and bake until it becomes a light brown colour. Time to bake, thirty minutes. Probable cost, 8d. Sufficient for ;four persons.
Albany Cakes. — Lightly beat six eggs, and stir them into a quart of milk ; add a teaspoonful each of bicarbonate of soda and salt, dissolved in a little hot water. Stir in sufficient fine flour to make a thick batter. Butter small tins the size of " tea-saucei', and half fill them with the mixture. Bake them in a quick oven. This makes very nice cakes, which are much used for breakfast in America. Time to bake, twenty minutes. Probable cost, lOd.
Albemarle Pudding.— Take a quarter of a pound of sweet and three or four bitter almonds ; blanch and pound them, being careful not to let them oil. Beat four eggs and add to them their weight in sifted sugar ; put them on the fire to heat, but on no account allow them to boil ; let them get cold, and then stir in the almond paste. Beat altogether to a froth, and while in this state put the mixture into a welloiled tin, and bake immediately. Time to bake, half an hour. Sufficient for four or five persons. Probable cost. Is.
Albert Cake or Biscuits. — Take the
yc^.ks of twelve eggs and the whites Ci. i;wo, and beat them up with ten ounces of pounded sugar and eight ounces of finely - chopped almonds, for twenty minutes. Whisk the remaining whites of the eggs, and mix with them six ounces of flour, two ounces of finelyshred candied orange-peel, a tea-spoonful of cinnamon powder, half a tea-spoonful of ground cloves, and a little grated lemon-rind. Stir aU thoroughly together, and pour the
ALB
( 3 )
ALE
batter into a convenient sized mould, and bake in an oven with a moderate beat for about an liour. When done, and sufficiently cold, cut
CAKE MOULD.
into thin slices ready for serving. Albert biscuits may be also baked in small tins or moulds, which should be buttered and floured. Probable cost, 2s. 6d. Sufficient for a quart mould.
Records on this page
Adelaide PuddingAlbany CakesAdelaide SandwichesAdmiral's SauceAgnew PuddingAlderman's PuddingAlbemarle PuddingAlbert Cake or Biscuits