Mrs. Maclurcan's cookery book

Mode. — Beat up the eggs and butter to a cream, mix with it the milk, cheese, cayenne, and juice of half a lemon ; put in sufficient breadcrumbs to make it stiff enough to roll into balls ; drop them into boiling fat and fry a nice golden brown. Gentlemen like these better than fritters or light puddings. 480— CHEESE STRAWS. 2 ozs. butter 2 ozs. breadcrumbs 2 ozs. flour 2 ozs. cheese Cayenne and salt. Mode. — Mix the grated cheese, breadcrumbs, flour and butter together, and a little cayenne and salt ; moisten Savouries. if required with a little milk ; roll out and cut into thin strips ; bake in a moderate oven ; pile across each other high on small plates and serve. 481— DEVILLED PEAWNS. 1 pt. prawns Saltspoonful of cayenne 2 tablespoonfuls Worcester- 2 eggs shire sauce J lb. butter 2 tablespoonfuls anchovy 4 tablespoonfuls curry sauce powder Mode. — Put the heads and pickings of the prawns in half a pint of water and boil for half an hour ; mix in a basin the butter, eggs, sauce, cayenne and curry powder, put into a saucepan and stir until it boils ; then add the water in which the heads and pickings of the prawns were boiled, thicken with a little flour ; add the prawns and boil for another ten minutes ; serve with boiled rice ; milk may be used instead of water. 482— DEVILLED BISCUITS. 6 large thin Captain biscuits Butter , Cayenne. Mode. — Butter the biscuits rather thickly, sprinkle with cayenne ; put in a very hot oven for three minutes a.nd serve at once. 483— EGGS AU GEATIN. 9 hard-boiled eggs 3 ozs. grated cheese Cayenne Breadcrumbs and butter J pt. white sauce A little mustard. Mode.— Cut the eggs in half, lay on a flat dish, cover with the white sauce, cheese, a little dry mustard and cayenne, then cover with a thin layer of breadcrumbs ; put on little pieces of butter and bake until a nice brown. Savouries. 484— SAYOUEY EGGS. 6 hard-boiled eggs 6 sardines Butter Cayenne and salt J cupful white sauce. Mode. — Cut the eggs in half, take the yokes out and put them into a mortar with the sardines (which must be boned and skinned), a little cayenne, salt, and a spoonful of butter ; cut the end of each piece of the white of the egg so as to make it stand up ; fill the cup with the mixture and stand them on toast ; then put them in the oven while you make the sauce. Of course you will have more of the mixture left than will fill the whites ; mix that with the white sauce and allow it to come to a boil, stirring all the time. You must have that quite smooth, then pour it over the eggs and serve very hot. 485— BAKED EGGS. 6 eggs 2 ozs. fat bacon Cayenne 2 tablespoonfuls of milk. Mode. — Chop up the bacon very small, sprinkle with a little cayenne ; put into a small pie-dish with the milk ; place in the oven and allow it to cook for fifteen minutes ; then break the eggs carefully into the dish on the top of the bacon ; put back in the oven and bake until the eggs are cooked ; in a hot oven they take about ten minutes. 486— EGGS ESPAGNOLE. 6 eggs 2 onions 3 tomatoes Tablespoonful of butter Cayenne and salt 2 ozs. grated cheese.