Perch, Fried
INGREDIENTS.-Egg and bread-crumbs, hot lard.
Scale and clean the fish, brush it over with egg, and cover with bread-crumbs.
THE PERCH.
Have ready some boiling lard; put the fish in, and fry a nice brown. Serve with plain melted butter or anchovy sauce.
TIME.-10 minutes.
PHEASANT.
Petites Bouchées. - INGREDIENTS for moderate-sized dish.-6 oz. of sweet almonds, 1/4 lb. of sifted sugar, the rind of 1/24 lemon, the white of 1 egg, puff-paste. AVER- AGE COST, 1s.
Blanch the almonds and chop them fine; rub the sugar on the lemon-rind and pound it in a mortar; mix this with the almonds and the white of the egg. Roll some puffpaste out; cut it in any shape that may be preferred, such as diamonds, rings, ovals, &c., and spread the above mixture over the paste. Bake the bouchées in an oven, not too hot, and serve cold.
TIME. hour, or rather more.
SEASONABLE at any time.
Petits Fours. INGREDIENTS. - Sponge or pound cake, icing of any kind, crystallized fruit, pistachio nuts, candied peel.
These pretty little cakes, so dear to buy, and so useful for supper or dessert dishes, may easily be made at home. The simplest way to make them is to cut stale pound or sponge cake in even slices, then to cut it in fancy shapes, to cover them with icing, and to ornament them as taste may direct with the garnishes named above; or with sweetmeats, blanched almonds, or angelica, the latter looking well set as leaves to small bright-coloured fruit, such as a cherry on white icing; or pink blanched almonds and chopped pistachio nuts look pretty.