Chicken Creams.
For Six Persons. — J lb. of chicken ; 3 ozs. of ham ; 1 oz.
of butter ; 2 eggs ; J pint of cream✪ Iced Parmesan Pyramids ; pepper (white) ; \
cayenne and salt to taste.
Pound the chicken and ham, pass it through a
sieve, add the butter melted, the eggs well beaten, •
and lastly the cream, which must be whipped; season
with pepper and salt. Mix all lightly together, put :
into an oiled mould and steam half an hour. These
can be made in small tins and steamed for fifteen
minutes.
Herrings’ Roe and Mushroom Ketchup on
Toast.
For Four Persons. — 6 rounds of toast the size of the top of
a tumbler ; the roes of three herrings ; 6 flap mushrooms ;
2 ozs. of butter ; cayenne ; salt.
SAVOURIES AND SWEETS.
5
' Make some rounds of buttered toast, season -well
ith. pepper and cayenne on eacb toast, place balf
e soft roe of a berring wbicb bas been ligbtly
lied, and on tbe top of tbis one fried musbroom,
Ibicb ought to cover tbe toast. Serve very bot.
Cheese Ramequins.
fl FoR Four Persons. — 1 oz. of butter ; ^ oz. of flour ; J pint
new milk ; 3 eggs ; 3 ozs. of grated cheese.
First melt tbe butter, mix in tbe flour, add tbe
iiiilk, stir and cook well. Tben beat in tbe yolks of
jiwo eggs, sprinkle in tbe cbeese, add three whites
Lbicb have been whisked to a froth, mix in ligbtly,
md put into tbe cases. Bake a quarter of an hour.
Lobster Creams.
For Four Persons. — Half a lobster ; pint of cream ;
aayenne and salt ; ramequin cases ; parsley.
Whip some cream till it is nice and stiff, season it
uigbly with cayenne and salt ; cut up some pieces of
i.obster and mix with tbe cream. Put into cases with
a ome coral on the top of eacb, and a sprig of pars-
ley to garnish it with.
Potted Cheese on Toasts.
For Six or Eight Persons. — As many rounds of bread as
required ; j lb. Gloucester cbeese ; 2 ozs. of butter ; salt to
aaste ; 1 tablespoonful of made mustard (Finch’s) ; 1 table-
■Bpoonful of port or sherry.
Fry some rounds of bread and put tbe following
mixture on them, and put them into tbe oven just to
hbeat : grate quarter pound of rich cbeese, beat it to
aa smooth paste with two ounces of butter, season with
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SAVOURIES AND SWEETS.
salt, mace, a little made Finch’s mustard, one table-
spoonful of port or sherry. This will keep for a
week or more if it is put into a pot with melted butter
on the top.
Macaroni Balls.
For Six Persons. — 3 ozs. of macaroni ; 2 eggs'; 1 oz. of
grated Pai-mesan ; a little crushed vermicelli ; butter for
frying.
Boil two ounces of macaroni, cut it into small
pieces and drain, put into a saucepan with the yolk
of one egg and one ounce of grated Parmesan cheese ;
season with pepjfer and salt,- cook for a few minutes,
tlxen put on a plate to get cold. Form into halls,
egg and vermicelli them, and fi-y a nice light colour.
Champignons en Caisse.
For Six Persons. — 12 large mushrooms ; 1 dessertspoonsful -
of chopped parsley ; 1 finely chopped eschalot ; 1 oz. of
hatter ; salt and pepper to taste.
Peel some mushrooms and cut them up small;
put them into paper or china cases, which should he
well buttered. Add pepper, salt, chopped parsley,
and a little eschalot if liked. Cook in a brisk oven
and serve hot.
Bengal Toasts.
For Four Persons. — 6 rounds of bread ; 2 ozs. of ham ;
1 gill of cream ; cayenne ; 1 oz. of Bengal chutney ; 1 oz.
of Parmesan cheese. ✪ Aigrettes of Parmesan
Page 3 · 12 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
Chicken Creams.
For Six Persons. — J lb. of chicken ; 3 ozs. of ham ; 1 oz.
of butter ; 2 eggs ; J pint of cream ; pepper (white) ; \
cayenne and salt to taste.
Pound the chicken and ham, pass it through a sieve, add the butter melted, the eggs well beaten, • and lastly the cream, which must be whipped; season with pepper and salt. Mix all lightly together, put : into an oiled mould and steam half an hour. These can be made in small tins and steamed for fifteen minutes.
Herrings’ Roe and Mushroom Ketchup on
Toast.
For Four Persons. — 6 rounds of toast the size of the top of a tumbler ; the roes of three herrings ; 6 flap mushrooms ;
2 ozs. of butter ; cayenne ; salt.
' Make some rounds of buttered toast, season well with pepper and cayenne on each toast, place half a soft roe of a herring which has been lightly fried, and on the top of this one fried mushroom, which ought to cover the toast. Serve very bot.
Cheese Ramequins.
fl FoR Four Persons. — 1 oz. of butter ; ^ oz. of flour ; J pint new milk ; 3 eggs ; 3 ozs. of grated cheese.
First melt the butter, mix in the flour, add the milk, stir and cook well. Then beat in the yolks of two eggs, sprinkle in the cheese, add three whites which have been whisked to a froth, mix in lightly, and put into the cases. Bake a quarter of an hour.
Lobster Creams.
For Four Persons. — Half a lobster ; pint of cream ; aayenne and salt ; ramequin cases ; parsley.
Whip some cream till it is nice and stiff, season it highly with cayenne and salt ; cut up some pieces of lobster and mix with the cream. Put into cases with a ome coral on the top of eacb, and a sprig of parsley to garnish it with.
Potted Cheese on Toasts.
For Six or Eight Persons. — As many rounds of bread as required ; j lb. Gloucester cbeese ; 2 ozs. of butter ; salt to
aaste ; 1 tablespoonful of made mustard (Finch’s) ; 1 table-
■Bpoonful of port or sherry.
Fry some rounds of bread and put the following mixture on them, and put them into the oven just to heat : grate quarter pound of rich cheese, beat it to a smooth paste with two ounces of butter, season with
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salt, mace, a little made Finch’s mustard, one tablespoonful of port or sherry. This will keep for a week or more if it is put into a pot with melted butter on the top.
Macaroni Balls.
For Six Persons. — 3 ozs. of macaroni ; 2 eggs'; 1 oz. of
grated Pai-mesan ; a little crushed vermicelli ; butter for frying.
Boil two ounces of macaroni, cut it into small pieces and drain, put into a saucepan with the yolk of one egg and one ounce of grated Parmesan cheese ; season with pepper and salt, cook for a few minutes, then put on a plate to get cold. Form into balls, egg and vermicelli them, and fry a nice light colour.
Champignons en Caisse.
For Six Persons. — 12 large mushrooms ; 1 dessertspoonsful -
of chopped parsley ; 1 finely chopped eschalot ; 1 oz. of
hatter ; salt and pepper to taste.
Peel some mushrooms and cut them up small; put them into paper or china cases, which should he well buttered. Add pepper, salt, chopped parsley, and a little eschalot if liked. Cook in a brisk oven and serve hot.
Bengal Toasts.
For Four Persons. — 6 rounds of bread ; 2 ozs. of ham ;
1 gill of cream ; cayenne ; 1 oz. of Bengal chutney ; 1 oz.
of Parmesan cheese.
Records on this page
Iced Parmesan PyramidsHerrings’ Roe and Mushroom Ketchup on ToastAigrettes of ParmesanCheese RamequinsChampignons en CaisseLobster CreamsPotted Cheese on ToastsMacaroni BallsMushroom ToastsDressed CrabBengal ToastsCalf’s Brains on Toast