r 1 1AKE some large potatoes in the oven ; open
them lengthways with a sharp knife ; remove
the pulp from the inside ; rub it through a sieve ;
337
x
THE DUDLEY RECIPES
add a little cream, making it into a smooth puree,
and season.
Half -fill the potato shells with this puree ; break
an egg✪ Eggs Georgette into every other one ; besprinkle with
cream and cook lightly in the oven. Replace the
other half of the baked shell, giving the potato
the appearance of being whole, and dish up very
hot on a napkin.
%
EGG CUTLETS
fT^AKE some hard-boiled eggs and mince them.
Mix with them some grated Parmesan cheese
and chopped herbs, parsley, chervil, tarragon and
chives. Moisten with raw yolks of eggs and a
little rich white sauce✪ Egg Cutlets. Shape like cutlets ; egg
and breadcrumb over and fry them in deep fat.
Serve with fried parsley as a garnish.
PORTUGUESE EGGS
T)UT a tablespoonful of tomato pulp into a dish ;
-L break the eggs upon this ; season and cook.
Between the eggs, and at each end of the dish, put
a little heap of thick tomato pulp, and on each of the
eggs drop a pinch of finely chopped parsley✪ Portuguese Eggs.
338
EGG DISHES
MEYERBEER EGGS
r 1 1AKE the number of dishes so that there is one
for each person. Heat sufficient butter in
each dish to cover the whole of the bottom ; break
two eggs carefully into each dish ; baste the yolks
with a very little hot butter ; salt slightly and
push the dish into the oven. As soon as the white
of the eggs assumes a milky white colour, they are
cooked and should be withdrawn from the oven
and served immediately.
Special care must be taken that the eggs are not
cooked too much or too quickly, particularly as it
should be remembered that the heat of the dish
completes the cooking to a certain extent after it
is removed from the oven.
For the meyerbeer, place a small grilled sheep’s
or lamb’s kidney on each dish with the eggs and
surround with a thread of Perigueux sauce✪ Meyerbeer Eggs. Serve
immediately.
339
14 BREAKFAST DISHES
SMOKED HADDOCK KEDGEREE
ONE smoked haddock, four ounces of rice, two
hard-boiled eggs, two ounces of butter,
Krona red pepper and salt, and a little thick
cream✪ Smoked Haddock Kedgeree.
Wash and boil the rice ; drain and dry it ;
remove the bones and skin from the fish ; break
into pieces and remove the shells of the eggs and
cut the whites of the eggs into small square
pieces. Melt the butter in a stewpan and add the
rice to it. Then add the fish, the whites of the
eggs, the red Krona pepper and a little grated
nutmeg and salt. Lastly, moisten slightly with a
little thick cream. Mix all well together. Serve
on a hot dish and sprinkle the yolks of the eggs
grated over the top.
STUFFED BACON
~1\ /TAKE a forcemeat by mixing one teaspoonful
of breadcrumbs, one teaspoonful of chopped
parsley, half a teaspoonful of chopped onion and
340
BREAKFAST DISHES
one tablespoonful of chopped chicken, ham and
tongue. Season with pepper and salt, and moisten
with a well-beaten egg.
Cut some thin slices of bacon✪ Stuffed Bacon, smooth out with
a knife and spread evenly with a layer of the force-
meat. Roll them up and tie with fine string and
fry until the bacon is cooked. Serve on oblong
pieces of bread, fried in melted butter to a golden
brown .
EXCELLENT FOR BREAKFAST OR LUNCH
OOK the rice in good rich broth, mixed with
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Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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r 1 1AKE some large potatoes in the oven ; open
them lengthways with a sharp knife ; remove
the pulp from the inside ; rub it through a sieve ;
337
x
THE DUDLEY RECIPES
add a little cream, making it into a smooth puree,
and season.
Half -fill the potato shells with this puree ; break
an egg into every other one ; besprinkle with
cream and cook lightly in the oven. Replace the
other half of the baked shell, giving the potato
the appearance of being whole, and dish up very
hot on a napkin.
%
EGG CUTLETS
fT^AKE some hard-boiled eggs and mince them.
Mix with them some grated Parmesan cheese
and chopped herbs, parsley, chervil, tarragon and
chives. Moisten with raw yolks of eggs and a
little rich white sauce. Shape like cutlets ; egg
and breadcrumb over and fry them in deep fat.
Serve with fried parsley as a garnish.
PORTUGUESE EGGS
T)UT a tablespoonful of tomato pulp into a dish ;
-L break the eggs upon this ; season and cook.
Between the eggs, and at each end of the dish, put
a little heap of thick tomato pulp, and on each of the
eggs drop a pinch of finely chopped parsley.
338
EGG DISHES
MEYERBEER EGGS
r 1 1AKE the number of dishes so that there is one
for each person. Heat sufficient butter in
each dish to cover the whole of the bottom ; break
two eggs carefully into each dish ; baste the yolks
with a very little hot butter ; salt slightly and
push the dish into the oven. As soon as the white
of the eggs assumes a milky white colour, they are
cooked and should be withdrawn from the oven
and served immediately.
Special care must be taken that the eggs are not
cooked too much or too quickly, particularly as it
should be remembered that the heat of the dish
completes the cooking to a certain extent after it
is removed from the oven.
For the meyerbeer, place a small grilled sheep’s
or lamb’s kidney on each dish with the eggs and
surround with a thread of Perigueux sauce. Serve
immediately.
339
14 BREAKFAST DISHES
SMOKED HADDOCK KEDGEREE
ONE smoked haddock, four ounces of rice, two
hard-boiled eggs, two ounces of butter,
Krona red pepper and salt, and a little thick
cream.
Wash and boil the rice ; drain and dry it ;
remove the bones and skin from the fish ; break
into pieces and remove the shells of the eggs and
cut the whites of the eggs into small square
pieces. Melt the butter in a stewpan and add the
rice to it. Then add the fish, the whites of the
eggs, the red Krona pepper and a little grated
nutmeg and salt. Lastly, moisten slightly with a
little thick cream. Mix all well together. Serve
on a hot dish and sprinkle the yolks of the eggs
grated over the top.
STUFFED BACON
~1\ /TAKE a forcemeat by mixing one teaspoonful
of breadcrumbs, one teaspoonful of chopped
parsley, half a teaspoonful of chopped onion and
340
BREAKFAST DISHES
one tablespoonful of chopped chicken, ham and
tongue. Season with pepper and salt, and moisten
with a well-beaten egg.
Cut some thin slices of bacon, smooth out with
a knife and spread evenly with a layer of the force-
meat. Roll them up and tie with fine string and
fry until the bacon is cooked. Serve on oblong
pieces of bread, fried in melted butter to a golden
brown .
EXCELLENT FOR BREAKFAST OR LUNCH
OOK the rice in good rich broth, mixed with