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Neige (a cheap and pretty Supper Dish)
INGREDIENTS for medium-sized dish.- 4 eggs, 0/4 pint of milk, pounded sugar to taste, flavouring of vanilla, lemon-rind, or orangeflour water. AVERAGE COST, 7d. Put the milk into a saucepan with sufficient sugar to sweeten it nicely, and the rind of 1/24 lemon. Let this steep by the side of the fire for 1/2 hour, when take out the peel; separate the whites from the yolks of the eggs, and whisk the former to a perfectly stiff froth, or until there is no liquid remaining; bring the milk to the boiling-point, drop in the snow a tablespoonful at a time, and keep turning the eggs until sufficiently cooked. Then place EGGS, TO KEEP FRESH. them on a glass dish, beat up the yolks of the eggs, stir to them the milk, add a little more sugar, and strain this mixture into a jug; place the jug in a saucepan of boiling water, and stir it one way until the mixture thickens, but do not allow it to boil, or it will curdle. Pour this custard over the eggs, when they should rise to the surface. They make an exceedingly pretty addition to a supper, and should be put in a cold place after being made. When they are flavoured with vanilla or orangeflowered water, it is not necessary to steep the milk. A few drops of the essence of either may be poured into the milk just before the whites are poached. In making the custard a little more flavouring and sugar should always be added.
TIME. About 2 minutes to poach the whites; 8 minutes to stir the custard.
SEASONABLE at any time.
Eggs, to keep Fresh for several weeks. Have ready a large saucepan, capable of holding 3 or 4 quarts, full of boiling water. Put the eggs into a cabbage-net, say 20 at a time, and hold them in the water (which must be kept boiling) for 20 seconds. Proceed in this manner till you have done as many eggs as you wish to preserve, then pack them in sawdust. We have tried this method of preserving eggs, and can vouch for its excellence. They will be found, at the end of 2 or 3 months, quite good enough for culinary purposes, and although the white may be a little tougher than that of a new-laid egg, the yolk will be nearly the same. Many persons keep eggs for a long time by smearing the shells with butter or sweet oil: they should then be packed in plenty of bran or sawdust, and the eggs not allowed to touch each other. Eggs for storing should be collected in fine weather, and should not be more than 24 hours old when they are packed away, or their flavour, when used, cannot be relied on.
Another simple way of preserving eggs is to immerse them in lime-water soon after they have been laid, and then to put the vessel containing the lime-water in a cellar or cool outhouse.
SEASONABLE. The best time for preserving eggs is from April to September. Eggs à la Tripe. - INGREDIENTS for dish for 6 persons.-8 eggs, pint of Béchamel sauce, dessertspoonful of finelyminced parsley. AVERAGE COST, 1s. Boil the eggs hard; put them into cold water, peel them, take out the yolks whole, EMPRESS PUDDING. and shred the whites. Make pint of Béchamel sauce, add the parsley, and when the sauce is quite hot, put the yolks of the eggs into the middle of the dish, and the shreds of the whites around them; pour over the sauce and garnish with leaves of puff paste or fried croûtons. There is no necessity for putting the eggs into the saucepan with the Béchamel; the sauce, being quite hot, will warm the eggs sufficiently.
TIME.-10 minutes to boil the eggs.
SEASONABLE at any time.