Mode. — line some tiny patty pans with the puff paste ; separate the white and yolk of the egg, grate the cheese (if possible let half be parmessan), mix with it the yolk of the egg, lemon juice, cayenne, salt if required, and a dessertspoonful of cream (the latter may be dispensed with if wished) j beat the white of the egg to a stiff froth Savouries. and mix lightly with the other ingredients, half fill the tartlets and bake in a quick oven till the pastry is done. Garnish with sprigs of finely chopped parsley and serve immediately. 456— SAYOUEY SANDWICHES, 4 slices of stale bread 2 ozs. butter 1 egg Devilled ham✪ Savory Sandwiches Lemon juice Breadcrumbs. Mode. — Cut the slices of bread rather thin, spread each with the devilled ham, and if liked very hot, add a little cayenne ; press the two slices together, cut out with a small cutter or with a sharp knife, brush over with the beaten egg, toss in breadcrumbs, and fry a pretty golden brown in very hot fat ; drain for a moment and serve decorated with finely chopped parsley and breadcrumbs. 457— SAEDINE TABLETS. Short parsley 1 oz. butter 1 teaspoonful capers 4 hard-boiled eggs Pepper 6 or 8 sardines Salt✪ Sardine Tablets. Mode. — Line some very small patty tins with the pastry rolled very thin, fill them with dry rice and bake till of a golden brown ; shake out the rice ; wipe the oil from the sardines, skin them and pound in a mortar or basin with the hard-boiled yolks, butter, pepper, capers and salt ; fill the pastry cases with this mixture^ make very hot and serve. 458— TOMATO NESTS. 6 or 8 large tomatoes 2 ozs. cooked macaroni 2 ozs. finely chopped ham i oz. butter 1 tablespoonful browned 1 tablespoonful white crumbs breadcrumbs 1 tablespoonful gravy Pepper and salt 1 teaspoonful of cheese. Savouries. Mode. — Melt the butter in a stewpan and fry in it the ham, a very small piece of finely chopped onion, if liked, and white breadcrumbs ; when it is nice and brown pour in the gravy and the scooped-out centre of the tomatoes finely chopped ; nearly fill the tomatoes with this mixture after seasoning it with pepper and salt ; make a hollow in the centre and fill it with the macaroni cut in small pieces, sprinkle round the edge and over the tomato the browned breadcrumbs and cheese mixed together. Bake in a moderate oven ten or fifteen minutes till the tomatoes are cooked. 459— CUCUMBER ASPIC. 1 pt. aspic 1 tin pate-de-fois gras 1 young cucumber✪ Cucumber Aspic. Mode. — Binse small dariole moulds out in cold water, run in a little melted aspic (half the moulds might be red aspic and the other half yellow), place two or three pieces of the pate in the mould ; cut the cucumber in thin slices and place a slice in the mould, then run in some aspic, and continue arranging layers of the pate and cucumber, setting each in the melted aspic until the moulds are full ; the aspic, though melted, must not be warm. Put in a cold place until set, and they are then ready to serve. 460— CHEESE WAFEES. J lb. puff pastry 1 egg Lemon juice 2 ozs. grated cheese 2 ozs. butter Salt and parsley✪ Cheese Wafers.

AI-modernized reading of the original text

Mode. — line some tiny patty pans with the puff paste ; separate the white and yolk of the egg, grate the cheese (if possible let half be parmessan), mix with it the yolk of the egg, lemon juice, cayenne, salt if required, and a dessertspoonful of cream (the latter may be dispensed with if wished) j beat the white of the egg to a stiff froth Savouries. and mix lightly with the other ingredients, half fill the tartlets and bake in a quick oven till the pastry is done. Garnish with sprigs of finely chopped parsley and serve immediately. 456— SAVOURY SANDWICHES, 4 slices of stale bread 2 ozs. butter 1 egg Devilled ham Lemon juice Breadcrumbs. Mode. — Cut the slices of bread rather thin, spread each with the devilled ham, and if liked very hot, add a little cayenne ; press the two slices together, cut out with a small cutter or with a sharp knife, brush over with the beaten egg, toss in breadcrumbs, and fry a pretty golden brown in very hot fat ; drain for a moment and serve decorated with finely chopped parsley and breadcrumbs. 457— SARDINE TABLETS. Short parsley 1 oz. butter 1 teaspoonful capers 4 hard-boiled eggs Pepper 6 or 8 sardines Salt. Mode. — Line some very small patty tins with the pastry rolled very thin, fill them with dry rice and bake till of a golden brown ; shake out the rice ; wipe the oil from the sardines, skin them and pound in a mortar or basin with the hard-boiled yolks, butter, pepper, capers and salt ; fill the pastry cases with this mixture; make very hot and serve. 458— TOMATO NESTS. 6 or 8 large tomatoes 2 ozs. cooked macaroni 2 ozs. finely chopped ham i oz. butter 1 tablespoonful browned 1 tablespoonful white crumbs breadcrumbs 1 tablespoonful gravy Pepper and salt 1 teaspoonful of cheese. Savouries. Mode. — Melt the butter in a stewpan and fry in it the ham, a very small piece of finely chopped onion, if liked, and white breadcrumbs ; when it is nice and brown pour in the gravy and the scooped-out centre of the tomatoes finely chopped ; nearly fill the tomatoes with this mixture after seasoning it with pepper and salt ; make a hollow in the centre and fill it with the macaroni cut in small pieces, sprinkle round the edge and over the tomato the browned breadcrumbs and cheese mixed together. Bake in a moderate oven ten or fifteen minutes till the tomatoes are cooked. 459— CUCUMBER ASPIC. 1 pt. aspic 1 tin pate-de-fois gras 1 young cucumber. Mode. — Rinse small dariole moulds out in cold water, run in a little melted aspic (half the moulds might be red aspic and the other half yellow), place two or three pieces of the pate in the mould ; cut the cucumber in thin slices and place a slice in the mould, then run in some aspic, and continue arranging layers of the pate and cucumber, setting each in the melted aspic until the moulds are full ; the aspic, though melted, must not be warm. Put in a cold place until set, and they are then ready to serve. 460— CHEESE WAFERS. J lb. puff pastry 1 egg Lemon juice 2 ozs. grated cheese 2 ozs. butter Salt and parsley.

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Savory SandwichesSardine TabletsTomato NestsCucumber AspicCheese Wafers

Mrs. Maclurcan's cookery book