Take out a cupful of the liquor in which the mutton was boiled (putting away the rest for soup), strain, heat, and skim; stir in two tablespoonfuls of butter rubbed in a teaspoonful of flour; pepper, boil up, pour upon a beaten egg; return to the fire and stir for a minute; add two dozen capers or nasturtium-seed, and pour into a sauce-boat. Pass, of course, with the mutton.
Potatoes à la Lyonnaise.
Parboil the potatoes, and cut into dice. Chop a small onion and mince a tablespoonful of parsley. Put two tablespoonfuls of butter or excellent dripping into a frying-pan, and when hot, stir in potatoes, onion, and parsley. Shake and toss until all are hissing hot, but do not let them brown. Shake off the fat in a hot colander, and serve in a deep dish.
Stewed Pie-Plant.
Skin and wash the stalks, and cut into half inch lengths. Stew tender in a little water, with a handful of seedless raisins. Sweeten to taste. Eat cold with meat.
Peach Lèche Crèma.
- 1 can of peaches.
- Yolks of 3 eggs and whites of four.
- 3 cups of milk.
- ½ cup of powdered sugar.
- 2 tablespoonfuls of corn-starch.
- 1 tablespoonful of melted butter.
Scald the milk; stir in the corn-starch wet with cold milk, and cook, still stirring, until it begins to thicken. Take from the fire, and beat in the butter, then the whipped yolks, two whites and sugar. Whisk to a light cream. Drain the syrup from the peaches; lay them in the bottom of a bake-dish, and pour the mixture gently over them. Bake in a quick oven ten minutes, then spread with a méringue of four whites whisked stiff with a little sugar. Shut up in the oven until this is slightly tinged. Eat warm with sauce, or cold with cream.
Third Week. Wednesday.