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Emily Netuzed recipe book, August 1874
Page 64
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Oeufs aux Bouillous Pouch some eggs very delicately and place them very carefully in china custard cups and pour over them some good demi glaze and serve very hot Lemon Dumplings Berkeley 1875 Half a pound of bread crumbs, 1/2 lb of suet 1/4 lb of moist sugar, the grated rind and juice of a lemon. Mix all well together with a little milk. Steam forty minutes and serve with German whipped sauce. [illegible] Port Wine Sauce a la Danoise 1 lb red currant jelly, the juice of 2 oranges and the zest of 4 - 2 Glasses of Port wine and a little cayenne. Pass thro' a silve from Lady [Fitzhardinge?] for cold meat, Brown [Ve] Berkeley 1875
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Oeufs aux Bouillous Pouch some eggs very delicately and place them very carefully in china custard cups and pour over them some good demi glaze and serve very hot Lemon Dumplings Berkeley 1875 Half a pound of bread crumbs, 1/2 lb of suet 1/4 lb of moist sugar, the grated rind and juice of a lemon. Mix all well together with a little milk. Steam forty minutes and serve with German whipped sauce. [illegible] Port Wine Sauce a la Danoise 1 lb red currant jelly, the juice of 2 oranges and the zest of 4 - 2 Glasses of Port wine and a little cayenne. Pass thro' a silve from Lady [Fitzhardinge?] for cold meat, Brown [Ve] Berkeley 1875
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