Fried Egg-plant.
See Sunday, First Week in September.
Velvet Blanc-Mange.
1 pint sweet cream, whipped stiff; ½ package Cooper’s gelatine soaked in 2 cups of cold water; 2 glasses white wine; juice of one large lemon; bitter almond flavoring; 1 cup sugar.
Put sugar, soaked gelatine, lemon and wine into a covered vessel for one hour. Stir well, and set the covered jar or bowl into a saucepan of boiling water until the gelatine is dissolved. Strain and cool before flavoring it. When it begins to congeal, beat gradually into the whipped cream. Put into a wet mould, and bury in the ice until wanted. Pass cake with it.
Second Week. Thursday.
Egg Soup.
1 quart of broth in which the feet and giblets of the chickens have been boiled; all that you have left of yesterday’s soup, strained; 4 beaten eggs; parsley, salt and pepper; dice of stale bread.
Cool and skim the quart of water in which have been boiled for one hour the cleaned feet and giblets of your chickens. (Salt the giblets and put them in the refrigerator.) Set this broth over the fire, and season. When it boils, take it off, pour it upon the beaten eggs; put all into a jar and set in boiling water, stirring until it thickens. Heat in another saucepan the remains of yesterday’s soup—or, if you have none, a scant quantity of milk, thickened with floured butter; pour into a tureen, add the egg-broth, and throw in a good handful of stale bread-dice. Stir well and serve.