1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

326

round till it is quite hot.

mince, stir it

Break an egg into a

up a little, and stir it into the chicken sauce,

cup, beat it

spice to taste, and lift out the lemon rind.

Fill patty cases

of No.

paste, (page 306)

have been baked

III.

that

in

patty pans with dummies instead of the meat inside. Serve hot or cold, garnish if the latter, with minced aspic jelly, red and yellow on the top. If hot, strew minced parsley over the top.

GATEUX. FRUIT GATEAUX. Gateau des Pommes.

(Apple Gateau.)

— Codling Apples, Sugar, Gelatine, Cloves, Cinnamon, Water, Red Wine,

Ingredients

2 lbs, ilh. 1 oz. 6 Bruised.

1 inch.

i Pint. 1 Glass.

Bruice the cloves, put the water, sugar, cloves and cinna- mon, into a saucepan, and let the sugar be dissolving whilst the apples are being peeled and cut into rings. Then put them also into the pan, put on the lid, and let them stew slowly till they are tender. Soak for an hour or two 1 oz. of gelatine in red wine. Wlien the apples are done, pass them through a wire sieve. Taste and find if they require more sugar, if so, add it now, return the apples to the pan with the soaked gelatine. Stir it till the gelatine melts. Then pour into a block tin mould. If you prefer the jelly of a deep red hue, add a sufficient quantity of cochineal to make it the colour you wish.