High-class cookery recipes

Two ounces of Sweet Almonds* Two ounces of Butter. Seven or eight croutons of fried Bread, One tablespoonful of Chutney. Two chopped pickled Gherkins. One tablespoonful of Worcester Sauce. Cayenne and Salt. Blanch and shred the almonds, then fry them brown in the butter. Mix the chutney, gherkins, Worcester sauce, cayenne, and salt on a plate; turn this mixture into the pan with the almonds and mix well. When quite hot serve on croutons. Devilled Lobster. Ingredients, The Tail of one or more Lobsters. Seven Croutons of fried Bread. Two tablespoonfuls of Chutney. Two chopped pickled Gherkins. One tablespoonful of Worcester Sauce. Cayenne. Salt. Two ounces of Butter. Cut from the tail of the lobster seven nice slices ; these should be as nearly the same size as possible. Mix the chutney, gherkins, salt, cayenne, and Worcester sauce on a plate, and cover each piece of lobster with the mixture. Make the butter hot in a frying-pan, put in the pieces of lobster, and warm thoroughly. Have the croutons hot and crisp, and place one piece of lobster on each. If any of the chutney mixture remains, put a little on each piece of lobster. Serve very hot* CURHIES AND INDIAN DISHES. 63 Clear Mulligatawny. Ingredients. One quart of good Stock. Two ounces of Butter. One sliced Onion. Two sliced Tomatoes. Three tablespoonfuls of Curry Paste. Two green Chillies cut fine. Three Eggs. Fry the onion in the butter, add the tomatoes, chillies and curry. Then pour in the stock and boil for about half an hour. Skim well. Let the soup cool. Beat the whites and yolks of the eggs together, wash and crush the shells, and add all to the soup. Stir over the fire until boiling, and strain in the usual way. Serve boiled rice separately. ^'Mollet'' (Indian Breakfast Dish). Ingredients. Two ounces of Butter. One rather large Onion sliced. Two pounds of Fish. One ounce and a half of Sweet Almonds j Half a pint of Water. One ounce of Turmeric. One teaspoonful of Salt. Cayenue. Two or three Chopped green Chillies, the butter in a saucepan, and fry thd little. Blanch the almonds and pound Melt onion a them, adding the water by degrees. Then put the almonds, water, salt, cayenne, turmeric and chillies into the saucepan and boil for about five minutes. Have the fish boned if possible, and cut in pieces about one and a half inches square, place these pieces in the stewpan and cook slowly until done, from fifteen to thirty minutes according to the sort of fish. Take out the chillies, and serve with boiled rice. Pillau of FowL Ingredients. One Fowl. Half a pound of Kice. Quarter of a pound of Butter. One Onion. Twelve Raisins. One ounce of Sweet Almonds. One quart of White Stock. Two Cloves. One inch, stick of Cinnamon. Cayenne. Salt. Have the stock boiling, put in the fowl and boil for twenty minutes. Heat the butter in a stewpan and fry the almonds blanched and shredded, the raisins stoned and cut in halves, and the onion skinned and shredded. When these are browned strain them from the butter and place them aside. Heat the butter up again, put in the rice picked and washed, and fry it a light brown. Strain off the butter and add the stock by degrees to the CURRIES AND INDIAN DISHES.