it the yolk of three eggs, carefully beaten and
strained, stirring one way to keep it smooth;
place it on a dish in small heaps, strew over
powdered sugar and beaten almonds, and brown
with a salamander.
PANCAKES.
Mix a light batter of eggs with flour and milk
or water, fry in boiling butter or clarified suet;
they may be fried without butter or fat, by
putting more eggs and a little cream, the pan
must be very dry and clean; those fried without
butter are very delicate and fashionable, they
should be fried of the very lightest colour;
they are good also made of rice, which must be
boiled in milk till quite tender; then beat up
with eggs, and flavoured according to taste,
and fried like other pancakes.
PANCAKES FOR CHILDREN.
Take a pint of finely grated bread crumbs, simmer in a little milk and water, flavour with cinnamon or lemon peel grated, add a couple of
