Take three large tomatoes, put them into boding
water for two minutes, then peel them and chop very
fine with three red chillies, salt, and a small onion.
Put half an ounce of butter in a pan with a dessert-
spoonful of milk, add the tomatoes and chillies, cook
for a few minutes and mix a well beaten egg with it.
Cook till the mixture is the thickness of buttered
eggs, serve on slices of buttered toast, and sprinkle
fried bread crumbs on the top.
SAVOURIES AND SWEETS.
23
Curried Eggs.
1 For Four Persons. — 1 oz. butter✪ Tomato Toast ; 3 eggs ; 1 tablespoonful
cream ; 1 dessertspoonful of curry powder or paste ; salt
taste.
Take one ounce of butter, three eggs, one table-
jpoonful of cream, one dessertspoonful of curry paste
[ir powder. Put the butter into a pan to melt, add
Jiae eggs, cream, and curry paste ; salt to taste, stir
t-U it gets thick and serve on buttered toast.
Canapis of Sardines.
For Four Persons. — 5 pieces of fried bread ; 5 sardines ;
eggs ; 1 teaspoonful of Fincli’s mustard ; 1 teaspoonful of
■ legar ; 1 tablespoonful of mixed minced parsley, chives, and
Tagon ; 5 pickled gherkins✪ Canapes of Sardines.
Fry some pieces of bread the length and width of
sardine ; take .some sardines and strip them from
Ihe bone, lay one haK of them aside and pound the
|it)ther half with the yolks of one or two hard-boiled
yggs and some butter. Add mustard, pepper, chives,
minced parsley, tarragon, and a teaspoonful of vine-
f^ar. Mix all these ingredients thoroughly, spread
the mixture on the toast, and lay a half sardine on
■i)ach. Place in the oven to get hot, and serve with a
limall pickled gherkin on each.
Truffes ^ la Serviette.
For Six Persons. — 10 truffles ; 1 onion ; 1 slice of bacon ;
1 1 bunch of mixed herbs ; pepper and a good deal of salt ; 1
ns'ineglass of sherry ; 1 pint of stock.
Take some good-sized fresh truffles, wash tho-
r’oughly, put them in a saucepan with an onion, a
B slice of bacon, herbs, pepper and salt ; boil them in
24
SAVOURIES AND SWEETS.
stock with a wineglass of sherry. Boil till tender,
and serve on a napkin.
Oyster Toasts.
For Four Persons. — 5 squares of fried bread ; 1 dozen
oysters ; 1 teaspoonful of anchovy sauce ; 1 teaspoonful of
flour ; 1 gill of cream ; pepper and salt to taste✪ Oyster Toasts.
Take some oysters and cut them into small pieces,
put them into a saucepan with a little cream, a sprin-
kle of flour, a few di*ops of anchovy sauce, cayenne
pepper and salt. Heat thoroughly and serve on
fried bread. ;
?
« t
Vegetable Marrow ^ I’EspagnoIe. |
For Four Persons. — 1 vegetable marrow ; 2 large toma- i
toes ; 1 oz. of butter ; 1 onion ; J pint of stock ; pepper and ‘
salt to taste. ;
Slice an onion and two large tomatoes, fry them in t
a little butter. When they are cooked, put in the j
marrow cut into nice square pieces, moisten with a •
little hot stock, add pepper and salt ; let the whole ;
stew gently till the marrow is cooked. Serve hot. ;
1
Imitation Foie Gras.
For Six Persons. — J lb. calf’s liver; J lb. bacon; 1 J
carrot ; 1 turnip ; 1 onion ; 1 bouquet of herbs ; cayenne |
and salt to taste.
Take half a pound of calf’s liver, quarter of a •
pound of rather fat bacon, a carrot, turnip, onion, a .
bouquet of herbs, pepper and salt. Cut up the i
bacon, put it into a frying-pan and fry gently, cut J
the liver up and put it in also ; the vegetables must |
be cut up and fried. Stir over the fixe till it is
SAVOURIES AND SWEETS.
25
Page 11 · 6 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
A modernized reading is not available for this page yet. You are seeing the original text.
Take three large tomatoes, put them into boding
water for two minutes, then peel them and chop very
fine with three red chillies, salt, and a small onion.
Put half an ounce of butter in a pan with a dessert-
spoonful of milk, add the tomatoes and chillies, cook
for a few minutes and mix a well beaten egg with it.
Cook till the mixture is the thickness of buttered
eggs, serve on slices of buttered toast, and sprinkle
fried bread crumbs on the top.
SAVOURIES AND SWEETS.
23
Curried Eggs.
1 For Four Persons. — 1 oz. butter ; 3 eggs ; 1 tablespoonful
cream ; 1 dessertspoonful of curry powder or paste ; salt
taste.
Take one ounce of butter, three eggs, one table-
jpoonful of cream, one dessertspoonful of curry paste
[ir powder. Put the butter into a pan to melt, add
Jiae eggs, cream, and curry paste ; salt to taste, stir
t-U it gets thick and serve on buttered toast.
Canapis of Sardines.
For Four Persons. — 5 pieces of fried bread ; 5 sardines ;
eggs ; 1 teaspoonful of Fincli’s mustard ; 1 teaspoonful of
■ legar ; 1 tablespoonful of mixed minced parsley, chives, and
Tagon ; 5 pickled gherkins.
Fry some pieces of bread the length and width of
sardine ; take .some sardines and strip them from
Ihe bone, lay one haK of them aside and pound the
|it)ther half with the yolks of one or two hard-boiled
yggs and some butter. Add mustard, pepper, chives,
minced parsley, tarragon, and a teaspoonful of vine-
f^ar. Mix all these ingredients thoroughly, spread
the mixture on the toast, and lay a half sardine on
■i)ach. Place in the oven to get hot, and serve with a
limall pickled gherkin on each.
Truffes ^ la Serviette.
For Six Persons. — 10 truffles ; 1 onion ; 1 slice of bacon ;
1 1 bunch of mixed herbs ; pepper and a good deal of salt ; 1
ns'ineglass of sherry ; 1 pint of stock.
Take some good-sized fresh truffles, wash tho-
r’oughly, put them in a saucepan with an onion, a
B slice of bacon, herbs, pepper and salt ; boil them in
24
SAVOURIES AND SWEETS.
stock with a wineglass of sherry. Boil till tender,
and serve on a napkin.
Oyster Toasts.
For Four Persons. — 5 squares of fried bread ; 1 dozen
oysters ; 1 teaspoonful of anchovy sauce ; 1 teaspoonful of
flour ; 1 gill of cream ; pepper and salt to taste.
Take some oysters and cut them into small pieces,
put them into a saucepan with a little cream, a sprin-
kle of flour, a few di*ops of anchovy sauce, cayenne
pepper and salt. Heat thoroughly and serve on
fried bread. ;
?
« t
Vegetable Marrow ^ I’EspagnoIe. |
For Four Persons. — 1 vegetable marrow ; 2 large toma- i
toes ; 1 oz. of butter ; 1 onion ; J pint of stock ; pepper and ‘
salt to taste. ;
Slice an onion and two large tomatoes, fry them in t
a little butter. When they are cooked, put in the j
marrow cut into nice square pieces, moisten with a •
little hot stock, add pepper and salt ; let the whole ;
stew gently till the marrow is cooked. Serve hot. ;
1
Imitation Foie Gras.
For Six Persons. — J lb. calf’s liver; J lb. bacon; 1 J
carrot ; 1 turnip ; 1 onion ; 1 bouquet of herbs ; cayenne |
and salt to taste.
Take half a pound of calf’s liver, quarter of a •
pound of rather fat bacon, a carrot, turnip, onion, a .
bouquet of herbs, pepper and salt. Cut up the i
bacon, put it into a frying-pan and fry gently, cut J
the liver up and put it in also ; the vegetables must |
be cut up and fried. Stir over the fixe till it is
SAVOURIES AND SWEETS.
25