Margaret Brown's French Cookery Book

Boil them in hot lard. Make wine sauce to serve with them. No. 32. WAFFLES. With yeast make a thick batter over night. In the morning stir in 1 pint of flour, 3 eggs, 1 tablespoonful of butter, and a little nutmeg and salt; let it raise again, and fry just before breakfast. No. 33. OMELETTE. Five yolks of eggs, beaten light, and a little finely chopped celery. Beat the whites to a stiff froth. Just before breakfast put in a 1/4 cup of milk, then pour the whites in with the yolks. Put in a buttered frying-pan and fry. No. 34. RAGOUT OF COLD VEAL. The neck, loin, or fillet of veal can be used. Cut the veal in cutlets. Put in frying-pan a piece of butter; when hot, flour and fry the veal a light brown. Take it out, and put 1 pint of boiling water in the pan; give it a boil up for a minute and strain it into a basin, while you make a thickening as follows: Melt an ounce of butter in a pan and mix with it as much flour as will dry it up; stir it over the fire a few minutes and gradually add to it the gravy you made in the frying-pan; let them simmer together for ten minutes. Season with pepper, salt, a little mace, 1 wine-glass of mushroom catsup or wine till the meat is thoroughly warmed. Ready-boiled bacon, sliced, may be put in to warm with the veal. No. 35. LARK PIE. Pick clean 4 dozen larks, singe them; cut off the wings and legs, take out the gizzards and place the larks on a dish. Cut 2 pounds veal cutlets and 1 pound of ham into scallops. Fry these in a pan with a little fresh butter, 1 can of mushrooms, some parsley, 1 small onion, half a bay leaf, 1 sprig of thyme chopped fine; season with cayenne and salt and the juice of lemon. To these add 1/4 pint of mushroom catsup and the same quantity of rich gravy. Boil the whole for 3