(376). Mulled Egg And Almond Milk Thickened With Rice Flour (Lait De Poule Et Lait D'Amandes, Lie A La Farine De Riz)

Break two very fresh eggs into a bowl, dilute them gradually with two gills of boiling water, adding some powdered sugar and a little orange flower-water; mix thoroughly and drink very hot.

Thickened Almond Milk

A quarter of a pound of peeled fresh almonds and four bitter ones: pound them in a mortar, adding gradually half a pint of water, sugar, and one pint of milk. Press this well through a napkin, warm it up without boiling and thicken it with half an ounce of rice-flour dilated with half a pint of cold water; return it to the fire and remove at the first boil.

(377). Beef Juice (Jus De Boeuf)

In order to obtain a pint of beef juice it will take about five pounds of meat free from all fat and nerves; cut it into about five-eighth of an inch thick slices; broil them nicely, not too rare or too well done, and after taking them from the broiler, cut them up into five-eighth inch squares, and press them well in the press shown in Fig. 70, to extract all their juice; when it is all well pressed out, strain it through a fine sieve or napkin, remove all the fat from the surface and serve in small cups.

(378). Puree Of Barley With Chicken Broth (Puree D'Orge Au Bouillon De Volaille)

Soak two ounces of pearl or other barley in cold water for twelve hours; wash it, then lay it in a saucepan and cover it well with four quarts of chicken bouillon (No. 188); boil and add more as the broth diminishes, boil until the barley bursts; continue to cook until the broth is thickened by the soluble parts of the barley, it takes about three hours to cook the barley; then strain forcibly and serve. A little butter and milk may be added if desired; serve in cups,

(379). Puree Of Chicken, Partridge, Grouse Or Roebuck (Puree De Poulet, Perdreau, Tetras Ou Chevreuil)

Raise the fillets from a roast chicken or from either two partridges or two grouse, or else one pound of the saddle of roasted venison, pound them, add four ounces of bread-crumbs, previously soaked in chicken or game broth and squeezed thoroughly, pound again and dilute this puree with simply lightly salted chicken or game broth, free of any spices, aromatics or vegetables. Strain through a sieve and warm it up without boiling, adding two ounces of butter, stirring it in well; moisten with either chicken or game broth, letting it remain sufficiently liquid so as to be easily drank from cups.

(380). Puree Of Oatmeal Or Wheaten Grits (Puree D'Avenas Ou De Ble)

Put four quarts of water or broth into a saucepan, let boil, and dredge in a shower while stirring one pound either of oatmeal or wheaten grits; let cook for thirty minutes, pass it through a tammy, and add either more water or some broth, so as to obtain a clear puree fit to be drank easily from a cup, without using a spoon; a little salt and butter may be added.