220 CULINARY RECEIPTS. 



turnin"' it about. In ten minutes take out tlie Urcliins, and drain 

 them thoroutrhlr. Now dress them as in Nos. 48 to 51, or as 

 follows : — 



No. 87.— Urchins a la Russe. As in No. 86. Then put into a 

 stewpan, with a spoonful of oil, a glassful of milk, cayenne and 

 black peppers, salt, a piece of mace, and sprigs of parsley. Stew 

 forty minutes, then take out the parsley and mace, and add a 

 little gravy or meat jelly. Lastly, bind with the yolks of eggs 

 beaten up Avith cream and lemon-juice, beat up a moment, stir- 

 ring, and serve. 



No. 88.— Urchins k la Chasseur. As in No. 86. But select 

 lai'ge Urchins, and do not divide them. Then sprinkle with pepper, 

 salt, and minced parsley. Flour them, and put them on a grill 

 over a bright fire for fifteen minutes. Baste witb oil or butter. 

 Serve hot. 



No. 89. — Urchin Ragout. As in No. 86. Then slice into a 

 saucepan, with dripping, broth, pepper, and salt, parsley and onion. 

 At pleasure add beans, peas, or turnip and carrot, diced. Stew 

 half an hour, and serve. 



No. 90. — Urchins a la Princesse. As in No. 86. Then put into 

 a stewpan with good gravy, with salt, cayenne pepper, sweet 

 herbs and chervil, minced, and a piece of mace. Stew half an 

 hour. Then add a glassful of good cream. Heat up quickly, 

 and pour out on to fried bread. Serve. 



No. 91. — Urchins a la Forestiere. As in No. 86. Then boil 

 Consomme of Oaktongue in a stewpan, and put the Urchins into 

 it. Add salt, crushed pepjDercorns, cayenne pepper, mace, minced 

 parsley, and onion, also a little butter or cream. Simmer half an 

 hour. Add flour to thicken, and a glass of white wine. Bind 

 with egg-3'olk, heating and stirring cautiously, and serve. 



No. 92. — Urchins a la Varsovienne. As in No. 86. Then cut 

 up into dice, with an equal quantity of fat bacon. Mingle with 

 minced parsley and onion, black and red peppers, and salt. 

 Inclose in thin paste, wrap in cloths, and boil half an hour. Serve 

 liot, with tomato sauce. 



No. 93. — To Prepare Clavarias. — The Clavarias, together Avith 

 Sjjarassis and the branched Hydna, are to be picked clean, then 

 I)reijared as in No. 1, B, and then buttered or " sweated " as was 

 directed for Urchins in No. S>5. Lai'ge ones should be divided, 

 and the small ones can be tied into bundles. They may be dressed 

 in the ways just indicated for Urchins, or as follows : — 



