# Mrs. Beeton's Book of Household Management/Chapter XXXVIII

SAVOURIES, HORS D'OEUVRES, AND BREAKFAST DISHES
All such familiar standard dishes as fish, kidneys, cutlets, bacon, rissoles, etc., have been fully dealt with under their respective headings of Fish, Veal, Beef, Lamb, Mutton and Pork.
The following recipes are simply a compilation of useful preparations specially adapted for the requirements of the morning meal, luncheon, etc., grouped together irrespective of their composition, to suit the convenience of the reader. Economical recipes for utilising cooked meat also appear in Chapter XXVIII; for, although chiefly intended to show how tinned meats may be advantageously used, they are equally applicable to cooked meat of any description; and it is hardly necessary to add, that the preparations would gain considerably in nutritive value if made of fresh meat. Those who prefer farinaceous dishes to more solid food should refer to Chapter No. XL.
Savouries and Hors d'Oeuvres
2707.—ANCHOVY AIGRETTES. (Fr.—Aigrettes d'Anchois.)
Ingredients.—6 anchovies, 2 tablespoonfuls of thick white sauce (see Sauces), 1 teaspoonful of grated Parmesan cheese, essence of anchovy, cayenne, frying-batter (see p. 882), frying-fat.
Method.—Wash and dry the anchovies, remove the bones, and divide them into small fillets. Mix with them the white sauce and cheese, and add anchovy sauce and cayenne to taste. Drop small teaspoonfuls of the mixture into the batter, taking care to coat them completely, then fry them in hot fat until crisp and lightly browned, and drain well. Dish in a pyramidal form, sprinkle with Parmesan cheese and Krona pepper, and serve as quickly as possible.
Time.—Half an hour. Average Cost, 1s. to 1s. 3d. Sufficient for 6 or 8 persons. Seasonable at any time.
​2708.—ANCHOVY BISCUITS, ROYAL. (Fr.—Biscuits d'Anchois à la Royale.)
Ingredients.—For the paste: 3 ozs. of flour, 1½ ozs. of butter, ½ an egg, ½ a teaspoonful of essence of anchovy, a few grains of cayenne, a few drops of carmine or cochineal. For the anchovy cream: 4 anchovies, 1 hard-boiled yolk of egg, 1 dessertspoonful of clarified butter, 3 tablespoonfuls of cream, cayenne, watercress.
Method.—Rub the butter into the flour, add the egg, anchovy essence, and water to mix to a stiff paste. Roll out thinly, stamp into rounds 1¾ inches in diameter, bake in a moderate oven until crisp, and use when cool. Wash, bone and dry the anchovies, pound them with the yolk of egg and butter until smooth, season with a little cayenne, and rub through a fine sieve. Whip the cream stiffly, stir the fish preparation in lightly, and by means of a forcing bag fill the centre of each biscuit in the form of a cone. Decorate tastefully with leaves or cress, and serve.
Time.—1 hour. Average Cost, about 1s. Sufficient for 6 or 8 persons. Seasonable at any time.
2709.—ANCHOVY D'ARTOIS. (Fr.—D'Artois aux Anchois.)
Ingredients.—1 tablespoonful of anchovy paste, 1½ tablespoonfuls of grated Parmesan cheese, 1 tablespoonful of cream or white sauce, cayenne, 1 egg, 5 or 6 oz. of puff paste.
Method.—Moisten the anchovy paste with sufficient cream or white sauce to enable it to be easily spread. Roll the paste out 3 times, sprinkling it each time with cheese and a very little cayenne pepper. Finally roll it into a strip 6 inches wide and about ¼ of an inch in thickness, and cut it in half lengthwise. Spread the anchovy preparation on one half, and cover this with the other, then cut it into strips 1 inch wide, and trim them to a uniform size. Place them on a wetted baling-tin, bake in a quick oven until the paste has risen and set, then brush over with egg, sprinkle with cheese, and replace in the oven until crisp and nicely browned. Serve hot.
Time.—To bake, 10 minutes. Average Cost, about 1s. Sufficient for 6 or 7 persons. Seasonable at any time.
2710.—ANCHOVY AND EGG FINGERS. (Fr.—Canapés d'Anchois aux Œufs.)
Ingredients.—8 or 10 anchovies, 2 hard-boiled eggs, 1 tablespoonful of finely-chopped pickled gherkin, fried croûtons, butter, anchovy-essence, cayenne.
Method.—Wash, bone and dry the anchovies; rub the yolks of the ​eggs through a fine sieve, and chop the whites finely. Cut thin slices of stale bread into fingers, fry them in clarified butter or fat, and drain well. Add a pinch of cayenne and a few drops of anchovy-essence to a little butter, mix well, spread it on the fingers, and lay on each an anchovy. Decorate in 3 divisions, covering the centre lightly with gherkin, with the white and yolk of egg on opposite sides. Make thoroughly hot before serving.
Time.—1 hour. Average Cost, from 1s. to 1s. 3d. Sufficient for 6 or 8 persons. Seasonable at any time.
2711.—ANCHOVY CROÛTES, INDIAN STYLE. (Fr.—Croûtes d'Anchois à l'Indienne.)
Ingredients.—8 or 10 anchovies, ½ a teaspoonful of curry-paste, 1 hard-boiled egg, toast, butter, lemon-juice, Krona pepper, chopped parsley.
Method.—Bone, wash and dry the anchovies, and divide them into fillets. Chop the white of the egg finely, rub the yolk through a fine sieve, and incorporate with it the curry-paste, and as much liquid butter as necessary to mix the whole to a moist paste. Let the toast be thin and crisp, cut it into rounds or triangles, butter well, spread on the mixture, lay on each a filleted anchovy, and season with Krona pepper. Add 2 or 3 drops of lemon-juice, decorate with white of egg, sprinkle half the croûtes with Krona pepper, and the remainder with parsley. Place them in a hot oven for 3 or 4 minutes, then serve.
Time.—1 hour. Average Cost, 1s. to 1s. 3d. Sufficient for 6 or 3 persons. Seasonable at any time.
2712.—ANCHOVY ECLAIRS. (Fr.—Eclairs d'Anchois.)
Ingredients.—8 to 10 anchovies, puff paste trimmings, grated Parmesan cheese, 1 egg.
Method.—The eclairs should have the appearance of miniature sausage rolls. Wash, bone and dry the anchovies. Roll the paste out thin, cut it into oblong pieces, slightly longer than the anchovies. Enclose an anchovy in each piece, seal the edge folded over with a little egg, sprinkle with cheese, and bake in a brisk oven until nicely browned and crisp. Serve hot.
Time.—Half an hour. Average Cost, 10d., exclusive of the paste. Sufficient for 6 or 8 persons. Seasonable at any time.
2713.—ANCHOVY EGGS. (Fr.—Anchois aux Œufs.)
Ingredients.—4 anchovies, 4 hard-boiled eggs, 2 tablespoonfuls of white sauce, 1 teaspoonful of essence of anchovy, watercress, cayenne.
BREAKFAST DISHES.
1. Grilled Kippers. 2. Grilled Bloaters. 3. Haddock with Poached Eggs.
EGGS.
1. Fried Egg Fritters. 2. Eggs in Aspic. 3. Curried Eggs and Rice.
​Method.—Cut the eggs across in halves, remove the yolks carefully, and cut off the extreme end of each half to enable them to stand firmly. Wash, bone and dry the anchovies, chop them coarsely, and pound them with the yolks of eggs till smooth. Add the anchovy essence, and the white sauce gradually until a moist paste is formed; then season to taste, and rub through a hair sieve. Fill the white of egg cases with the preparation, garnish with watercress seasoned with oil and vinegar, and serve.
Time.—Half an hour. Average Cost, 1s. 3d. Sufficient for 8 persons. Seasonable at any time.
2714.—ANCHOVY FINGERS. (Fr.—Canapés d'Anchois.)
Ingredients.—8 or 10 anchovies, ½ a teaspoonful of finely-chopped parsley, 1 finely-chopped shallot, ½ an oz. of butter, buttered toast, Krona pepper, white pepper.
Method.—Bone the anchovies and wash them in warm water. Cut the toast into fingers, sprinkle them with shallot and parsley, and lay on each an anchovy. Add a few drops of lemon-juice and a seasoning of pepper, sprinkle on a little Krona pepper, place a morsel of butter on each, make hot in the oven, and serve.
Time.—Half an hour. Average Cost, 1s. Sufficient for 6 or 8 persons. Seasonable at any time.
2715.—ANCHOVIES, FRIED. (Fr.—Anchois en Fritot.)
Ingredients.—8 to 10 anchovies preserved in oil, ½ a teaspoonful of finely-chopped parsley, 1 finely-chopped shallot, 1 teaspoonful of lemon-juice, cayenne, Krona pepper, frying-fat, frying-batter (see p. 882).
Method.—Wash, bone and dry the anchovies, sprinkle over them the lemon-juice, parsley and shallot, cover with a plate, and let them remain in the marinade for about 1 hour. Make the batter as directed, dip in the anchovies, fry them in hot fat until nicely browned, then drain well. Pile on a hot dish, sprinkle with Krona pepper, garnish with crisply-fried parsley, and serve.
Time.—2 hours. Average Cost, 1s. 3d. Sufficient for 6 or 8 persons. Seasonable at any time.
2716.—ANCHOVY RISSOLETTES. (Fr.—Rissolettes d' Anchois.)
Ingredients.—4 anchovies, 3 raw yolks of eggs, 1 whole raw egg, 1 oz. of butter, 1 teaspoonful of grated Parmesan cheese, bread-crumbs, frying-fat.
​Method.—Wash, skin, bone and dry the anchovies, then chop them and rub them through a fine sieve. Steam or bake the yolks of eggs in a buttered cup or small mould, and pass them through a sieve. Melt the butter, mix with it the anchovies, yolk of eggs and cheese, adding cayenne to taste. Roll out the paste as thin as a wafer, cut it into ¾-inch diameter rounds, place on each half 1 teaspoonful of the preparation, wet the edges, and fold over into a crescent shape. Brush over with egg, coat with breadcrumbs, fry in hot fat until crisp and nicely browned, then drain well. Dish in a pyramidal form, sprinkle with Parmesan cheese and Krona pepper, and serve as hot as possible.
Time.—1 hour. Average Cost, 1s. Sufficient for 6 or 8 persons. Seasonable at any time.
2717.—ANCHOVIES, RUTLAND STYLE. (Fr.—Anchois à la Rutland.)
Ingredients.—For the cheese paste: 3 ozs. of flour, 1½ ozs. of butter, 1 dessertspoonful of grated Parmesan cheese, the yolk of 1 egg, salt, cayenne. For the preparation: 4 anchovies, 1 hard-boiled egg, 1 tablespoonful of thick white sauce, anchovy-essence, carmine or cochineal, watercress.
Method.—Rub the butter into the flour, add the cheese, yolk of egg, a little salt and cayenne, and water to mix to a stiff paste. Roll out thinly, cut into 1¾ inch squares, bake them in a moderate oven until crisp, and use when cool. Wash, bone and dry the anchovies, and divide them into fine ½ inch strips. Mix with them the white sauce and the finely-sieved yolk of egg, season with cayenne, add a few drops of anchovy essence and carmine, drop by drop, until a pale pink colour is obtained. Pile the preparation on the biscuits, garnish with fine strips of white of egg, and leaves of watercress or chervil.
Time.—1½ hours. Average Cost, 1s. Sufficient for 6 or 8 persons. Seasonable at any time.
2718.—ANCHOVY TARTLETS. (Fr.—Tartlettes d'Anchois.)
Ingredients.—Anchovy paste, anchovy cream (see Anchovy Biscuits, No. 2708), capers, lobster coral or Krona pepper.
Method.—Line very small patty-pans with the paste, prick it all over, cover the paste with buttered paper, and fill with rice. Bake in a moderately hot oven until crisp, remove the paper and rice, and when cold fill with the anchovy cream. The mixture should be piled high in the centre, and sprinkled with lobster coral or Krona pepper, the base of each being garnished with capers.
Time.—1½ hours. Average Cost, about 1s. Sufficient for 6 or 8 persons. Seasonable at any time.
​2719.—ANCHOVY TOAST. (Fr.—Croûtes d'Anchois.)
Ingredients.—6 anchovies, ½ an oz. of butter, 1 yolk of egg, 1 finely-chopped shallot, ½ a teaspoonful of finely-chopped parsley, toast, butter, cayenne pepper.
Method.—Wash and bone the anchovies, and chop them coarsely. Heat the butter in a small stewpan, fry the shallot until lightly browned, then add the anchovies, parsley and yolk of egg, and season with cayenne. Stir by the side of the fire until the mixture thickens, then pour it on the toast, previously well-buttered, and serve as hot as possible.
Time.—Half an hour. Average Cost, 10d. Sufficient for 6 or 8 persons. Seasonable at any time.
2720.—"ANGELS ON HORSEBACK." (Fr.—Les Anges à Cheval.)
Ingredients.—12 oysters, 12 small thin slices of bacon, 12 small round croûtes of fried bread, ½ a teaspoonful of finely-chopped shallot, ½ a teaspoonful of finely-chopped parsley, lemon-juice, Krona pepper.
Method.—Beard the oysters, trim the bacon, cutting each piece just large enough to roll round an oyster, season with Krona pepper, sprinkle on a little shallot and parsley. Lay an oyster on each, add a few drops of lemon-juice, roll up tightly, and secure the bacon in position with a large pin. Fry in a frying-pan or bake in a hot oven just long enough to crisp the bacon (further cooking would harden the oysters), remove the pin and serve on the croûtes.
Time.—20 minutes. Average Cost, 1s. 9d. to 2s. 9d. Sufficient for 8 or 9 persons. Seasonable from September to March.
2721.—BLOATER TOAST. (Fr.—Croûtes à la Yarmouth.)
Ingredients.—2 bloaters with soft roes, 1½ ozs. of butter, 1 egg, salt, cayenne, 8 squares of buttered toast.
Method.—Remove the roes, grill the herrings, free them from skin and bone, then chop them, and rub them through a fine sieve. Heat the butter in a small stewpan, add the fish, and when hot put in the egg, season to taste, and stir by the side of the fire until the mixture thickens. Meanwhile divide the roes into 8 pieces, and fry them in the remainder of the butter. Spread the fish preparation on the croûtes, lay the roe on the top, and serve as hot as possible.
Time.—1 hour. Average Cost, 9d. Sufficient for 6 or 7 persons, Seasonable at any time.
​2722.—CAVIARE AND PRAWNS. (Fr.—Caviar aux Ecrevisses.)
Ingredients.—1½ ozs. of caviare, 32 small prawns, capers, 1 lemon, ½ a shallot very finely-chopped, brown bread, butter, cayenne.
Method.—Prepare thin slices of brown bread and butter, cut from them 8 or 9 rounds about 1½ inches in diameter, and cover them with thin slices of lemon trimmed to the size of the croûte. Add the shallot and a few drops of lemon-juice to the caviare, season with cayenne, and stir with a wooden spoon or skewer. Pile the preparation on the croûtes; with the point of a wooden skewer hollow the centre down to the lemon, and fill the cavity with capers. Arrange 4 pickled prawns in a nearly upright equi-distant position, then serve.
Time.—1 hour. Average Cost, 2s. 6d. to 3s. Sufficient for 6 or 7 persons. Seasonable at any time.
2723.—CAVIARE BOUCHÉES. (See Caviare Patties, No. 2726.)
2724.—CAVIARE CROÛSTADES. (Fr.—Croustades au Caviar.)
Ingredients.—1 small pot of caviare, 1 dessertspoonful of lemon-juice, 1 finely-chopped shallot, stale bread, clarified butter, anchovy butter (see p. 1114).
Method.—From slices of stale bread about ½ to ¾ of an inch in thickness, cut or stamp out 9 or more rounds, ovals, or squares, 2 inches in diameter, and with a smaller cutter, or a knife, make an inner circle, oval, or square, ⅓ of an inch from the outer edge of the croûstade. Fry them carefully in clarified butter until lightly browned, then with the point of a small sharp knife lift out the inner ring, remove all moist crumbs, place them in a moderate oven to become crisp and dry, and cool before using. Add the shallot and lemon-juice to as much caviare as will be required to fill the cases, stir well with a wooden skewer, and put the preparation into the cases. Make the anchovy butter as directed, put it into a forcing-bag or paper cornet, and decorate the border of each croûstade. Serve cold.
Time.—1 hour. Average Cost, from 3s. to 3s. 6d. Sufficient for 8 or 9 persons. Seasonable at any time.
2725.—CAVIARE PANCAKES. (Fr.—Caviar de Russe aux blenis.)
Ingredients.—Pancake batter (see No. 1930), Russian caviare.
Method.—Make the pancakes as small and as thin as possible. Spread them with caviare, roll them tightly, and cut off the ends in a sharply-slanting direction. Serve as quickly as possible.
​Time.—To fry each pancake, from 2 to 3 minutes. Average Cost, uncertain. Sufficient, allow 1 to each person. Seasonable at any time.
2726.—CAVIARE PATTIES. (Fr.—Bouchées au Caviar.)
Ingredients.—1 small pot of caviare, 2 tablespoonfuls of tomato sauce, ½ an oz. of butter, 1 finely-chopped shallot, a few drops of lemon-juice, fried parsley, puff paste No. 1665.
Method.—Prepare 6 or 8 1½-inch diameter patty cases (see No. 795); when baked, remove and preserve the lids, scoop out the soft inside, and keep the cases hot until required. Cook the shallot slightly in the butter, then add the caviare, tomato sauce and a few drops of lemon-juice. Fill the cases with the preparation, put on the lids, garnish with crisply-fried parsley, and serve.
Time.—1 hour. Average Cost, 3s. 3d., exclusive of the paste. Sufficient for 6 or 8 persons. Seasonable at any time.
2727.—CHEESE AIGRETTES. (Fr.—Aigrettes au Parmesan.)
Ingredients.—3 ozs. of grated Parmesan cheese, 4 ozs. of flour, 2 ozs. of butter, 3 yolks of eggs, ½ a pint of water, cayenne, salt.
Method.—Put the butter and water into a small stewpan; when boiling add the previously dried and sieved flour, and stir vigorously over the fire until the panada leaves the sides of the pan quite clean. Now mix in, off the fire, the cheese, the yolks of eggs, beating each one in separately, add seasoning to taste, and lastly stir in the stiffly-whipped whites of eggs. Turn on to a plate, and when cold drop small rough pieces of it into hot fat, but they must not fry too quickly or the surface will become too brown before the interior is sufficiently cooked. On the other hand, if the fat is too cold it soaks into the paste, and the aigrettes are greasy. As the success of this dish depends chiefly on the frying, the greatest possible care should be bestowed upon it. After being well drained the aigrettes are usually arranged in a pyramidal form on a folded napkin or dish-paper, and sprinkled with Parmesan cheese or Krona pepper.
Time.—1 hour. Average Cost, 1s. 2d. Sufficient for 6 or 7 persons. Seasonable at any time.
2728.—CHEESE BALLS. (Fr.—Ballons au Fromage.)
Ingredients.—2 ozs. of grated Cheshire or Cheddar cheese, 1 oz. of flour, 1 egg, salt, pepper, cayenne, frying-fat.
Method.—Mix the cheese, flour, and yolk of egg together, add salt, pepper, and cayenne to taste, then whip the white of the egg to a stiff froth and stir it lightly into the rest of the ingredients. Have ​ready a deep pan of hot fat, drop in the mixture in teaspoonfuls and fry until nicely browned. Drain well, and dish in a pyramidal form on a folded serviette or dish paper.
Probable Cost.—3d. or 4d. Sufficient for 6 or 7 persons. Seasonable at any time.
2729.—CHEESE BISCUITS. (Fr.—Biscuits au Fromage.)
Ingredients.—12 water biscuits, 2 tablespoonfuls of grated Cheshire or Cheddar cheese, butter, white pepper, Krona pepper.
Method.—Spread the biscuits with butter, sprinkle them liberally with cheese, season well with white pepper, and, if convenient, add also a little Krona pepper. Place the biscuits in a moderate oven until the cheese melts, then serve them as quickly as possible.
Time.—10 minutes. Average Cost, 6d. Sufficient for 5 or 6 persons. Seasonable at any time.
2730.—CHEESE BISCUITS WITH CREAM. (Fr.—Biscuits de Fromage à la Crème.)
Ingredients.—3 ozs. of Vienna flour, 1 oz. of ordinary flour, 4 ozs. of grated Parmesan cheese, 3 ozs. of butter, 2 yolks of eggs, ½ a gill of cream, ½ a lemon, salt, cayenne, Krona pepper.
Method.—Rub the butter into the flour, add 3 ozs. of cheese, a saltspoonful of salt and a good pinch of cayenne, and mix into a VERY stiff paste with the yolk of eggs and lemon-juice, adding a few drops of milk if necessary. Roll out to about ⅛ of an inch in thickness, stamp out some rounds 1¾ inches in diameter, prick them with a fork, and bake them in a moderately cool oven until crisp, then let them get cool. Whip the cream stiffly, stir in the remainder of the cheese, add a pinch of cayenne; force out, by means of a forcing-bag or paper cornet, a little pyramid in the centre of each biscuit. Sprinkle with Krona pepper, and serve cold on a folded napkin or dish paper.
Time.—1 hour. Average Cost, 1s. 6d. Sufficient for 7 or 8 persons. Seasonable at any time.
2731.—CHEESE CREAM, COLD. (Fr.—Crème au Fromage Froid.)
Ingredients.—¾ of an oz. of grated Parmesan cheese, ¾ of an oz. of grated Gruyere or Cheddar cheese, 1 gill of cream, ½ a gill of aspic jelly, made mustard, cayenne, Krona pepper, watercress.
Method.—Season the cheese with a mustardspoonful of mustard, a saltspoonful of salt, and a good pinch of cayenne, then add to these ingredients the aspic jelly, previously stiffly-whipped. Whip the
​cream until stiff, stir it in lightly, turn the preparation into paper soufflé cases, put them aside in a cool place for 1 hour, then sprinkle with Krona pepper, garnish with watercress, and serve. Or, the mixture may be put into small dariol moulds, previously coated with aspic jelly, and decorated with chilli, etc.
Time.—2 hours. Average Cost, 1s. Sufficient for 6 or 7 persons. Seasonable at any time.
2732.—CHEESE CREAM CROÛTES. (Fr.—Croûtes de Fromage.)
Ingredients.—Ingredients for cheese mixture as in the preceding recipe, croûtes of fried bread 1¾ inches in diameter, chopped aspic jelly, watercress, Krona pepper.
Method.—Spread the cheese cream mixture on the bottom of a sauté-pan or shallow baking-tin, and when set cut it into rounds the same size as the croûtes. Sprinkle each round with a little Krona pepper, and serve garnished with chopped aspic jelly and watercress seasoned with salad-oil and vinegar.
Time.—2 hours. Average Cost, 1s. 2d. Sufficient for 6 or 7 persons. Seasonable at any time.
2733.—CHEESE CROÛSTADES. (Fr.—Croûstades au Fromage.)
Ingredients.—2 ozs. of grated Cheshire or Cheddar cheese, 1 oz. of breadcrumbs, 1 tablespoonful of liquid butter, 1 tablespoonful of milk, 1 yolk of egg, salt, cayenne, Krona pepper, croûtes of bread.
Method.—From slices of stale bread ½ an inch in thickness stamp out 8 or 9 croûtes, 1¾ inches in diameter. Then with a smaller cutter make an inner circle, hollow the centre of each croûte to half its depth, and fry the croûtes in hot fat. Mix together in a basin the cheese, breadcrumbs, butter and yolk of egg, season well with salt and pepper, pile the preparation on the croûtes, smoothing it into a pyramidal form with a knife, brown in a quick oven, and serve as hot as possible.
Time.—1 hour. Average Cost, 8d. Sufficient for 6 or 7 persons. Seasonable at any time.
2734.—CHEESE D'ARTOIS. (Fr.—D'Artois au Parmesan.)
Ingredients.—3 ozs. of grated cheese, 1 oz. of butter, 2 yolks of eggs, 1 white of egg, salt and pepper, 3 or 4 ozs. of puff paste.
Method.—Beat the yolk and white of 1 egg slightly, add the cheese, butter (melted), and season rather highly with salt and pepper. Roll the paste out thinly, cut it in half, spread the preparation over one half, and cover with the other. Place it carefully on a buttered ​baking-tin, score it in inch-deep strips, brush over with egg, sprinkle with grated cheese, and bake for about 10 minutes in a quick oven. When ready cut through the scores, pile on a hot dish, and serve.
Time.—1 hour. Average Cost, 9d. to 1s. Sufficient for 8 or 9 persons. Seasonable at any time.
2735.—CHEESE FRITTERS. (Fr.—Beignets de Fromage.)
Ingredients.—For the mixture: 2 tablespoonfuls of cooked macaroni, 1 tablespoonful of grated Parmesan cheese, 1 tablespoonful of thick cream or white sauce, salt, cayenne pepper; puff paste trimmings, cheese, Krona pepper, 1 egg, breadcrumbs or vermicelli, frying-fat.
Method.—The macaroni, after being cooked until perfectly tender, should be cut across into tiny rings, and in this condition measure 2 tablespoonfuls. Mix with it the cheese, cream or sauce, and season rather highly with salt, cayenne and pepper. Roll out the paste, sprinkle it with Parmesan cheese, add a little Krona pepper, fold it over, and roll it out again as thin as possible. Now stamp it out into rounds 1¾ inches in diameter, on half of them place a little of the mixture, and cover with the other rounds, pressing the previously wetted edges well together. Dip in egg and then in breadcrumbs or broken up vermicelli, and fry in hot fat until nicely browned. Dish in a pyramidal form, sprinkle with cheese and Krona pepper, and serve hot.
Time.—1½ hours. Average Cost, from 9d. to 1s., exclusive of the paste. Sufficient for 6 or 7 persons. Seasonable at any time.
2736.—CHEESE FRITTERS. (Another Method.) (Fr.—Fritot de Fromage.)
Ingredients.—Cheshire or Cheddar cheese, clarified butter, Krona pepper, cayenne pepper, frying-batter (see p. 882), frying-fat.
Method.—Trim 8 or 9 ½-inch slices of cheese into pieces 2 inches long and 1 inch wide, pour over them a little clarified butter, sprinkle well with Krona pepper, and let them remain ½ an hour, during which time they must be turned once and seasoned as before. Prepare the batter as directed, season with cayenne pepper, dip in the pieces of cheese, and fry them in deep fat, but not too quickly, as the cheese should be well cooked. Serve quickly.
Time.—1 hour. Average Cost, 1s. Sufficient for 6 or 7 persons. Seasonable at any time.
2737.—CHEESE MÉRINGUES. (Fr.—Méringues au Parmesan.)
Ingredients.—2 whites of eggs, 2 ozs. of grated Parmesan cheese, Krona pepper, cayenne, salt, frying-fat.
​Method.—Whisk the whites to a very stiff froth, add a good seasoning of cayenne and a little salt to the cheese, then stir it lightly into the whisked whites. Have ready a deep pan of hot fat, drop in the preparation in small teaspoonfuls, and fry until nicely browned. Drain well, and serve sprinkled with Parmesan cheese and Krona pepper.
Time.—Half an hour. Average Cost, 8d. or 9d., exclusive of the fat. Sufficient for 6 or 7 persons. Seasonable at any time.
2738.—CHEESE OMELET. (Fr.—Omelette Gratinée au Parmesan.)
Ingredients.—3 eggs, 1 tablespoonful of grated Parmesan cheese, 1 tablespoonful of cream or milk, 1 oz. of clarified butter, pepper and salt.
Method.—Whisk the eggs well, then add the cheese, cream, and a little salt and pepper. Have the butter ready, heated and well skimmed, in an omelette pan, pour in the egg-mixture, and stir over the fire until the eggs begin to set. Now fold one half over the other, making it crescent-shaped, or fold the sides towards the middle in the form of a cushion. Allow the omelet to brown slightly, then turn it on to a hot dish, and serve immediately.
Time.—10 minutes. Average Cost, 8d. Sufficient for 2 persons. Seasonable at any time.
2739.—CHEESE PATTIES. (Fr.—Bouchées de Fromage.)
Ingredients.—1 tablespoonful of grated Parmesan cheese, 1½ tablespoonfuls of grated Cheshire or Cheddar cheese, 1 tablespoonful of cream, 2 tablespoonfuls of thick white sauce, 1 white of egg, puff paste No. 1665, Krona pepper, cayenne, salt.
Method.—Prepare 8 patty-cases, 1½ inches in diameter (see p. 795); when baked, remove and preserve the lids, scoop out the soft inside, and keep the cases hot. Stir the cream, sauce and cheese over the fire until the latter melts, then add cayenne and salt to taste, and fill the cases with the preparation. Add a little grated cheese to the stiffly-whisked white of egg, arrange it roughly in the centre of each patty, sprinkle on a little Krona pepper, and place in a moderate oven until the méringue becomes crisp and lightly browned.
Time.—1 hour. Average Cost, 7d., exclusive of the paste. Sufficient for 6 or 7 persons. Seasonable at any time.
2740.—CHEESE PATTIES. (Fr.—Pâtés au Fromage.)
Ingredients.—1 oz. of grated Parmesan cheese, 1 tablespoonful of thick cream or white sauce, 1 egg, Krona pepper, cayenne, puff paste trimmings.
​Method.—Line 7 or 8 small patty-pans with paste, cover with pieces of buttered paper, fill with rice, and bake for 10 minutes in a brisk oven. Mix the sauce, yolk of the egg and cheese together, season highly with Krona pepper, cayenne and salt, and add the white of egg, previously whisked to a stiff froth. Remove the rice and paper from the patty-cases, fill them with the preparation, replace in the oven, and bake for about 15 minutes. Serve either hot or cold.
Time.—1¼ hours. Average Cost, 5d., exclusive of the paste. Sufficient for 6 or 7 persons. Seasonable at any time.
2741.—CHEESE PUDDING. (Fr.—Pouding au Fromage.)
Ingredients.—4 ozs. of grated cheese, 1 oz. of breadcrumbs, ½ a pint of milk, 2 eggs, made mustard, salt, cayenne.
Method.—Beat the eggs slightly, and add to them the cheese, mustard, salt and pepper to taste. Boil the milk, add it to the rest of the ingredients, pour into a buttered baking-dish in which it may be served, and bake for about 20 minutes in a brisk oven. If preferred, the mixture may be baked in small china or paper soufflé cases, in which case only half the time should be allowed.
Time.—About ½ an hour. Average Cost, 7d. or 8d. Sufficient for 5 or 6 persons. Seasonable at any time.
2742.—CHEESE RINGS.
Ingredients.—Cheese paste (see the 2 recipes for Cheese Straws, Nos. 2745 and 2746).
Method.—Make the paste as directed, stamp it into rounds about 2 inches in diameter, and with a much smaller cutter remove the centre of each round. Bake them in a moderate oven, and serve hot.
Time.—20 minutes. Average Cost, from 7d. to 9d. Sufficient for 6 or 7 persons Seasonable at any time.
2743.—CHEESE RAMAKINS. (See Cheese Soufflé, No. 2744, and Cheese Cream, Cold, No. 2731.)
2744.—CHEESE SOUFFLÉ. (Fr.—Soufflé au Parmesan.)
Ingredients.—3 ozs. of grated Parmesan cheese, 1 oz. of butter, 1 oz. of flour, 3 whites of eggs, 2 yolks of eggs, ¼ of a pint of milk, cayenne, salt, clarified butter.
Method.—Coat a soufflé-mould well with clarified butter, and tie round it a well-buttered, thickly-folded piece of paper to support the ​soufflé when it rises above the level of the tin. Melt the butter in a stewpan, stir in the flour, add the milk, and boil well. Now mix in, off the fire, the 2 yolks of eggs, beat well, then stir in the cheese and add seasoning to taste. Whisk the whites to a stiff froth, add them lightly to the rest of the ingredients, pour the preparation into the soufflé-tin, and bake in a hot oven from 25 to 30 minutes. Serve in the tin in which it is baked, and if not provided with an outer case, pin round it a napkin (previously warmed), and send to table quickly.
Time.—From 40 to 50 minutes. Average Cost, 1s. 2d. Sufficient for 5 or 6 persons. Seasonable at any time.
2745.—CHEESE STRAWS. (Fr.—Pailles au Parmesan.)
Ingredients.—2 ozs. of butter, 2½ ozs. of flour, 2 ozs. of Parmesan cheese, 1 oz. of Cheshire or Cheddar cheese, the yolk of 1 egg, salt, cayenne pepper.
Method.—Grate the cheese, mix it with the flour, rub in the butter, and season with salt and cayenne pepper. Now form into a stiff paste with the yolk of egg and cold water, adding the latter gradually until the desired consistency is obtained. Roll out thinly, cut into strips about 4 inches long and about ⅛ of an inch wide, and from the trimmings stamp out some rings about 1¼ inches in diameter. Bake in a moderate oven until crisp, fill each ring with straws, and arrange them neatly on a dish, covered with a napkin or dish-paper.
Time.—Half an hour. Average Cost, 9d. Sufficient for 6 or 7 persons. Seasonable at any time.
2746.—CHEESE STRAWS. (Another Method.) (Fr.—Pailles au Parmesan.)
Ingredients.—2 ozs. of grated Parmesan cheese, 4 or 5 ozs. of puff paste, cayenne.
Method.—Roll out the paste, using some of the cheese instead of flour for sprinkling the board, scatter cheese over the surface, fold in 3, and give it one turn. Repeat until the cheese is used; when rolling out for the last time sprinkle with a little cayenne pepper, and, if needed, let the paste stand for some time in a cold place after each turn. After rolling it out thinly, cut it into strips about 4 inches long and a ¼ of an inch wide, twisting each strip before placing it on a wetted baking-tin. Re-roll the trimmings, stamp out some rings 1¼ inches in diameter, and bake them with the straws until crisp and lightly browned. Arrange in bundles by means of the rings, and serve hot.
Time.—Three quarters of an hour. Average Cost, 7d. Sufficient for 6 or 7 persons. Seasonable at any time.
​2747.—CROÛTES OF COD'S ROE. (Fr.—Croûtes de Laitance de Cabillaud.)
Ingredients.—½ a lb. of smoked cod's roe, 8 oval-shaped croûtes of fried bread, 1 oz. of butter, ½ a teaspoonful of finely-chopped chives or shallot, ½ a teaspoonful of finely-chopped parsley, pepper, cayenne.
Method.—Soak the roe in water for 1 hour to soften it, then drain and dry it thoroughly. Heat the butter in a sauté- or frying-pan, cut the roe into 8 slices, and fry them lightly on both sides. Sprinkle the croûtes with shallot, parsley, and pepper, lay a slice of roe on each, add a few grains of cayenne, and serve as hot as possible. A more elaborate appearance may be given to the dish by decorating the roes with strips of gherkin and hard-boiled white of egg, or anchovy butter.
Time.—1¼ hours. Average Cost, 1s. to 1s. 4d. Sufficient for 6 or 7 persons. Seasonable at any time.
Note.—Fresh roe also may be dressed in this manner. It should first be well washed, then covered with boiling water, seasoned with a dessertspoonful of vinegar, and ½ a teaspoonful of salt, boiled gently for 10 minutes, and when cold cut into slices, and cooked as directed above.
2748.—CROÛTES OF DEVILLED LOBSTER. (Fr.—Croûtes d'Homard à la Diable.)
Ingredients.—1 small lobster, 1 tablespoonful of breadcrumbs, 1 oz. of butter, 1 teaspoonful of white wine vinegar, a few drops of tarragon vinegar, 1 mustardspoonful of made mustard, cayenne, nutmeg, Krona pepper, 2 or 3 tablespoonfuls of thick cream or Béchamel sauce, 8 croûtes of fried bread.
Method.—Pound the flesh of the lobster with the breadcrumbs, butter and vinegar in a mortar until smooth, then rub through a sieve. Season highly with pepper and cayenne, add the mustard and a pinch of nutmeg, and, if needed, moisten with more vinegar. Pile the preparation on the croûtes, cover with whipped cream or Béchamel sauce seasoned with cayenne and lemon-juice, sprinkle lightly with Krona pepper, and serve.
Time.—Half an hour. Average Cost, 1s. 9d. Sufficient for 6 or 7 persons. Seasonable at any time.
2749.—CROÛTES, RUSSIAN. (Fr.—Croûtes à la Russe.)
Ingredients.—2 tablespoonfuls of finely-shredded cold smoked or spiced beef, 2 hard-boiled eggs, 1 small horseradish, 1 gill of cream (sour if possible), salad-oil, vinegar, lemon-juice, cayenne pepper, salt.
Method.—The strips of beef should be about 1 inch long and ¼ a of an ​inch wide; when cut, sprinkle over them 1 teaspoonful of salad-oil, vinegar and a little pepper, and let them remain for ½ an hour. Meanwhile cover each croûte with a slice of hard-boiled egg seasoned with salt and pepper; scrape the horseradish finely and stir it into the cream, which must be previously whipped and seasoned with a little cayenne and a few drops of lemon-juice. Place the strips of beef on the croûtes, piling them high in the centre, cover with the horseradish sauce, and serve.
Time.—Half an hour. Average Cost, 9d. to 1s., exclusive of the beef. Sufficient for 6 or 7 persons. Seasonable at any time.
2750.—CURRIED SHRIMPS. (Fr.—Crevettes au Kari.)
Ingredients.—¼ of a pint of shelled shrimps, 1 oz. of butter, 1 finely-chopped shallot, ½ a gill of cream, ½ a gill of stock, 1 teaspoonful of curry-powder, ½ a teaspoonful of lemon-juice.
Method.—Cut the shrimps across in halves. Fry the shallot slightly in butter, add the curry-powder, and cook it for 3 minutes, then pour in the stock and stir until it boils. Let it simmer very gently for 15 minutes, put in the shrimps, cream, lemon-juice, and add the necessary seasoning. Make thoroughly hot, and serve in china ramakin cases.
Time.—Half an hour. Average Cost, 9d. Sufficient for 5 or 6 persons. Seasonable at any time.
2751.—CURRIED PRAWNS. (Fr.—Écrevisses à l'Orientale.)
Ingredients.—3 dozen shelled prawns, 3 ozs. of butter, 1 finely-chopped small onion, 1 dessertspoonful of curry-powder, 1 dessertspoonful of flour, 1 teaspoonful of lemon-juice, ½ a pint of milk, salt, 4 ozs. of plainly cooked rice (i.e. boiled in salted water and dried).
Method.—Brown the onion lightly in the hot butter, stir in the curry-powder and flour, and cook slowly for 5 minutes. Add the milk and stir until it boils, then cover and let the sauce simmer gently for ½ an hour. Now put in the prawns and lemon-juice, season to taste, cook gently for 10 minutes, and serve with boiled rice.
Time.—1 hour. Average Cost, from 1s. 6d. to 2s. Sufficient for from 4 to 8 persons, according to size. Seasonable at any time.
2752.—DEVILLED CHICKENS' LIVERS. (Fr.—Foie de Volaille à la Diable.)
Ingredients.—4 chickens' livers, 3 croûtes of fried bread, bacon, 1 finely-chopped shallot, ½ a teaspoonful of finely-chopped parsley, cayenne, pepper and salt.
​Method.—Wash and dry the livers, cut them in halves, and sprinkle them well with shallot, parsley, cayenne and pepper; these ingredients should be previously mixed together. Cut some very thin slices of bacon, just large enough to roll round the liver, wrap them round tightly, and fasten them in position by means of large pins. Bake in a moderate oven for 7 or 8 minutes, then remove the pins, dish on the toast, and serve as hot as possible.
Time.—Half an hour. Average Cost, 9d. Sufficient for 6 or 7 persons. Seasonable at any time.
2753.—DEVILLED CRAB. (Fr.—Crabe à la Diable.)
Ingredients.—A medium-sized boiled crab, breadcrumbs, 1 teaspoonful of mixed mustard, 1 teaspoonful of Worcester sauce, 1 tablespoonful of oiled butter, cayenne and salt to taste, cream or milk.
Method.—Remove the meat from the shell and claws, clean the shell, and put it aside. Chop the meat of the crab, add to it an equal quantity of breadcrumbs, the mustard, sauce, butter, and a very liberal seasoning of cayenne and salt. Mix well, if necessary moisten with a little milk or cream, then turn the whole into the prepared shell. Cover lightly with breadcrumbs, add a few small pieces of butter, and brown in a moderately hot oven.
Time.—About 30 minutes. Average Cost, 1s. 3d. to 1s. 4d. Sufficient for 2 persons. Seasonable, all the year.
2754.—DEVILLED SHRIMPS. (Fr.—Crevettes à la Diable.)
Ingredients.—Picked shrimps, flour, cayenne, finely-chopped parsley, frying-fat.
Method.—Shake the shrimps in a little flour, fry them in a frying-basket in hot fat until crisp and nicely browned, and drain well. Sprinkle lightly with cayenne and parsley, and serve hot.
Time.—To fry the shrimps, from 3 to 4 minutes. Average Cost, 3s. per pint. Allow ½ a pint for 6 or 7 persons. Seasonable at any time.
2755.—DRESSED BEETROOT. (Fr.—Betterave à l'Orientale.)
Ingredients.—1 small beetroot, 2 anchovies, 2 hard-boiled eggs, 1 tablespoonful of finely-chopped capers, 1 very finely-chopped shallot, anchovy essence, lemon-juice, brown bread, butter, pepper, cayenne, salt.
Method.—Prepare thin slices of bread and butter, cut from them 8 or 9 rounds about 1¾ inches in diameter, and cover them with slices of beetroot of corresponding size and thickness. Cut the eggs across ​into thin slices, select 8 or 9 of suitable size, remove the yolk, and place the rings of white of egg on the croûtes, leaving visible a narrow margin of beetroot. Pass the remainder of the eggs through a sieve, mix with them the capers and shallot, add a few drops of lemon-juice and sufficient anchovy essence to form a moist paste. Season to taste, pile the preparation in the centre of the croûtes, garnish with fine strips of anchovies, and serve.
Time.—1 hour. Average Cost, 1s. Sufficient for 6 or 7 persons. Seasonable, all the year.
2756.—EGGS STUFFED WITH PRAWNS. (Fr.—Œufs Farcis aux Crevettes.)
Ingredients.—4 hard-boiled eggs, 12 large or 18 small prawns, 3 Gorgona anchovies, 1½ ozs. of butter, ¼ of a pint of tomato sauce No. 177, 1 tablespoonful of Béchamel sauce (see Sauces), cayenne, salt and pepper.
Method.—Cut the eggs across in halves, cut off their extreme ends so that they may stand firmly, and remove the yolks. Put the boned anchovies and the picked prawns into a mortar, add the yolks of the eggs, pound these ingredients until smooth, then rub through a fine wire sieve. Replace in the mortar, incorporate the butter and Béchamel sauce, season to taste, then fill the cases. Sprinkle the surface with grated Parmesan cheese, place a prawn head in the centre of each, and bake in a hot oven for about 10 minutes. Serve the tomato sauce poured round the base of the dish.
Time.—1 hour. Average Cost, 2s. Sufficient for 6 or 7 persons. Seasonable at any time.
2757.—FOIE GRAS CROÛTES. (Fr.—Croûtes de Foie Gras.)
Ingredients.—Foie gras, salt and pepper, croûtes of fried or toasted bread, cream, or brown sauce.
Method.—Pound the foie gras, adding a little cream or sauce until the right consistency is obtained. Pass through a fine sieve, season to taste, and arrange lightly on the croûtes, using a bag and forcer if available. Garnish tastefully with cream previously whipped and highly-seasoned, or fancifully-cut truffle, hard-boiled white of egg, or any other suitable decoration preferred.
Time.—1 hour. Average Cost, about 3d. each. Allow 1 to each person. Seasonable at any time.
2758.—FOIE GRAS TOAST. (Fr.—Croûtes de Foie Gras.)
Ingredients.—Foie gras, salt and pepper, croûtes of toasted bread.
​Method.—Slice the foie gras, and stamp it into rounds, the same size as the croûtes. Warm them between two plates over a saucepan of boiling water, place them on the hot croûtes, season with salt and pepper, then serve.
Time.—20 minutes. Average Cost, 3d. each. Allow 1 to each person. Seasonable at any time.
2759.—GOLDEN BUCK.
Ingredients.—¼ of a lb. of Cheshire or Cheddar cheese (preferably the former), 2 or 3 tablespoonfuls of ale, ½ a teaspoonful of Worcester or other cruet sauce, ½ a teaspoonful of lemon-juice, 2 eggs, celery-salt, Krona pepper, toast, butter.
Method.—Chop the cheese finely, put it into a stewpan, with ½ an oz. of butter and the ale, and stir vigorously until creamy, then add the Worcester sauce, lemon-juice, and the eggs previously beaten. Season to taste with celery-salt and Krona pepper, and continue stirring briskly until the mixture thickens. Trim the toast, butter well, cut each slice into 4 squares, arrange them compactly on a hot dish, and pour the preparation on to them. Serve as hot as possible.
Time.—10 minutes. Average Cost, 7d. Sufficient for 6 or 7 persons. Seasonable at any time.
2760.—HAM CROÛTES. (Fr.—Croûtes au Jambon.)
Ingredients.—6 ozs. of finely-chopped cooked ham, ½ an oz. of butter, 1 tablespoonful of cream, 2 yolks of eggs, 1 finely-chopped shallot, ½ a teaspoonful of finely-chopped parsley, pepper, 8 round croûtes of fried bread.
Method.—Fry the shallot in the butter until slightly browned, then add the ham and stir over the fire until hot. Now put in the yolks of eggs and cream, season with pepper, stir until the mixture thickens, then dish on the croûtes, and serve sprinkled with parsley.
Time.—15 minutes. Average Cost, 8d., exclusive of the ham. Sufficient for 6 or 7 persons. Seasonable at any time.
2761.—HERRING ROES, CROÛTES OF. (Fr.—Croûtes de Laitance de Harengs.)
Ingredients.—8 fresh soft roes, anchovy paste, toast, butter, 2 lemons, fried parsley, cayenne.
Method.—Cut the toast into round or oval-shaped pieces, butter them liberally, and spread them lightly with anchovy paste. Melt about 1 oz. of butter in a sauté- or frying-pan, and shake or gently toss the roes in it over the fire until lightly browned. Dish on the prepared toast, sprinkle with lemon-juice and cayenne, garnish with slices of lemon and crisply-fried parsley, and serve as hot as possible.
EGGS.
1. Eggs à la Courtet. 2. Eggs à la Dreux. 3. Anchovy Eggs.
HORS D'ŒUVRES.
1. Tartines of Anchovy. 2. Caviare Crôutes. 3. Sardines on Toast.
​Time.—15 minutes. Average Cost, 1s. 3d. Sufficient for 6 or 7 persons. Seasonable at any time.
Note.—Tinned roes are less expensive, and although their flavour is inferior to that of fresh roes, they answer very well for ordinary purposes. As they are already cooked, they simply require re-heating.
2762.—HERRING ROES, BAKED. (Fr.—Laitance de Harengs au Gratin.)
Ingredients.—8 fresh soft roes, 3 tablespoonfuls of thick brown sauce (see Sauces, No. 233), 1 tablespoonful of lemon-juice, a few drops of anchovy essence, 1½ ozs. of butter, 4 coarsely-chopped button mushrooms, 1 very finely-chopped shallot, ½ a teaspoonful of finely-chopped parsley, lightly-browned breadcrumbs, 8 round or oval china or paper soufflé cases.
Method.—Brush the inside of the cases with clarified butter. Heat 1 oz. of butter in a small stewpan, put in the mushrooms, shallot and parsley, fry lightly, then drain off the butter into a sauté-pan. Add the brown sauce, lemon-juice and anchovy essence to the mushrooms, etc., season to taste, and when hot pour a small teaspoonful into each paper case. Re-heat the butter in the sauté-pan, toss the roes gently over the fire until lightly browned, then place one in each case, and cover them with the remainder of the sauce. Add a thin layer of breadcrumbs, on the top place 2 or 3 morsels of butter, and bake in a quick oven for 6 or 7 minutes. Serve as hot as possible.
Time.—20 minutes. Average Cost, 1s. 6d. Sufficient for 6 or 7 persons. Seasonable at any time.
2763.—HERRING ROE TIT-BITS. (Fr.—Bonnes Bouches de Laitance de Harengs.)
Ingredients.—4 fresh soft roes, bacon, 8 round croûtes of fried bread or buttered toast, anchovy paste, fine strips of pickled gherkin, Krona pepper, lemon-juice, salt.
Method.—Divide the roes in half, fold each half in two, and cut some very thin slices of bacon just large enough to roll round the roe. Sprinkle the inside of each piece of bacon with lemon-juice, Krona pepper and salt, then fold them lightly round the roe and secure the bacon in position with a large pin. Fry in a sauté-pan or bake in a quick oven until nicely browned and crisp. Meanwhile spread the croûtes thinly with anchovy paste, add a few strips of gherkin, cover with a buttered paper, and heat in the oven. When ready to serve, remove the pins, sprinkle with Krona pepper, dish on the croûtes, and send them to table as hot as possible.
Time.—15 minutes. Average Cost, about 1s. Sufficient for 6 or 7 persons. Seasonable at any time.
​2764.—IRISH RABBIT OR RAREBIT.
Ingredients.—4 ozs. of Cheshire or Cheddar cheese, ½ an oz. of butter, 2 or 3 tablespoonfuls of milk, 1 dessertspoonful of coarsely-chopped pickled gherkin, vinegar, mustard, pepper, buttered toast.
Method.—Put the butter, milk and cheese, cut into small pieces, into a saucepan, stir by the side of the fire until the ingredients become creamy, then add vinegar, made mustard and pepper to taste, and lastly the gherkin. Have ready some squares of hot well-buttered toast, pour on the preparation, and serve quickly.
Time.—10 minutes. Average Cost, about 6d. Sufficient for 2 persons, or 6 or 7 small savouries. Seasonable at any time.
2765.—LITTLE MOULDS OF SHRIMPS. (Fr.—Petits Pains de Crevettes.)
Ingredients.—½ a pint of picked shrimps, 1 gill of cream, 1 gill of stock, 2 eggs, 3 Spanish olives, 2 finely-chopped gherkins, 1 tablespoonful of chutney, cayenne, salt.
Method.—Stone the olives, pound them well with the shrimps, gherkins, and chutney in a mortar until smooth, adding the eggs separately and the stock gradually, then pass through a fine sieve. Season with cayenne and salt, then add the cream, previously stiffly whipped. Have ready 8 well-buttered timbale or dariol moulds, sprinkle them with red panurette breadcrumbs (this useful preparation is sold in packets), and turn the mixture into them. Place the moulds in a sauté-pan, surround them with boiling water, and steam gently for about 20 minutes. Serve with watercress sauce.
Time.—45 minutes. Average Cost, 2s. 4d. Sufficient for 6 or 7 persons. Seasonable at any time.
2766.—LOBSTER, CREAMED. (Fr.—Homard à la Newbury.)
Ingredients.—1 small lobster, 1 oz. of butter, 2 yolks of eggs, ½ a gill of thick cream, a few drops of lemon-juice, ½ a teaspoonful of salt, 1 saltspoonful of Krona pepper, a pinch of nutmeg, 7 or 8 small croûtes of fried or toasted bread, parsley.
Method.—Chop the flesh of the lobster finely, cook it in the butter for 6 or 7 minutes, stirring meanwhile, then add the yolks of eggs and cream, previously mixed together, and the seasoning. Stir by the side of the fire until the mixture thickens, then dish it on the croûtes, garnish with parsley, and serve hot.
Time.—Half an hour. Average Cost, 1s. 9d. to 2s. Sufficient for 6 or 7 persons. Seasonable, all the year.
​2767.—MACARONI CHEESE. (Fr.—Macaroni au Fromage.)
Ingredients.—4 ozs. of macaroni, 2 ozs. of cheese, 1 oz. of butter, ½ oz. of flour, ½ pint of milk, made mustard, salt and pepper, browned breadcrumbs.
Method.—Place a saucepan holding about 2 quarts of water on the fire; when boiling add a dessertspoonful of salt and the macaroni broken in small pieces, and cook until tender, but not too soft. Make a sauce by blending the butter and flour together over the fire, add the milk, stir until boiling, put in the cheese, macaroni, mustard, salt and pepper to taste. Turn the mixture into a buttered pie-dish, sprinkle the surface with brown breadcrumbs and grated cheese, and bake in a brisk oven for about 10 minutes.
Time.—40 minutes. Average Cost, 6d. Sufficient for 4 persons. Seasonable at any time.
2768.—MARROW TOAST. (Fr.—Croûtes à la Moëlle.)
Ingredients.—Marrow from 2 beef bones, buttered toast, salt and pepper.
Method.—Soak the marrow in tepid water for about 2 hours. About 15 minutes before the dish is wanted, cut the marrow into inch lengths, place them in cold water, bring rapidly to boiling-point, and drain well. Have some squares of very hot, well-buttered toast, put the marrow on them, breaking it up and spreading it with a fork, and season with salt and pepper. Place the toast before the fire or in a hot oven until the marrow is thoroughly melted, then serve as hot as possible. When savoury marrow is preferred, sprinkle the above with chopped parsley, chives, and lemon-juice, just before serving.
Time.—2½ hours. Average Cost, 9d. to 1s. Sufficient for 6 or 7 persons. Seasonable at any time.
2769.—MARROW WITH MAÎTRE D'HÔTEL SAUCE. (Fr.—Moëlle à la Maître d'Hôtel.)
Ingredients.—Marrow from 2 bones, buttered toast. For the sauce: 2 tablespoonfuls of good white sauce (see Sauces), 1 tablespoonful of cream, 1 teaspoonful of finely chopped parsley, a few drops of lemon-juice, Krona pepper.
Method.—Put the sauce and cream into a small stewpan, and when hot add lemon-juice and seasoning to taste. Prepare the marrow toast as in the preceding recipe, pour the sauce over, and serve.
Time.—2½ hours. Average Cost, 1s. to 1s. 3d. Sufficient for 6 or 7 persons. Seasonable at any time.
​2770.—MEDALLIONS OF FOIE GRAS. (Fr.—Médaillons de Foie Gras.)
Ingredients.—1 terrine of foie gras, panada, 1 white of egg, cream, salt and pepper, brown sauce, croûtes. For garnish: asparagus points cooked, strips of truffle, and hard-boiled white of egg.
Method.—Slice the foie gras and cut it into rounds of equal size. Chop the trimmings finely, add to them an equal quantity of panada, and pound well, adding the white of egg, a good seasoning of salt and pepper, and a little cream. Pass through a fine sieve, spread smoothly on one side of the medallions, and steam or poach them gently for 20 minutes. Place them on the croûtes, garnish tastefully with strips of truffle and egg interlaced, and serve with the sauce poured round.
Time.—To cook the medallions, about 20 minutes. Average Cost, 4s. 6d. Sufficient for 4 or 5 persons. Seasonable at any time.
2771.—MUSHROOM AND TOMATO TOAST.
Ingredients.—¼ of a lb. of fresh mushrooms, 2 or 3 tomatoes, ½ an oz. of butter, salt and pepper, 2 rounds of toast, chopped parsley.
Method.—Wash, peel and cut the mushrooms into dice. Heat the butter in a stewpan, add the mushrooms, cook gently for 20 minutes, and season to taste. Meanwhile squeeze the greater part of the juice from the tomatoes, pass the pulp through a fine sieve, heat it in a stewpan, and season to taste, Place the prepared mushrooms on the toast, spread the tomato purée lightly over the surface, sprinkle with parsley, then serve.
Time.—About 1 hour. Average Cost, 6d. to 7d. Sufficient for 2 persons. Seasonable at any time.
2772.—MUSHROOMS AU GRATIN. (Another Method.)
Ingredients.—Fresh mushrooms, grated Parmesan cheese, breadcrumbs, finely-chopped parsley, finely-chopped shallot, butter, salt and pepper.
Method.—Wash and peel the mushrooms, place them in a fireproof baking-dish, sprinkle them lightly with salt, pepper, shallot, parsley and cheese, and thickly with breadcrumbs, add a few small pieces of butter, bake in a moderately hot oven for about 15 minutes, then serve in the dish.
Time.—About 25 minutes. Average Cost, from 6d. to 1s. 6d. per lb. Allow ½ lb. for 2 or 3 persons. Seasonable, all the year.
2773.—MUSHROOMS, GRILLED. (See Mushrooms, Broiled, No. 1530.)
​2774.—MUSHROOM SOUFFLÉ.
Ingredients.—6 large mushrooms peeled and finely chopped, 1 oz. of butter, 1 oz. of flour, 4 yolks of eggs, 5 whites of eggs, ¼ of a pint of milk, salt and pepper.
Method.—Melt the butter, stir in the flour, add the milk, and boil gently for a few minutes, stirring briskly meanwhile. Beat each yolk of egg in separately, stir in the minced mushrooms, and season to taste. Whisk the whites of eggs stiffly, stir them lightly into the mixture, and turn the whole into a well-buttered soufflé tin or case. Bake in a fairly hot oven for about ½ an hour, and serve at once.
Time.—About ¾ of an hour. Average Cost, 1s. to 1s. 6d. Sufficient for 4 or 5 persons. Seasonable at any time.
2775.—MUSHROOMS, STUFFED. (See Chapter on Vegetables.)
2776.—OLIVES IN JELLY. (Fr.—Olives à l'Aspic.)
Ingredients.—Turned olives, anchovy butter No. 2454, watercress butter, croûtes of fried bread, aspic jelly, chervil.
Method.—Fill each olive with anchovy butter, and place them in small moulds previously lined with aspic jelly, and decorated with chervil. Fill the moulds with cold liquid aspic jelly, and keep on ice until firm. Meanwhile spread each croûte rather thickly with watercress butter, and, when ready, place the moulds upon them, then serve.
Time.—Altogether, about 1½ hours. Average Cost, 1½d. to 2d. each. Allow 1 to each person. Seasonable at any time.
2777.—OLIVES ON CROÛTES. (Fr.—Canapés aux Olives.)
Ingredients.—8 or 9 olives, 8 or 9 round croûtes of fried bread, foie-gras or liver farce No. 398, chervil.
Method.—Remove the stones from the olives and fill the cavities with foie-gras, also spread the croûtes with the same. Decorate the top of each olive with a sprig of chervil, place them on the croûtes, and serve.
Time.—Half an hour. Average Cost, 1s. to 1s. 6d. Sufficient for 6 or 7 persons. Seasonable at any time.
2778.—OYSTERS, FRIED. (Fr.—Fritot d'Huîtres.)
Ingredients.—8 or 10 oysters, fat bacon, 8 or 10 round croûtes of fried bread, ½ a teaspoonful of very finely-chopped shallot, ½ a teaspoonful of finely-chopped parsley, lemon-juice, Krona pepper, frying-fat, frying-batter (see p. 882).
​Method.—Beard the oysters, slice the bacon very thinly, and with a sharp cutter stamp out small rounds from 1½ to 1¾ inches in diameter. Season the oysters with lemon-juice and Krona pepper, place each one between 2 rounds of bacon, pressing the edges firmly together. Make the batter as directed, season it well with Krona pepper, add the shallot and parsley, then dip in the rounds and fry them in hot fat until nicely browned and crisp. Drain well, and serve on the prepared croûtes, sprinkled with chopped parsley or Krona pepper.
Time.—Half an hour. Average Cost, 2s. to 3s. Sufficient for 6 or 7 persons. Seasonable from September to April.
2779.—OYSTERS IN CASES. (Fr.—Huîtres en Caisses à la Diable.)
Ingredients.—12 large oysters, 2 or 3 tablespoonfuls of white sauce (see Sauces, No. 178), 1 tablespoonful of grated Parmesan cheese, butter, breadcrumbs, cayenne, 8 or 9 china or paper soufflé cases.
Method.—Beard the oysters, cut each one into 4 pieces, strain the liquor into the white sauce, and boil until slightly reduced. Let the sauce cool, then add it to the oysters, half the cheese, and cayenne to taste. Brush the soufflé cases over with oiled butter, and fill them with the preparation. Mix the remainder of the cheese with an equal quantity of breadcrumbs, cover the surface of the ragoût lightly with this mixture, add a few drops of oiled butter, and bake for 5 or 6 minutes in a hot oven.
Time.—Half an hour. Average Cost, 2s., exclusive of the cases. Sufficient for 8 or 9 persons. Seasonable from September to April.
2780.—OYSTERS IN SHELLS. (Fr.—Huîtres Gratinées en Coquilles.)
Ingredients.—18 oysters, 3 tablespoonfuls of Béchamel sauce No. 178, 1 oz. of butter, ½ a lemon, cayenne, white breadcrumbs, parsley.
Method.—Open the oysters, remove the beards, strain and preserve the liquor. Wash 9 deep shells, dry them, and coat the insides with butter. Put a teaspoonful of Béchamel sauce in each shell, also a few drops of liquor and lemon-juice, lay the oysters on the top, season with a little cayenne, and cover with sauce. Sprinkle the entire surface with breadcrumbs, lay a small piece of butter on the top of each, and brown them slightly in a hot oven.
Time.—15 minutes. Average Cost,—from 2s. 6d. to 3s. Sufficient for 9 coquilles. Seasonable from September to April.
2781.—OYSTERS ON TOAST. (Fr.—Huîtres sur Canapés.)
Ingredients.—12 oysters, cooked ham, white or brown bread, butter, salt, cayenne, fried parsley.
​Method.—Toast some thin slices of either white or brown bread, and from them cut 12 rounds from 1½ to 2 inches in diameter. Cover each one with a round of ham of corresponding size, and place on it an oyster, previously bearded. Season with a little salt and a tiny pinch of cayenne, add a small piece of butter, then bake in a hot oven for about 3 minutes. Dish on a folded serviette or dish paper, garnish with fried parsley, and serve.
Time.—15 minutes. Average Cost, 2s. 3d. to 2s. 9d. Sufficient for 12 canapés. Seasonable from September to April.
2782.—OLIVE SANDWICHES. (See Sandwiches.)
2783.—OYSTERS, SCALLOPED. (Fr.—Escallopes aux Huîtres.)
Ingredients.—12 large or 18 small oysters, 2 or 3 tablespoonfuls of thick white sauce, lemon-juice, white breacrumbs, butter, pepper and salt.
Method.—Blanch the oysters in their own liquor, remove the beards, and cut them in halves. Strain the liquor into the white sauce, boil until sufficiently reduced, then add lemon-juice, salt and pepper to taste. Brush 8 or 9 small scallop shells over with nearly cold clarified butter, and coat them with the breadcrumbs. Distribute the oysters equally, add the prepared sauce, cover lightly with breadcrumbs, put 2 or 3 morsels of butter on the top of each, bake in a quick oven until nicely browned, and serve hot.
Time.—20 minutes. Average Cost, 1s. 9d. to 2s. 9d. Sufficient for 7 or 8 persons. Seasonable from September to April.
2784.—OYSTER TIT-BITS. (Fr.—Bonnes Bouches aux Huîtres.)
Ingredients.—8 or 9 oysters, 8 or 9 round croûtes of 2-inches in diameter, fried bread, bacon, anchovy paste, lemon-juice, butter, Krona pepper.
Method.—Beard the oysters, place them between 2 plates with their own liquor and a small piece of butter, and warm in the oven or over a saucepan of boiling water. Spread each croûte with anchovy paste, cover with a stamped-out round of very thin fried bacon, and place an oyster on the top of each. Sprinkle with lemon-juice and Krona pepper, and serve as hot as possible.
Time.—Half an hour. Average Cost, 1s. 9d. to 2s. 9d. Sufficient for 6 or 7 persons. Seasonable from September to April.
​2785.—ROES ON TOAST. (See Croûtes of Cod's Roe, No. 2747; Herring Roes, Croûtes of, No. 2761; and Herring Roe, Tit-Bits, No. 2763.)
2786.—SALTED ALMONDS. (Fr.—Amandes Salées.)
Ingredients.—½ a lb. of blanched whole almonds, ¼ of a pint of salad-oil, 1 tablespoonful of celery-salt, 1 small saltspoonful of cayenne pepper.
Method.—Fry the almonds in the oil until nicely browned, then drain well, and toss them in the seasoning, which should be held in a sheet of strong paper. Serve in small fancy paper cases.
Time.—15 minutes. Average Cost, 1s. to 1s. 3d. Sufficient for 6 or 8 persons. Seasonable at any time.
2787.—SARDINE CANAPÉES. (See Sardine Croûstades, No. 2788; Sardines with Tomatoes, No. 2796; Sardines with Capers, No. 2797.)
2788.—SARDINE CROÛSTADES. (Fr.—Croûstades de Sardines.)
Ingredients.—2 large or 3 small sardines, 1 tablespoonful of white or tomato sauce (see Sauces), 1 teaspoonful of grated Parmesan cheese, a few drops of lemon-juice, cayenne pepper, stale bread, clarified butter or fat, watercress.
Method.—Cut slices of stale bread from ½ to ¾ of an inch in thickness, stamp out 8 or 9 rounds or oval shapes about 2 inches in diameter, and with a smaller cutter make an inner circle or oval ⅓ of an inch from the outer edge of the croûstade. Fry them in hot clarified butter or fat until lightly browned, then with the point of a small sharp knife lift out the inner ring, remove all moist crumb, place them in a moderate oven to become crisp and dry, and cool before using. Meanwhile skin and bone the sardines, divide them into fine ½-inch strips, put them with the sauce into a small stewpan, and, when using white sauce, add also a few drops of anchovy essence. Season to taste with salt and cayenne, add a few drops of lemon-juice, and when thoroughly hot stir in the cheese. Fill the croûstades with the preparation, garnish with watercress seasoned with oil and vinegar, and serve.
Time.—1 hour. Average Cost, 8d. or 9d. Sufficient for 7 or 8 persons. Seasonable at any time.
​2789.—SARDINES, DEVILLED. (Fr.—Sardines à la Diable.)
Ingredients.—8 or 10 sardines, 8 or 10 fried finger-shaped croûtes, 1 oz. of butter, 1 finely-chopped shallot, lemon-juice, cayenne, Krona pepper, salt.
Method.—Skin the sardines, split them down the back, remove the bone, and replace the two halves. Sprinkle them with lemon-juice, shallot, cayenne, and salt, cover and let them remain for ½ an hour, during which time they must be turned once, and again sprinkled with lemon-juice, etc. Heat the butter in a sauté-pan, drain and dry the sardines, rub them over lightly with flour, and fry them until nicely browned. Meanwhile fry the croûtes in clarified butter or fat, lay on each a sardine, sprinkle with lemon-juice and Krona pepper, and serve as hot as possible.
Time.—1 hour. Average Cost, 1s. to 1s. 2d. Sufficient for 6 or 8 persons. Seasonable at any time.
2790.—SARDINE ECLAIRS. (Fr.—Eclairs de Sardines.) (See Anchovy Eclairs, No. 2712.)
2791.—SARDINE EGGS. (Fr.—Sardines aux Œufs.)
Ingredients.—4 sardines, 4 hard-boiled eggs, 2 tablespoonfuls of white sauce, 1 teaspoonful of essence of anchovy, watercress, cayenne, 1 dessertspoonful of coarsely-chopped pickled gherkin.
Method.—Cut the eggs across in halves, trim off the extreme end of each to enable them to stand firmly, and carefully remove the yolks. Skin and bone the sardines, chop them coarsely, and pound them together with the yolks of eggs still smooth. Add the anchovy essence and the white sauce gradually until a moist paste is obtained, then season to taste, and rub through a hair sieve. Add the gherkin to the preparation, put it into the white of egg cases, garnish with watercress seasoned with oil and vinegar, and serve.
Time.—1 hour. Average Cost, 1s. to 1s. 2d. Sufficient for 8 persons. Seasonable at any time.
2792.—SARDINES, FRIED. (Fr.—Beignets de Sardines.)
Ingredients.—4 or 5 sardines, ½ a teaspoonful of finely-chopped parsley, 1 finely-chopped shallot, 1 teaspoonful of lemon-juice, cayenne, Krona pepper, frying-fat, frying-batter (see p. 882).
Method.—Skin, bone and divide the sardines in halves, sprinkle over them the lemon-juice, parsley and shallot, cover with a plate, and let them remain for 1 hour. Make the batter as directed, dip in ​the sardines, fry them in hot fat until nicely browned, then drain well. Arrange in a pyramidal form on a hot dish, sprinkle with Krona pepper, and serve.
Time.—1½ hours. Average Cost, 9d. Sufficient for 6 or 8 persons. Seasonable at any time.
Note.—For another method of frying, see Anchovy Aigrettes. Four sardines may be substituted for the anchovies, the other ingredients remaining the same.
2793.—SARDINES, GRILLED. (See Sardines Devilled, No. 2789.)
Prepare the sardines as directed, but instead of frying them, grill them over, or in front of, a clear fire.
2794.—SARDINE PATTIES. (Fr.—Bouchées de Sardines.)
Ingredients.—2 large or 3 small sardines, 1 tablespoonful of white sauce (see Sauces), 1 teaspoonful of grated Parmesan cheese, a few drops of lemon-juice, a few drops of anchovy essence, cayenne, puff paste No. 1665, fried parsley.
Method.—Prepare 8 patty cases 1½ inches in diameter (see No. 795), when baked, remove and put aside the lids, scoop out the soft inside, and keep the cases hot until required. Skin and bone the sardines, and divide them into fine ½-inch strips. Put the sauce and sardines into a small stewpan; when hot, add the anchovy essence, lemon-juice and cayenne to taste, and stir in the cheese. Fill the cases with the preparation, put on the lids, garnish with crisply-fried parsley, and serve.
Time.—1 hour. Average Cost, 5d., exclusive of the puff paste. Sufficient for 6 or 7 persons. Seasonable at any time.
2795.—SARDINE TOAST. (Fr.—Croûtes de Sardines.)
Ingredients—4 sardines, ½ an oz. of butter, the yolks of 2 eggs, 2 tablespoonfuls of milk, 1 teaspoonful of essence of anchovy, toast, butter, cayenne.
Method.—Skin and bone the sardines and chop them coarsely. Put the milk and butter into a stewpan; when hot, add the prepared sardines, anchovy essence and a little cayenne, and last of all the yolks of eggs. Stir by the side of the fire until the eggs thicken, but do not let them boil, or they may curdle. Have ready well-buttered squares of toast, pour on the preparation, and serve as quickly as possible.
Time.—20 minutes. Average Cost, 9d. Sufficient for 3 or 4 persons. Seasonable at any time.
​2796.—SARDINES WITH TOMATOES. (Fr.—Sardines à la Napolitaine.)
Ingredients.—8 small or 4 large sardines, 8 finger-shaped croûtes of fried bread or buttered toast, 2 tomatoes, 1 teaspoonful of cornflour, 1 teaspoonful of grated Parmesan cheese, pepper and salt.
Method.—Skin the sardines, remove the bones, and divide them in halves if large. Squeeze as much juice as possible from the tomatoes, and rub the pulp through a fine sieve. Put it into a small stewpan; when hot add the cornflour, previously blended with a little tomato-juice, and stir until it thickens. Season with salt and pepper, stir in the cheese, and spread each croûte lightly with the preparation. Lay the sardines on the top, cover with a thin layer of the tomato mixture, place in the oven until thoroughly hot, then serve.
Time.—Half an hour. Average Cost, 10d. Sufficient for 6 or 8 persons. Seasonable at any time.
2797.—SARDINES WITH CAPERS. (Fr.—Sardines aux Câpres.)
Ingredients.—4 or 5 sardines, 1 level dessertspoonful of finely-chopped capers, 2 tablespoonfuls of liquid meat glaze, grated Parmesan cheese, buttered toast or fried finger-shaped croûtons, cayenne.
Method.—Skin and bone the sardines, and divide them in halves. Prepare the croûtes or cut the toast into fingers, place ½ a sardine on each, add a few grains of cayenne, sprinkle liberally with cheese, cover with a buttered paper, and make thoroughly hot in the oven. Heat the glaze, add to it the capers, pour it over the sardines, and serve as hot as possible.
Time.—Half an hour. Average Cost, 1s. Sufficient for 6 or 8 persons. Seasonable at any time.
2798.—SARDINES WITH MAÎTRE D'HÔTEL SAUCE. (Fr.—Sardines à la Maître d'Hôtel.)
Ingredients.—4 or 5 sardines, 2 tablespoonfuls of thick white sauce (see Sauces.) 1 teaspoonful of finely-chopped parsley, 1 teaspoonful of lemon-juice, toast, butter, Krona pepper.
Method.—Skin and bone the sardines, and divide them in halves. Cut the toast into fingers, butter them well, place ½ a sardine on each, season with Krona pepper, cover with a buttered paper, and make thoroughly hot in the oven. Meanwhile, add the parsley and lemon-juice to the hot white sauce, season to taste, and when ready to serve pour it over the sardines and toast.
Time.—Half an hour. Average Cost, 6d. Sufficient for 6 to 8 persons. Seasonable at any time.
​2799.—SAVOURY TOMATOES. (See Tomatoes, Baked, No. 1611; Tomatoes, Stuffed, No. 1617 Tomatoes Stuffed with Mushrooms, No. 1618, and other Recipes given in Chapter XXX.
2800.—SCALLOPS. (See Recipes No. 615-621.)
2801.—SCALLOPED LOBSTER.
Ingredients.—1 hen lobster, ¼ of a pint of white sauce, 2 yolks of eggs, anchovy essence, butter, breadcrumbs, cayenne, salt and pepper.
Method.—Remove the spawn, pound it with 1 oz. of butter, and pass it through a fine sieve. Cut the flesh of the lobster into small dice. Heat the sauce, add the pounded spawn, ½ a teaspoonful of anchovy essence, cayenne and seasoning to taste. Stir over the fire for a few minutes, add the lobster and yolks of eggs, and continue to stir and cook slowly for 2 or 3 minutes longer. Turn into well-buttered scallop shells, or the lobster shell if preferred, and add a thin layer of breadcrumbs. Sprinkle lightly with salt and pepper, add a few small pieces of butter, and bake in a moderate oven for about ½ an hour.
Time.—To bake the scallops, about ½ an hour. Average Cost, from 2s. to 2s. 6d. Sufficient for 4 or 5 persons. Seasonable from July to September.
2802.—SCALLOPED LOBSTER (TINNED.)
Ingredients.—1 tin of lobster (a good brand), ⅓ of a pint of white sauce, ½ a teaspoonful of anchovy essence, butter, breadcrumbs, salt, cayenne.
Method.—Take the lobster out of the tin, and cut the flesh into small dice. Make the white sauce as directed (see Sauces, No. 222), add about ½ a teaspoonful of anchovy essence, salt to taste, and a liberal seasoning of cayenne. Place the prepared lobster in well-buttered scallop shells, cover lightly with sauce, and add a thin layer of breadcrumbs. Sprinkle with oiled butter, bake until lightly browned, then serve.
Time.—To bake the scallops, about 20 minutes. Average Cost, 1s. Sufficient for 6 persons. Seasonable at any time.
2803.—SCOTCH WOODCOCK. (Fr.—Anchois à l'Ecossaise.)
Ingredients.—The yolks of 2 eggs, 1 gill of cream (or cream and milk in equal parts), anchovy paste, toast; butter, cayenne, salt.
Method.—Cut the toast into 2-inch squares, butter well, and spread them with anchovy paste. Season the yolks with a little cayenne and ​salt; when slightly beaten add them to the hot cream, stir over the fire until they thicken sufficiently, then pour the preparation over the toast, and serve as hot as possible.
Time.—10 minutes. Average Cost, 10d., when cream is used. Sufficient for 6 or 8 persons. Seasonable at any time.
2804.—SCRAMBLED EGGS WITH ANCHOVIES. (Fr.—Œufs Brouillés aux Anchois.)
Ingredients—3 eggs, 3 anchovies, ¾ of an oz. of butter, 1 tablespoonful of cream or milk, a teaspoonful of essence of anchovy, toast, butter, capers, parsley, pepper and salt.
Method.—Skin and bone the anchovies, and cut them into fine strips. Cut the toast into pieces 3 inches long and 2 inches wide, and spread them thickly with butter. Beat the eggs slightly, then put them with the butter, cream, and anchovy essence into the stewpan, and season to taste. Stir by the side of the fire until the mixture thickens, put it on the toast, lay the strips of anchovy across, forming a lattice, and place a caper in each division. Re-heat in the oven, then serve garnished with parsley.
Time.—40 minutes. Average Cost, about 10d. Sufficient for 5 or 6 persons. Seasonable at any time.
2805.—SHRIMP TOAST. (Fr.—Crevettes sur Croûtes.)
Ingredients.—¼ of a pint of picked shrimps, anchovy paste, ½ an oz. of butter, 1 egg, 1 tablespoonful of milk, salt, cayenne, 8 croûtes of buttered toast.
Method.—Melt the butter in a stewpan, put in the shrimps, and when hot add the eggs and milk, previously beaten together, salt and cayenne to taste, and stir by the side of the fire until the mixture thickens. Meanwhile spread the toast lightly with anchovy paste, and now add the shrimp preparation, and serve as hot as possible.
Time.—20 minutes. Average Cost, 9d. Sufficient for 6 or 7 persons. Seasonable at any time.
2806.—SMOKED HADDOCK CROÛSTADES. (Fr.—Croûstades à la St. George.)
Ingredients.—½ a small dried haddock, 1 oz. of butter, ½ a pint of milk, 2 eggs, 1 finely-chopped shallot, 1 teaspoonful of finely-chopped parsley, brown bread, nutmeg, pepper, Krona pepper.
Method.—Pour boiling water over the fish, and let it remain covered for 10 minutes, then remove the skin and bones, and divide the haddock into large flakes. Place these in a stewpan with the hot milk, simmer gently for 10 minutes, then strain, put the milk aside, and chop the fish finely. Heat the butter in a stewpan, fry the shallot without browning, ​then put in the fish and parsley, and when hot add the eggs, previously beaten with 2 tablespoonfuls of the milk in which the haddock was cooked. Season to taste with pepper and nutmeg, and stir by the side of the fire until the mixture thickens. Meanwhile prepare 8 croûstades of brown bread (see Caviare Croûstades, No. 2724), fill them with the fish preparation, garnish with parsley and Krona pepper, and serve as hot as possible.
Time.—40 minutes. Average Cost, 8d. or 9d. Sufficient for 6 or 7 persons. Seasonable at any time.
2807.—SMOKED HADDOCK CROÛTES. (Fr.—Croûtes de Merluche fumée.)
Ingredients.—2 tablespoonfuls of finely-chopped cooked haddock, ½ an oz. of butter, ½ an oz. of flour, ¼ of a pint of milk, anchovy essence, ½ a teaspoonful of finely-chopped parsley, Krona pepper, cayenne, 8 round croûtes (2 inches in diameter) of fried bread.
Method.—Heat the butter in a small stewpan, stir in the flour, pour in the milk, and boil well. Add the fish, anchovy essence, Krona pepper, and cayenne to taste, and stir until thoroughly hot. Pile lightly on the croûtes, garnish with parsley and Krona pepper, and serve as hot as possible.
Time.—15 minutes. Average Cost, 6d. Sufficient for 6 or 7 persons. Seasonable at any time.
2808.—SMOKED HADDOCK SOUFFLÉ. (Fr.—Soufflé de Merluche fumée.)
Ingredients.—1 small cooked smoked haddock, 1 oz. of butter, 2 eggs, anchovy essence, cayenne, Krona pepper, 8 or 9 china or paper soufflé cases, clarified butter.
Method.—Coat the soufflé cases thickly with butter. Pound the fish whilst warm, adding the yolks of the eggs one at a time and the butter gradually, season highly with cayenne and Krona pepper, and when perfectly smooth pass through a fine sieve. Whisk the whites of egg to a stiff froth, stir them lightly into the mixture, fill the cases ¾ full, and bake in a quick oven for about 10 minutes. Sprinkle with Krona pepper, and serve quickly.
Time.—Half an hour. Average Cost, 8d. Sufficient for 6 or 7 persons. Seasonable at any time.
2809.—SWISS EGGS. (Fr.—Œufs à la Suisse.)
Ingredients.—8 eggs, 3 tablespoonfuls of grated cheese, 1½ ozs. of butter, salt and pepper, cayenne.
​Method.—Butter 8 china ramakin cases, put a small teaspoonful of cheese at the bottom of each one, and add a little seasoning. Break the eggs carefully, keeping the yolks whole, lay one in each case, cover with a small teaspoonful of cheese, add a little seasoning, place, a small piece of butter on the top, and bake until set. Serve hot.
Time.—10 minutes. Average Cost, 1s. 3d. to 1s. 9d. Sufficient for 6 or 7 persons Seasonable at any time
2810.—TOASTED CHEESE. (Fr.—Croûtes au Fromage.)
Ingredients.—6 ozs. of Cheshire or Cheddar cheese, 1 oz. of butter, 1 mustardspoonful of dry mustard, cayenne, buttered toast.
Method.—Knead the butter, mustard, and a good pinch of cayenne well together on a plate. Prepare 1 slice of buttered toast, trim the edges, cover with half the cheese sliced very thinly, and spread on half the butter. Now add the remainder of the slices of cheese, cover with butter as above, and cook in a Dutch oven before the fire until the cheese is melted. Serve as hot as possible.
Time.—20 minutes. Average Cost, 7d. or 8d. Sufficient for 2 persons. Seasonable at any time.
2811.—WELSH RABBIT OR RAREBIT.
Ingredients.—4 ozs. of Cheshire or Cheddar cheese, ½ an oz. of butter, 2 or 3 tablespoonfuls of milk or ale, mustard, pepper, buttered toast.
Method.—Cut the cheese into small pieces, place these in a saucepan with the butter, milk, or ale, ½ a mustardspoonful of mustard and pepper to taste, and stir the mixture by the side of the fire until it resembles thick cream. Have ready some squares of hot well-buttered toast, pour on the cheese preparation, and serve at once.
Time.—10 minutes. Average Cost, 5d. or 6d. Sufficient for 6 or 7 persons, if served as a savoury. Seasonable at any time.
2812.—WOODCOCK TOAST.
Ingredients.—½ a lb. of chicken or duck livers, 2 anchovies, 1 oz. of butter, 2 tablespoonfuls of cream, 3 yolks of eggs, ¼ of a teaspoonful of castor sugar, ¼ of a teaspoonful of paprika or Krona pepper, salt, buttered toast.
Method.—Bone and skin the anchovies and pound them to a paste. Wash, drain, and dry the livers, and pound them also; pass both livers and anchovies through a fine sieve. Add to them the butter, cream, yolks of eggs, castor sugar, paprika or Krona pepper, salt to taste, and stir in a stewpan by the side of the fire until the mixture thickens. Have ready some buttered toast, pour on the preparation, and serve at once.
Time.—Quarter of an hour. Average Cost, 1s. to 1s. 3d. Sufficient for 6 or 7 persons. Seasonable at any time.
​2813.—YORKSHIRE RABBIT OR RAREBIT.
Ingredients.—4 ozs. of Cheshire or Cheddar cheese, ½ an oz. of butter, 3 tablespoonfuls of milk or ale, Worcester sauce or vinegar, mustard, pepper, buttered toast, 2 poached eggs.
Method.—Cut the cheese into small pieces, place them in a saucepan with the butter, milk or ale, add a little made mustard, a few drops of Worcester sauce or vinegar, pepper to taste, stir and cook gently until the mixture resembles thick cream. Meanwhile, prepare 1 slice of buttered toast, trim the edges and cut it in two, and poach the eggs in as plump a form as possible. Pour the cheese preparation over the toast, lay the eggs on the top, and serve quickly.
Time.—Quarter of an hour. Average Cost, about 8d. Sufficient for 2 persons. Seasonable at any time.
2814.—ZÉPHIRES OF CHEESE. (Fr.—Zéphires au Parmesan.)
Ingredients.—3 heaped tablespoonfuls of Parmesan cheese, 1 oz. of gelatine, ½ a pint of cream, ½ a pint of milk, cayenne, salt.
Method.—Soak the gelatine in the milk for ½ an hour, then stir it over the fire until it is dissolved. Let it cool, add the cheese, the cream previously stiffly-whipped, and seasoning to taste. Turn into oval fluted zéphire moulds, set on ice until firm, then unmould and serve garnished with chopped aspic jelly and shredded truffle and pimiento.
Time.—About 4 hours. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 6 or 7 persons. Seasonable at any time.
Note.—By changing the shape of the mould, the term Zéphire may be applied to many of the preparations described as Dariols, Timbales and Soufflés.
Breakfast Dishes
2815.—AMERICAN FISH PIE.
Ingredients.—½ a lb. of cooked turbot, cod or other white fish, ¾ of a lb. of mashed potato, 1½ ozs. of butter, 1 oz. of grated Parmesan cheese, ½ a pint of white sauce (see Sauces), 2 yolks of eggs, 1 whole egg, nutmeg, salt and pepper, cayenne.
Method.—Free the fish from skin and bones, divide it into large flakes, and put them into a stewpan with an ½ oz. of butter, the sauce and cheese, season with salt, pepper, and a few grains of cayenne, and heat gradually by the side of the fire. Melt the remaining ounce of butter in another stewpan, add the potato, 2 yolks of eggs, season well with salt and pepper, and stir the ingredients vigorously over the fire until thoroughly hot. Have ready a well buttered pie-dish, line the bottom and sides thinly with potato purée, using about half of it, put ​in the prepared fish, and cover with the remainder of the potato. Smooth the surface and notch the edges with a knife, giving it the appearance of a paste crust, brush it over with egg, sprinkle liberally with grated cheese, and bake in a moderately-hot oven until well browned. Serve hot.
Average Cost, 10d., exclusive of the fish. Sufficient for 4 or 5 persons. Seasonable at any time.
2816.—BACON AND MACARONI.
Ingredients.—4 ozs. of macaroni, 4 ozs. of streaky bacon, ½ a pint of stock, 1 oz. of butter, nutmeg, salt and pepper.
Method.—Break the macaroni into small pieces, put them into slightly salted boiling water, boil rapidly for 5 minutes, then drain well. Have the stock boiling in a stewpan, put in the macaroni and stew until tender, but not too soft. Cut the bacon into small dice, fry slightly in a sauté-pan, then add the well-drained macaroni, butter, a good pinch of nutmeg, and salt and pepper to taste. Stir gently over the fire until the macaroni acquires a nice brown colour, then turn on to a hot dish, and serve.
Time.—About 40 minutes. Average Cost, 6d. Sufficient for 2 or 3 persons.
2817.—BACON OLIVES.
Ingredients.—8 small thin slices of bacon, 3 ozs. of finely-chopped cooked meat, 1 oz. of finely-chopped cooked ham or tongue, 1½ tablespoonfuls of breadcrumbs, ⅓ a teaspoonful of finely-chopped parsley, ½ a teaspoonful of finely-chopped onion, ¼ of a teaspoonful of powdered mixed herbs, 1 egg, salt and pepper, nutmeg, croûtes of toasted bread, ¼ of a pint of tomato or piquante sauce (see Sauces, Nos. 282 and 265).
Method.—Mix the meat, ham, breadcrumbs, onion, parsley, and herbs together, add a pinch of nutmeg, season to taste with salt and pepper, and stir in gradually as much of the egg as is necessary to bind the whole together. Put aside for about ½ an hour, then divide it into 8 portions; shape them in the form of a cork, roll them in a piece of bacon, and secure with twine or large pins. Bake in a moderately hot oven for about ½ an hour, then dish on the croûtes, garnish with fried parsley, and serve the sauce separately.
Time.—About ¾ of an hour. Average Cost, 10d. Sufficient for 4 persons. Seasonable at any time.
2818.—BACON, TOAST AND EGGS.
Ingredients.—3 or 4 rashers of fried bacon, 1 round of toast, 2 eggs scrambled (see Scrambled Egg, No. 2009).
​Method.—Make the toast and fry the bacon crisply. Scramble the eggs as directed, pile the prepara ion on the toast, arrange the bacon round the base, and serve on a hot dish.
Time.—15 minutes. Average Cost, 6d. to 7d. Sufficient for 1 or 2 persons. Seasonable at any time.
2819.—BAKED LOBSTER. (Fr.—Homard au Gratin.)
Ingredients.—1 tin of lobster, ½ a pint of milk, 1 tablespoonful of cream, 1 oz. of butter, 1 oz. of flour, 1 finely-chopped small shallot or onion, a bouquet-garni; (parsley, thyme, bay-leaf), a blade of mace, essence of anchovy, brown breadcrumbs, salt and pepper.
Method.—Melt the butter in a stewpan, fry the shallot without browning, add the milk and stir until it boils. Now put in the bouquet-garni, mace, salt and pepper to taste, simmer gently for 10 minutes, then add the cream and a few drops of anchovy essence. Meanwhile divide the lobster into pieces convenient for serving, place them in a gratin dish or a china baking dish that may be sent to table, pour over the prepared sauce, sprinkle lightly with brown breadcrumbs, add a few morsels of butter, and bake in a moderate oven for about 10 minutes. Serve hot in the dish in which it is baked.
Time.—About half an hour. Average Cost, about 1s. 2d. Sufficient for 3 or 4 persons. Seasonable at any time.
2820.—BEEF POLANTINE.
Ingredients.—8 ozs. of cold roast beef, 1 gill of brown sauce (see Sauces, No. 233), 1 oz. of butter, 2 ripe firm tomatoes, 2 medium-sized onions, frying-fat, milk, flour, salt and pepper, ¼ of a pint of gravy.
Method.—Cut the meat into short fine shreds, put them into a stewpan with the sauce, a good seasoning of salt and pepper, nutmeg to taste, and warm gradually. Peel the onions, cut them across in slices, divide the slices into rings, dip these in milk and then in flour, fry in hot fat and keep them warm. Slice the tomatoes and fry them in hot butter, season them with salt and pepper, and arrange them on a hot dish. Place the meat on the top of the tomatoes, and garnish with the rings of fried onion. Pour the gravy round, and serve.
Time.—About half an hour. Average Cost, 1s., exclusive of the meat. Sufficient for 2 or 3 persons. Seasonable at any time.
2821.—BLOATERS. (See Recipe No. 418.)
2822.—BLOATER FRITTERS. (Fr.—Beignets de Hareng fumé.)
Ingredients.—2 bloaters, 1 oz. of grated cheese, frying batter (see p. 882), frying-fat, Krona pepper.
​Method.—Split the bloaters, remove the heads, skin, bones, and divide each half into 3 or 4 pieces, according to size. Make the batter as directed, stir in the cheese, dip in the pieces of fish, coating them carefully, and fry in hot fat until nicely browned. Drain well, sprinkle with Krona pepper, and serve as hot as possible.
Time.—Half an hour. Average Cost, 7d. Sufficient for 3 or 4 persons. Seasonable at any time.
2823.—BRAIN FRITTERS. (Fr.—Beignets de Cervelles.)
Ingredients.—Calf's or pig's brains, 1 tablespoonful of salad-oil or liquid butter, 1 teaspoonful of finely-chopped parsley, ¼ of a teaspoonful of finely-chopped shallot or onion, vinegar, frying-fat, frying batter (see p. 882), fried parsley.
Method.—Wash the brains in salt and water, then put them into a saucepan, with cold water to cover, a dessertspoonful of vinegar, a little salt, and boil for 5 minutes. Let them remain in cold water until cold, then drain well, cut into neat pieces, and sprinkle over them the oil, parsley, shallot, a teaspoonful of vinegar, and a little salt and pepper. Keep them in this marinade for ½ an hour, turning them 2 or 3 times. Have the batter ready, coat each piece carefully, and fry in hot fat until nicely browned. Drain well, and serve in a folded serviette, garnished with fried parsley. If preferred, tomato or piquante sauce may accompany this dish.
Time.—To fry the fritters, from 7 to 10 minutes. Average Cost, 9d., Sufficient for 3 or 4 persons. Seasonable at any time.
Note.—See Chapter XV., pages 438 and 439, for other methods of cooking brains.
2824.—CHICKEN LEGS, STUFFED. (Fr.—Cuisses de Poulet farcis.)
Ingredients.—2 legs of a chicken, 1 tablespoonful of finely-chopped cooked ham or tongue, 2 tablespoonfuls of breadcrumbs, ½ a teaspoonful of finely-chopped parsley, ¼ of a teaspoonful of powdered mixed herbs, the yolk of 1 egg, 3 tablespoonfuls of oiled butter, buttered toast, pig's caul (or 4 rashers of bacon), salt and pepper, breadcrumbs.
Method.—Divide each leg in half, remove all skin and the drumsticks, score the flesh deeply, season with salt and pepper, and baste well with the oiled butter. Mix the ham, breadcrumbs, parsley and herbs together, add the butter used for basting the legs, a liberal seasoning of salt and pepper, and bind with the yolk of the egg. Spread the farce evenly over the pieces of chicken, enclose them in well washed and dried caul, or, failing this, use rashers of bacon, and secure them with siring. Brush them over with white of egg, sprinkle lightly with brown ​breadcrumbs, and bake them in a moderate oven from 25 to 35 minutes, basting occasionally with hot butter or fat. Serve on round or oval shaped croutons of hot, well-buttered toast.
Time.—To bake the legs, from 25 to 35 minutes. Average Cost, 10d. Sufficient for 3 or 4 persons. Seasonable at any time.
2825.—CLAM CHOWDER. (An American Dish.)
Ingredients.—50 clams, ½ a lb. of ham or bacon, 8 water-biscuits, 2 medium sized onions coarsely-chopped, 1 dessertspoonful of finely-chopped parsley, ½ a teaspoonful of powdered mixed herbs, salt and pepper.
Method.—Clams are a bivalvular shell-fish, extensively used in American cookery, and to some extent on the Cornish and Devonshire coasts, where they are found. Soyer declared that their flavour was superior to that of the oyster. Wash the clams in several waters, put them into a saucepan with a little water to protect the bottom of the pan, and as soon as the shells begin to open, take out the clams and strain, and preserve the liquor which runs from the shells. Pound or crush the biscuits to a fine powder, fry the bacon or ham, and cut it into dice; mix together the herbs, parsley, a small teaspoonful of salt and ¼ of a teaspoonful of pepper. Cover the bottom of a stewpan with bacon, add a thin layer of onion, sprinkle with powdered biscuit and seasoning, and on the top place about a quarter of the clams. Repeat until the materials are used, then pour in the liquor from the clam shells, and as much boiling water as will barely cover the whole. Cover closely, and cook gently for about 1¼ hours. Serve in a deep dish, and, if liked, flavour the gravy with a little mushroom ketchup, or some cruet sauce. There are numerous variations of this dish; salt pork frequently replaces the ham; veal may be used in addition to ham or pork, and a tin of tomatoes is by many considered a great improvement.
Time.—About 2 hours. Average Cost, 1s. 9d. Sufficient for 5 or 6 persons. Seasonable from August to March.
2826.—CODFISH PIE. (Fr.—Pâté de Cabillaud.)
Ingredients.—2 lbs. of cod, 2 tablespoonfuls of finely-shredded raw or cooked ham or bacon, 1 teaspoonful of finely-chopped parsley, 1 oz. of butter, 1 oz. of flour, salt and pepper, paste No. 1666, or mashed potato.
Method.—Boil the cod in a small quantity of water, which afterwards strain, and reduce by rapid boiling to ¾ of a pint. Remove the skin and bones, and divide the fish into large flakes, mix lightly into it the ham and parsley, and season with salt and pepper. Melt the butter ​in a stewpan, stir in the flour, add the liquor in which the fish was cooked, boil for 5 minutes, and season to taste. Place the fish mixture in a well-greased pie-dish in layers, and moisten each layer with the prepared sauce. Cover with a thin crust of paste (see Veal Pie, No. 789), or mashed potato like Shepherd's Pie, No. 1069. Bake in a moderately hot oven for about ½ an hour, or until the paste is sufficiently cooked and nicely browned, and serve hot, or re-heat at the time of serving.
Time.—About 1 hour. Average Cost, 1s. 6d. to 1s. 10d. Sufficient for 5 or 6 persons. Seasonable from September to April.
2827.—COD'S ROE, CROQUETTES OF. (Fr.—Croquettes de Laitance de Cabillaud.)
Ingredients.—1 lb. of cod's roe, ¼ of a pint of milk, 1 oz. of butter, 1 dessertpoonful of flour, 2 tablespoonfuls of mashed potato, 1 tablespoonful of breadcrumbs, 1 dessertspoonful of finely-chopped parsley, ½ a teaspoonful of finely-chopped shallot or onion, ½ a teaspoonful of powdered mixed herbs, 2 eggs, breadcrumbs, frying-fat, fried parsley.
Method.—Boil the roe as in the following recipe, and when cold chop it coarsely. Melt the butter in a stewpan, fry the shallot slightly, stir in the flour, add the milk, boil for a few minutes, then put in the potato, 1 tablespoonful of breadcrumbs, the roe, parsley, herbs and 1 egg. Season well with salt and pepper, stir over the fire until the mixture becomes thoroughly hot and the egg sufficiently cooked, then spread on a plate to cool. When ready to use, shape the croquettes in the form of corks or balls, brush them over with beaten egg, cover with breadcrumbs, and fry in hot fat until nicely browned. Drain and serve garnished with fried parsley.
Time.—About ½ an hour from cooked roe. Average Cost, 1s. Sufficient for 6 or 7 persons. Seasonable in winter.
2828.—COD'S ROE, FRIED. (Fr.—Fritôt de Laitance de Cabillaud.)
Ingredients.—1½ lbs. of cod's roe, 1 dessertspoonful of vinegar, 1 small onion, 6 peppercorns, a bouquet-garni (parsley, thyme, bay-leaf), 1 egg, breadcrumbs, frying-fat, fried parsley.
Method.—Well wash the roe in salt and water, then put it into a stewpan with the onion sliced, vinegar, ½ a teaspoonful of salt, boiling water to cover, and simmer gently for about 1½ hours. When cold, cut into thick slices, coat with egg and breadcrumbs, and fry in hot fat in a frying-pan, or in a deep pan of hot fat, until nicely browned. Drain well, garnish with fried parsley, and serve.
Time.—About 3 hours. Average Cost, 1s. Sufficient for 4 or 5 persons. Seasonable in winter.
​2829.—COD'S ROE, NORFOLK STYLE. (Fr.—Laitance de Cabillaud à la Norfolk.)
Ingredients.—1½ lbs. of cod's roe, 1¼ pints of milk, 1½ ozs. of butter, 1½ ozs. of flour, 1 dessertspoonful of finely-chopped parsley, ½ a teaspoonful of lemon-juice, a few drops of essence of anchovy, 1 small onion sliced, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, vinegar, salt and pepper.
Method.—Wash the roe well in salt and water, then put it into a stewpan with 1 dessertspoonful of vinegar, ½ a teaspoonful of salt, boiling water to barely cover, and simmer gently for ¾ of an hour. Have ready the milk boiling in a stewpan, add the onion, bouquet-garni, peppercorns, and the roe, previously well drained. Simmer gently for 1 hour, then turn into a basin and put aside until cold. When ready to use, cut the roe into thick slices; melt the butter in a stewpan, add the flour, cook for 2 or 3 minutes, then strain and pour in the milk, and stir until it boils. Now add the lemon-juice, parsley, anchovy essence, salt and pepper to taste, put in the slices of roe, baste them well with the sauce, and as soon as they are thoroughly hot, then serve.
Time.—From 2 to 2½ hours. Average Cost, 1s. to 1s. 2d. Sufficient for 4 or 5 persons. Seasonable in winter.
2830.—COD STEAKS. (Fr.—Tranches de Cabillaud.)
Ingredients.—2 slices of cod 1 to 1¼ inches thick, 1 tablespoonful of flour, ½ a teaspoonful of salt, ⅛ of a teaspoonful of pepper, 2 tablespoonfuls of oiled butter, 1 teaspoonful of lemon-juice, frying-fat.
Method.—Wash and thoroughly dry the fish. Mix together the flour, salt and pepper, and coat the fish completely with the mixture. Have ready in a frying-pan a good layer of hot fat, put in the fish and fry until crisp and well browned on both sides. Meanwhile melt the butter, add to it the lemon-juice, and, if liked, a little finely-chopped parsley, or omit both lemon-juice and parsley, and serve simply with oiled butter. When more convenient the fish may be baked in the oven, but it lacks the crispness obtained by frying.
Time.—Half an hour. Average Cost, about 10d. Sufficient for 3 or 4 persons. Seasonable from September to April.
2831.—COD STEAKS, CARDINAL STYLE. (Fr.—Tranches de Cabillaud à la Cardinal.)
Ingredients.—2 slices of cod 1¼ to 1½ inches thick, 2 tomatoes, 1½ ozs. of butter, 1 oz. of flour, ¼ of a pint of milk, a little finely-chopped parsley, a few drops of carmine or cochineal, salt and pepper.
Method.—Wash and wipe the slices of fish place them in a baking-dish, and sprinkle with salt and pepper. On the top of the fish place ½ an oz. of butter in small pieces, cover with a greased paper, and bake ​from 20 to 25 minutes. While they are cooking, melt the remaining oz. of butter in a stewpan, stir in the flour, add the milk, and boil well. Pass the tomatoes through a hair sieve, and add the purée to the contents of the stewpan. When the fish is done, remove it to a hot dish, strain the liquor from it, and add it to the sauce. Season to taste, add carmine or cochineal until a bright-red colour is obtained, and pour it over the fish. Sprinkle on a little parsley and serve.
Time.—Half an hour. Average Cost, 10d. Sufficient for 3 or 4 persons. Seasonable from September to April.
2832.—COLD MEAT KEDGEREE.
Ingredients.—6 ozs. of coarsely-chopped cooked meat, 4 ozs. of cooked rice, 2 hard-boiled eggs, 1 oz. of butter, 1 finely-chopped shallot or small onion, ½ a teaspoonful of finely-chopped parsley, nutmeg, salt and pepper.
Method.—Prepare the rice as for curry (see No. 2973), chop the whites of the eggs coarsely, rub the yolks through a wire sieve and keep them warm. Melt the butter in a stewpan, slightly fry the shallot or onions, add the meat and cook for 2 or 3 minutes, then put in the rice, the whites of eggs, a good pinch of nutmeg, and season well with salt and pepper. Stir over the fire until thoroughly hot, then arrange in a pyramidal form on a hot dish, garnish with the yolks of eggs and parsley, and serve.
Time.—Half an hour. Average Cost, 1s. 1d. Sufficient for 4 or 5 people. Sufficient or a dish. Seasonable at any time.
2833.—CORN MEAL RELISH.
Ingredients.—1 can of Indian corn, 2 eggs, flour, anchovy essence, cayenne or paprika, frying-fat or oil.
Method.—Drain the corn well, and pound it finely, moistening it gradually with 2 eggs. Season rather highly with cayenne or paprika, and add anchovy-essence to taste. Form the preparation into quenelles with two eggspoons, roll them lightly in seasoned flour, and fry in hot fat or oil until nicely browned. Drain well, and serve at once.
Time.—Half an hour. Average Cost, 1s. 3d. Sufficient for 6 or 7 persons. Seasonable at any time.
2834.—CROQUETTES OF CHICKEN, TURKEY, OR VEAL. (Fr.—Croquettes de Volaille, Dinde, ou Veau.)
Ingredients.—½ a lb. of finely-chopped chicken, turkey or veal, 2 ozs. of finely-chopped cooked ham or bacon, ½ pint of stock, 4 ozs. of coarse ​grained Florador, 1 oz. of butter, 1 finely-chopped shallot or very small onion, salt and pepper, 2 eggs, breadcrumbs, frying-fat, fried parsley.
Method.—Bring the stock to boiling point, sprinkle in the Florador, stir and cook until boiling, then simmer for 10 minutes, stirring occasionally. Melt the butter in a stewpan, fry the shallot until lightly browned, add the chicken and ham, stir and cook for a few minutes. Now put in the Florador and stock, add 1 egg, season to taste, stir over the fire for about 5 minutes to allow the eggs to thicken, then spread on a plate to cool. When ready to use, shape the mixture in the form of corks or balls, coat them with egg and breadcrumbs, and fry in hot fat until golden-brown. Drain well, and serve hot garnished with fried parsley.
Time.—3 hours. Average Cost, 6d., exclusive of the meat. Sufficient for 4 or 5 persons. Seasonable at any time.
2835.—CROQUETTES OF HAM AND RICE. (Fr.—Croquettes de Jambon au Riz.)
Ingredients.—½ a lb. of finely-chopped cooked ham, ¼ of a lb. of cooked rice, 1 oz. of butter, 3 tablespoonfuls of white sauce (see Sauces), 1 finely-chopped shallot, powdered sage, fried parsley, salt and pepper, 1 yolk of egg, 1 whole egg, breadcrumbs, frying-fat.
Method.—Dry the rice well after cooking it, and chop it finely. Fry the shallot in the butter until lightly browned, then add the ham, rice, and a good pinch of sage, season with salt and pepper, and stir over the fire until hot. Now put in the white sauce and the yolk of egg mixed together, stir until the preparation thickens, then spread it on a plate. When cool shape into balls or corks, coat with egg and breadcrumbs, and fry in hot fat until nicely browned. Drain well, and serve garnished with fried parsley.
Time.—From 2 to 3 hours. Average Cost, 1s. 3d. Sufficient for 5 or 6 persons. Seasonable at any time.
2836.—CURRIED EGGS. (Fr.—Œufs au Kari.)
Ingredients.—4 hard-boiled eggs, ⅓ of a pint of stock or milk, 1 oz. of butter, 1 teaspoonful of curry-powder, 1 teaspoonful of flour, 1 finely-chopped small onion, lemon-juice, salt, 4 ozs. of cooked rice.
Method.—Prepare the rice (see No. 2973), shell the eggs and cut them in quarters. Fry the onion slightly in the hot butter, sprinkle in the flour and curry-powder, and cook slowly for 5 or 6 minutes. Add the stock or milk, season with salt and lemon-juice, and simmer gently for ½ an hour. Then put in the eggs, and let them remain until thoroughly heated, and serve. The rice may be arranged as a border, or served separately.
Time.—1 hour. Average Cost, 9d, to 1s. Sufficient for 3 or 4 persons. Seasonable at any time.
​2837.—CURRIED EGGS. (Another Method.)
Ingredients.—4 eggs, ¼ of a pint of milk, 1 teaspoonful of curry-powder, ½ an oz. of butter, 1 finely-chopped small onion, buttered toast, lemon-juice, salt.
Method.—Melt the butter in a stewpan, fry the onion for 2 or 3 minutes, sprinkle in the curry-powder and let it cook for a few minutes in the butter, stirring meanwhile. Beat the eggs slightly, season them with salt, add the milk, pour the mixture into the stewpan, and stir until the eggs begin to set. Have ready some squares of well-buttered toast, pile the egg preparation lightly on them, sprinkle with lemon-juice, and serve at once.
Time.—15 minutes. Average Cost, 9d. to 1s. Sufficient for 4 persons. Seasonable at any time.
2838.—CURRIED FISH. (Fr.—Poisson au Kari.)
Ingredients.—1 lb. of cooked fish, ½ a pint of milk, 1 oz. of butter, 1 level dessertspoonful of curry-powder, 1 level teaspoonful of flour, 1 finely-chopped small onion, lemon-juice, salt.
Method.—Divide the fish into rather large flakes. Heat the butter in a stewpan, fry the onion till lightly browned, sprinkle in the curry-powder and flour, and when smoothly mixed, add the milk and boil for 5 or 6 minutes. Season to taste, add a few drops of lemon-juice, and serve plainly or accompanied by boiled rice, as preferred.
Time.—15 to 20 minutes. Average Cost, 9d. to 1s. Sufficient for 2 or 3 persons. Seasonable at any time.
2839.—CURRIED LOBSTER. (Fr.—Homard au Kari.)
Ingredients.—1 tin of lobster, 2 ozs. of Patna rice, ½ a pint of milk, 1 dessertspoonful of curry-powder, 1 teaspoonful of flour, 1 small onion, lemon-juice, salt.
Method.—Prepare, boil and dry the rice carefully. Melt the butter in a stewpan, fry the onion until lightly browned, add the flour and curry-powder, cook for 2 or 3 minutes, then pour in the milk and boil for a few minutes, stirring meanwhile. Divide the lobster into about 8 pieces, put them with the rice into the curry-sauce, add lemon-juice and salt to taste, let the stewpan stand by the side of the fire until the contents are thoroughly hot, then serve.
Time.—45 minutes. Average Cost, about 1s. 3d. Sufficient for 3 or 4 persons. Seasonable at any time.
2840.—DARIOLS OF COLD MEAT.
Ingredients.—6 ozs. of cooked meat, 1 tablespoonful of mashed potato, 1 tablespoonful of white breadcrumbs, ¼ of a pint of stock or milk, ​½ an oz. of butter, 1 egg, 1 finely-chopped shallot or small onion, ½ a teaspoonful of finely-chopped parsley, ¼ of a teaspoonful of powdered mixed herbs, red panurette or browned breadcrumbs, salt and pepper, nutmeg, ⅓ of a pint of good gravy or brown sauce (see Gravies and Sauces).
Method.—Butter 6 dariol moulds, and coat them thickly with red panurette or browned breadcrumbs, chop the meat finely. Melt the butter in a stewpan, fry the shallot or onion until well browned, add the stock and let it boil, then put in the meat, potato, white breadcrumbs, parsley, herbs, egg, a good pinch of nutmeg, and a liberal seasoning of salt and pepper. Stir the ingredients over the fire until thoroughly hot, then put the preparation into the moulds and bake from 15 to 20 minutes in a moderate oven, or, if more convenient, they may be steamed. Serve hot, with the gravy poured round or sent to table in a separate vessel.
Time.—From 35 to 40 minutes. Average Cost, 8d. to 10d. Sufficient for 6 persons. Seasonable at any time.
2841.—DEVILLED GAME. (Fr.—Gibier à la Diable.)
Ingredients.—Cooked game of any kind, oiled butter, brown breadcrumbs, watercress, lemon-juice, cayenne, salt, paprika pepper.
Method.—Remove all the skin and bone, cut the flesh into neat slices, and season rather highly with lemon-juice, cayenne, salt, and paprika pepper. Now coat them well with oiled butter, cover lightly with browned breadcrumbs, and place them in a quick oven until they become thoroughly hot. Arrange them in a circle on a lace-edged dish-paper, fill the centre with watercress seasoned with salt and lemon-juice, and serve as hot as possible.
Time.—20 minutes. Average Cost, 9d. to 1s. Seasonable from September to February.
2842.—DEVILLED CHICKEN. (Fr.—Poulet à la Diable.)
Ingredients.—For the devilled butter: 1½ ozs. of butter, 1 teaspoonful of chutney, ½ a teaspoonful of anchovy essence or paste, ½ a teaspoonful of lemon-juice, a good pinch of cayenne. The remains of a cold roast or boiled chicken, butter or frying-fat, fried parsley.
Method.—Knead the ingredients for devilled butter together on a plate, and rub them through a fine sieve. Cut the chicken into neat joints, remove all skin, and as much bone as possible, fry them in hot butter or fat until well browned, then sprinkle with salt. Spread each piece thickly with the prepared butter, garnish with crisply fried parsley, and serve.
Time.—15 to 20 minutes. Average Cost, 4d., exclusive of the chicken. Seasonable at any time.
​2843.—DRIED HADDOCK AND TOMATOES. (Fr.—Merluche fumé à la Tomate.)
Ingredients.—1 small dried haddock, 2 tomatoes sliced, 1 finely-chopped small onion, a teaspoonful of finely-chopped parsley, 1 oz. of butter, salt and pepper, 4 ozs. of cooked rice.
Method.—Prepare the rice as for curry (see No. 2973). Cook the haddock for 10 minutes in the oven in a tin containing a little boiling water, the steam of which keeps the surface of the fish moist, then separate it into large flakes. Melt the butter in a stewpan, fry the onion without browning, put in the fish, sliced tomatoes and parsley, season to taste, and stir gently over the fire until thoroughly heated. Serve in a border of rice, or, if preferred, substitute a border of mashed potato.
Time.—20 minutes. Average Cost, 7d. or 8d. Sufficient for 2 or 3 persons. Seasonable at any time.
2844.—EGG CROQUETTES. (Fr.—Croquettes aux Œufs.)
Ingredients.—4 hard-boiled eggs, 6 coarsely-chopped preserved mushrooms, 1 oz. of butter, ½ an oz. of flour, ½ a gill of milk, 1 raw egg, coarse grained Florador or breadcrumbs, nutmeg, salt and pepper, frying-fat, fried parsley.
Method.—Chop the eggs finely or rub them through a wire sieve. Fry the mushrooms lightly in the hot butter, stir in the flour, add the milk, and boil well. Now put in the eggs, season to taste, add a pinch of nutmeg, mix well over the fire, then spread on a plate to cool. When ready to use shape into balls or corks, coat carefully with egg, cover with Florador or breadcrumbs, and fry in hot fat until golden-brown. Drain well, and serve garnished with fried parsley.
Time.—From 2 to 3 hours. Average Cost, 1s. Sufficient for 4 or 5 persons. Seasonable at any time.
2845.—EGGS, BOILED. (See Boiled Eggs, No. 3035, and Coddled Eggs, No. 3206.)
2846.—EGGS BUTTERED, INDIAN STYLE. (Fr.—Œufs brouillés à l'Indienne.)
Ingredients.—3 hard-boiled eggs, 2 raw eggs, ½ an oz. of butter, curry-powder, salt and pepper, browned breadcrumbs.
Method.—Cut the hard-boiled eggs across into rather thick slices, place them in a well-buttered gratin dish, or china baking-dish, in which they may be served and sprinkle over them about ½ a teaspoonful of curry-powder and a few grains of cayenne. Beat the raw eggs ​slightly, season with salt and pepper, and pour them into the dish. Cover the surface lightly with browned breadcrumbs, put bits of butter here and there, and bake in a moderate oven for about 10 minutes. Serve as hot as possible.
Time.—10 minutes. Average Cost, 9d. Sufficient for 4 or 5 persons. Seasonable at any time.
2847.—EGGS, FRICASSÉE OF. (Fr.—Fricassée d'Œufs.)
Ingredients.—4 eggs, 1 oz. of butter, 2 tablespoonfuls of white sauce (see Sauces), 1 tablespoonful of cream, ½ a teaspoonful of finely-chopped parsley, ¼ of a teaspoonful of finely-chopped shallot or onion, small triangular croûtons of fried or toasted bread, nutmeg, salt and pepper.
Method.—Boil the eggs for 15 minutes, let them remain in cold water until perfectly cold, then cut them across and lengthwise, thus dividing each egg into 4 pieces. Remove the yolks, rub them through a wire sieve, and keep hot between 2 plates. Fry the shallot lightly in hot butter, add the sauce, cream, a pinch of nutmeg, season to taste, and when hot put in the whites of the eggs. Shake gently over the fire for a few minutes, then arrange the fricassée on a hot dish, sprinkle with a little parsley, place the yolk of egg tastefully round the base, and surround the dish with the fried croûtons.
Time.—35 to 40 minutes. Average Cost, 1s. to 1s. 3d. Sufficient for 4 persons. Seasonable at any time.
2848.—EGGS IN GRAVY. (Fr.—Œufs au Jus.)
Ingredients.—4 eggs, 2 tablespoonfuls of good gravy, walnut ketchup or some cruet sauce, browned breadcrumbs, salt and pepper.
Method.—Boil the gravy, season it with salt and pepper, add a few drops of ketchup, Worcester, or whatever may be liked, and put it into 4 china soufflé cases. Stand these in a deep baking tin containing boiling water to half their depth, and let them remain on the stove or in the oven for 2 or 3 minutes. Now carefully break an egg into each case, season with salt and pepper, sprinkle lightly with browned breadcrumbs, and cook until the eggs are set. Serve them in the cases.
Time.—10 to 15 minutes. Average Cost, 7d. to 9d. Sufficient for 4 persons. Seasonable at any time.
2849.—EGGS POACHED WITH HAM. (Fr.—Œufs à la Dreux.)
Ingredients.—4 eggs, 3 ozs. of finely-chopped cooked ham, 4 rounds of buttered toast, the size of the eggs when cooked, 4 small teaspoonfuls of cream or milk, butter, 1 teaspoonful of finely-chopped parsley, cayenne, salt and pepper.
​Method.—Add the parsley and a little pepper to the ham. Coat 4 small deep patty pans thickly with butter, over which sprinkle the ham preparation, then add an egg, breaking them carefully so as to keep the yolks whole. Season with salt, pepper and cayenne, add a teaspoonful of cream, and place on the top a morsel of butter. Put the tins in the oven, in a sauté-pan, surround them to half their depth with boiling water, and poach until the white is firm. When ready, turn the eggs carefully out of the tins on to the toast, and serve.
Time.—15 minutes. Average Cost, 1s. 2d. to 1s. 4d. Sufficient for 4 persons. Seasonable at any time.
2850.—EGGS POACHED IN TOMATO SAUCE. (Fr.—Œufs pochés à la Tomate.)
Ingredients.—4 eggs, 4 rounds of buttered toast, the size of the eggs when poached, ½ a pint of tomato sauce No. 281, salt and pepper.
Method.—When the tomato sauce is quite boiling, break the eggs carefully into it and poach until the white is set, basting them well with the sauce during the process. When done, remove the eggs carefully with a slice, trim to a good shape, and place them on the toast. Arrange on a hot dish, season the sauce to taste, pour it over the eggs, and serve.
Time.—10 minutes. Average Cost, 1s. to 1s. 3d. Sufficient for 4 persons. Seasonable at any time.
2851.—EGGS WITH BLACK BUTTER. (Fr.—Œufs frits au Beurre Noir.)
Ingredients.—4 eggs, 4 rounds of buttered toast, about 3 inches in diameter, 1 oz. of butter, anchovy paste, 1 dessertspoonful of tarragon vinegar, a little chopped parsley.
Method.—Heat the butter in a casserole (a fireproof earthenware vessel), break the eggs gently into it, and fry until set. Have ready the rounds of toast, spread them with anchovy paste, dish them and keep them hot. Trim the eggs to a round shape, and place them on the toast. Replace the casserole on the stove, and cook the butter until it becomes nut-brown, then add the vinegar, and a good pinch of parsley, boil rapidly for 2 or 3 minutes, pour over the eggs, and serve.
Time.—From 10 to 15 minutes. Average Cost, 1s. to 1s. 3d. Sufficient for 4 persons. Seasonable at any time.
2852.—EGGS WITH HAM. (Fr.—Œufs au Jambon.)
Ingredients.—6 eggs, 2 tablespoonfuls of finely-chopped cooked ham, 1 tablespoonful of browned breadcrumbs, 2 tablespoonfuls of while or brown sauce or gravy, ½ an oz. of butter, salt, pepper.
​Method.—Butter 6 china soufflé cases. Season the ham with pepper, moisten with the sauce or gravy, add a few drops of mushroom ketchup or any cruet sauce, and put the preparation into the cases. Now add the eggs, taking care to keep the yolks whole, and sprinkle on a little salt and pepper. Cover with a thin layer of breadcrumbs, place small pieces of butter on the top, bake in a moderate oven until the eggs are set, and serve them in the cases.
Time.—From 15 to 20 minutes. Average Cost, 1s. to 1s. 3d. Sufficient for 6 persons. Seasonable at any time.
2853.—EGGS WITH HERBS. (See Savoury Eggs, No. 2902, and Omelette with Herbs, No. 2822.)
2854.—EGGS WITH PARMESAN. (Fr.—Œufs au Parmesan.) (See Swiss Eggs.)
2855.—EGGS WITH TONGUE. (Fr.—Langue de Bœuf aux Œufs.)
Ingredients.—4 eggs, 4 slices of cooked tongue, 2 or 3 tablespoonfuls of good gravy, a piece of meat glaze the size of a small walnut, lemon-juice, salt and pepper.
Method.—Put the slices of tongue into a sauté-pan or stewpan, with the gravy and glaze, make thoroughly hot, and season to taste. Poach the eggs in boiling water, slightly salted and flavoured with lemon-juice, and trim them to a round shape. Place the eggs on the slices of tongue, and trim the edges if necessary, arrange on a hot dish, strain the gravy over, and serve.
Time.—15 minutes. Average Cost, 9d. to 1s., exclusive of the tongue. Sufficient for 4 persons. Seasonable at any time.
2856.—FILLETS OF BLOATERS. (See Bloater Fritters, No. 2822.)
2857.—FILLETS OF SALMON FRIED IN BATTER. (A Jewish Recipe.)
Ingredients.—1½ lb. of salmon, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of finely-chopped shallot or onion, ½ a teaspoonful of powdered mixed herbs, flour, frying-batter (see p. 882), frying-oil, salt and pepper.
Method.—Divide the salmon into pieces about 2 inches square, and rather more than ½ an inch in thickness, and roll them in flour seasoned with a little salt and pepper. Make the batter, add to it the onion, parsley, herbs, and a good seasoning of pepper, dip in the pieces of ​fish, and, if available, fry them in a deep pan of hot oil; if not, heat a good layer of oil in a sauté-pan or frying-pan, and cook the fish until nicely browned on both sides. Serve cold.
Time.—40 minutes. Average Cost, 2s. to 3s. Sufficient for 4 or 5 persons. Seasonable from February to August.
2858.—FILLETED SMOKED HADDOCK. (Fr.—Filets de Merluche fumée.)
Ingredients.—1 medium-sized smoked haddock or ½ a large one (preferably the latter), 2 ozs. of butter, 1 teaspoonful of finely-chopped parsley, pepper, lemon-juice.
Method.—Cook the haddock for 10 minutes in the oven in a tin containing a little water, remove the skin and bones, and divide the fish into fillets of a convenient size for serving. Have the butter ready melted in a baking-dish, put in the fish and the parsley, season with pepper, baste well with butter, and cook for 10 minutes in the oven, repeating the basting at short intervals. Place the fish carefully on a hot dish, add a little lemon-juice to the sauce, pour it over the fish, and serve.
Time.—Half an hour. Average Cost, 10d. to 1s. Sufficient for 3 or 4 persons. Seasonable at any time.
2859.—FISH FRITTERS. (See Bloater Fritters, No. 2822, also No. 2866.)
2860.—FISH KEDGEREE. (See Kedgeree, No. 2873.)
2861.—FISH PIE. (Fr.—Pâte de Poisson.)
Ingredients.—1 lb. of cooked cod or other white fish, 4 ozs. of finely-chopped suet, 2 tablespoonfuls of mashed potato, 2 tablespoonfuls of white bread crumbs, 2 eggs, ⅓ of a pint of milk (about), browned breadcrumbs, butter, salt and pepper.
Method.—Free the fish from skin and bone and chop it coarsely, add the suet, potato, white breadcrumbs and a good seasoning of salt and pepper. Now stir in the eggs with as much milk as will form the whole into a stiff batter, and turn the mixture into a well-buttered baking-dish suitable for sending to table. Cover the surface lightly with brown breadcrumbs, and put small bits of butter here and there, and bake in a moderate oven for about 1 hour, or until the mixture is set. Serve hot in the dish in which it is cooked, or if prepared overnight re-heat at the time of serving.
Time.—To bake, about one hour. Average Cost, 10d. Sufficient for 5 or 6 persons. Seasonable at any time.
​2862.—FRICASSÉE OF FOWL. (See Chicken Fricasséed, No. 1164.)
2863.—GÂTEAU OF COLD MEAT.
Ingredients.—¾ of a lb. of cooked meat, ½ a lb. of mashed potato, 2 tablespoonfuls of white breadcrumbs, ⅓ of a pint of stock or milk, ½ an oz. of butter, 1 egg, 1 finely-chopped shallot or small onion, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of powdered mixed herbs, red panurette or browned breadcrumbs, salt and pepper, ½ a pint of good gravy or brown sauce (see Sauces and Gravies).
Method.—Chop the meat finely, butter a plain mould or basin, and coat it thickly with panurette (grated rusks) or browned breadcrumbs. Melt the butter in a stewpan, fry the shallot or onion until well-browned, add the stock, and when boiled put in the potato, meat, white breadcrumbs, parsley, herbs, eggs, and a good seasoning of salt and pepper. Stir over the fire until thoroughly hot, then turn into the prepared mould, and bake in a moderate oven from 30 to 40 minutes, or until the mixture is firm enough to be turned out of the mould. Serve hot, with the gravy poured round the dish or handed separately.
Time.—About 1 hour. Average Cost, 6d., exclusive of the meat and sauce. Sufficient for 5 or 6 persons. Seasonable at any time.
2864.—GRILLED KIDNEY. (See Recipes Nos. 1012 and 1013.)
2865.—GRILLED MACKEREL. (Fr.—Maquereau Grillé.)
Ingredients.—1 mackerel. For the marinade (or pickle): 1½ tablespoonfuls of salad-oil or oiled butter, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of finely-chopped shallot or onion, salt and pepper.
Method.—Wipe or wash, clean and dry the fish thoroughly. Score the back with a sharp knife, pour the marinade over, and let it remain for 1 hour, turning it 2 or 3 times. Drain well, and grill over a clear fire from 12 to 15 minutes, according to size. Or, if more convenient, cover it lightly with brown breadcrumbs, add a few small bits of butter, and bake in a moderate oven for about 20 minutes. Serve with parsley, Hollandaise or other suitable sauce.
Time.—From 12 to 20 minutes. Average Cost, 6d. to 1s., according to size. Sufficient, 1 small mackerel for 2 persons. Seasonable from February to October.
​2866.—HADDOCK AND OYSTER FRITTERS. (Fr.—Beignets de Merluche fumée.)
Ingredients.—6 ozs. of finely-chopped smoked haddock, 6 oysters, 1 oz. of butter, 1 oz. of flour, ¼ of a pint of milk, essence of anchovy, salt and pepper, cayenne, frying-batter (see p. 882), frying-fat, fried parsley.
Method.—Pour boiling water over the fish, let it remain for 2 or 3 minutes, then dry well, remove all skin and bone, and chop it finely. Melt the butter in a stewpan, stir in the flour, add the milk and boil for 3 or 4 minutes, stirring meanwhile. Season to taste, add a few drops of anchovy essence, put in the fish, stir over the fire until well mixed, then spread on a plate to cool. Beard the oysters and preserve the liquor. When cold, divide the mixture into 6 portions, form into balls enclosing an oyster in each, dip them in the prepared batter, and fry them in hot fat until nicely browned. Drain well, garnish with fried parsley, and serve with a suitable sauce, made from fish stock obtained from simmering the trimmings of the haddock, to which should be added the oyster liquor.
Time.—1½ hours. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 6 fritters. Seasonable from September to April.
2867.—HAM AND EGG TARTLETS.
Ingredients.—6 eggs, 6 ozs. of finely-chopped cooked ham, 2 ozs. of white breadcrumbs, ½ an oz. of butter, ½ a gill of milk, red panurette or browned breadcrumbs, nutmeg, salt and pepper.
Method.—Mix the ham and breadcrumbs together, add a good pinch of nutmeg, season well with salt and pepper, and moisten gradually with milk until a smooth stiff paste is obtained. Butter 6 patty pans, coat them thickly with panurette or browned breadcrumbs, and line them with the meat preparation. Break an egg carefully into each one, sprinkle lightly with panurette or breadcrumbs, and add 2 or 3 very small bits of butter. Bake in a moderate oven until the eggs are set, remove carefully from the tins, and serve hot.
Time.—From 10 to 15 minutes. Average Cost, 1s. to 1s. 2d. Sufficient for 6 persons. Seasonable at any time.
2868.—HAM RAMAKINS.
Ingredients.—5 ozs. of finely-chopped lean cooked am, 4 eggs, 1 tablespoonful of cream or milk, ½ a teaspoonful of powdered mixed herbs, made mustard, Krona pepper, salt and pepper.
Method.—Beat 2 whole eggs and 2 yolks of eggs slightly, add the ham, cream, herbs, a small ½ mustardspoonful of mustard, salt and pepper to taste, and mix well together. Have ready 8 well-buttered china ramakin cases, fill them, rather more than three-quarters full, ​with the mixture, and bake until set. Meanwhile beat the remaining 2 whites of egg to a stiff froth, season with a little salt, and pile roughly above the level of the cases. Sprinkle with Krona pepper, replace in the oven, and bake until the white of egg is crisp and lightly browned. Serve hot.
Time.—Half an hour. Average Cost, 1s. 3d. Sufficient for 5 or 6 persons. Seasonable at any time.
2869.—HERRINGS BROILED WITH MUSTARD SAUCE. (Fr.—Harengs au naturel, sauce Moutarde.)
Ingredients.—4 fresh herrings, 1 oz. of butter, ½ an oz. of flour, 1 teaspoonful of mustard, ¼ of a pint of water, ⅛ of a pint of vinegar, 1 finely-chopped onion.
Method.—Fry the onion in the butter until lightly browned, put in the flour and mustard, add the vinegar and water, stir until boiling, and simmer gently for 15 minutes. Wipe and dry the herrings, remove the heads, and score them across the back and sides, but avoid cutting the roe. Sprinkle them with salt and pepper, and grill over or in front of a clear fire from 10 to 15 minutes. Place on a hot dish, strain the sauce round, and serve.
Time.—Half an hour. Average Cost, 5d. or 6d. Sufficient for 3 or 4 persons. Seasonable from July to February.
2870.—HERRINGS STUFFED WITH SHRIMPS. (Fr.—Harengs farcis aux Crevettes.)
Ingredients.—4 fresh herrings, 2 tablespoonfuls of picked shrimps, 1 tablespoonful of white breadcrumbs, essence of anchovy, salt and pepper, cayenne, 1 egg, brown breadcrumbs, butter, milk.
Method.—Wash and dry the herrings, remove the heads, split them open, take away the backbone and wipe the insides with soft paper. Soak the breadcrumbs in a little milk, chop the shrimps finely, mix these two together, season with salt and pepper, and add a few drops of anchovy essence. Spread the preparation on the inside of the herrings, roll them up tightly beginning at the head, and fasten them with skewers. Brush them over with egg, cover lightly with brown breadcrumbs, add a few small pieces of butter, and bake gently from 30 to 35 minutes. Serve hot garnished with the roes (if any) grilled.
Time.—From 40 to 50 minutes. Average Cost, 7d. or 8d. Sufficient for 4 persons. Seasonable from July to February.
2871.—HUNTING BREAKFAST (FRENCH GAME PIE FOR) (See No. 1283.)
​2872.—JOMBALAYAH. (An American Breakfast Dish.)
Ingredients.—4 ozs. of finely-chopped cooked ham, 4 ozs. of Patna rice, 1 lettuce, cayenne, salt.
Method.—Wash, blanch, boil, and dry the rice as for curry (see No. 2973), let it become perfectly cold, then stir it into the ham, and season with cayenne pepper. Wash and dry the lettuce, place a layer of leaves on a cold dish, pile the rice and ham lightly upon them, garnish with the heart of the lettuce, and serve.
Time.—2 hours. Average Cost, 8d. Sufficient for 3 or 4 persons. Seasonable at any time.
2873.—KEDGEREE, PAPRIKA. (Fr.—Kedgeree au Paprika.)
Ingredients.—24 picked small prawns or shrimps, 1½ ozs. of butter, ½ an oz. of grated cheese, 4 ozs. of rice, 1 hard boiled egg, 1 pint of stock (about), salt, paprika pepper, nutmeg, watercress.
Method.—Pick, wash, blanch, and drain the rice well, cook it in the hot butter for a few minutes, then cover with stock, and simmer until tender, adding more stock when necessary. When nearly done, cook uncovered to allow some of the moisture to evaporate, and stir frequently to prevent the rice sticking to the bottom of the pan. Meanwhile put aside ⅓ of the prawns for garnish, and chop the remainder coarsely; pass the yolk of the egg through a wire sieve, and chop the white finely. To the rice now add sufficient paprika pepper to give a pale pink tint, a good pinch of nutmeg, and salt to taste, and as soon as the rice is perfectly tender put in the chopped prawns, white of egg, and cheese. When thoroughly hot arrange on the dish in a pyramidal form, garnish with the yolk of egg, prawns and watercress, and serve hot.
Time.—2 hours. Average Cost, 1s. Sufficient for 3 or 4 persons. Seasonable at any time.
2874.—KIDNEYS AND OYSTERS.
Ingredients.—Grilled kidneys (see recipes for cooking Sheep's Kidneys, No. 1012), oysters, salt and pepper, croûtes.
Method.—Blanch the oysters in their own liquor, taking care that they are not overcooked. Place 2 or 3 on the top of each half of grilled kidney, season lightly with salt and pepper, and serve on the croûtes.
Time.—To blanch the oysters, 1 minute. Average Cost, kidneys 3d. to 4d. each; oysters, 1s. 6d. to 2s. 6d. per dozen. Allow 1 kidney and 4 or 6 oysters to each person. Seasonable from September to April.
​2875.—KIDNEY TOAST, MADRAS STYLE. (Fr.—Croûtes de Rognons à la Madras.)
Ingredients.—2 sheep's kidneys, 4 small rounds of buttered toast, curry-paste, ¼ of a teaspoonful of grated lemon rind, 1 egg, breadcrumbs, butter, salt and pepper.
Method.—Skin the kidneys, cut them in halves lengthwise, run small skewers through them to keep them flat, and season them with salt, pepper, and a few grains of cayenne. Mix the lemon rind and a little salt and pepper with the egg, dip in the kidneys, and roll them in breadcrumbs. Have ready a little hot butter in a frying-pan, and fry them lightly and quickly, cooking the cut side first. Trim the toast to a size slightly larger than half a kidney, spread with a thin layer of curry-paste, dish the croûtes upon them, and serve as hot as possible.
Time.—20 minutes. Average Cost, 10d. to 1s. Sufficient for 2 persons. Seasonable at any time.
Note.—For other recipes for cooking kidneys, see Chapter XIX, page 589.
2876.—KIPPERED HERRINGS.
Ingredients.—Kippered herrings, butter.
Method.—If the herrings are fresh and moist, simply immerse them for 1 minute in hot water, but if at all dry or over-smoked, soak them for about 1 hour, being careful in either case afterwards to wipe them dry. Rub the inner side with butter, grill quickly over or in front of a clear fire, spread on a little cold butter, then serve.
Time.—To broil the herrings, from 3 to 4 minutes. Average Cost, from 3d. to 4d. per pair. Allow 1 to each person. Seasonable, all the year.
2877.—LOBSTER CROQUETTES. (Fr.—Croquettes de Homard.)
Ingredients.—1 medium-sized lobster (or a good brand of tinned lobster), 1 oz. of butter, 1 tablespoonful of flour, 1 tablespooniul of cream, 1 whole egg, 1 yolk of egg, salt and pepper, cayenne, panurette (grated rusks) or breadcrumbs, frying-fat, fried parsley.
Method.—Chop the flesh of the lobster finely. Melt the butter in a stewpan, stir in the flour, add rather less than a gill of cold water, and boil well. Now put in the lobster, cream, a pinch of cayenne, salt and pepper to taste, stir over the fire until thoroughly hot, then add the yolk of 1 egg. When the mixture begins to thicken spread it on a plate to cool, and when ready to use shape it in the form of cutlets or corks. Brush these over well with egg, coat with panurette (this preparation, which resembles exceedingly fine red breadcrumbs, is sold ​in packets), and fry a golden brown in hot fat. Drain well, arrange neatly on a folded serviette or dish paper, garnish with fried parsley, and serve.
Time.—2 hours. Average Cost, 2s. Sufficient for 5 or 6 persons. Seasonable at any time.
2878.—MADRAS FRITTERS. (Fr.—Beignets à la Madras.)
Ingredients.—20 rounds of brown bread, 1½ inches in diameter, 10 rounds of cooked ham, 1½ inches in diameter, chutney, butter, frying-batter (see p. 882), frying-fat, fried parsley.
Method.—Spread butter on all the rounds of brown bread, and add to them a layer of chutney. On the top of this place first the rounds of ham, and then the remainder of the bread and butter, pressing the whole lightly together. Now dip them into the prepared batter, and fry them in hot fat until golden-brown. Drain well, and serve garnished with fried parsley.
Time.—10 minutes. Average Cost, 9d. to 10d. Sufficient for 4 or 5 persons. Seasonable at any time.
2879.—MINCED BEEF AND POACHED EGGS. (Fr.—Émincé de Boeuf aux Œufs pochés.)
Ingredients.—½ a lb. of underdone roast beef, 2 eggs, ¼ of a pint of gravy, ½ an oz. of butter, ½ an oz. of flour, 1 finely-chopped small onion, ½ a teaspoonful of mushroom ketchup, Worcester sauce, or vinegar, toasted bread, salt and pepper.
Method.—Cut the meat into small dice, melt the butter in a stewpan, fry the onion until lightly browned, sprinkle in the flour and brown slightly, then add the stock and boil for 2 or 3 minutes. Now put in the meat, ketchup, sauce or vinegar, season with salt and pepper, and let the pan stand where the contents will be kept hot without boiling for 10 or 15 minutes. Meanwhile poach the eggs and trim them to a round form; cut the toast into small triangular shapes. When ready to serve, turn the mince on to a hot dish, place the eggs on the top, and surround the base with the pieces of toast. Serve hot.
Time.—20 minutes. Average Cost, 8d. Sufficient for 2 persons. Seasonable at any time.
2880.—MUTTON AND TOMATOES (Fr.—Mouton aux Tomates.)
Ingredients.—½ a lb. of mutton, 3 tomatoes, 2 or 3 tablespoonfuls of brown breadcrumbs, ¼ of a pint of gravy, butter, salt and pepper.
Method.—Cut the meat into thin slices; also slice the tomatoes. ​Butter a baking-dish, put a layer of tomatoes at the bottom, cover lightly with breadcrumbs, sprinkle with salt and pepper, and place slices of meat on the top. Repeat until all is used, so constructed so the tomato forms the last layer, and pour in the gravy. Sprinkle the surface thickly with brown breadcrumbs, place a few bits of butter on the top, bake in a moderate oven for about ½ an hour, and serve.
Time.—About half an hour. Average Cost, 9d. Sufficient for 3 or 4 persons. Seasonable at any time.
2881.—OMELET PLAIN. (Fr.—Omelette Naturel.)
Ingredients.—4 eggs, 2 tablespoonfuls of cream or milk, 1½ ozs. of butter, salt and pepper.
Method.—Beat the eggs just long enough to mix the yolks and whites well together, and add the cream and seasoning. Melt the butter in an omelet pan, and remove the scum as it rises. Pour in the mixture, stir with a fork until the eggs begin to set, then fold the sides towards the middle in an oblong form; or draw the mixture towards the handle of the pan, thus forming a half-moon shape. Turn over on to a hot dish, and serve quickly.
Time.—5 minutes. Average Cost, from 8d. to 10d. Sufficient for 2 persons. Seasonable at any time.
Note.—Minced cooked ham, tongue, chicken, meat or fish may be mixed with the eggs, or if raw, fried in the butter before putting in the eggs. Such additions as sliced tomatoes, kidneys, etc., are folded inside the omelet when it is partially or completely cooked.
2882.—OMELET WITH HERBS. (Fr.—Omelette aux Fines Herbes.)
Ingredients.—4 eggs, 3 tablespoonfuls of cream or milk, ½ a teaspoonful of finely-chopped parsley, ⅛ of a teaspoonful of finely-chopped shallot or onion, a pinch of mixed herbs, salt and pepper, 1½ ozs. of butter.
Method.—Beat the eggs until light, add the cream or milk, parsley, shallot and herbs, and season with salt and pepper. Melt the butter in an omelet pan, pour in the mixture, stir with a fork until the eggs are on the point of setting, then, with a spoon, draw it quickly towards the handle of the pan in the shape of a crescent. Turn over on to a hot dish, and serve as quickly as possible.
Time.—5 minutes. Average Cost, 8d. to 10d. Sufficient for 2 persons. Seasonable at any time,
2883.—PAPRIKA KEDGEREE. (Kedgeree, Paprika.) (See. No. 2873.)
2884—POLENTA. (See Italian Cookery.)
​2885.—POTATO CHIPS. (Fr.—Pommes Chippes.)
Ingredients.—Potatoes, salt, frying-fat.
Method.—Peel the potatoes, slice them thinly, wash them well in cold ater, then drain and dry thoroughly. Fry them in a wire basket in very hot fat until sufficiently cooked, then remove them and re-heat the fat. Wait until the blue vapour arises from the fat, then replace the basket, and fry until the potatoes become crisp and lightly browned. Drain well, sprinkle with salt, and serve.
Time.—15 minutes.
2886.—POTATOES SAUTÉD (Fr.—Pommes Sautées.)
Ingredients.—5 or 6 cold boiled potatoes, 1 oz. of butter, ½ a teaspoonful of finely-chopped parsley, salt and pepper.
Method.—Cut the potatoes into ¼ inch slices, and season them with salt and pepper. Heat the butter in a frying-pan, put in the potatoes, and fry them until lightly browned on both sides. Then turn on to a hot dish, sprinkle with parsley, and serve.
Time.—Ten minutes. Average Cost, 2½d. Sufficient for 2 or 3 persons. Seasonable at any time.
2887.—POTATO STRAWS. (Fr.—Pommes Pailles.)
Ingredients.—Potatoes, salt, frying-fat.
Method.—Peel the potatoes, slice them thinly, and cut the slices into fine strips. Wash them well in cold water, drain in a sieve, and dry thoroughly in a cloth. Fry them in a wire basket in smoking hot fat until crisp and golden-brown, then drain well, sprinkle lightly with salt, and serve.
2888.—RAMAKINS OF COLD CURRY. (Fr.—Ramaquins de Kari Froid.)
Ingredients.—4 ozs. of cooked chicken, veal or rabbit, 1 tomato, 1 finely-chopped medium-sized mild onion, ¼ of a pint of white stock, ¼ of a pint of milk, ¼ of a pint of cream, 1 oz. of butter, 1 level tablespoonful of curry-powder, 1 teaspoonful of flour, lemon-juice, salt, Krona pepper.
Method.—Shred the meat finely, and pass the tomato through a hair sieve. Melt the butter in a stewpan, fry the onion without browning, then sprinkle in the curry-powder and flour, and cook slowly for about 5 minutes. Now add the stock and milk, season to taste, simmer gently until reduced to half the original quantity, then put in the tomato purée, lemon-juice and meat. Let the stewpan stand for 20 minutes where the contents will be kept just below simmering point, ​then turn into a basin, add more lemon-juice and seasoning if necessary, and put the preparation aside until cold. When ready for use, whip the cream stiffly, stir it lightly into the curry, and put the mixture into china or paper ramakin cases. Sprinkle with Krona pepper, and serve cold.
Time.—Two hours. Average Cost, 11d. to 1s. 1d. Sufficient for 6 or 8 persons. Seasonable at any time.
2889.—RAMAKINS OF DRIED HADDOCK. (Fr.—Ramaquins de Merluche fumée.)
Ingredients.—4 ozs. of smoked haddock, 1 oz. of butter, ½ an oz. of flour, ¼ of a pint of milk, 2 eggs, panurette or browned breadcrumbs, salt and pepper, parsley.
Method.—Pour boiling water over the fish, let it remain for 2 or 3 minutes, then free it from skin and bone, and chop it finely. Melt the butter in a stewpan, add first the flour and next the milk, and boil the mixture for 2 or 3 minutes, stirring meanwhile. Now put in the fish and the yolks of eggs, and season to taste. Whisk the whites to a stiff froth, stir them lightly in, put the mixture into well-buttered china or paper ramakin cases, sprinkle the surface with red panurette or browned breadcrumbs, and add 2 or 3 very small bits of butter. Bake in a moderately hot oven from 15 to 20 minutes, garnish with parsley, and serve hot.
Time.—From 35 to 45 minutes. Average Cost, 9d. Sufficient for 6 ramakins. Seasonable at any time.
2890.—RICE CROQUETTES. (See Recipe No. 3110.)
2891.—RISOLETTI. (See Italian Risoletti, No. 2976.)
2892.—ROES ON TOAST. (See Croûtes of Cod's Roe, No. 2747, Herring Roes, Croûtes of, No. 2761, and Herring Roe Tit-Bits, No. 2763.)
2893.—SALMON AU GRATIN.
Ingredients.—Cooked salmon, fish sauce or white sauce, brown breadcrumbs, salt and pepper.
Method.—Separate the fish into large flakes, place them in a fireproof baking-tin, sprinkle them with salt and pepper, and barely cover with sauce. Add a thin layer of lightly-browned breadcrumbs, place a few small pieces of butter on the top, and bake in a moderately hot oven for a few minutes. Serve in the dish.
​Time.—From 8 to 10 minutes. Average Cost, salmon, 1s. 3d. to 2s. 6d. per lb. Allow 1 lb. to 3 or 4 persons. Seasonable from February to October.
2894.—SALMON, FRIED. (A Jewish Recipe.) (Fr.—Tranches des Saumon Frits.)
Ingredients.—2 slices of salmon about 1¼ inches thick, 1 egg, flour, salt and pepper, salad-oil.
Method.—Wash the fish in cold water, dry it well, sprinkle both sides of each slice with salt, let them remain for ½ an hour, then fold them in a clean dry cloth, and press gently to remove all moisture. Season a good tablespoonful of flour with salt and pepper, coat the fish completely, and dip it into beaten egg. While this is being done, heat some salad-oil in a sauté-pan or frying-pan, now put in the fish, and fry until well browned on both sides. Drain thoroughly and serve cold.
Time.—One hour. Average Cost, 2s. to 3s. Sufficient for 4 persons. Seasonable from February to August.
2895.—SALMON FRITTERS. (See Fillets of Salmon Fried in Batter, No. 2857.)
2896.—SALMON PIE. (Fr.—Pâté de Saumon.)
Ingredients.—1 lb. of cold salmon, 2 tablespoonfuls of mashed potatoes, 2 tablespoonfuls of white breadcrumbs, 2 tablespoonfuls of oiled butter, 2 eggs, ¼ of a pint of milk (about), panurette or browned breadcrumbs, butter, salt and pepper.
Method.—Free the fish from skin and bone, and chop it coarsely. Put it into a basin with the potato, white breadcrumbs, and oiled butter, season rather highly with salt and pepper, and stir in the eggs and as much milk as is needed to form the whole into a stiff batter. Have ready a well greased white china baking dish or a piedish, turn in the fish preparation, sprinkle the surface with red panurette or brown breadcrumbs, and add a few very small bits of butter. Bake in a moderate oven for about 1 hour, or until the mixture is set. Serve hot, or reheat at the time of serving.
Time.—1½ hours. Average Cost, 10d. to 1s. Sufficient for 5 or 6 persons. Seasonable from February to September.
2897.—SALMON TIMBALES. (Fr.—Timbales de Saumon.)
Ingredients.—6 ozs. of cold salmon, 2 ozs. of breadcrumbs, ½ an oz. of butter (oiled), 1 large egg or 2 small ones, 1 tablespoonful of cream ​or milk, ½ a teaspoonful of lemon-juice, mace, cayenne, parsley, ⅓ of a pint of Hollandaise sauce (see Sauces, No. 304).
Method.—Divide the fish into small flakes, add the butter, cream and yolk of egg gradually, working the fish meanwhile with a fork. Season to taste with salt and cayenne, add the lemon-juice and a pinch of mace, and lastly the stiff-whisked white of egg. Have ready 6 well-buttered timbale or dariol moulds, fill them with the preparation, place them in a sauté-pan, surround to half their depth with boiling water, and cook on the stove or in the oven for about 30 minutes, or until the mixture is set. Then unmould, coat with the Hollandaise sauce, garnish with parsley, and serve.
Time.—One hour. Average Cost, 9d. to 11d. Sufficient for 5 or 6 persons. Seasonable, fresh salmon from February to September. From tinned salmon at any time.
2898.—SARDINES WITH PARMESAN. (Fr—Sardines au Parmesan.)
Ingredients.—Sardines, 2 ozs. of grated Parmesan cheese, 4 ozs. of flour, 1 oz. of oiled butter, 1 egg, salt and pepper, cayenne, frying-fat, Krona pepper.
Method.—Mix the flour, a dessertspoonful of cheese, a saltspoonful of salt, and a good pinch of cayenne together, add the yolk of the egg and as much cold water as is needed to form a stiff paste. Knead well for at least 10 minutes, then put the paste aside in a cool place for at least 1 hour. Meanwhile remove the skin and tails from the sardines, take out the backbone and replace the two halves, then dip each sardine in oiled butter and coat lightly with cheese. Roll the paste out as thinly as possible, and cut it into oblong strips just large enough to enclose a sardine. Moisten the edges of the paste with white of egg, place the sardines on one half, fold the other over, and pinch the edges together. Drop them into hot fat, fry until golden-brown, then drain well, sprinkle with grated cheese and Krona pepper, and serve.
Time.—Two hours. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 5 or 6 persons. Seasonable at any time.
2899.—SAUSAGES. (See Nos. 1049 and 1142.)
2900.—SAUSAGE CROQUETTES. (Croquettes de Saucisse.)
Ingredients.—1 lb. of pork sausages, ½ a lb. of mashed potatoes, ½ an oz. of butter, 1 whole egg, 1 yolk of egg, 1 dessertspoonful of cream or milk, breadcrumbs, frying-fat, salt, cayenne, nutmeg, fried parsley.
​Method.—Prick the sausages, put them into boiling water, cook them for 10 minutes, and when cold remove the skins and cut them across in halves. Melt the butter in a stewpan, put in the mashed potato and cream, season well with salt and pepper, stir until hot, then add the yolk of egg and continue the cooking and stirring for about 5 minutes longer. Let the potato cool, then spread a thin layer over each piece of sausage; coat these with egg and breadcrumbs, fry in hot fat until golden-brown, and serve garnished with fried parsley.
Time.—1½ hours. Average Cost, 1s. 2d. Sufficient for 4 persons. Seasonable from September to April.
2901.—SAUTÉD KIDNEYS. (Fr.—Rognôns Sautés.)
Ingredients.—2 sheep's or 1 pork kidney, 1 oz. of butter, 1 finely-chopped shallot or fine onion, ½ a teaspoonful of finely-chopped parsley, 3 or 4 tablespoonfuls of good brown sauce, salt and pepper.
Method.—Skin the kidneys, cut them across into very thin slices, and remove the core. Heat the butter in a sauté-pan, fry the shallot until golden-brown, then put in the sliced kidneys and parsley, season with salt and pepper, and toss them over the fire for 5 or 6 minutes. Add the brown sauce, mix it well with the kidneys, and when thoroughly heated, serve.
Time.—10 minutes. Average Cost, 8d. Sufficient for 2 persons. Seasonable at any time.
Note.—For other recipes for cooking kidneys, see Chapters XVI. and XXI.
2902.—SAVOURY EGGS.
Ingredients.—4 eggs, 4 rounds of buttered toast, 2 ozs. of finely-chopped cooked ham, 1 teaspoonful of finely-chopped parsley, salt and pepper.
Method.—Butter 4 small china ramakin cases or dariol moulds, and coat them thickly with ham and parsley, previously mixed together. Break an egg carefully into each case, and sprinkle them with salt and pepper. Bake or steam until firm, then turn them on to the prepared toast, and serve.
Time.—10 to 15 minutes. Average Cost, 10d. Sufficient for 3 or 4 persons. Seasonable at any time.
2903.—SAVOURY FRITTERS.
Ingredients.—Cold meat of any description, mashed potato, salt and pepper, frying-batter (see p. 882), frying-fat.
Method.—This dish admits of many variations: thin slices of veal and ham put together, underdone beef seasoned with ketchup or Worcester sauce, or mutton with slices of tomato, are generally liked. ​Whatever meat is used, it must be cut into rounds from 1½ to 1¾ inches in diameter. Season the potato liberally with salt and pepper, and stir it over the fire, adding a little milk gradually until it becomes sufficiently moist to be easily spread. Cover both sides of the prepared rounds with potato, smoothing it with a hot wet knife. Dip the rounds in batter (or coat them with egg and breadcrumbs if preferred), and fry them in hot fat. If available, use a deep pan of fat for the purpose; if not, by having a fairly deep layer of fat, and exercising a little care, the fritters may be nicely cooked in a frying-pan.
Time.—Half an hour. Average Cost, 6d. to 8d. Allow 2 or 3 for each person. Seasonable at any time.
2904.—SAVOURY FRITTERS. (Another Method.)
Ingredients.—4 ozs. of flour, 3 ozs. of butter, 2 whole eggs, 1 yolk of egg, 1½ gills of water, 2 tablespoonfuls of tongue, ham or chicken cut into small dice, 4 button mushrooms cut into dice, nutmeg, salt and pepper, parsley, frying-fat.
Method.—Put the water and butter into a small stewpan; when boiling, stir in the flour and work vigorously over the fire until the paste leaves the sides of the stewpan. Let it cool slightly, then beat in the eggs, adding each one separately. Season well with salt, pepper and nutmeg, stir in the dice or meat and mushrooms, and spread the preparation on a slab or large dish forming a square about ½ an inch in thickness. When cold, cut into small squares about 1½ inches in diameter, fry the squares in hot fat until crisp and brown, drain well, and serve garnished with crisply-fried parsley. If liked, tomato, piquante or other suitable sauce may accompany this dish.
Time.—Two hours. Average Cost, 10d. to 1s. Sufficient for 6 or 7 persons. Seasonable at any time.
2905.—SAVOURY MACARONI.
Ingredients.—4 ozs. of macaroni, 1 tablespoonful of grated cheese, 1 teaspoonful of anchovy essence, ¼ of a pint of white sauce (see Sauces, No. 222), 2 or 3 tablespoonfuls of cream, cayenne, salt and pepper.
Method.—Break the macaroni into short pieces, throw them into rapidly-boiling salted water, boil for 20 minutes, or until tender, and drain well. Have the sauce ready, add the macaroni, cheese, cream, anchovy essence, cayenne, salt and pepper to taste. Mix well, then turn into china coquilles or ramakin cases, bake in a moderately hot oven until the surface is well browned, and serve hot.
Time.—30 to 40 minutes. Average Cost, 6d. to 7d. Sufficient for 4 coquilles or 8 ramakins Seasonable at any time.
​2906.—SAVOURY MEAT TOAST.
Ingredients.—2 tablespoonfuls of finely-chopped cold meat, of any description, 2 tablespoonfuls of gravy or milk, 1 egg, 2 rounds of buttered toast, ½ an oz. of butter, salt and pepper.
Method.—Warm the butter and meat in a stewpan, beat the egg slightly, add the gravy or milk, season to taste, pour the mixture into the stewpan, and stir until the egg begins to set. Have the toast ready, trim the edges, spread on the preparation, and serve. The above may be varied by the addition of parsley, onion, herbs or ketchup. Worcester sauce, etc.
Time.—15 minutes. Average Cost, 6d. to 8d. Sufficient for 1 or 2 persons. Seasonable at any time.
2907.—SAVOURY MINCE CROÛSTADES.
Ingredients.—3 pork sausages, 2 slices of streaky bacon, 6 coarsely-chopped button mushrooms, 3 tablespoonfuls of brown or tomato sauce (see Sauces), ½ a teaspoonful of finely-chopped parsley, milk, 1 egg, breadcrumbs, frying-fat, salt and pepper, fried parsley.
Method.—Place the bacon in a hot frying-pan, and fry until rather crisp; prick the sausages, and fry them in the bacon fat. When cool, cut both into small dice, first removing the skins of the sausages, put them with the sauce, mushrooms, and parsley into a stewpan, season to taste, and re-heat. To make the croûstades, cut 1 inch slices from a stale loaf, stamp out 6 round or oval shapes, and scoop out the inside, forming a hollow to hold the mince. Now dip them in milk, let them become moistened without being sodden, then coat them with egg and breadcrumbs, and fry in hot fat until nicely browned. Have the mince ready, fill the cases, garnish with fried parsley, and serve.
Time.—1 hour. Average Cost, 1s. Sufficient for 6 persons. Seasonable from September to April.
2908.—SCOTCH EGGS. (Fr.—Œufs à l'Ecossaise.)
Ingredients.—3 hard-boiled eggs, ½ a lb. of sausages, 1 raw egg, breadcrumbs, frying-fat, fried parsley, 6 croûtes of fried bread.
Method.—Skin the sausages, mix them together, and divide into 3 equal parts. Shell the eggs, enclose them in the sausage meat, coat with egg and breadcrumbs, and fry in hot fat, which should be sufficiently deep to cover them. Drain well, cut them in halves, dish them on the croûtes, and serve garnished with parsley. Tomato sauce frequently accompanies this dish.
Time.—Half an hour. Average Cost, 1s. to 1s. 3d. Sufficient for 3 or 4 persons. Seasonable at any time.
​2909.—SCRAMBLED EGGS. (Fr.—Œufs Brouillés.)
Ingredients.—4 eggs, 2 slices of buttered toast, 1 oz. of butter, 2 tablespoonfuls of cream or milk, salt and pepper, chopped parsley.
Method.—If liked, round, oval, or triangular croûtes of toasted bread may be used, but for ordinary purposes each slice of toast may be trimmed and cut into quarters. Beat the eggs slightly, season them with salt and pepper, add the cream or milk, and pour the mixture into a stewpan, in which the butter should have been previously melted. Stir over the fire until the eggs begin to set, then pile on the toast, sprinkle with parsley, and serve.
Time.—10 minutes. Average Cost, 10d. to 1s. 1d. Sufficient for 4 persons. Seasonable at any time.
2910.—SCRAMBLED EGGS WITH MUSHROOMS. (Fr.—Œufs Brouillés aux Champignons.)
Ingredients.—4 eggs, 6 button mushrooms (preferably fresh ones), 1 oz. of butter, 2 tablespoonfuls of cream or milk, 2 slices of buttered toast, salt and pepper.
Method.—Prepare the mushrooms, cut them into small dice, and fry lightly in the butter. Meanwhile trim the toast and divide each slice into 4 squares. Beat the eggs slightly, season them with salt and pepper, add the cream, and pour the mixture into the stewpan. Stir over the fire until the eggs begin to set, then pile the preparation on the toast, and serve as hot as possible.
Time.—10 minutes. Average Cost, 1s. to 1s. 3d. Sufficient for 4 persons. Seasonable at any time.
2911.—SCRAMBLED EGGS AND HAM. (Fr.—Œufs Brouillés au Jambon.)
Ingredients.—2 tablespoonfuls of finely-chopped ham, 2 eggs, 1 oz. of butter, 1 tablespoonful of milk, salt and pepper, 2 rounds of buttered toast.
Method.—Melt the butter in a stewpan, put in the ham and let it heat gradually in the butter. Beat the eggs, add the milk, season to taste, pour it into the stewpan, and stir until the eggs begin to set. Have the hot toast ready, pile the preparation lightly upon it, and serve at once. Tongue or other kinds of meat may be substituted for the ham.
Time.—15 minutes. Average Cost, 8d. Sufficient for 2 or 3 persons. Seasonable at any time.
​2912.—SPICED SALMON. (Fr.—Saumon Épicé.)
Ingredients.—To 2 or 3 lbs. of cooked salmon, allow 1 pint of the liquor in which it was boiled, ¾ of a pint of good malt vinegar, 1 oz. of butter. 2 bay-leaves, 12 white peppercorns, 12 allspice, 4 cloves, a blade of mace, ½ a teaspoonful of salt.
Method.—The cold remains of boiled salmon may be utilised for this dish. As soon as it leaves the table, remove as many bones as possible, and trim and press it into a compact shape. Meanwhile the marinade should have been prepared by simmering together for 1 hour the above-named quantities of liquor, vinegar and spice. When cold, strain it over the fish, which, if not completely immersed, should be turned once during the 12 hours that must elapse before the salmon is ready for use. Mayonnaise sauce or a good salad dressing should accompany this dish when served.
Time.—14 hours. Average Cost, salmon from 1s. 3d. to 3s. 6d. per lb. Allow 1 lb. for 4 persons. Seasonable from February to August.
2913.—SPRATS FRIED IN BATTER. (Fr.—Melettes frites.)
Ingredients.—1 lb. of sprats, 1 teaspoonful of finely-chopped parsley, ¼ of a teaspoonful of finely-chopped shallot or onion, ¼ of a teaspoonful of powdered mixed herbs, ¼ of a teaspoonful of grated lemon rind, frying-batter (see p. 882), salad-oil or clarified fat, parsley, salt and pepper.
Method.—Wipe or wash the fish, and if liked, cut off the heads and tails, but do not open them. Make the batter as directed, add to it the parsley, shallot, herbs, lemon-rind, and a good seasoning of pepper, dip in the sprats, taking care to coat them completely, and fry them in hot oil or fat in a frying-pan until nicely browned. Drain well, and serve garnished with fried parsley.
Time.—Half an hour. Average Cost, 7d. or 8d. Sufficient for 3 or 4 persons. Seasonable from November to April.
2914.—STUFFED HERRINGS WITH MUSTARD BUTTER.
Ingredients.—4 fresh herrings, 1½ tablespoonfuls of white breadcrumbs, 1 tablespoonful of oiled butter, 1 teaspoonful of anchovy essence or paste, ½ a saltspoonful of finely-chopped shallot or onion, salt and pepper. For the mustard butter: 1 oz. of butter, ½ a teaspoonful of dry mustard, 1 teaspoonful of lemon-juice.
Method.—Mix the butter, mustard and lemon-juice on a plate, form the mixture into a pat, and put it aside in a cool place until firm. Wash and dry the herrings, remove the heads, split them open and take away ​the backbone. Put the roes into boiling water, cook gently for 10 or 15 minutes, then chop them coarsely. Mix with them the breadcrumbs, butter, anchovy essence, and shallot, season rather highly with salt and pepper, and stuff the herrings with the preparation. Close them in their natural form, brush them over with warm butter, and bake them for about 20 minutes in a moderate oven. Place a pat of mustard butter on the top of each herring, and serve.
Time.—40 minutes. Average Cost, 6d. or 7d. Sufficient for 3 or 4 persons. Seasonable from July to February.
2915.—TINNED MEAT. (See Chapter XXVIII.)
2916.—TOMATO SAUSAGES.
Ingredients.—½ a pint of tomato purée, ½ a pint of well-cooked rice, ½ a pint of breadcrumbs, 1 tablespoonful of finely-chopped onion, 1 teaspoonful of powdered mixed herbs, salt and pepper, sausage skins.
Method.—When using fresh tomatoes, squeeze out the greater part of the juice, add it to the water in which the rice is cooked, and pass the tomato pulp through a fine sieve. Mix the rice, breadcrumbs, tomato purée, onion, herbs, and a good seasoning of salt and pepper, well together, press the mixture lightly into the skins, and fry in hot fat or butter until well-browned.
Time.—40 minutes. Average Cost, 1s. to 1s. 6d. Sufficient for 1½ lbs. Seasonable at any time.
2917.—TRUFFLES, ITALIAN STYLE. (Fr.—Truffes à l'Italienne.)
Ingredients.—Fresh truffles, salad oil, lemon juice, finely-chopped parsley, finely-chopped shallot, pepper and salt.
Method.—Scrub, wash, peel and slice the truffles, and place them in a well-buttered gratin dish. Sprinkle them lightly with parsley, shallot, salt and pepper, moisten them with salad oil, and cover closely. Bake gently from 25 to 30 minutes, then sprinkle lightly with lemon juice, and serve in the dish.
Time.—About 1 hour. Average Cost, uncertain, usually from 10s. to 12s. per lb. Allow ½ a lb. for 5 or 6 persons. Seasonable all the year.
2918.—WAFFLES. (Fr.—Gauffres.)
Ingredients.—½ a lb. of flour, 1½ ozs. of butter melted, 1½ ozs. of castor sugar, 2 yolks of eggs, 1 white of egg, ½ a pint of cream, ¼ of a pint of milk.
CARVING No. 1.
1. Lay the crab on its back, insert fingers between the shell and fish, and using the thumbs as levers, push body away from shell, 2. Break off the claws, remove poisonous "fingers," cut away sides of the "back" shell, and dress the crab in this part, without disturbing the contents. The "fingers" usually adhere to belly of the crab. When cutting away the sides of the shell, run the point of the knife along the joint line. The lower part of the picture shows one side cut away.
CARVING No. 2.
How to split and dress a lobster for table.
​Method.—Mix the flour, sugar, butter and eggs together until smooth, add the cream and milk, and beat well. Heat the waffle-irons, grease carefully with oiled butter, using a feather for the purpose, and pour about 2 tablespoonfuls of the preparation into each division. Bake each side from 2 to 3 minutes, or until lightly browned, and serve sprinkled with sugar.
Time.—About 20 minutes. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 6 or 7 persons. Seasonable at any time.
2919.—WAFFLES, AMERICAN.
Ingredients.—1 breakfastcupful of well-boiled rice, 2 eggs, 2 tablespoonfuls of milk, 2 tablespoonfuls of flour, butter.
Method.—The rice must be very dry and soft. Add to it the flour, eggs, and milk, and beat well. When nearly cold, bake as directed in the preceding recipe, spread liberally with butter, and serve hot.
Time.—About 20 minutes. Average Cost, 6d. to 7d. Sufficient for 4 or 5 persons. Seasonable at any time.
2920.—WAFFLES, FRENCH.
Ingredients.—4½ ozs. of fine flour, 2 tablespoonfuls of castor sugar, 1 tablespoonful of noyeau, a few drops of vanilla essence, ½ a pint of cream, 4 eggs.
Method.—Mix the flour, sugar, yolks of eggs, noyeau, and vanilla essence well together, add the cream, and lastly the stiffly-whisked whites of eggs. Cook as directed (see Waffles), and serve at once.
Time.—About 20 minutes. Average Cost, 1s. 6d. to 2s. Sufficient for 6 or 7 persons. Seasonable at any time.