Page:Domestic French Cookery.djvu/87

Rh and pepper, and water enough to cover it. Stew it till dry. Then grate a quarter of a pound of fine cheese, and mix it with the maccaroni, adding another ounce of butter. Set it away to get cold.

Take another pan, which must be very deep, with a flat bottom, and nearly the shape of a drum. Butter the inside. Make a good paste, and cover with it the whole interior of the pan, sides and bottom. Put in the maccaroni. Cover the pie with a lid of paste. Bake it at least half an hour. When done, loosen it from the pan and turn it out on a dish. It will be in the form of a drum, if the pan was of that shape.

Take two ounces of shelled sweet almonds, and one ounce of shelled bitter almonds. Blanch them by throwing them into scalding water to make the skins peel off easily; then put them in cold water; wipe them dry afterwards, and pound them in a mortar, adding at times a little rose-water.

Dissolve an ounce of isinglass in warm water, and then stir it into a quart of cream. Add a quarter of a pound of broken loaf-sugar, and a wine-glass of rose-water. Boil it hard for a quarter of an hour, and stir it all the time. Then strain it through a linen bag, and put it into egg-cups, or into the halves of egg-shells nicely and evenly trimmed, and set it away in a cold place to congeal.

Have ready some calves-feet jelly (made according to the directions given in the article "Chickens in Jelly"); and when the blancmange is firm, take out a small piece from the middle of each cupful, and replace it with a lump of the jelly, put in so as to look like the yolk of the egg. Or if more convenient, you need not put in the jelly