DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 147

and the sauce nearly consumed, then put in the yolks of three eggs beat up and mixed with cream, and thicken the whole over the fire. Before you serve it up, taste it to see that there is enough salt and vinegar, then add a little pepper.
Chicken a la Montmorenci
Lard the upper part of the fowl & fill the carcase with liver cut in dice, streaked bacon and eggs without a shell sew the fowl, & stew it like a [fricandeau?]; and glaze it in the same manner.
Mutton chops with turnip sauce
Take eight or nine turnips, according to their size, & having washed and pared them, boil them a quarter of an hour in water: when they are drained turn them a few times upon the fire with a bit of butter till they are coloured; then add a little flour, salt, pepper & two shalots cut small; moisten them with broth, & set them over a slow fire till the turnips

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and the sauce nearly consumed, then put in the yolks of three eggs beat up and mixed with cream, and thicken the whole over the fire. Before you serve it up, taste it to see that there is enough salt and vinegar, then add a little pepper. Chicken a la Montmorenci Lard the upper part of the fowl & fill the carcase with liver cut in dice, streaked bacon and eggs without a shell sew the fowl, & stew it like a [fricandeau?]; and glaze it in the same manner. Mutton chops with turnip sauce Take eight or nine turnips, according to their size, & having washed and pared them, boil them a quarter of an hour in water: when they are drained turn them a few times upon the fire with a bit of butter till they are coloured; then add a little flour, salt, pepper & two shalots cut small; moisten them with broth, & set them over a slow fire till the turnips