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Emily Netuzed recipe book, August 1874
Page 6
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Devilled Chicken Mix in [meat?] Sauce, 1 tablespoonful Salad oil 1 ditto Worcester Sauce. 2 ditto Honey & one teaspoonful Mustard, 1 of Anchovy Sauce, Salt & Cayenne to taste & after cutting up a boiled Chicken, fry the Pieces in this Sauce, & make the [meat?] hot, & put it round the Dish. Boiled Soufflés with Francatelli's Sauce 4 Yolks Eggs. 5 oz flour. 1 Pint Milk. 2 oz Sugar the 4 whites of Eggs to be beat up & added just before putting the Pudding into the Mould. Serve with Sauce made of 3 yolks beat with 1/2 glass of Sherry & a tablespoonful pounded Sugar. (Mrs Cutler) Angel's Puddings 2 oz flour. 2 oz Butter, 2 Eggs leaving out the white, 1 1/2 oz Sugar, 1/2 Pint new milk & a little Cream. Melt the Butter in the milk, stir the whole well before putting it in the Oven & bake 1/2 an hour in Cups. This makes 4 or 5 puddings (Mrs Cutler)
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Devilled Chicken Mix in [meat?] Sauce, 1 tablespoonful Salad oil 1 ditto Worcester Sauce. 2 ditto Honey & one teaspoonful Mustard, 1 of Anchovy Sauce, Salt & Cayenne to taste & after cutting up a boiled Chicken, fry the Pieces in this Sauce, & make the [meat?] hot, & put it round the Dish. Boiled Soufflés with Francatelli's Sauce 4 Yolks Eggs. 5 oz flour. 1 Pint Milk. 2 oz Sugar the 4 whites of Eggs to be beat up & added just before putting the Pudding into the Mould. Serve with Sauce made of 3 yolks beat with 1/2 glass of Sherry & a tablespoonful pounded Sugar. (Mrs Cutler) Angel's Puddings 2 oz flour. 2 oz Butter, 2 Eggs leaving out the white, 1 1/2 oz Sugar, 1/2 Pint new milk & a little Cream. Melt the Butter in the milk, stir the whole well before putting it in the Oven & bake 1/2 an hour in Cups. This makes 4 or 5 puddings (Mrs Cutler)
Szathmary Culinary Manuscripts and Cookbooks
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