The Bakers Guide

Ingredients

• 3 drops essence of lemon
• a small spoonful of meringue mixture
• a piece of butter
• 4 eggs
• 2 yolks
• 1 lemon
• 3 fresh pigeons
• two from head to tail
• four persons

Directions

1. Cream Tartlets-

2. Make ordinary jam tartlets; place i teaspoonful of custard on the jam, and on the top of the custard put a small spoonful of meringue mixture (made with i oz. of icing sugar to each white of egg according to the quantity required), bake in a moderate oven, add the meringue when the tartlet is baked, then put back for a few minutes to set.

3. Make tartlet cases with either puff or tart paste, keeping them well open during baking with well-rounded dummies. Stone some red cherries without disfiguring them ; put them into a stewpan, add (according to judgment; some pulverized sugar, toss them up together to coat the cherries with the sugar, and boil up for two or three minutes, according to quantity. Now strain the juice from the cherries, placing the latter in a basin ; replace the juice in the stewpan, colour with cochineal, acidulate with a little lemon-juice, boil up, and while boiling, stir in a very small quantity of raw arrowroot or corn flour mixed with cold water, just sufficient to slightly thicken the juice without making arrow- root-pudding of it, or letting the use of arrow root be detected. Pour this over the cherries ; when cold, fill the tartlets, and pipe a rim of whipped cream round each. I do not introduce cherry tartlets as anything of a novelty ; but this style of making them is not usually adopted, and so made, they eat delightfully fresh and do not cloy the palate ; while the bright red of the cherries and juice contrasts with the white cream rim in a manner which would probably please an artistic eye.

4. Prepare this mixture, viz. : i pint milk, i oz. cornflour, 4 eggs, 2 yolks, the rind of 1 lemon, and about J lb. sugar, 3 drops essence of lemon. Boil up milk, cornflour, lemon, and sugar, take out the lemon-rind, whip up the eggs, and stir in slowly. Line some patty-pans with puff paste cuttings, crimp or notch the outer edge neatly, nearly fill with the custard, grate a little nutmeg on the top, and bake in a moderate oven.

5. Cut off feet for top of pie. Take 3 fresh pigeons, divide in two from head to tail, mince the livers with parsley, and put inside ; then a seasoning of pepper, salt, and a piece of butter ; place on the bottom of dish about f lb. good rump steak cut into strips, seasoned and rolled loosely, lay the pigeon upon

6. Cherry Tartlets.

7. Small Pastry Custards-

8. Pigeon Pie for four Persons.

Nutrition, whole recipe (rough)

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Lemon	juice of 1 lemon (48ml)	12
Meringue	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.