Pâté à Poupelin, &c. (French).—Put 4oz. of butter in a stewpan, together with nearly half a pint of water, and add a pinch of salt. When it boils stir in 4oz. of sifted Vienna flour and the rind of half a lemon finely chopped, and work over the fire until the flour is cooked. The pâté must be very stiff, and the sides of the pan must become quite clean before it is taken off the fire. Let it cool a little, then work in a whole egg and the yolk of one egg; beat well for a few minutes, and use when cold.