High-class cookery recipes

Stir these sauces carefully together in one gill of salad oil as for mayonnaise ; lay in it the slices of tomatoes. Set them on the ice till cool or cold. Roll out some puff pastry, spread the tomatoes over it, dust one tablespoonful of grated cheese over that. Roll out a piece of pastry and lay on the top, press it together, cut it out and bake. Young Carrots. Ingredients, One bunch of Spring Carrots. One ounce of Butter. One ounce of Castor Sugar. Half a pint of Stock. A tablespoonful of chopped and parboiled Parsley. Wash and scrape the carrots, boil them in water with a little salt for about ten minutes, put them into cold water, and dry them in a cloth. Now put them into a saucepan with the stock, butter, and sugar, and boil gently for half an hour ; then boil them fast till the stock is reduced to glaze, sprinkle in the chopped parsley, and serve, with the glaze on them. ( 167 ) Anchovy Toast. Ingredients. Six Anchovies. Two Eggs. Two ounces of Butter. Croutes of Bread. Cayenne. Wash and bone the anchovies, pound them in a mortar with the hard-boiled yolks of eggs, butter and cayenne. Rub this through a hair-sieve. Cut some rounds of bread with a cutter and fry them in boiling fat, spread them with the anchovy butter and sprinkle over them the whites of eggs chopped very finely. Serve either hot or cold. Anchovy Sandwiches. Toast some bread, and butter it. Have ready some filleted anchovies, baste them over with a spoonful of salad oil, pepper and lemon juice ; lay these fillets between two pieces of toast quite evenly, press them together and cut in neat squares. Dish up quickly while the toast is hot. Angels on Horseback. Ingredients, Twelve Oysters. Twelve round Croutons. Twelve pieces of very thin Bacon, 2 inches long, 1^ inch wide. Beard and trim each oyster, put one on each piece of bacon, sprinkle over the oyster a little cayenne and two or three drops of lemon-juice ; then roll it up in the bacon. Lay each roll of bacon and oyster on a crouton, put them into a brisk oven just to cook the bacon, serve very hot, dished up on watercress. Aspic Jelly. Ingredients. One quart of good Stock. One ounce of French Gelatine. Half a gill of Tarragon Vinegar. Half a gill of Sherry. The Whites of two Eggs. Put the stock, gelatine, and whites of eggs into a stewpan, and stir until nearly boiling, then add the vinegar, let it boil up, stand it by the side of the fire for fifteen minutes, and then strain it. Birds' Nests. Ingredients, Six Eggs (Plovers' are the best). Half a pound of Sausages, or Quenelle Meat. Egg and Bread-crumbs. Boil six eggs quite hard, take them out of the shell carefully, and when quite cold mask them all over with quenelle or sausage meat, egg and breadcrumb them and fry them a nice brown. Take them out of the fat, cut them in half with a sharp knife, stand them up on the narrow end, dish them up with tomato sauce round. Canapes k la Fife. Croutes of fried bread. Lay upon each croute two fillets of anchovy, season with pepper and salt, and drop over each fillet a little whipped cream. Dish up on a napkin. Canapes aux Olives.