The Dudley book of cookery and household recipes

golden brown. Make some good buttered eggs. Place this on the croutes. Sprinkle on the top some finely chopped or grated ham, and serve very hot. Fry some round croutes of bread in clear butter. Remove the centre of the croute, and fill it in with tongue chopped very fine, mixed with a little white sauce and cream. Season with cayenne pepper. Pile the mixture all over the croute and serve very hot. ¥ CROUTES DE FOIE DE VOLAILLE Take three or four sets of chickens'* livers, one tablespoonful of grated or chopped ham, one ditto of chopped mushrooms, a little chopped onion, cayenne pepper and salt to taste. Chop the livers very fine and fry in a little butter with the onion. Then add the ham and mushrooms. Season and bind all together with one teaspoonful of good brown sauce. Pile on croutes of fried bread and serve very hot. Bone and skin one cooked Finnan haddock, six pieces of lax, six capers, one teaspoonful of anchovy essence, one ounce of butter, a little cayenne ¥ CROUTES OF TONGUE ¥ CROUTES A LA BELGRAVE and black pepper, a little of the gravy the haddock was cooked in. Pound all together and pass through a wire sieve. Spread on fingers of fried bread and garnish with thin strips of red chillies. SARDINE CROUTES SKIN and bone a dozen sardines. Pound them in a mortar with one teaspoonful of anchovy sauce, one teaspoonful of Harvey sauce, a pinch of cayenne pepper, a pinch of salt and of black pepper. Pass through a wire sieve, then add two tablespoonsful of whipped cream. Place a little of this mixture on small round croutes previously soaked in butter and put them in a hot oven for about five minutes. ¥ COLD SALMON SAVOURY Make a foundation of cold puree of salmon — then cut circles of bread (from one inch to one and a half across) cover each alternately with grated yellow of egg, white of egg, and caviare and a little grated parsley over the whole. ANCHOVY BUTTER Take some anchovies and pound them in a mortar with fresh butter (average two ounces of butter to six ounces of the anchovy fish). Colour with parsley, a handful of which has been boiled and allowed to get cold, pass it all through a sieve and put it on the ice for two hours, serve in small pats, or on rounds of thin toast. ANCHOVY SANDWICHES WITH CUSTARD Take a savoury custard. Break three whole eggs into a basin, add two tablespoonsful of cream, half a gill of strong stock, a little nutmeg, pepper and salt. Beat this up with a fork till well mixed. Strain the mixture into a plain mould which has been lightly buttered to prevent its sticking to the mould while it is being gently steamed over a slow fire in a covered stewpan containing a little hot water. When the custard has become firm to the touch, which will take about half an hour, allow it to become cold, and, after having turned it out upon the plate, cut it with a small round cutter. Have ready some anchovy butter to spread upon small rounds of bread cut the same size as your custard ; place a round of custard about a fourth of an inch in thickness between two rounds of bread and anchovy butter. Dish up. ¥ CROUTES OF ANCHOVY TAKE twelve anchovies and soak them. Skin and bone and pound in a mortar with the yolks of three eggs and two ounces of fresh butter. Pass through a hair sieve. Fry some round croutes of bread— pile Y