No. 17. Pasta marinate (For masking Italian Frys)
Ingredients: Semolina flour, eggs, salt, butter (or olive oil), vinegar, water.
Mix the following ingredients well together: two ounces of semolina flour, the yolks of two eggs, a little salt, and two ounces of melted butter. Add a glass of water so as to form a liquid substance. At the last add the whites of two eggs beaten up to a snow. This will make a good paste for masking meat, fish, vegetables, or sweets which are to be fried in the Italian manner, but if for meat or vegetables add a few drops of vinegar or a little lemon juice.
No. 18. White Villeroy
Ingredients: Butter, flour, eggs, cream, nutmeg, white stock.
Make a light-coloured roux by frying two ounces of butter and two ounces of flour, stir in some white stock and keep it very smooth. Let it boil, and add the yolks of three eggs, mixed with two tablespoonsful of cream and a pinch of nutmeg. Pass it through a sieve and use for masking cutlets, fish, &c.