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Dơnload My Father S List 1st Edition Laura Carney Full Chapter
Dơnload My Father S List 1st Edition Laura Carney Full Chapter
Carney
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NORMANDY PUDDING. (GOOD.)
Boil, until very soft and dry, eight ounces of rice in a pint and a
half, or rather more, of water,[152] stir to it two ounces of fresh butter
and three of sugar, and simmer it for a few minutes after they are
added; then pour it out, and let it cool for use. Strip from the stalks as
many red currants, or Kentish cherries, as will fill a tart-dish of
moderate size, and for each pint of the fruit allow from three to four
ounces of sugar. Line the bottom and sides of a deep dish with part
of the rice; next, put in a thick layer of fruit and sugar; then one of
rice and one of fruit alternately until the dish is full. Sufficient of the
rice should be reserved to form a rather thick layer at the top:
smooth this equally with a knife, sift sugar thickly on it, or brush it
with good cream, and send the pudding to a moderate oven for half
an hour, or longer, should it be large. Morella cherries, with a little
additional sugar, make an excellent pudding of this kind.
152. A quart of milk can be substituted for this; but with the fruit, water perhaps
answers better.
COMMON BAKED RAISIN PUDDING.
As soon as possible after the eggs are taken from the nests, brush
each one separately with a thin solution of gum Arabic, being careful
to leave no portion of the shell uncovered by it. The half of each egg
must first be done and left to become dry, before the remainder is
touched, that the gum may not be rubbed off any part by its coming
in contact, while wet, with the hand as it is held to be varnished, or
with the table when it is laid down to harden.
Obs.—Eggs will remain fit for use a very long time if carefully kept;
but attention should always be given to the cleanliness of the shells
before they are stored, as when these are soiled, and then excluded
from the air, they will sometimes become very offensive. Those
which are collected immediately after the harvest are the best both
for eating and for putting up in store: they should be collected in dry
weather when they are required to be kept.[153]
153. For a sea-store, an old and experienced cook from on board a man-of-war,
directs eggs to be rubbed with salt butter, and packed in layers with plenty of
bran between them. He says that the salt penetrates the shell, and tends to
preserve the eggs, which will require no additional salt when eaten. We give
the information to the reader as we received.
TO COOK EGGS IN THE SHELL WITHOUT BOILING THEM.
6 minutes will render the whites firm; 4 minutes will poach them.
FORCED TURKEYS’ EGGS (OR SWANS’).
Swans’ eggs are much more delicate than from their size, and
from the tendency of the birds to feed on fish might be supposed;
and when boiled hard and shelled, their appearance is beautiful, the
white being of remarkable purity and transparency. Take as much
water as will cover the egg (or eggs) well in every part, let it boil
quickly, then take it from the fire, and as soon as the water ceases to
move put in the egg, and leave it by the side of the fire—without
allowing it to boil—for twenty minutes, and turn it gently once or
twice in the time; then put on the cover of the stewpan and boil it
gently for a quarter of an hour; take it quite from the fire, and in five
minutes put it into a basin and throw a cloth, once or twice folded,
over it, and let it cool slowly. It will retain the heat for a very long
time, and as it should be quite cold before it is cut, it should be boiled
early if wanted to serve the same day. Halve it evenly with a sharp
knife lengthwise, take out the yolk with care, and prepare it for table,
either by the receipt which follows, or by that for forced eggs,
Chapter VI.
SWAN’S EGG, EN SALADE.
We found that the yolk of the egg, when boiled as above, could be
rendered perfectly smooth and cream-like, by mashing it on a
dish[156] with a broad-bladed knife, and working it well with the
other ingredients: the whole was easily blended into a mass of
uniform colour, in which not the smallest lump of butter or egg was
perceptible. Mix it intimately with an ounce or two of firm fresh butter,
a rather high seasoning of cayenne, some salt, or a teaspoonful or
two of essence of anchovies, and about as much of chili vinegar or
lemon-juice. To these minced herbs or eschalots can be added at
pleasure. Fill the whites with the mixture, and serve them in a bowl
two-thirds filled with salad, sauced as usual; or use them merely as a
decoration for a lobster or German salad.
156. We chanced, when we received our first present of swan’s eggs, to be in a
house where there was no mortar—a common deficiency in English culinary
departments.
TO POACH EGGS.
Take for this purpose a wide and delicately clean pan about half-
filled with the clearest spring-water; throw in a small saltspoonful of
salt, and place it over a fire quite free from smoke. Break some new
laid eggs into separate cups, and do this with care, that the yolks
may not be injured. When the water boils, draw back the pan, glide
the eggs gently into it, and let them stand until the whites appear
almost set, which will be in about a minute: then, without shaking
them, move the pan over the fire, and just simmer them from two
minutes and a half to three minutes. Lift them out separately with a
slice, trim quickly off the ragged edges, and serve them upon
dressed spinach, or upon minced veal, turkey, or chicken; or dish
them for an invalid, upon delicately toasted bread, sliced thick, and
freed from crust: it is an improvement to have the bread buttered, but
it is then less wholesome.
Comparative time of poaching eggs. Swans’ eggs, 5 to 6 minutes,
(in basin, 10 minutes.) Turkeys’ eggs 4 minutes. Hens’ eggs, 3 to 3-
1/2 minutes. Guinea-fowls’, 2 to 3 minutes. Bantams’, 2 minutes.
Obs.—All eggs may be poached without boiling if kept just at
simmering point, but one boil quite at last will assist to detach them
from the stewpan, from which they should always be very carefully
lifted on what is called a fish or egg-slice. There are pans made on
purpose for poaching and frying them in good form; but they do not,
we believe, answer particularly well. If broken into cups slightly
rubbed with butter, and simmered in them, their roundness of shape
will be best preserved.
POACHED EGGS WITH GRAVY. (ENTREMETS.)