(b) To (a) add a few sliced shallots, and garnish with tufts of scraped horseradish.
(c) Pick out a quantity of nice sprigs of watercress, turn them over in a mixture of 3 parts olive oil and 2 of tarragon vinegar, with salt q.s.; then put them round the dish or serve separately in a bowl.
Puddings, Pastry, and Sweet Dishes
Puddings, Pastry, and Sweet Dishes.—Agnew Pudding.—Stew 2-3 lb. apples, peeled and cored, with sugar to taste, and a little lemon peel, until reduced to a pulp; remove the lemon peel. Whisk 3 eggs to a froth, and then mix them with the apple pulp and 3-4 oz. butter, slightly warmed. Beat all well together until quite smooth. Border a pie dish with puff paste, pour in the mixture, and bake in the oven.
Albert Pudding.—Beat ½ lb. butter to a cream, add ½ lb. crushed loaf sugar, ½ lb. flour, ½ lb. chopped raisins, the juice of a lemon, some candied peel cut very fine; mix all well together, beat 6 eggs (yolks and whites separately), mix all together, put into a mould, boil 3½ hours. Serve with wine sauce.
Alexandra Ice Pudding.—Make 1 pint custard of milk or cream and the yolks of 4 eggs, and sugar to taste; break up and sift through a sieve ¼ lb. ratafia cakes; mix this with the custard, adding a few drops of extract of bitter almonds and freeze to 22° F. Have ready 2 oz. strawberries preserved whole, drain them well from their syrup, and dip each one in lemon juice. Put a layer of the ice into the mould, then a few strawberries, and so until all are used. Let the mould remain imbedded in ice for 2 hours.
Almond Génoise.—Beat in a mortar 2 oz. blanched almonds, adding some orange-flower water as wanted to prevent their oiling. Beat up in a bowl 2 oz. fresh butter (warmed) with 4 oz. powdered loaf sugar, add the almonds, the yolks of 4 and the whites of 2 eggs, one at a time, then very gradually 4 oz. fine flour. Continue beating until the mixture is perfectly smooth, then flavour it with some essence of vanilla, and bake as above. Spread the Génoise with apricot jam as above, and, instead of chocolate, use the following icing: Put the whites of 2 eggs into a basin with a little lemon juice and some glacé sugar; well work the mixture with a wooden spoon, and, as it gets thin, keep on adding more sugar until a smooth paste of the consistency of butter is obtained. Lay the icing evenly on the slab of Génoise with a palette knife, put it in the oven for a minute to set the icing, and put it out at once in a cold place, then cut up the slab as above.
Almond Jumbles.—Beat ½ lb. butter to a cream, with ½ lb. loaf sugar, pounded fine; mix with 1 lb. flour, and ¼ lb. almonds, blanched and shred fine, or beaten to a paste, with the juice of a lemon; work it well together, roll it out, then cut it into small round cakes, and bake them in a quick oven.
Almond Pastry.—Pound 3 oz. almonds, ¼ lb. butter, 2 oz. loaf sugar, with a little rose-water till it becomes a thick paste. Spread it on a buttered tin, bake in a slow oven. When cold divide it into 8 pieces, put a spoonful of preserve on each piece, and cover with whipped cream.
Almond Pudding.-½ lb. sweet almonds pounded, ¼ lb. pounded sugar, ¼ lb. breadcrumbs, ¼ lb. butter, 6 eggs, leaving out one white. Melt the butter, beat the eggs; add the sugar, then the butter, then the breadcrumbs and almonds; beat all together, butter a mould, put in layers with 3 tablespoonfuls apricot jam; boil 1½ hour; serve with sweet sauce, made with a tablespoonful of jam and a little water.