High-class cookery recipes

Cut the eggs carefully in half, and remove the yolk without breaking the white. Pound the yolks of eggs, the anchovies, watercress, butter, anchovy-essence, cayenne, and salt ; when well pounded rub through a hair-sieve. Fill in the white of egg cases neatly with this mixture, putting small handles of parsley -stalks across the tops. Dish up on shredded lettuce, and the remainder of the mixture in the centre with a little Mayonnaise sauce. Oysters a la St. Patrick. Ingredients, Croutons of Bread. Oysters. Two ounces of Butter. Soft roes of Bloaters. Salt. Lemon-juice and Cayenne. Take the beards off the oysters and saute them with the soft roes of bloaters in the butter, sprinkle over a little salt and cayenne. Have some round croutons fried a nice brown, place a nice piece of roe on each crouton and an oyster on the top. Squeeze a few drops of lemon-juice on each and serve very hot. Ravioli à l'Italienne. Ingredients. Quarter of a pound of short Crust. Quarter of a pound of cooked Fowl. Salt, Cayenne, Nutmeg. Half a pint of Brown Sauce. One ounce of Parmesan Cheese. Pound the fowl well and season thoroughly. Roll the paste out thinly, lay the pounded fowl on in little heaps, fold the paste over and cut out like small croquettes. Let these stand for half an hour to dry thoroughly. Then drop them into boiling water and cook for about ten minutes. Drain and serve with the cheese and sauce over. Sardines a la Pietmontaise. Fry some bread in boiling fat, and having taken the scales off some sardines, making them hot in the oven, put them on the fried bread, and pour over them the following sauce, made with — Yolks of four Eggs, well whipped. Half an ounce of Butter. One teaspoonful of Tarragon Vinegar. One teaspoonful of Malt Vinegar. A little made Mustard. Salt. Stir these well together over the fire till the sauce thickens ; it must not boil. Savoury Cream, Ingredients, A small Lobster. Half a pint of Cream. One gill of Aspic Jelly. One tablespoonful of Mayonnaise. Half an ounce of French Gelatine. One gill of Tomato-juice. Tarragon and Chervil. Decorate a border mould with tarragon and chervil leaves and some nice pieces of lobster. Melt the gelatine in the tomato juice, whip the cream and the aspic jelly, mix these together, stir in the Mayonnaise and the melted gelatine, also some small pieces of lobster, fill the mould carefully and set. When cold, turn out and fill the centre with small salad. Scotch Eggs. Ingredients. Three Eggs, hard-boiled. Half a pound of Quenelle or Sausage Meat. Egg and Bread-crumbs. Tomato Sauce. Remove the shells from the eggs and cover them thinly with the quenelle or sausage meat. Then egg and crumb carefully and fry in hot fat. Cut each egg carefully in half; arrange the cut side upwards on a dish, and serve tomato sauce round. Smoked Salmon. Ingredients. Smoked Salmon. Two tablespoonfuls of Salad Oil. One tablespoonful of Lemon-juice. One teaspoonful of chopped Parsley.