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To appreciate the science of Turner's colour would require the study of a life; but to laugh at it requires little more than the knowledge that the yolk of egg is yellow and spinage green; a fund of critical information on which the remarks of most of our leading periodicals have been of late years exclusively based.
Nothing analogous to this yolk is found in the fetus of lactiferous animals, as the milk is another nutritive fluid ready prepared for the young progeny.
EGGS FOR TURTLE. Beat in a mortar three yolks of eggs that have been boiled hard. Make it into a paste with the yolk of a raw one, roll it into small balls, and throw them into boiling water for two minutes to harden. EGG BALLS. Boil the eggs hard, and put them in cold water. Take out the yolks, and pound them fine in a mortar, wetting them with raw yolks, about one to three.
The prominent feature is the formation of hydrogen sulphide gas, which blackens the contents of the egg, gives the characteristic rotten egg smell and sometimes causes the equally well known explosion. Sour eggs or white rots. These eggs have a characteristic sour smell. The contents become watery, the yolk and the whites mix and the whole egg is offensive to both eye and nose. The spot rot.
Begin your preparations by making the stuffing. Take a sufficient quantity of grated stale bread, and mix it with sage and sweet marjoram rubbed fine or powdered; also some grated lemon-peel. Season it with pepper, salt, powdered nutmeg and mace; mix in butter enough to moisten it, and some beaten yolk of egg to bind it. Let the whole be very well incorporated.
This makes a handsomer soup than if the meat is left in. Green turtle can now be purchased preserved in air-tight cans. Force Meat Balls for the Above. Six tablespoonfuls of turtle meat chopped very fine. Rub to a paste, with the yolk of two hard-boiled eggs, a tablespoonful of butter, and, if convenient, a little oyster liquor.
72. =Stuffed Eggs.= Boil eight eggs for ten minutes, until quite hard, lay them in cold water until they are quite cold; make a white sauce, as directed in receipt No. 65; soak two ounces of stale bread in tepid water for five minutes, and wring it dry in a towel; put one ounce of grated cheese, Parmesan is the best, in a sauce-pan with one saltspoonful of salt, half that quantity of white pepper, as much cayenne as can be taken up on the point of a very small pen-knife blade, a teaspoonful of lemon juice, two ounces of butter, and a gill of the white sauce; cut the eggs carefully in halves lengthwise after removing the shells, rub the yolks through a sieve with a silver spoon, and add them with the bread to the sauce, as prepared above; stir these ingredients over the fire until they cleave from the sides of the sauce-pan, when they will be scalding hot; on a hot platter put a layer of the white sauce as a foundation for the eggs; fill the whites with the forcemeat, rounding it up to look like the entire yolk of an egg, set them on a dish in a pyramid, and heat them in a moderate oven; send whatever white sauce you have left to the table in a boat, with the dish of eggs.
But like them they were impelled to admit a logic and a physics, at least by way of preliminary basis to their ethics. The relations of the three they illustrated by various images. Philosophy was like an animal; logic was its bones and sinews, ethics its flesh, physics its life or soul. Or again, philosophy was an egg; logic was the shell, ethics the white, physics, the yolk.
Whip the yolks of the eggs, the milk and salt to a light foam with an egg whip. Slowly add the yolk mixture to the whites of the eggs, which should be beaten to a stiff froth in a big bowl. After the yolks and milk are well whipped through the whites, beat the whole together for a few minutes with the egg-beater. In an omelet pan or a large frying-pan put a tablespoon of good butter.
56. =Stuffing for Veal.= Steep four ounces of bread in tepid water; chop one ounce of onion, and fry it yellow in one ounce of butter; wring the bread dry in a towel and add it to the butter and onion; season with one saltspoonful of salt, quarter of a saltspoonful each of pepper and powdered thyme, or mixed spices, and stir till scalding hot, then remove from the fire, stir in the yolk of one raw egg, and stuff the breast of veal with it.
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