Plasmon cookery book

Method. — Take two filleted whiting, or the remainder of any cold white fish, pound in a mortar until quite smooth, add i tablespoonful thick Bechamel sauce ; add to these, very slowly, 4 tablespoonfuls Plasmon stock, just dissolved, and mix well together • season with cayenne and pinch of salt ; stand in a cool place for \ hour to set, then place on a slab in portions about the size of a small egg ; press flat, place in centre of each a piece of lobster butter (made as below) to form yolk, close each up into the shape of an egg, and stand on ice for 15 minutes. Make 1 pint of Plasmon jelly, to be used for outside coverings ; divide into three equal portions for the green, brown, and white. For green, add a few drops of sap green ; the brown, add a little Beef Plasmon ; the white, 1 teaspoonful of cream ; then coat each egg over three times ; garnish the green with truffles ; the brown and white with chopped parsley ; add a little finely chopped chilli on the brown. Serve for breakfast dish. Lobster Butter. — Take half the contents of a small jar of lobster paste and mix with \ oz. fresh butter, and use as above. 93. ANCHOVY PATTIES. — Ingredients : \ oz. butter ; 1 gill Plasmon stock; \ oz. flour ; 1 hard-boiled egg ; 1 teaspoonful anchovy sauce; pepper and salt ; a squeeze of lemon juice ; 5 teaspoonful chopped parsley. Method.— Melt the butter, add the flour, then the stock ; allow to boil until the panada leaves the sides of the saucepan. Chop parsley and egg, and add together. 94. PLASMON HAM JELLY. — Ingredients : ½ lb. ham ; 1 pint Plasmon jelly ; 1 tablespoonful aspic jelly. Method. — Take ¼ lb. ham, pounded and passed through a sieve ; mix with ½ pint Plasmon jelly; 1 tablespoonful aspic jelly ; set in any little fancy moulds. Serve for breakfast or luncheon. 95. CHEESE STRAWS.— Ingredients : 4 oz. Parmesan cheese; 4 oz. pastry flour; 1 oz. Plasmon powder ; pepper, salt, cayenne or paprika, a little dry mustard; 2 oz. butter; e?iough milk to bind the dough. Method. — Mix the flour and Plasmon, rub the butter lightly in, add the cheese, season to taste, mix with a little milk into stiffish dough ; roll out thinly, cut into rings and straws ; bake a delicate brown, put straws through rings, and decorate with a little more grated cheese and Plasmon powder mixed together. 96. CHEESE BALLS. — Ingredients : Equal quantities of grated cheese, breadcrumbs, and thick Plasmon stock ; salt and pepper to taste. Method. — Mix these ingredients together and bind with thick Plasmon stock ; make into balls, dip in stock, and roll in breadcrumbs. Fry in hot fat. 97. TOMATO PASTE FOR SANDWICHES. — Ingredients : i tin of tomato puree ; £ lb. Cheddar cheese ; 3 oz. breadcrumbs ; 2 tablespoonfuls Plasmon ; pepper and salt to taste. Method. — Open the tin of puree and turn into a saucepan ; grate the Cheddar cheese and mix with the breadcrumbs, pepper and salt ; let the puree boil, then add the other ingredients; boil all together with the Plasmon for 10 minutes, pour into a basin, and let it get quite cold before using ; spread between brown or white bread and butter and cut into sandwiches. Sufficient for 60 sandwiches. Cost of above quantity, is. 2 d. 98. SCRAMBLED EGG PATTIES. — Ingredients: Pattycases of Plasmon bread , fried ; 2 eggs : 1 gill Plasmon stock ; salt and pepper ; chopped parsley.