Artizan recipes

Lightly butter a small oval dish, upon which break the eggs without breaking the yolks ; season lightly with a little pepper and salt, put a few small pieces of butter here and there upon them, and then set the dish in a small oven, where let it remain until the whites become set, but by no means hard, and serve hot ; if the oven is moderately hot they will take about ten minutes. G 2 Ham Toast. Ingredients. Three ounces of lean Ham. One ounce of Butter. Chopped Parsley. Pepper. Toast. Mince the ham very fine, and put it in a stewpan with the butter, chopped parsley and some pepper. When quite hot pour it on some slices of hot buttered toast. Serve very hot. Kidneys a la Maitre d’Hotel. Ingredients. Three Kidneys. One teaspoonful of chopped Parsley. One and a half ounce of Butter. One teaspoonful of Lemon-juice. Pepper and Salt, and a few grains of Cayenne. Mix the butter, parsley, cayenne, pepper and salt all well together. Skin the kidneys, split them open, and run a skewer through them to keep them open ; put them on a gridiron, the inside of the kidneys next the fire first, turn them and grill for about seven minutes. Dish them up on croutes of fried bread, sprinkle a little pepper and salt on each kidney and put a small pat of the butter mixture also on each. Serve very hot. Kidneys and Potato Chips. Ingredients. Three Kidneys. Three rashers of Bacon. Six Potatoes. One ounce of Butter. Pepper and Salt. Wash and peel the potatoes, cut them into pieces about the size of your little finger, fry them a light brown in boiling fat. Take the skin off the kidneys, and cut them in half, and cook them in the frying-pan with the rashers of bacon ; do not put in the kidneys until the bacon is nearly cooked, and let them be slightly underdone and full of gravy. To serve, put the fried potatoes on a hot dish, with the bacon and kidneys neatly arranged on the top ; put a small piece of butter and a sprinkle of pepper and salt on each kidney. Serve very hot. Kidney and Tomato Sauce. Ingredients. Half a pound of Tomatoes. One gill of Stock. One ounce of fat Bacon. Half an ounce of Flour. Three Kidneys. One Onion chopped very fine. One teaspoonful of chopped Parsley. One ounce of Butter. One Egg. Pepper and Salt, and Bread-crumbs. Put the tomatoes into a stewpan with the bacon cut in slices ; let them cook for about ten minutes till quite soft, then add the flour and stock, stir well to keep it smooth, and let it simmer again for another ten minutes. Skin the kidneys and cut them in half; melt the butter on a plate and mix into it the chopped onion and parsley, pepper and salt, and the egg ; dip the pieces of kidney into this mixture, cover them lightly with the sifted breadcrumbs, and fry in boiling fat for from two to three minutes, taking care not to cook them too much. Place each kidney on a round piece of fried or toasted bread. Arrange the kidneys nicely on a hot dish and strain the tomato sauce round them. Savoury Rice. Ingredients. Three ounces of Rice. Half a pint of Milk. One ounce of Butter. Two ounces of grated Parmesan Cheese. Pepper and Salt.