The Lady's Country Companion; Or, How to Enjoy a Country Life Rationally. Mrs. Loudon

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СКАЧАТЬ adding pepper, salt, parsley, and any other herbs, with a few shallots or small onions chopped very fine. Melt enough butter in a frying-pan to cover the bottom of the frying-pan with liquid, and when it is boiling pour in the omelette, and fry it till it becomes a fine brown. When served, fold it so that only the brown side may be seen, and pour over it a kind of sauce made by putting a little butter, flour, and catsup in the pan, and shaking it for a few minutes over the fire; or a little gravy may be heated and poured over it. The frying-pan should not be too large, as an omelette should always be rather thick. About six or eight eggs will make an omelette of the ordinary size, and about two ounces of butter will be required for frying it. Other omelettes may be made by omitting the herbs, and adding mushrooms cut very small, or mushroom-powder, grated ham, grated cheese, or, in fact, any other substance that may be thought desirable.

      Dr. Hunter gives the following receipt for a Potato omelette. Take three ounces of potatoes mashed, and add to them the yolks of five eggs, and the whites of three. Add white pepper, salt, and nutmeg to the taste. Fry in butter, and serve up with clear gravy, to which some add a little lemon-juice. Sweet omelettes may be made by adding to the eggs orange-flower water, and sugar, or grated lemon-peel and sugar, or marmalade of apples or apricots, or raspberry or currant jam. The omelette is then fried in the usual way; but it is usually served without doubling it up, sugar being grated over the upper side after it is put in the dish, which is then set in front of the fire for a few minutes, or the omelette is browned by holding over it a flat red-hot iron called a salamander.

      The following is a receipt for making an Omelette soufflée, taken from a French cookery book. Break six eggs; separate the whites from the yolks, and beat up the latter with four ounces of grated lump-sugar, and a little orange-flower water, or the rind of a lemon cut very fine, or grated. Then beat the whites of the eggs into a froth, and mix them quickly with the yolks, and pour them into a dish in which two ounces of butter have been melted, and which is quite hot; hold a salamander over the eggs for about five minutes, when they will rise in blisters; then, sprinkling a little powdered sugar over the dish, serve it quite hot, without losing a moment, as, if it be allowed to cool, the puffed up part will fall, and the appearance of the dish will be spoiled. When this dish is made in England, the butter is generally melted in a frying-pan, into which the eggs are poured, and suffered to fry for a minute or two, after which the omelette is put into a hot dish, and set in the oven to rise. A little grated sugar is then sprinkled over it, and it is served immediately.

      Apples and apricots cut in slices and dipped in a light batter make a very agreeable addition to a small dinner; and the flowers of the Judas tree, and vine leaves, sugared and steeped in brandy, and the young shoots of the vegetable marrow, all make nice dishes when dipped in batter and fried.

      Frangipane is made by beating up two or three eggs, and then adding to them two spoonfuls of flour, mixed quite smooth with a little milk. Put the whole into a casserole, and set it on the fire for a quarter of an hour, shaking it continually that the frangipane may not burn. The dish may be flavoured with sugar, orange-flower water, or crushed macaroons; and it is eaten with tarts or preserved fruit.

      Fromage à la crème is a very elegant addition to the dessert. It is made by taking a pint of new milk, and adding to it a spoonful of rennet, and keeping it warm till the curd rises; the curd is then carefully taken up without breaking it, and laid in a wicker basket, or on a sieve, to drain. When nearly all the whey has run off, it is served with cream poured round it, and sugar grated on the top.

      

      For Syllabubs, to one quart of cream put the rinds and juice of two lemons, a teacupful of white wine, two table-spoonfuls of brandy, a little nutmeg, and sugar to the taste; and then whip them to a froth with a whisk.

      A Devonshire syllabub, or junket, is made by putting a pint of cider, with two table-spoonfuls of brandy, and sugar to the taste, into a large bowl, and milking upon it till the bowl is nearly full. In twenty minutes some clotted cream is heaped up in the middle of the dish, and powdered cinnamon, grated nutmeg, and Harlequin comfits strewed over the top. When cider cannot be procured, half a pint of port is used instead, omitting the brandy; and when a cow is not accessible, lukewarm milk poured from a coffee-pot spout, held up as high as possible, will do almost as well.

      For impromptu Cheesecakes. Take a quarter of a pound of butter, and the same quantity of pounded lump-sugar, two eggs well beaten, and the juice of a lemon, with the grated rind. Beat the butter into a cream, and mix the whole well together. Then put some light puff paste in pattypans, and drop a little of the mixture into each. Another way of making impromptu cheesecakes is with butter, sugar, and sweet almonds, taking of each a quarter of a pound, and adding the yolks of four eggs, with the white of two, and the grated rind of a lemon.

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