Talvo three or foiir tomatoes. Remove pips, skins, etc., and put
in a pan along with the yolks of two or three eggs. Let it simmer
ter some time till it skins. Then I’emove from fire for some time.
When required, add to the above salt and pepper, a few drops of
90
TRIED FAVOURITES COOKERY BOOK.
Worcester sauce, and some grated Parmesan cheese. Wann, and
place the mixture on rounds of fried toast, which put in the oven,
and serve very hot.
Creams of Anchovies, or Lobster, or
Salmon.
Pound the meat in a mortar with fresh ljutter, a little cayenne,
and a few drops lemon juice (and with lobster or crab a little anchovy
sauce), spread on fried croutes of bread, and bake 10 n)inutes. Serve
hot.
Creme de Fromage (for 4 Persons).
2 tablespooiifuls of grated Cheese, not quite 2 tablespoonfuls Cream, a very
little Cayenne, and Salt.
Mix into a smooth cream, and spread on some thin puff paste
which has been cut with a round cutter ; double it over ; press the
edges well together ; egg and vermicelli them, and fry in boiling lard.
Sciwe hot.
A
Croutes au Jambon.
Prepare fingei’S of fried bread (or round pieces). Mince fine some
cold ham or cold meat, and made hot in good brown sauce, but keep
stiff, spread on the croutes, and bake 5 minutes.
• A
Croutes de Merluche.
Prepare round pieces of fried bread. Take a tliick fresh smoked'
haddock, and with a fork take all the meat off the bones, and pile it
in neat bunches on the croutes. Sprinkle on a little cayenne, and
pour over a few drops of good salad oil; bake abou 10 minutes in
shai’p oven, and serve hot.
A
Croutes of Marrow.
Cut the marrow into inch lengths, and blanch for a minute or
two in boiling water, flavoured with herbs. Take fingers of pastry
or fried bread, and put pieces of marrow' on each. Sprinkle finely
chopped parsley and a little lemon juice, bake 10 minutes. Serve hot.
Croutes of Sardines or Bloaters.
Make in the same way, adding cayenne, filleting the herrings,
and buttering the bread before baking 10 minutes.
Cup Omelets.
1 breakfastcupful Bread Crumbs, 1 Onion, 1 oz. Chopped Pasley, 2 Eggs,
li teacupful Milk, Pepper and Salt.
Boil and chop onion, beat eggs, mix all well. Pour into buttered
cups and bake in hot oven 30 minutes. Serve on hot ashet with
tomato sauce.
Curry Balls for Breakfast.
4 lb. Rice (boiled), i lb. Meat (cooked), tablespoonful Curry Powder, Salt,
Sugar, Apple, and Onion.
Mince the meat very fine; mix with cooked rice, curry, apple
(minced fine), and onion, a little salt and sugar, and an egg. Mix all
together, and form into small balls. Egg and bread-crumb. Fry, and
serve very hot.
Curry Souffle.
i lb. Veal, i lb. Bacon, 1 lb. Sweetbreads, 1 lb. Button Mushrooms.
Rub cut veal and bacon through sieve, and parboil sweetbreads.
TRIED FAVOURITES COOKERY BOOK.
91
Make sauce with 4 onions sliced and fried in butter. Cook well, add
1 apple, tablespoonful ouriw powtler and stock from sweetbreads
made into thick sauce. Eub through sieve. Put mushrooms and
sweetbreads at bottom of dish among sauce, then veal and bacon on
top. Cover with greased paper, and steam 1 hour.
Egrsrs (Baked).
6 Eggs, 1 cupful Chicken, Game, or Veal Gravy, 1 teaspoonful Parsley and
Onion chopped very finely, 1 handful Bread Crumbs✪ Eggs (Baked), Pepper and Salt.
Page 89 · 5 recipe records on this page
Presented as published in 1909. 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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Talvo three or foiir tomatoes. Remove pips, skins, etc., and put
in a pan along with the yolks of two or three eggs. Let it simmer
ter some time till it skins. Then I’emove from fire for some time.
When required, add to the above salt and pepper, a few drops of
90
TRIED FAVOURITES COOKERY BOOK.
Worcester sauce, and some grated Parmesan cheese. Wann, and
place the mixture on rounds of fried toast, which put in the oven,
and serve very hot.
Creams of Anchovies, or Lobster, or
Salmon.
Pound the meat in a mortar with fresh ljutter, a little cayenne,
and a few drops lemon juice (and with lobster or crab a little anchovy
sauce), spread on fried croutes of bread, and bake 10 n)inutes. Serve
hot.
Creme de Fromage (for 4 Persons).
2 tablespooiifuls of grated Cheese, not quite 2 tablespoonfuls Cream, a very
little Cayenne, and Salt.
Mix into a smooth cream, and spread on some thin puff paste
which has been cut with a round cutter ; double it over ; press the
edges well together ; egg and vermicelli them, and fry in boiling lard.
Sciwe hot.
A
Croutes au Jambon.
Prepare fingei’S of fried bread (or round pieces). Mince fine some
cold ham or cold meat, and made hot in good brown sauce, but keep
stiff, spread on the croutes, and bake 5 minutes.
• A
Croutes de Merluche.
Prepare round pieces of fried bread. Take a tliick fresh smoked'
haddock, and with a fork take all the meat off the bones, and pile it
in neat bunches on the croutes. Sprinkle on a little cayenne, and
pour over a few drops of good salad oil; bake abou 10 minutes in
shai’p oven, and serve hot.
A
Croutes of Marrow.
Cut the marrow into inch lengths, and blanch for a minute or
two in boiling water, flavoured with herbs. Take fingers of pastry
or fried bread, and put pieces of marrow' on each. Sprinkle finely
chopped parsley and a little lemon juice, bake 10 minutes. Serve hot.
Croutes of Sardines or Bloaters.
Make in the same way, adding cayenne, filleting the herrings,
and buttering the bread before baking 10 minutes.
Cup Omelets.
1 breakfastcupful Bread Crumbs, 1 Onion, 1 oz. Chopped Pasley, 2 Eggs,
li teacupful Milk, Pepper and Salt.
Boil and chop onion, beat eggs, mix all well. Pour into buttered
cups and bake in hot oven 30 minutes. Serve on hot ashet with
tomato sauce.
Curry Balls for Breakfast.
4 lb. Rice (boiled), i lb. Meat (cooked), tablespoonful Curry Powder, Salt,
Sugar, Apple, and Onion.
Mince the meat very fine; mix with cooked rice, curry, apple
(minced fine), and onion, a little salt and sugar, and an egg. Mix all
together, and form into small balls. Egg and bread-crumb. Fry, and
serve very hot.
Curry Souffle.
i lb. Veal, i lb. Bacon, 1 lb. Sweetbreads, 1 lb. Button Mushrooms.
Rub cut veal and bacon through sieve, and parboil sweetbreads.
TRIED FAVOURITES COOKERY BOOK.
91
Make sauce with 4 onions sliced and fried in butter. Cook well, add
1 apple, tablespoonful ouriw powtler and stock from sweetbreads
made into thick sauce. Eub through sieve. Put mushrooms and
sweetbreads at bottom of dish among sauce, then veal and bacon on
top. Cover with greased paper, and steam 1 hour.
Egrsrs (Baked).
6 Eggs, 1 cupful Chicken, Game, or Veal Gravy, 1 teaspoonful Parsley and
Onion chopped very finely, 1 handful Bread Crumbs, Pepper and Salt.