Cassell's dictionary of cookery

four ounces and a half of fine flour to a smooth paste with half a pint of milk, and add four ounces and a half of sugar and a small pinch of salt. Blanch and pound four ounces and a half of sweet almonds, and whilst pounding drop in a little cold water to keep them from oiling. Put four ounces and a half of butter into a saucepan with half a pint of milk. Let it remain until the butter is melted, then stir in the paste of flour and milk, and keep stirring the mixture over the fire until it boils and becomes thick, when it may be poured out to cool. Add the blanched and pounded almonds, then stir in first the well-beaten yolks of nine eggs, and afterwards the whites of the eggs whisked till firm. Beat the pudding briskly for a few minutes, pour it into a buttered basin which it will fill, tie it in a cloth, and let it boil without ceasing until done enough. Turn it out carefully, and send wine sauce to table with it. Time to boil, one hour and a half. Probable cost, 2s. Sufficient for six or eight persons. Roulette, Lobster. — Boil the lobsters, take out the meat, and chop it up ; pound the shells with butter, set them on the fire, and add half a pint of water. When it has boiled a quarter of an hour, strain it, set the liquor again on the fire with two ounces of flour, a little pounded mace, and a pinch of sugar ; add bouillon to it till it becomes like thick pap; then stir in the chopped lobster and a little salt ; •when quite cold, make it into shapes, and proceed as above. — A. von Kochheim. Roulettes (a Danish recipe). — Take one ounce of grated onion, and brown it in an ousce and a half of butter, together with two ounces of flour ; thin the mixture with half a pint of bouillon. Let all boil together till it is smooth, then stir in half a pound of any roasted or boiled meat, finely chopped; add three boned anchovies minced, pounded pepper, salt, a little mace, the juice of half a lemon, and a glassful of white wine. When the preparation is quite cold, cut it into the form of sausages ; roll these in bread-crumbs, then in egg beaten up, then again in bread and egg, and last of all in breadcrumbs ; fry in plenty of hot lard ; garnish with fried parsley, and serve. The above ingredients are enough for about sixteen roulettes. Roulettes, Fish.— Take perch, pike, or cod ; boil and pick away all bone and skin. To every half-pound of picked fish, take one ounce of flour; brown the flour in two ounces of butter, and thin it with milk till it becomes a thickish paste ; add the fish to this paste along with a little pounded mace and salt ; give it a boil up, set it aside till cold ; then cut up, and proceed as directed in the previous recipe. Rout Biscuits. — Three pounds of floiu-, six ounces of butter, one pound and a quarter of loaf-sugar in powdei', half a pint of milk, quarter of an ounce of volatile salts finely powdered, and a little essence of lemon. Put the sugar and volatile salts in the milk, and let them stand for an houi- or two, stirring them occasionally.