Take the shells from the eggs and cut them into
halves, put them into the saucepan with the prepared
curry, and allow all to remain over the fire until the eggs
are heated through, taking care however, that the mixture
does not boil, as this will cause the eggs to break up and
so injure the appearance of the dish.
When done pour all carefully into a hot deep dish,
and serve with boiled rice.
Mushrooms. — One and one-half dozens of large,
fresh mushrooms, four tablespoonfuls of bread crumbs,
one eschalot, one-half teaspoonful of pepper, one-half
teaspoonful of salt✪ Curried Eggs, two ounces of butter.
POTATO SAUTE. 21 r
Take eight of the largest mushrooms, skin them and
cut off the stalks.
Chop the eschalot as finely as possible, and chop also
finely the remainder of the mushrooms.
Put the butter into a frying pan, and place this over
the fire letting the butter melt and become hot. Brown
in this the eschalot and chopped mushrooms, sprinkle
over them the pepper and salt, and stuff the centre of the
eight skinned mushrooms with this mixture.
Sprinkle over each of these equal portions of the
bread crumbs, place the mushrooms into a baking tin,
and placing this in a brisk oven, let them bake therein
until a skewer will easily penetrate to the centres of the
mushrooms.
Take the mushrooms when done carefully from the
tin to avoid breaking them or disarranging the stuffing
in their centres, and serve them in a hot dish.
Potato Saute. — One quart of potatoes, one and
one-half ounces of butter, one teaspbonful of salt, one
saltspoon)ful of white pepper✪ Potato Saute.
Young potatoes should be used for this preparation,
and should be first scraped, then thrown into boiling
water, and allowed to boil rapidly for ten minutes. Drain
the water carefully from them, cover the saucepan, and
let the potatoes cook in their own steam until a fork will
pierce easily to their centres.
When done, sprinkle over the potatoes the pepper and
salt, throw in with these the butter, and shake the sauce-
pan over the fire uiitil the potatoes become a pale brown
upon their surfaces. Serve very hot.
NoTEi — Old potatoes may be used for a saut^ if young ones are
21 2 BREAKFA ST DI SITES,
cMit of season, and when the old potatoes are so nsed, they should be
cat into balls or other fanciful small shapes.
Stuffed Potatoes. — Eight large potatoes, one
pound of beefsteak^ one dessert spoonful of mushroom
catsup, one teaspoonful of salt, one-half teaspoonful of
pepper, one grain of cayenne, two ounces of butter, one
egg✪ Stuffed Potatoes.
Wash and pare the potatoes thinly, and cut off about
an inch of the smallest end. With a strong teaspoon
scrape out the centre of the potato, leaving a shell of po-
tato unbroken about a third of an inch in thickness, and
throw these shells and their tops into cold water, to keep
them white until used.
Chop the steak very finely, add to this the pepper,
salt, catsup and cayenne, and stir all together.
Take the potatoes from the water, and drying them
thoroughly with a towel, pack the meat mixture firmly
into them.
Beat the egg until very light, and roll in this both the
stuffed potato and the tops, and cover the meat stuffing
with the top cut from each potato, pressed firmly on.
Melt the butter in a shallow saucepan, and when the
blue smoke arises, place the potatoes carefully in the hot
butter that the tops may not be disarranged, and cover-
ing the saucepan, let the potatoes cook slowly therein
for one hour, turning them occasionally in order that
they may brown evenly on all sides.
Serve in a hot vegetable dish.
Dresden Patties, — ^Two slices of white bread, three
tablespoonfuls of cream, four tablespoonfuls of bread
crumbs, one-half pound of cold boiled salmon, one tea-
spoonful of salt, one- half teaspoonful of pepper, one ounce
DRESDEN PA TTIES.
213
of butter, one-half ounce of fiour, one gill of milk, one
Page 93 · 5 recipe records on this page
Presented as published in 1880. 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
Take the shells from the eggs and cut them into halves, put them into the saucepan with the prepared curry, and allow all to remain over the fire until the eggs are heated through, taking care however, that the mixture does not boil, as this will cause the eggs to break up and so injure the appearance of the dish.
When done pour all carefully into a hot deep dish, and serve with boiled rice.
Mushrooms. — One and one-half dozens of large, fresh mushrooms, four tablespoonfuls of bread crumbs, one eschalot, one-half teaspoonful of pepper, one-half teaspoonful of salt, two ounces of butter.
POTATO SAUTE. 21 r
Take eight of the largest mushrooms, skin them and cut off the stalks.
Chop the eschalot as finely as possible, and chop also finely the remainder of the mushrooms.
Put the butter into a frying pan, and place this over the fire letting the butter melt and become hot. Brown in this the eschalot and chopped mushrooms, sprinkle over them the pepper and salt, and stuff the centre of the eight skinned mushrooms with this mixture.
Sprinkle over each of these equal portions of the bread crumbs, place the mushrooms into a baking tin, and placing this in a brisk oven, let them bake therein until a skewer will easily penetrate to the centres of the mushrooms.
Take the mushrooms when done carefully from the tin to avoid breaking them or disarranging the stuffing in their centres, and serve them in a hot dish.
Potato Saute. — One quart of potatoes, one and one-half ounces of butter, one teaspoonful of salt, one saltspoonful of white pepper.
Young potatoes should be used for this preparation, and should be first scraped, then thrown into boiling water, and allowed to boil rapidly for ten minutes. Drain the water carefully from them, cover the saucepan, and let the potatoes cook in their own steam until a fork will pierce easily to their centres.
When done, sprinkle over the potatoes the pepper and salt, throw in with these the butter, and shake the saucepan over the fire until the potatoes become a pale brown upon their surfaces. Serve very hot.
NoTEi — Old potatoes may be used for a saut^ if young ones are
21 2 BREAKFA ST DI SITES,
out of season, and when the old potatoes are so nsed, they should be cat into balls or other fanciful small shapes.
Stuffed Potatoes. — Eight large potatoes, one pound of beefsteak^ one dessert spoonful of mushroom catsup, one teaspoonful of salt, one-half teaspoonful of pepper, one grain of cayenne, two ounces of butter, one
egg.
Wash and pare the potatoes thinly, and cut off about
an inch of the smallest end. With a strong teaspoon scrape out the centre of the potato, leaving a shell of potato unbroken about a third of an inch in thickness, and throw these shells and their tops into cold water, to keep them white until used.
Chop the steak very finely, add to this the pepper, salt, catsup and cayenne, and stir all together.
Take the potatoes from the water, and drying them thoroughly with a towel, pack the meat mixture firmly into them.
Beat the egg until very light, and roll in this both the stuffed potato and the tops, and cover the meat stuffing with the top cut from each potato, pressed firmly on.
Melt the butter in a shallow saucepan, and when the blue smoke arises, place the potatoes carefully in the hot butter that the tops may not be disarranged, and covering the saucepan, let the potatoes cook slowly therein for one hour, turning them occasionally in order that they may brown evenly on all sides.
Serve in a hot vegetable dish.
Dresden Patties, — ^Two slices of white bread, three tablespoonfuls of cream, four tablespoonfuls of bread crumbs, one-half pound of cold boiled salmon, one teaspoonful of salt, one- half teaspoonful of pepper, one ounce
DRESDEN PA TTIES.
of butter, one-half ounce of fiour, one gill of milk, one
Records on this page
Curried EggsMushroomsDresden PattiesPotato SauteStuffed Potatoes