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

it with a band of paper, sprinkle crushed ratafias over the top, place it in the box, which cover and bury in ice, and salt eight hours; when ready to serve take off the band of paper, and dress it upon a napkin on a silver dish. No. 1320. _Pouding Soufflé glacé à la Méphistopheles._ Proceed precisely as in the last, place in a dish of the same description, and whilst buried in ice make a cover from a meringue mixture (No. 1218) of four yolks of eggs, very firm, a large spoonful of which place upon a sheet of paper, forming it round, three inches in diameter, and the remainder in a paper cornet or horn, cut off the point of one, leaving a point the size of a sixpenny-piece, with which work a spiral line round the meringue until you have formed a cover large enough for the soufflé-case, sift sugar over it, and bake in a very slow oven; when done turn it gently over in your hand, take off the paper, empty the interior lightly, and place it to dry in a very slow oven (it might be made the day before); make a border of pâte d’office upon a silver dish as for the bombe glacé (No. 1315), bake in a warm oven; when ready to serve take the soufflé from the ice, take off the paper, stand it in a dish of ice and salt to reach the rim of the soufflé-case; place on the cover, which must be quite cold and crisp, and place it in the oven until the meringue cover is warm, when take it out, stand it in the centre of your dish, pour half a pint of brandy upon the dish outside of the border of paste, which set on fire upon its going into the dining-room. No. 1321. _Brioche._ Put four pounds of flour upon a marble slab, one pound of which place upon one side, with an ounce of German yeast dissolved in a gill of warm water in the centre, mix the yeast well with your