520 DISHES OF ROYALTY.
chovy, some capers or nasturtium berries, some lemon juice; serve and garnish the dish with fried bread.
Royal Loaves.—Take out the crumbs of some French loaves, fill them with almond custard,, made in this fashion: Scald a pint of cream with some laurel leaves, put on it some fine white sugar and some rose water, take five yolks of eggs well beaten, strain all together, put on the fire, boil it till thick, but keep stirring it one way all the time; when it i£ done, and almost cold, add some beaten * blanched almonds, with two spoonfuls of brandy ; when you have filled your rolls with custard, lay over them some raspberry jam ; beat the white of an egg and pulverized sugar to a froth, and ice them over with it, and serve in a dish.
Stuffing for Goose.—Make forcemeat with the liver; some chestnuts whole, sausage meat, chopped parsley, thyme, pepper, and salt. Stew them together with some butter, stuff the goose with it, roast it a nice brown, and serve with a rich gravy.
Carp Blue.—After the carp is cleaned, pour over it 2 or 3 glasses of boiling water to turn it blue, tie it up in a linen cloth, put it in a stew pan with some red wine, 1-3 water, onion, carrot, shalots, cloves, some lemon, thyme, pepper and salt, with a liberal quantity of butter. Season it high. Serve your carp with a napkin; serve the sauce, strained, in a boat.
Russian Turn-Overs.-Make a nice filling with good fresh smoked ham (a streak of fat and a streak of lean), mix this with onions, season with pepper and salt, then roll a rich bread dough thin, and then cut with a bowl the size of a saucer, or as large as you wish it; this is the filling; then put this on one side and turn the other over and pinch the crust down like fruit turn-overs; then have well beaten eggs and rub over them, and bake quickly.
Sauce for Poached Eggs.—Pepper, salt, ginger and some parsley and shalots chopped fine, with some broth or water, a bit of butter stirred in flour, and a little wine; boil this a moment, then add the juice of a sour orange and pour over a dish of poached eggs.
Egg Plum Pudding.—Take the desired number of egg plums that are sound and plump; make a rich crust of suet and flour, roll out the crust, put in the plums, then close it together, then sew it up in a pudding bag and boil for 4 hours. Turn it out and cut off a piece at the top and rub into it a mixture of butter and sugar, or serve them hot as a sauce for it.
Turnip Ragout.—Boil your turnips, then stew them in gravy which thicken with a little pepper, butter and flour. Serve all together.