Sauce For Little Bouches A La Paysanne

Put into a stewpan two raw yolks of eggs, a dust of cayenne pepper, and a pinch of salt, work into this by degrees four tablespoonfuls of cream, one ounce of fresh butter, a saltspoonful of French and the same of English mustard, a teaspoonful of lemon juice, four washed and boned anchovies (that have been rubbed through a sieve), and two or three drops of liquid carmine; stir altogether in the bain-marie till thick, tammy, and use.

Macaroni For Little Bouches A La Paysanne

Take a quarter-pound of Naples macaroni, put it into boiling water that is seasoned with a little salt, simmer till tender; then drain well, cut it into one-inch lengths, and mix with a pat of fresh butter and a dust of coralline pepper, and use as directed above.

Little Cheese Mousses A La Naples Petites Mousses De Fromage A La Naples

Take some small fancy jelly moulds and line the top of each with a little liquid Aspic cream (vol. i.), mask the other part of the moulds with liquid Tomato puree as below, let this set, and then fill up the moulds with a Cheese mousse; set them aside on ice till the mixture is cold and firm, then dip each into hot water, turn out on a clean cloth and arrange on a dish on a bed of grated Parmesan or Gruyere; sprinkle with a little raw chopped parsley and coralline pepper, garnish with little cut blocks of aspic jelly round, and serve for a second-course or luncheon or ball-supper dish.

Mixture For Centre Of Moulds For Cheese Mousses A La Naples

Mix three tablespoonfuls of grated Parmesan cheese, the same of Gruyere, and a good dust of Marshall's Coralline Pepper with half a pint of whipped aspic jelly, a quarter-pint of whipped cream, one finely-chopped French red chilli (freed from pips) and a pinch of finely-chopped raw green parsley; mix together and then use.

Tomato Puree For Cheese Mousses A La Naples

Pound till smooth two or three good raw ripe tomatoes, then mix with a dust of coralline pepper, a few drops of carmine, a teaspoonful of French and the same of mixed English mustard, and half a pint of aspic jelly; rub through a tammy and use when cooling.

Eclairs A La Palmerston Eclairs A La Palmerston

Put into a stewpan half a pint of water, four ounces of butter, a dust of coralline pepper, and a good pinch of salt; let this boil, then mix in five ounces of fine flour and cook on the side of the stove for ten minutes, stirring it occasionally; remove it from the stove and let the mixture cool a little, then add by degrees three whole raw eggs, working the paste quickly with a wooden spoon. When it is quite smooth add two large tablespoonfuls of grated Parmesan cheese, mix up well, put the paste into a forcing bag with a plain pipe and force it out on to a greased baking-tin in lengths of about three inches by one inch, as shown in design; brush them over with whole beaten-up egg, and bake in a moderate oven for about twenty-three minutes; then remove and cut them longways, and fill them by means of a forcing bag and pipe with the Cheese custard (see recipe) or whipped cream; dish them up in a pile on a dish-paper or napkin. Serve hot or cold for luncheon or dinner savoury.