1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

374

the butter into a small stewpan and place it on the hob to melt, oil the souffle-tin, and also a band of paper, about 3 to 4 inches high, separate the yolks and whites of the eggs, if they are small use 6, whip the whites to a fine firm froth, place the stewpan over the fire, stir in the meat and let it be- come quite hot and thoroughly covered with butter, then lift the pan from the fire and add the yolks of the eggs, stir it well until it is quite thoroughly mixed, mix in the whipped whites of eggs, pour into the hot souffle-tin, bake about 20 minutes. Slip the tin into the silver case, take off the paper, and serve at once, with game sauce or jelly. Ramequins. Oil the ramequin cases and prepare the following:-^ Ingredients

Yolks of Eggs, Parmesan Cheese, Butter, Cream, Whites of Eggs, Spices,

4 ozs. grated. 1 oz. oiled. 1 TablespoonfuL 4 Whipped to foam. As required.

Oil the butter and work it into the yolks of the eggs, add the cream and next the cheese, add cayenne and black pepper, whip the whites to a stiff foam, stir in with the cheese mixture, three-parts fill your case, stand on rice or charcoal and bake.

Lapin de Diable. (Devilled (Welsh) Rabbit.

Ingredienh

Brown Whole Meal Biscuits, Milk, Curry Powder, Butter or Dripping, Cheese, Cayenne,

As required. do. do. do. do. ^Ib. As required. 7.