No. 17. Pasta marinate (For masking Italian Frys)
Ingredients: Semolina flour, eggs, salt, butter (or olive oil),
vinegar, water.
Mix the following ingredients well together: two ounces of
semolina flour, the yolks of two eggs, a little salt, and two
ounces of melted butter. Add a glass of water so as to form a
liquid substance. At the last add the whites of two eggs beaten up
to a snow. This will make a good paste for masking meat, fish,
vegetables, or sweets which are to be fried in the Italian manner,
but if for meat or vegetables add a few drops of vinegar or a
little lemon juice.
Ingredients: Butter, flour, eggs, cream, nutmeg, white stock.
Make a light-coloured roux by frying two ounces of butter and two
ounces of flour, stir in some white stock and keep it very smooth.
Let it boil, and add the yolks of three eggs, mixed with two
tablespoonsful of cream and a pinch of nutmeg. Pass it through a
sieve and use for masking cutlets, fish, &c.
Add one dessert-spoonful of the sauce to a quarter pint of melted
butter sauce.
No. 2. Sauce Piquante (for Meat, Fowl, Game, Rabbit, &c.)
One dessert-spoonful to a quarter pint of ordinary brown or white
stock. It may be thickened by a roux made by frying two ounces of
butter with two ounces of flour.
No. 3. Sauce for Venison, Hare, &c.
Two dessert-spoonsful of New Century Sauce to half a pint of game
gravy or sauce, and a small teaspoonful of red currant jelly.
