Knead it thoroughly, first with hands and then
half an hour more with a wooden spoon.
EGGS ROMANOFF
Cover hard-boiled eggs with a stiff mayonnaise.
Put a little highly fiavotired aspic jelly in the
bottom of individual moulds. When the jelly
is firm add a spoonful of caviare and place the
mayonnaised egg on the top. Pour in more jelly.
When it is cold turn from the mould and serve on
a garniture of lettuce. This is good for a cold
supper.
CEUFS POCHES IVANHOE
Cook a piece of finnan haddie in milk, then add
2 tablespoons of sauce (a good cream sauce)
with a few fresh mushrooms, salt, pepper, a bit of
cayenne, and i tablespoon of Parmesan cheese.
Put this through a fine sieve, and in nests of this
paste on slices of toast, slip poached eggs. Sprin-
kle with grated cheese and place for a moment
in a hot oven to glaze.
CHEESE PUFFS
!!6ring to a boil ^3 of a cup of water, i}^ oz.
of butter, a pinch of salt, a pinch of pepper, then
add >^ of a lb. of flour✪ Ravioli and stir to a smooth paste,
then stir in, one at a time, 3 eggs, 3^^ oz. of grated
62 Allied CooKery
cheese (Parmesan preferred). Add % teaspoon of
English mustard; when all is well mixed, drop by
tablespoonfuls on a baking tin and place on top of
each a slice of Gruyere cheese. Put in a moderate
oven increasing the heat gradually. Cook from
15 to 20 minutes. Serve hot.
MOSKVA CHEESECAKES
line tartlet moulds with short paste. Take 2
tablespoons of thick white sauce, well seasoned,
add a good pinch of cayenne pepper, bring it to a
boil, add 2 yolks of eggs, 4 tablespoons of grated
cheese. Again bring to a boil and remove from the
fire, add i white of ^gg beaten stiff✪ Moskva Cheesecakes. Fill the
tartlet moulds with this mixture, put in a hot oven
for 10 minutes, serve immediately.
CHEESE FRITTERS
!l6oil yi pint of water, i oz. of butter, pinch of
salt, pepper. Remove from fire and add 3 oz. flour.
Stir until a smooth paste is made, then add 3 oz.
of grated cheese and i oz. chopped cooked ham;
when the mixture is half cold add 3 eggs✪ Cheese Fritters, one by
one, stirring well.
Drop by spoonfuls into hot, not boiling fat;
increase the temperature of the fat, turning the
fritters often.
When golden brown drain and serve.
i\llieci CooKery 63
CHEESE PUDDING
(A simple and nutritious Welsh dish)
Chop }i \h, of cheese. Toast and butter four
slices of bread. Put two slices in the bottom of a
dish, cover with half the cheese, sprinkle a little
salt and pepper, put in the dish the other two slices
of buttered bread and cover with the remaining
cheese.
Pour over i pint of milk✪ Cheese Pudding, let it stand for five
minutes, then bake in a warm oven 20 minutes.
CHICORY OR ENDIVE
Chicory or endive is scalded the same as spinach,
but needs a little longer time in the boiling water.
It is prepared the same in brown butter, gravy, or
cream.
STEWED COS LETTUCES
(French)
^ake off the outer leaves; wash them carefully,
keeping them as whole as possible; boil for ten
minutes in boiling salted water; pour cold water
through them; drain. Extract the water from
them by pressing each lettuce lightly with two
hands ; split them in halves lengthwise ; take off the
stalk; sprinkle with salt and pepper. Put them in
a stew-pan, placing each half lettuce partly over the
64 Allied CooKery
Allied cookery
1916Page 20 · 6 recipe records on this page
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Knead it thoroughly, first with hands and then half an hour more with a wooden spoon.
EGGS ROMANOFF
Cover hard-boiled eggs with a stiff mayonnaise. Put a little highly flavoured aspic jelly in the bottom of individual moulds. When the jelly is firm add a spoonful of caviare and place the mayonnaised egg on the top. Pour in more jelly. When it is cold turn from the mould and serve on a garniture of lettuce. This is good for a cold supper.
OEUFS POCHES IVANHOE
Cook a piece of finnan haddie in milk, then add 2 tablespoons of sauce (a good cream sauce) with a few fresh mushrooms, salt, pepper, a bit of cayenne, and i tablespoon of Parmesan cheese. Put this through a fine sieve, and in nests of this paste on slices of toast, slip poached eggs. Sprinkle with grated cheese and place for a moment in a hot oven to glaze.
CHEESE PUFFS
Bring to a boil ^3 of a cup of water, i}^ oz. of butter, a pinch of salt, a pinch of pepper, then add >^ of a lb. of flour and stir to a smooth paste, then stir in, one at a time, 3 eggs, 3^^ oz. of grated
62 Allied CooKery
cheese (Parmesan preferred). Add % teaspoon of English mustard; when all is well mixed, drop by tablespoonfuls on a baking tin and place on top of each a slice of Gruyere cheese. Put in a moderate oven increasing the heat gradually. Cook from 15 to 20 minutes. Serve hot.
MOSKVA CHEESECAKES
line tartlet moulds with short paste. Take 2 tablespoons of thick white sauce, well seasoned, add a good pinch of cayenne pepper, bring it to a boil, add 2 yolks of eggs, 4 tablespoons of grated cheese. Again bring to a boil and remove from the fire, add i white of egg beaten stiff. Fill the tartlet moulds with this mixture, put in a hot oven for 10 minutes, serve immediately.
CHEESE FRITTERS
Boil 1/2 pint of water, i oz. of butter, pinch of salt, pepper. Remove from fire and add 3 oz. flour. Stir until a smooth paste is made, then add 3 oz. of grated cheese and i oz. chopped cooked ham; when the mixture is half cold add 3 eggs, one by one, stirring well.
Drop by spoonfuls into hot, not boiling fat; increase the temperature of the fat, turning the fritters often.
When golden brown drain and serve.
i\llieci CooKery 63
CHEESE PUDDING
(A simple and nutritious Welsh dish)
Chop }i \h, of cheese. Toast and butter four slices of bread. Put two slices in the bottom of a dish, cover with half the cheese, sprinkle a little salt and pepper, put in the dish the other two slices of buttered bread and cover with the remaining cheese.
Pour over i pint of milk, let it stand for five minutes, then bake in a warm oven 20 minutes.
CHICORY OR ENDIVE
Chicory or endive is scalded the same as spinach, but needs a little longer time in the boiling water. It is prepared the same in brown butter, gravy, or cream.
STEWED COS LETTUCES
(French)
Take off the outer leaves; wash them carefully, keeping them as whole as possible; boil for ten minutes in boiling salted water; pour cold water through them; drain. Extract the water from them by pressing each lettuce lightly with two hands ; split them in halves lengthwise ; take off the stalk; sprinkle with salt and pepper. Put them in a stew-pan, placing each half lettuce partly over the
64 Allied CooKery
Records on this page
RavioliEggs RomanoffCheese PuffsMoskva CheesecakesCheese FrittersCheese Pudding