LIAISON OF EGGS, for Thickening Sauces.
Ingredients.—The yolks of 3 eggs, 8 tablespoonfuls of milk or cream. Mode.—Beat up the yolks of the eggs, to which add the milk, and strain the whole through a hair-sieve. When the liaison is being added to the sauce it is intended to thicken, care must be exercised to keep stirring it during the whole time, or, otherwise, the eggs will curdle. It should only just simmer, but not boil.
LIQUEUR JELLY.
Ingredients.—1 lb. of lump sugar, 2 oz. of isinglass, 1½ pint of water, the juice of 2 lemons, ¼ pint of liqueur. Mode.—Put the sugar, with 1 pint of the water, into a stewpan, and boil them gently by the side of the fire until there is no scum remaining, which must be carefully removed as fast as it rises. Boil the isinglass with the other ½ pint of water, and skim it carefully in the same manner. Strain the lemon-juice, and add it, with the clarified isinglass, to the syrup; put in the liqueur, and bring the whole to the boiling-point. Let the saucepan remain covered by the side of the fire for a few minutes; then pour the jelly through a bag, put it into a mould, and set the mould in ice until required for table. Dip the mould in hot water, wipe the outside, loosen the jelly by passing a knife round the edges, and turn it out carefully on a dish. Noyeau, Maraschino, Curaçoa, brandy, or any kind of liqueur, answers for this jelly; and, when made with isinglass, liqueur jellies are usually prepared as directed above. Time.—10 minutes to boil the sugar and water. Average cost, with the best isinglass, 3s. 6d. Sufficient to fill a quart mould. Seasonable at any time.
OVAL JELLY MOULD.
LIVER AND LEMON SAUCE, for Poultry.
Ingredients.—The liver of a fowl, one lemon, salt to taste, ½ pint of melted butter. Mode.—Wash the liver, and let it boil for a few minutes; peel the lemon very thin, remove the white part and pips, and cut it into very small dice; mince the liver and a small quantity of the lemon-rind very fine; add these ingredients to ½ pint of smoothly-made melted butter; season with a little salt, put in the cut lemon, heat it gradually, but do not allow it to boil, lest the butter should oil. Time.—1 minute to simmer. Sufficient to serve with a pair of small fowls.
LIVER AND PARSLEY SAUCE, for Poultry.
Ingredients.—The liver of a fowl, one tablespoonful of minced parsley, ½ pint of melted butter. Mode.—Wash and score the liver, boil it for a few minutes, and mince it very fine; blanch or scald a small bunch of parsley, of which there should be sufficient when chopped to fill a tablespoon; add this with the minced liver, to ½ pint of smoothly-made melted butter; let it just boil; when serve. Time.—1 minute to simmer. Sufficient for a pair of small fowls.