Egg Garnish For Little Coquilles, Etc

Whip till stiff three whites of eggs with a pinch of salt and a dust of Marshall's Coralline Pepper, and use by means of a forcing bag with a large rose pipe.

Egg Garnishes - For Clear Soaps, Moulds For Entries, White Egg Garnish

Mix four whites of eggs with one dessertspoonful of thick" cream and a pinch of salt; then tammy, and pour it into buttered dariol moulds, and poach them till firm, and use when quite cold, cutting or stamping out in any fancy shapes.

Pink Egg Garnish

Mix three yolks of eggs with one and a half tablespoonfuls of thick cream and a pinch of salt, add a few drops of carmine; tammy, and cook similarly to the white garnish.

Yellow Egg Garnish

Mix three yolks of eggs with one and a half tablespoonfuls of thick cream and a pinch of salt, add a few drops of apricot yellow, tammy, and cook in the same way as the other garnishes.

Almond Meringue Mixture

Put into a whipping-tin two whites of eggs with a pinch of salt, and whip them till quite stiff, then add a quarter-pound of castor sugar and one ounce of blanched and finely-shredded almonds; put into a forcing bag with a large plain pipe, force it out on to cold waxed tins, arranging the shape according to taste, dust over by means of a dredger with a little of Marshall's Icing Sugar, put into a moderate oven, and bake till a nice brown colour, then take up; dress when cold with whipped and sweetened and flavoured cream, place on a dish on a paper and serve for a dinner or luncheon sweet or plainly for dessert. These can also be used for filling cakes, etc. etc.

Chocolat Meringue Mixture For Filling Cakes, Meringues, Etc

Whip stiff four whites of eggs with a pinch of salt, add three ounces of castor sugar, eight or ten drops of vanilla essence, two tablespoonfuls of chocolat puree (see recipe for .Muscats).

Poached Meringues

Whip very stiffly five large whites of eggs with a pinch of salt, then add to them a quarter-pound of castor sugar, taking care not to stir them about more than possible after the sugar is added. Put in a saucepan about three pints of boiling water, sweeten it with a quarter" pound of castor or loaf sugar, and with two spoons form the meringue into quenelle shapes (vol. i. page 37) and drop each into the boiling water; leave them till set, turning them from side to side; take up carefully with a slice, place them on a hair sieve, and leave till cold; use with custards, creams, fruits, etc.

Coloured Whipped Cream

Whip half a pint of cream quite stiff, sweeten it with two ounces of castor sugar, flavour it with vanilla or other essence or liqueur, colour with a few drops of Marshall's Liquid Carmine for red, and Marshall's Sap Green for green, and so on with the other colourings. Pass a fork backwards and forwards through it to give it a mottled appearance, or mix well up to colour throughout, and use by means of a forcing bag and pipe of size and pattern, according to designs required.

Cheese Custard For Profiteroles, Tartlets, Bouches

Put one ounce of fine Hour into a stewpan with two ounces of grated Parmesan cheese, one and a half ounces of butter, two raw yolks of eggs, a pinch of salt, a dust of Marshall's Coralline Pepper, and mix together with one and a half gills of cold milk; stir over the stove till it boils, then add two tablespoonfuls of stiffly-whipped cream, and use for filling any little pastry cases, or for croustades.

Savoury Custard For Croustades, Soups, Etc

Take three whole raw eggs and mix them with two tablespoonfuls of cream, season with a little pepper and salt and a dust of coralline pepper, beat up together with a fork, then strain and mix with a little finely-chopped parsley; pour into a buttered tin and steam till firm; put away till cold, then turn out and cut in required shapes. This custard can be used for clear soups, or for garnishing entrees.

Cheese Savoury Custard - For Soup

Take four whole eggs, four tablespoonfuls of cream, a pinch of salt and coralline pepper, and two tablespoonfuls of freshly-grated Parmesan cheese. Mix up all together with a fork, divide into two parts, colour one with a few drops of carmine, and leave the other part plain; pour each into buttered dariol moulds and steam till firm, then turn out, and when cold cut out as required.

Cheese Paste

Take a quarter of a pound of fine flour, two ounces of butter, one ounce of grated Parmesan, a little salt and coralline pepper, and one whole raw egg; mix together into a stiff paste with cold water, then roll out and use.