I lb. cooked Chicken. ½ lb. of mixed Mushrooms. Truffles and Ham (or Tongue). A little Pepper.
1 blade of Mace. 2 Eggs. Bread-crumbs. Some rich Stock.
Mince fine about one pound of cooked chicken with mushroom, tongue (or ham), and truffles; season with the spices. Have some rich stock reduced by boiling till quite thick, stir well together. Spread it on a dish an inch thick, cover with buttered paper, and set it to cool. Divide into nice little balls, dip in egg, roll in breadcrumbs, and fry a light brown.
Take any cold boiled fish, pound it well, season with salt and cayenne. Put one ounce of butter in a stew-pan, add two ounces flour, one gill of milk, stir over the fire till it thickens, and boils, and is smooth; add to it one pound of the cold fish, one teaspoonful of Anchovy or Worcestershire sauce. Stir all together, and turn all into a plate to cool. When cool make into shapes, dip into egg, and roll in bread-crumbs. Fry in hot fat, and serve with fried parsley.
7 oz. of Rice. I quart of Milk.
Rind of a Lemoz. 5 oz. Sugar.
A few bitter Almonds.
½ lb. of Butter, whipped to Cream. I lb. of Loaf Sugar. 7 Eggs - whites of 4.
½ lb. of ground Rice. ½ lb. of Flour. Essence of Lemon.
Mix the sugar and butter, then the yolks, then rice and flour, lastly whites and flavouring. Bake an hour and a half with buttered paper over mould.