A Hedge-Hog

Beat well in a mortar two pounds of blanched almonds, with a little canary and orange-flower water to keep them from oiling; having made them into a stiff paste, beat in the yolks of twelve eggs and seven whites. Put to it a pint . of cream, sweeten it with sugar, and set it on a slow fire. Keep it constantly stirring till it is thick enough to make it into the form of a hedge-nog. Then stick it full of blanched almonds, slit and stuck up like the bristles of a hedge-hog, and then put it into a dish. Take a pint of cream, and the yolks of four eggs beat up, and sweeten them with sugar to the palate. Stir them together over a slow fire till it is quite hot, and then pour it into the dish round the hedge-hog, and let it stand till it is cold.

Savoury Jelly

Put into a stewpan some slices of lean veal and ham, with a carrot and turnip, or two or three onions. Cover it, and let it sweat on a slow fire, till it is of a deep brown: put to it a quart of very clear broth, some whole pepper, mace, a very little isinglass, and salt to the palate. Let it boil ten minutes, then strain it through a tamis, skim off all the fat, and put to it the whites of three eggs. Then run it several times through a jelly-bag till it is perfectly clear.