The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

well with twelve eggs into a stiffish paste, having first well dissolved the sugar with the eggs, work it well, it is then ready for use. This paste was very much used when pièces montées were so much in vogue, but in the several receipts in which it is referred to, it is used upon quite a new principle, and very much simplified; this paste, with the above proportions, ought to be very stiff, but still pliable enough to be worked without breaking; should it be too stiff add more eggs, or too soft more flour, the half or quarter of the above quantity may of course be made. No. 1138. _Pâte d’Amande._ Blanch a pound of almonds, put one fourth of them into a mortar, pound well, moistening with a little water to prevent them oiling; when pounded to a paste take it out, add another fourth, and proceed in like manner till they are all done, then rub them through a hair sieve and put them into a preserving pan with one pound and a half of sifted sugar, set over a slow but equal fire, keep stirring for about five-and-twenty minutes, clearing it from the sides of the pan, press with your finger and if it feels tough take it out and put in the mortar with the eighth of an ounce of gum tragacanth, soaked and squeezed through a napkin; add the juice of a lemon, and pound well together till quite cold, it is then ready for use, but if not used directly roll it up in a ball and place it upon a plate under a basin to keep moist, it will keep for weeks if moist. Of this paste you can form stands, or convert it into any ornament your fancy may direct. Low stands are the best for entremets, being much better than the old-fashioned ones, that were made eight or ten inches in height, and when a jelly or cream served upon it was cut even by the most experienced person as soon as the first spoonful was taken the remainder