Practical gastronomy and culinary dictionary

Cream the sugar and yolk of egg for about ten minutes ; add a few drops of coffee essence or very strong freshly-made coffee, so as to impart a flavour of coffee. Work in by degrees the butter, previously put in a warm place to make it soft. When sufficiently worked, put it on the ice for a few minutes, stir again, and use for garnish by means of a forcing-bag and fancy tube or a paper cornet, point cut according to requirement. 804. Short Paste (Pate a foncer).— 1 lb. flour, ^ lb. butter, a pinch of salt, about ^ pint water. Sift the flour, add the salt, rub in lightly the butter, moisten with sufficient water to make the paste, knead it until it forms a smooth paste. Let it rest in a cool place for about an hour before using it. For fruit pie-crust, tartlets, &c., add an ounce of castor sugar and two to three yolks of eggs, proceed- ing in the same manner, using enough water to work the ingredients into a smooth but not too firm a paste. 805. Vanilla Sugar. — Split some vanilla pod, cut it up into small pieces, and pound in a mortar with a quantity of castor sugar (2 lb. of sugar to 1 oz. of vanilla) ; when fine, pass through a sieve, and keep in a well-closed tin or jar. 806. Boiling Sugar to various degrees (La Cuisson du Sucre). Table SHOwixti the Exact Eegister ox the Sacchaeo- METER IN English and French. I, Small Thread II. Large Thread III. Little Pearl IV. Large Pearl V. Small Blow VI. Small Ball VII. Large Ball VIII. Small Crack IX. Large Crack X. Caramel . Degi'ees of Fahreuheit . 215 . . 217 . . 220 . . 222 . . 230 . . 237 . , 247 . . 290 . . 312 . . 350 . Degrees Ceutigrarle Petit Filet ou Lisse 101 Grrand Lisse Petit Perle Grand Perle Petit Souffle Petit Boule Grand Boule Petit Casse Grand Casse Caramel . 102 105 106 110 114^ 119J 143 154 175 RECHERCHE COOKERY INDEX. BEEF (DU BCEUF). Aloyau a la Godard 49G Filets a TAthenienne . 423 „ a la Brillat Savariu 498 „ „ Chateaubriand 426 „ „ Dauphine 432 „ „ Garibaldi 425 „ „ Louis XV. 497 „ ,, Metropole 499 ,, „ Eegni^re 422 „ „ Vieiinoise 424 „ Mignons, Beauffremout 431 Gullascli (Hungarian dish) . 407 Porterhouse Steak a la GoufE6 427 Roulade a, la Norvegieune 377 Sirloin, to carve 519 Touruedos a la Madeleine 430 „ Moscovienne 429 „ a la Napoleon 428 ELEMENTARY METHODS A XD RULES. Almonds, to peel . . . . 36 Aromatic Spice, Herbs, and Plants 1 Batter for Irving . 38 Boning Poultry and Game . 19 Bouquet Garni 3 Braiser, to braise . 14 Breadcrumbs, fried 516 Brine (Saumure) . 30 Butter, to clarify . 28 Caramel, Liquid 29 Choux Paste .... 39 Cooking Meat, hints 13 Cold Meat, to warm up . 16 Cream, to whip 34 Dry Pickling .... 31 Egg, Liaison .... 8 Egging and Cnunbing . 37 Fat, to clarify 26 Flavouring and Seasoning . 1 Fried Parsley .... 4 Frying in Fat or Oil 27 Glace^GIace de Viande 39a Hints on Carving . .517a Hints on boiling Vegetables . 23 Liaisons in general 8 Marinade .... , 32 Marinade Pickle . 33 Mask, to ( Moulds, &c.) . . 21 Measures and Weights . . 40 Meat Glace .... 39a Mirepoix .... . 11 JIushrooms, to chop 7 Kouille Paste .... . 793 KO.