32 POT-POURRI FROM A SURREY GARDEN 



ceasing until it boils, remove to side of a slow fire, and 

 let it cook for an hour. Strain the sauce through a 

 flannel or muslin into a bain-marie, with a pinch of salt, 

 and of grated nutmeg very little. Add a good bit of 

 butter while working it with a small egg-whisk. The 

 sauce should be very smooth, creamy, and of a good 

 flavour ; if by chance it is too thick, this can be remedied 

 by adding a few spoonfuls of good, thick, and sweet 

 cream. 



Pate a Ravioli. — Ingredients for the paste : 9 oz, of 

 flour, the yelks of 4 eggs, a pinch of salt, a little tepid 

 water. 



Put the flour on a marble slab, make a hole in the 

 centre, add the yelks of the eggs and the salt, make a 

 paste, not too soUd ; when it is quite even, let it rest for an 

 hour or two, and cover it with a cloth to prevent it from 

 getting dry. 



Preparation for Ravioli.— Forcemeat of chicken, 

 or, faUing this, one can use veal, if nice and white and 

 tender. Ingredients : 4J oz. of meat, 2J oz. of panade, 

 I oz. of fresh butter, 2 yelks of eggs, salt, and nutmeg. 



Eemove the sinews and fat carefuUy from the 4^ oz. 

 of meat. Cut it into little squares, and pound weU in a 

 mortar. Add the panade little by Httle; when mixed, 

 add (only a httle at a time) the butter when quite 

 cooled and solid, salt, and nutmeg ; mix these ingredients 

 thoroughly, giving to them as much consistency as pos- 

 sible. Now take some boiHng salted water in a little 

 saucepan, and test in it a little bit of the forcemeat the 

 size of a walnut; let it poach while well on the fire. 

 If it is rather too firm, one can always add a spoonful 

 of Bechamel or a little thick cream to moisten it. 



Parboil in water 1 lb. of spinach, strain it on to a 

 moistened sieve — the sieve must have been well wiped 

 to ensure no water remaining in it. Pass the spinach 



