1438. INGREDIENTS.—6 eggs, a few slices of citron, sugar to taste, 1/4 pint of cream, a layer of any kind of jam.
Mode.—Beat the whites and yolks of the eggs separately; then mix them and beat well again, adding a few thin slices of citron, the cream, and sufficient pounded sugar to sweeten it nicely. When the mixture is well beaten, put it into a buttered pan, and fry the same as a pancake; but it should be three times the thickness of an ordinary pancake. Cover it with jam, and garnish with slices of citron and holly-leaves. This dish is served cold.
Time.—About 10 minutes to fry the mixture.
Average cost, with the jam, 1s. 4d.
Sufficient for 3 or 4 persons. Seasonable at any time.
JAUNEMANGE.
1439. INGREDIENTS.—1 oz. of isinglass, 1 pint of water, 1/2 pint of white wine, the rind and juice of 1 large lemon, sugar to taste, the yolks of 6 eggs.
Mode.—Put the isinglass, water, and lemon-rind into a saucepan, and boil gently until the former is dissolved; then add the strained lemon-juice, the wine, and sufficient white sugar to sweeten the whole nicely. Boil for 2 or 3 minutes, strain the mixture into a jug, and add the yolks of the eggs, which should be well beaten; place the jug in a saucepan of boiling water; keep stirring the mixture one way until it thickens, but do not allow it to boil; then take it off the fire, and keep stirring until nearly cold. Pour it into a mould, omitting the sediment at the bottom of the jug, and let it remain until quite firm.
Time.—1/4 hour to boil the isinglass and water; about 10 minutes to stir the mixture in the jug.
Average cost, with the best isinglass, 2s. 9d.