Practical gastronomy and culinary dictionary

Put the butter in a stewpan ; when melted, stir in the flour, let it cook for a minute or two, pour in the milk (boiling), mix well and work in the yolks of eggs, stir over the fire until the eggs are set, then turn into a basin and let cool. Blanch and peel the almonds, chop them very finely, place on a baking-sheet covered with apiece of paper, and bake in a moderate oven until light brown. Put the baked almonds in a mortar, pound them, and add by degrees the cooked custard, Maraschino, and orange-flower water, mix thoroughly, and use as directed. 671. Gateau de Savoie a la Chantilly. — Separate seven whites of eggs from the yolks, placing the whites in a copper egg-bowl and the yolks in a white basin ; add half a pound of powdered sugar and a few drops of vanilla essence to the yolks ; w^ork these well together until it has the appearance of a light creamy substance. Sift half a pound of dried flour on to a plate. Add a pinch of salt to the whites of eggs, and whisk them into a stiff froth ; next proceed to mix the whites, the yolks, and the flour carefully, and in small quantities at a time. The mixture is then poured into a well greased COLD SWEETS AND ICES. 6&7 and sugared border-mould. Tie a paper band round and above the edge of the mould, and bake in a very slow oven for about half an hour. When done, turn out on a sieve to get cool. When ready for serving, whisk a half-pint or more of double cream. Sweeten slightly with vanilla sugar ; dish up the hordure on a round dish ; dress the cream in the centre, and serve. 672. Cotelettes en Surprise. — Roll and stamp out on a floured board twelve thin heart -shapes of feuilletage paste, put a teaspoonful of apricot marmalade on one side of each, and about half a teaspoonful of soft almond paste on top ; wet the edges, fold over, press down the edges well, and give them the shape of cutlets as near as possible ; put them on a baking- sheet and bake ; when cold, baste the cakes with dissolved apricot marmalade, and roll them in crushed macaroons ; have ready some short pieces of baked almond paste, insert one in the small end of each to imitate bones ; make a skewer red hot to imitate the gridn-on marks. Dish up the cakes in a circular form on a thin layer of apricot marmalade ; pour some melted red-currant jelly when nearly cold in the centre, and serve. This is a very efifective dish, but needs some practice in the shaping of cutlets. 673. Napolitaines a la Suisse. — \ lb. castor sugar, 4 eggs, I lb. butter, 1 gill of milk, pinch of carbonate of soda, a little pounded nutmeg,! teaspoonful chopped lemon rind, 10 oz. best flour, 2 oz. sweet almonds, puff-paste trimmings, macaroon or almond paste, greengage and apricot jam, 1 tablespoonful ground chocolate, a few drops of liquid carmine. Cream the butter and sugar well, add the eggs one at a time ; when nicely creamed, add the nutmeg, lemon rind, carbonate, and flour ; mix the whole well. Divide the mixture into three portions, and colour two portions respectively, one pink with carmine, and the other brown with the ground chocolate. Spread the three lots separately on a paper-lined baking-sheet, about half-an-inch in thickness, and bake in a slow oven, 638 PiECHEECHE COOKERY.