High-class cookery recipes

Pound the paste and pass through a sieve, spread this upon the croutes flat and smooth ; cook the butter and egg lightly, season with salt and pepper, and pour a teaspoonful over each croute. Serve hot. Croutes au Fromage. Ingredients, Four ounces of grated Cheese (mixed). Two tablespoonfuls of Cream. One ounce of warm Butter. Salt. Cayenne. Mix these all together^ aiid put one tablespoon-* ful between two croutes of fried bread. Croutes de Merluche Fumée. Ingredients, Half a pound of dried Haddock. Two ounces of Butter. One Egg, hard-bailed. Two Gherkins. Pepper and Salt. Coral. Chopped Parsley. Croutes of Bread. Mince up the fish and the gherkins, put them into a stewpan with the butter, pepper and salt, mix well together. When quite hot put a little heap of this mixture on the croutes ; sprinkle the tops of some with very finely chopped parsley and others with coral rubbed through a sieve, the yolk of egg rubbed through a sieve and the white of egg chopped finely; decorate with these three colours, green, yellow, and coral alternately. Croutes de Fromage Glacees. Ingredients, Two ounces of grated Parmesan. Two ounces of Gruyere. Half a pint of whipped Cream. A gill and a half of whipped AspiCi Cayenne, Salt, and Pepper. Mix all these ingredients well together in a basin. Freeze this mixture in a mould or ice-box for about one hour, turn out, cut into small square pieces, and serve on croutons of fried bread. Homard à la Crème. Ingredients, One Lobster, One gill of White Sauce. One tablespoonful of Mayonnaise Sauce, Pepper, Salt, Nutmeg. One gill of Aspic Jelly. Byowned Bread-crumbs, Mince half a pound of the meat of the lobster finely, put it into a basin with the white sauce, Mayonnaise, aspic jelly, pepper, salt, and nutmeg. Mix well, steam until quite hot, serve in Eamequin cases with browned bread-crumbs sprinkled over it. Huitres à la St. James. Ingredients. Twelve Oysters. Half a pound of Puff Paste. " One gill of Becbamel Sauce. One ounce of grated Parmesan Cheese, Cayenne. Roll the paste out very thin, and cut it out with a round cutter the size of a five-shilling piece ; take the beards off the oysters, put one oyster on each piece of paste, cover it over with a spoonful of Bechamel sauce ; sprinkle with a little grated cheese and cayenne. Bake in a quick oven, and serve with fried parsley in the centre. Macaroni à l'Américaine. Ingredients, Quarter pound of Macaroni. One ounce of Butter. One ounce of Flour. Half a pint of Tomato Puree. Pepper, Salt, and a little Sugar to taste. Boil the macaroni in water with a little salt till quite tender, then strain, and wash it in cold water and cut it in small pieces. Melt the butter, add the flour and half a pint of puree of tomato, add seasoning, let it boil well, season to taste ; then stir in the macaroni and make it hot. Dish it up on a hot dish, serve some croutons of fried bread, and sprinkle a few brown bread-crumbs on top. Mushrooms Farcis. Ingredients. Mushrooms. One Shalot. One ounce of Butter. One teaspoonful of chopped Parsley. A tablespoonful of Bread-crumbs, Pepper and Salt. A little Brown Sauce.