Page:Art of Cookery 1774 edition.djvu/229

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FIRST your sorrel must be quite boiled and well strained, then poach three eggs soft, and three hard, butter your sorrel well, fry some three-corner toasts brown, lay the sorrel in the dish, lay the soft eggs on it, and the hard between; stick the toast in and about it. Garnish with quartered orange.

TAKE them either dried or pickled; if dried, you must lay them in warm water for three or four hours, shifting the water tow or three times; then have ready a little cream, and a piece of fresh butter, stirred together one way over the fire till it is melted, then put in the artichokes, and when they are hot dish them up.

FIRST blanch them in water, then flour them, fry them in fresh butter, lay them in your dish and pour melted butter over them. Or you may put a little red wine into the butter, and season with nutmeg, pepper and salt.

TAKE a quart of fresh mushrooms, make them clean, put them into a sauce-pan with tree spoonfuls of water and three of milk, and a very little salt, set them on a quick fire and let them boil up three times; then take them off, grate in a little nutmeg, put in a little beaten mace, half a pint of thick cream, a piece of butter rolled well in flour, put it all together into the sauce-pan, and mushrooms all together, shake the sauce-pan well all the time, When it is fine and thick, dish them up; be careful they do not curdle. You may stir the sauce-pan carefully with a spoon all the time.

BEAT up the yolks of twelve eggs, with half the whites, and a quarter of a pint of yeast, strain them into a dish, season with salt and beaten ginger, then make it into a high paste with flour, lay it in a warm cloth for a quarter of an hour; then make it up into little loaves, and bake them or boil them with butter, and put in a glass of white wine. Sweeten well with