Take three tablespoonfuls of flour, a little salt, and
half a teaspoonful of oil✪ Oysters Fried in Batter ; mix very lightly with tepid
water. Whisk the whites of two eggs into a stiff
froth and mix with the paste. Dip each oyster in
the batter and fry a light brown. A little cayenne is
a great improvement to the batter.
Cheese Biscuits with Anchovies.
For Four Persons. — 8 cheese biscuits ; 3 anchovies ;
1 egg ; 1 oz. of butter ; 1 teaspoonful of chopped parsley ;
cayenne to taste✪ Cheese Biscuits with Anchovies.
^ Make some cheese biscuits by the same receipt as
given for Cheese Straws (page 33), and when baked
X>ut the following mixture between two : pass some
boned anchovies through a sieve, add the yolk of a
hard-boded egg, a small piece of butter, some choj)ped
parsley and cayenne. Mix all together, and when
between the biscuits put into the oven to heat.
SAVOURIES AND SWEETS.
21
Tricolour Toasts.
I'Tor Four Persons. — 5 squares of bread; 3 or 4 ancbovies;
9 gherkins or olives, or 20 capers✪ Tricolour Toasts.
some
|lFiy some squares of bread, and spread
■ cbovies wbicb bave been passed tbrougb a sieve on
lob ; boil tvro eggs bard. Pass tbe whites and
kilks tbrougb a mre sieve separately. Cbop some
[iderkins or olives or capers, whichever is most liked,
.d arrange tbe toast with tbe whites, then tbe yolk,
id lastly the gherkins or capers. In that way you get
Irree colours, a band of each. These toasts are best
bid.
Tomato Omelet.
IIFor Three Persons. — 4 tomatoes ; 1 tablespoon ful of
kur ; 1 gill of milk ; 4 eggs ; salt and pepper to taste ; 2
1.3. of butter for frying.
' Take four ripe tomatoes, peel them and cbop them
mall ; beat a tablespoonful of flour to a smooth
uste with a bttle milk ; add four well-beaten eggs,
lllittle pepper and salt and tbe tomatoes. Pry tbe
lelet in tbe usual way, and serve very hot.
Tomatoes au Gratin.
}For Foi^r Persons — 4 tomatoes ; 6 mushrooms ; 1 onion ;
|eeggs ; 2 tablespoonfuls of bread crumbs ; 2 teaspoonfuls of
I opped parsley ; 2 teaspoonfuls of grated Parmesan ; salt
^dd pepper to taste.
Cut off tbe bottom of tbe tomatoes and take tbe
'.side out carefully ; cbop up a few mushrooms, an
1 don, and some parsley tiU quite flue ; season with
■It and pepj)er ; fry the whole for a few minutes,
lid tbe yolks of two eggs. Mix and All the tomatoes,
22 SAVOURIES AND SWEETS.
sprinkle the top of each with equal quantities of
cheese and bread crumbs and put into the oven to
brown.
Shrimp Toasts.
For Four Persons. — 5 rounds of bread ; \ pint of shelled
shrimps ; 2 ozs. of butter ; 1 teaspoonful of anchovy sauce ;
1 tablespoonful of cream ; 1 tablespoonful of bread crumbs ;
cayenne to taste✪ Shrimp Toasts.
Fry some rounds of bread ; take quarter of a pint
of shelled shrimps and put them into a saucepan
with a little butter, sprinkle in a tablespoonful of
flour, add a teaspoonful of anchovy sauce, a little
cream and cayenne pepper; mix well together and
let it boil two minutes. Place on the rounds of bread
with fried crumbs on the top of each.
Tomato Toast.
For Four Persons. — 3 tomatoes ; 3 red chillies ; 1 onion ;
i oz. butter ; 1 dessertspoonful of milk ; 1 tablespoonful of
crumbs ; 1 > salt and cayenne to taste. ✪ Tomato Toast
Page 10 · 11 recipe records on this page
Presented as published in 1886. 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
Take three tablespoonfuls of flour, a little salt, and half a teaspoonful of oil ; mix very lightly with tepid water. Whisk the whites of two eggs into a stiff froth and mix with the paste. Dip each oyster in the batter and fry a light brown. A little cayenne is a great improvement to the batter.
Cheese Biscuits with Anchovies.
For Four Persons. — 8 cheese biscuits ; 3 anchovies ;
1 egg ; 1 oz. of butter ; 1 teaspoonful of chopped parsley ;
cayenne to taste.
Make some cheese biscuits by the same receipt as given for Cheese Straws (page 33), and when baked put the following mixture between two : pass some boned anchovies through a sieve, add the yolk of a hard-boiled egg, a small piece of butter, some chopped parsley and cayenne. Mix all together, and when between the biscuits put into the oven to heat.
Tricolour Toasts.
For Four Persons. — 5 squares of bread; 3 or 4 anchovies; 9 gherkins or olives, or 20 capers.
some
Fry some squares of bread, and spread some anchovies which have been passed through a sieve on each ; boil two eggs hard. Pass the whites and yolks through a fine sieve separately. Chop some gherkins or olives or capers, whichever is most liked, and arrange the toast with the whites, then the yolk, and lastly the gherkins or capers. In that way you get three colours, a band of each. These toasts are best served cold.
Tomato Omelet.
For Three Persons. — 4 tomatoes ; 1 tablespoon ful of
flour ; 1 gill of milk ; 4 eggs ; salt and pepper to taste ; 2
1.3. of butter for frying.
' Take four ripe tomatoes, peel them andchop them small ; beat a tablespoonful of flour to a smooth paste with a little milk ; add four well-beaten eggs, a little pepper and salt and the tomatoes. Fry the omelet in tbe usual way, and serve very hot.
Tomatoes au Gratin.
For Four Persons — 4 tomatoes ; 6 mushrooms ; 1 onion ;
|2 eggs ; 2 tablespoonfuls of bread crumbs ; 2 teaspoonfuls of
I opped parsley ; 2 teaspoonfuls of grated Parmesan ; salt
and pepper to taste.
Cut off the bottom of the tomatoes and take the inside out carefully ; chop up a few mushrooms, an onion, and some parsley till quite fine ; season with ■It and pepj)er ; fry the whole for a few minutes, add the yolks of two eggs. Mix and All the tomatoes,
sprinkle the top of each with equal quantities of cheese and bread crumbs and put into the oven to brown.
Shrimp Toasts.
For Four Persons. — 5 rounds of bread ; \ pint of shelled
shrimps ; 2 ozs. of butter ; 1 teaspoonful of anchovy sauce ;
1 tablespoonful of cream ; 1 tablespoonful of bread crumbs ;
cayenne to taste.
Fry some rounds of bread ; take half a pint of shelled shrimps and put them into a saucepan with a little butter, sprinkle in a tablespoonful of flour, add a teaspoonful of anchovy sauce, a little cream and cayenne pepper; mix well together and let it boil two minutes. Place on the rounds of bread with fried crumbs on the top of each.
Tomato Toast.
For Four Persons. — 3 tomatoes ; 3 red chillies ; 1 onion ; i oz. butter ; 1 dessertspoonful of milk ; 1 tablespoonful of
crumbs ; 1 > salt and cayenne to taste.
Records on this page
Parmesan RiceOysters Fried in BatterTomato OmeletTomatoes au GratinTomato ToastTomato SandwichesKidney and Cheese ToastCheese Biscuits with AnchoviesTricolour ToastsShrimp ToastsTomato Toast