1 quart of milk; 4 tablespoonfuls of corn-starch; 3 eggs; ¼ lb. almonds, blanched, dried, and pounded; rose-water and bitter almond; ¾ cup of powdered sugar.
Scald the milk, with a pinch of soda stirred in. Have the almonds beaten to a paste with a teaspoonful of rose-water, and stir into the hot milk. Simmer five minutes; then strain through thin muslin, pressing hard upon the almonds. Add this, hot, to the beaten eggs and sugar; put upon the fire, and stir in, with the eggs, the corn-starch wet up in cold milk, never taking the spoon out until it is thick. Take off; flavor, and pour into a wet mould. Set in ice, and it will soon form. Eat with sugar and cream.
Third Week. Sunday.
Rice Soup.
Take the fat from your cold stock, and strain it from the meat. Boil up once and skim. Add half a cup of rice, and simmer until this is very tender. Add the water in which have been soaked two tablespoonfuls of burnt sugar, and pour out.
Stuffed Veal with Garnish of Green Peas.
Take the large bones from a piece of loin of veal; stuff the cavities thus made with a good force-meat of chopped pork crumbs and seasoning—a few chopped mushrooms are an improvement—cover the sides with greased sheets of thick writing-paper; put a cupful of soup stock or other gravy in the dripping-pan, and baste well, for one hour with butter and water, afterwards with the gravy. Cook fully twelve minutes to the pound. Take off the paper during the last half hour; dredge with flour, baste with butter, and brown nicely. Take up and keep hot while you skim the fat from the gravy, stir into it half a cupful of chopped mushrooms and a little browned flour. Serve this—having cooked it three minutes—in a boat. Have ready some green peas, boiled and seasoned, and make a fence of them about the veal when dished.
New Potatoes.
Refer to Thursday, Second Week in July.