Nougat
INGREDIENTS. -Almonds, filberts and pistachios, half their weight in white sugar, liqueur for flavouring, lemonjuice.
Blanch, drain, dry and heat the nuts, which should be cut up small. Melt the sugar in a stewpan, or copper sugar-boiler, and put a dessertspoonful of lemon-juice to each pound; then add the chopped nuts and flavouring, and boil for a few minutes. and pour on an oiled slab to cool.
Nougats à la Crême. - INGREDI ENTS for dish for 10 persons.-1 lb. of sweet almonds, a few bitter ones, 1 lb. of white sugar, 1 pint of cream, some crystallised cherries. AVERAGE COST, 3s. Blanch, peel and dry the almonds, and cut each almond lengthwise into 4 or 5 slices, then dry them in a slow oven, without allowing them to take colour. Put the sugar in a preserving pan and melt it, stirring it with a wooden spoon to prevent it catching. When a good yellow colour, NOUGATS À LA CRÊME. throw in the almonds, hot from the oven, stirring all the while, then take the pan off the fire and complete the mixing. Have ready a tin plate and some small pattypans well oiled, then, taking a spoonful of the mixture at a time, flatten it with a lemon on the tin plate as thin as possible, and line the patty-pans, squeezing the nougat close to the sides with the lemon.
Do this as quickly as possible, as the nougat so soon cools. When cold, turn out the moulds out of the pans, fill them with the cream, whipped and flavoured, and place a preserved cherry on the top of each.
TIME.-About hour to stir the nougat.
SEASONABLE at any time.
NOVEMBER, DINNERS FOR. 264 NOVEMBER, DINNERS FOR.
November-Dinner for Twelve Persons.
MENU. (English.) Quantity. Average Cost. ४. d.
Oysters. 4 doz. 60 Clear Mock Turtle. 5 pints. 46 Turbot, 4 lbs. 40 Horseradish Sauce. 2 turs. 10 Smelts. 3 doz. 46 1 60 2 dishes. 30 1 joint. 10 6 4 lbs. ea. 14 2 birds. 70 1 40 2 mlds. 36 £2 15 4 Lark Pie.
Croquette of Chicken.
Saddle of Mutton.
Potatoes. Brussels Sprouts.
Pheasants.
Curaçoa Soufflé.
Marbled Jelly.
MENU. (French.) Huîtres.
Consommé de Tête de Veau.
Turbot, Sauce Raifort.
Eperlans.
Paté aux Alouettes.
Croquettes de Volaille.
Selle de Mouton.
Pommes de Terre. Choux.
Faisans.
Soufflé de Curaçoa.
Gelée Marbrée.
November-Dinner for Ten Persons.
MENU. (English.) Quantity. Average Cost. 8. d.
Hare Soup. 2 qts. 36 Brill, 1 fish. 40 Lobster Sauce. 2 turs. 26 Salmi of Game. 2 dishes. 60 Leg of Mutton.
Potatoes. 1 joint. 76 3 lbs. 03 Sea Kale. 2 dishes. 13 Woodcock. 5 birds. 10 0 Russian Salad. 1 dish. 16 Almond Pudding. 1 26 Vanilla Cream. 1 mould. 20 £210 MENU. (French.) Fotage de Levraut.
Barbue, Sauce Homard.
Salmi de Gibier.
Gigot de Mouton.
Pommes de Terre.
Choux Marins.
Bécasses.
Salade à la Russe.
Pouding d'Amandes.
Crême de Vanille.
November-Dinner for Eight Persons.
MENU. (English.) Quantity. Average Ox-Tail Soup.
Cod's Head and Shoulders, Oyster Sauce.
Chicken Patios.
Saddle of Mutton.
Potatoes. Spinach.
Woodcock.
Compôte of Fruit.
Liqueur Jelly. 8. d. 3 pints. 30 3 lbs. 20 1 tur. 36 10 26 1 joint. 10 0 3 lbs. ea. 10 4 birds 1 dish. 1 mould. £1 15 0 MENU. (French.) Potage de Queue de Bœuf.
Cabillaud, Sauce aux Huîtres.
Petits Patés de Volailles.
Selle de Mouton.
Pommes de Terre. Epinards.
Bécasses.
Compôte de Fruit.
Gelée au Marasquin.
NOVEMBER, DINNERS FOR. 265 NOVEMBER, DINNERS FOR.
November-Dinners for from Six to Twelve Persons.
Menan Clear Soup.
Turbot, Tartar Sauce.
Lobster Cream.
Hashed Game.
Sirloin of Beef.
Potatoes. Sprouts.
Partridges.
Pine-apple Fritters.
Noyeau Cream.
MENU Caviare.
Game Soup.
Filleted Soles, Financière Sauce.
Curried Prawns.
Rump-steak and Oyster Sauce.
Fried Potatoes.
Pheasants.
Vanilla Soufflé.
Ratafia Pudding.
Menu Oyster Soup.
Fried Soles, Sharp Sauce.
Chicken Croquettes.
Leg of Mutton.
Potatoes.
Stewed Celery.
Snipe.
Salad.
Sweet Omelette.
Lemon Cream.
Meno Appétisans.
Crayfish Soup.
Fillets of Turbot, Cream Sauce.
Rissolettes of Hare.
Truffled Capon.
Mashed Potatoes.
Foie-gras Salad.
Iced Pudding.
Cheese Straws.
NOVEMBER, DINNERS FOR. 266 NOVEMBER, DINNER TABLE.
November-Plain Family Dinners for.
No 1.
