%o 2 The Aft cf Cookery 9 
on each fide, with the hollow part uppermoft, and the two round 
Sat between. Take an ounce of truffles and morels, cut them 
very fmall, boil them in half a pint of watertill they are tender* 
then take a pint of frefh mufhrooms clean picked, wafhed, and 
chopped fmall, and put into the truffles and morels. Let them 
boil, add a little fait, a little beaten nutmeg, a little beaten mace, 
and add a gill of pickled mufhrooms chopped fine. Boil fixteen 
of the yolks hard in a bladder, then chop them and mix them 
with the other ingredients; thicken it with a lump of butter 
rolled in flour, fhakingyour faucepan round till hot and thick, 
then fill the round with this, turn them down again, and fill 
the two long ones; what remains, fave to put into the faucepan. 
Take a pint of cream, a quarter df a pound of butter, the other 
four yolks beat fine, a gill of white wine, a gill of pickled 
xnufhroom's, a little beaten mace, and a little nutmeg ; put all 
into the faucepan to the other ingredients, and ftir all well to¬ 
gether one way till it is thick and fine ; pour it over all, and 
garnifh with notched lemon. 
This is a grand difh at a fecond courfe. Or you may mix it 
^p with red wine and butter, and it will do for a firft courfe. 
To make a pretty difh of whites of eggs* 
TAKE the whites of twelve eggs, beat them up with four 
fpoonfuls of rofe-water, a little grated lemon-peel, a little nut¬ 
meg, and fweeten with fugar: mix them well, boil them in 
four bladders, tie them in the fhape of an egg, and boil them 
hard. They will take half an hour. Lay them in your difh ; 
when cold, mix half a pint of thick cream, a gill of fack, and 
half the juice of a Seville orange. Mix all together, fweeten 
with fine fugar, and pour over the eggs. Serve it up for a fide- 
difh at fupper, or when you pleafe. 
To drefs beans in ragoo . 
YOU muft boil your beans fo that the fkins will flip off. 
Take about a quart, feafon them with pepper, fait, and nut¬ 
meg, then flour them, and have ready fome butter in a ftew-pan, 
throw in your beans, fry them of a fine brown, then drain them 
from the fat, and lay them in your difh. Have ready a quarter 
of a pound of butter melted, and half a pint of blanched 
beans boiled, and beat in a mortar, with a very little pepper, 
fait, and nutmeg ; then by degrees mix them in the butter, 
and pour over the other beans. Garnifh with a boiled and fried 
bean. 
