Richelieu Pudding.—Remove the outer skin from the white flesh either of a pheasant or a fowl; mince it finely. Stew some truffles in white wine, and mince them also. Make a smooth paste with a little water, butter, flour, and salt to taste: leave it to get cold. Take 8 oz. meat, 4 oz. butter, 2 oz. paste, and a small quantity of the minced truffles; pound all well in a mortar, adding gradually the whites of 2 eggs, the yolks of 3, and a small quantity of sauce (made from the trimmings of the fowl); add salt, pepper, and nutmeg. When quite smooth roll out the forcemeat with flour, and shape it into balls or cutlets; drop them into nearly boiling stock, do not let them quite boil. When sufficiently cooked, drain and leave them till cold, egg and breadcrumb them; after 2 hours, egg and breadcrumb them again, and fry in boiling lard. Serve with truffle sauce, or make a sauce with the trimmings of the fowl or game, flavour it well with shallot, and add a glass of sherry or white wine.
Richmond Maids of Honour.—To 6 oz. fresh butter add ½ lb. dry curd, and mix well together. In another basin beat up the yolks of 4 eggs with a wineglassful of brandy; to this add a very mealy cold boiled potato, well powdered, and free from lumps, 6 oz. castor sugar, 1 oz. each sweet and bitter almonds well pounded, the juice of 1 and the grated rinds of 3 lemons, and ½ grated nutmeg. Mix these well together, and add to the curds and butter. Again mix very thoroughly. Butter a number of tartlet pans, line them with the best puff paste, and place a spoonful of the mixture into each; put them without delay into the oven, and bake quickly. When done the paste should be very light and pale-coloured, and the interior a delicate golden-brown.
Risotto.-½ lb. whole rice, 3 oz. butter, 1 shallot or small onion, some rich gravy, 2 gr. saffron, a little grated nutmeg, 3 oz. Parmesan cheese, pepper and salt to taste. Wash the rice, melt the butter in a stewpan, and fry the shallot, chopped, until of a light gold colour. Put in the rice and fry it, stirring constantly for 10 minutes, over a slow fire; then add some boiling, strong gravy and boil all up for 18 minutes; draw it back, have ready the saffron soaked in a little hot water, strain it into the rice, then add 3 oz. grated Parmesan, a few dice of fresh butter, and a pinch of grated nutmeg; stir all together for a minute over the fire, and serve at once very hot. The risotto should be of a pale gold colour, the rice kept whole, and not too dry.
Roman Pudding.—Butter your basin and line it with well-boiled macaroni, round like a beehive; have ready veal, ham, tongue, chicken, or cold game (all cut very fine), 1 oz. Parmesan cheese, a little nutmeg, pepper, salt, lemon peel, and cayenne, 2 eggs, and a cupful of cream. Mix all together, and fill your basin; boil for ½ hour, glaze it, and serve it up with good brown gravy. It is very good cold. Less cream if you do not wish it to be very rich.
Russian Jelly.—Take 2 oz. Nelson’s or 14 sheets best French gelatine, soak them in a little more than 1 pint hot water. When dissolved add sugar to taste, the juice of 1 lemon, the whites of 2 eggs beaten up to a froth, and 2 liqueur glasses of cognac. Whisk on the fire till the whole boils; place the thin rind of the lemon at the bottom of a jelly bag, pour the mixture over, and when it has passed out clear and is almost set, whisk it with an egg whisk until it assumes the consistency of white of egg whisked to a froth. Fill a mould with the frothed jelly, press it well down, and place it in a cool place or on ice to set.
Sago Pudding.—Take fruit of almost any kind, apples, rhubarb, raspberries, blackberries, &c.; stew until soft with water or not as required, and then add sufficient small sago to make it thick, and stew till all is a jelly. It is particularly nice made with rhubarb, and can be eaten hot or cold turned out of a shape.
St. Honoré Pudding.—Make a stiff, short paste with flour, butter, eggs, and water; roll it out flat, cut out a round about 6 in. in diameter, and place it on a baking sheet. Make some choux paste as follows: Put about 1 pint water into a saucepan with a few grains of salt, a piece of butter the size of an egg, and as much sugar, with plenty of grated lemon peel. When the water boils, throw gradually into it sufficient flour to make a thick paste; then take it off the fire, let it remain 10 minutes, and work into it 3 or 4 eggs. When cold, put this paste into a biscuit bag, and press out a roll of it all round the disc of short paste, uniting the two ends neatly together. Then on another baking sheet press out a number of balls the size of a walnut, put the 2 sheets in a moderate oven until the paste is baked to a good colour. Then stick with white of egg all these balls on the top of the roll of choux paste, quite close together. In the case so prepared place a layer of stewed pears, and over it some whipped cream well heaped up in the centre. The roll and border of choux balls may be, or not, glazed with sugar at the time of baking, and may be ornamented with glacé cherries, grapes, &c., according to taste.
Samp Pancakes.—Boil 1 pint samp, drain it, and add to it while hot 1 pint white corn meal, 1 saltspoonful salt, and 3 tablespoonfuls of fresh butter. When cool add 3 eggs, beaten very light, or 3 tablespoonfuls strong yeast; the whole should form a thick batter. Bake them upon a griddle, which should be greased or scraped before each cake is baked; serve with butter. If yeast be used in preference to eggs, they should be made several hours before they are needed. Cover them in a warm place, and do not bake them until they are well risen.
Samp Pudding.—Boil 1 pint milk, and stir into it 3 tablespoonfuls butter and 3 of sugar, with 1 tablespoonful nutmeg and powdered cinnamon mixed; set it away to cool; then add 6 well-beaten eggs with 1 pint cold boiled samp, beat it well, pour it into a deep dish, and bake for 1 hour; ½ pint molasses may be used instead of sugar, and the pudding may be tied in a cloth, and boiled instead of baked.
Singing Hinny.—1 lb. flour, ¼ lb. butter, ¼ lb. currants, mix with cream, roll it out rather thin, and bake on a girdle.