I rham or tongue ; 4 boned anchovies ; 2 tablespoonfuls of
luiite sauce ; 1 dessertspoonful of curry powder ; a squeeze
iMemon ; 12 squares of fried bread ; 1 oz. of grated cheese ;
pz. of butter ; butter for frying bread.
I ' Cut into dice either chicken, veal, or game. Take
Irme ham or tongue and four boned anchovies, also
kt into dice ; next put two tablespoonfuls of white
liuce and one dessertspoonful of curry powder or
^aste into a saucepan, boil a few minutes and add
I'.e above ingredients and a squeeze of lemon✪ Indian Sandwiches. Have
»ady double the number of fried rounds of bread,
ud put the mixture between them; mix a little
r..'ated cheese with butter and spread on the top of
i'!,ch sandwich and place in the oven to get very hot
For Six or Seven Persons. — ^ pint of cream ; 1 good table-
Loonful of dissolved gelatine; 2 ozs. of grated Parmesan
M.eese ; ^ pint of milk ; cayenne and salt to taste ; some
kpic jelly.
' ' Take quarter of a pint of cream, one good table-
fooonful of dissolved gelatine in milk, two of grated
Varmesan cheese, cayenne and salt to taste. Warm
he milk in which the gelatine is dissolved, add the
Zephyrs.
lO
SAVOURIES AND SWEETS.
and add the whisked cream ; pour into small moulc
and let it set. When cold turn them out and gamis^
the dish with aspic cut into dice.
Macaroni Cheese.
For Four or Five Persons. — 3 ozs. of macaroni ; 1 oz. olmr
flour ; I pint of milk ; 1 oz. of butter ; 3 tablespoonfuls
grated Parmesan ; cayenne and salt to taste.
Boil the macaroni till tender with an onion and!
some salt in the water, drain it well; make a thick]
white sauce and add the grated Parmesan cheese,
cayenne and salt to taste, butter a dish well, place a
layer of macaroni on it, then one of sauce, and so on
till you have sufficient. Sprinkle cheese on the top,
and put into the oven to brown.
Gherkin Toasts.
For Four Persons. — 5 squares of bread; 2 ozs. of Parme-
san cheese ; 8 gherkins ; 2 eggs ; cayenne and salt to taste.
some squares of bread, sprinkle Parmesan
on each ; chop some gherkins very fine, and
Pry
cheese
cover half the toast with them, and the other half
with the yolk of a hard-boiled egg passed through a
sieve ; season with salt and cayenne.
Fried Ramequins.
For Three Persons. — | lb. of Gloucester cheese; 1 oz. of
butter ; 2 eggs ; cayenne and salt to taste.
Grate quarter pound of cheese, melt one ounce of
butter ; when the butter is cool mix with it the whites
SAVOURIES AND SWEETS.
II
' two eggs whisked to a froth, lay buttered papers
iisf .a frying-pan, put shoes of bread on them and the
^ese on the top, fry them five minutes, and serve
om very hot.
Viscount Sandwiches.
F^or Eight to Ten Persons. — A tin loaf ; 6 ozs. of butter ;
rp. of anchovies ; 4 eggs ; 1 pint of consomme ; a few
igs of parsley for gamislung.
'ake a tin loaf of bread and cut some very thin
ces, spread them with butter and anchovies
luimded and passed through a sieve : stamp them
[it with a small round cutter, place some fiUeted
chovies upon them. Make a custard with the yolks
Iffour eggs and a quarter of a pint of'good consomme,
‘ sam it in a plain mould. When cooked leave it till
id, then turn out, cut into thin shces and stamp it
|tt with the same cutter as used for the bread, and
-ice a round of custard between the rounds of the
ad and anchovies. Serve on a napkin and garnish
Itth parsley.
Cr^me de Fromage. ✪ Savoury Eggs
Page 5 · 9 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
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I rham or tongue ; 4 boned anchovies ; 2 tablespoonfuls of
luiite sauce ; 1 dessertspoonful of curry powder ; a squeeze
iMemon ; 12 squares of fried bread ; 1 oz. of grated cheese ;
pz. of butter ; butter for frying bread.
I ' Cut into dice either chicken, veal, or game. Take
Irme ham or tongue and four boned anchovies, also
kt into dice ; next put two tablespoonfuls of white
liuce and one dessertspoonful of curry powder or
^aste into a saucepan, boil a few minutes and add
I'.e above ingredients and a squeeze of lemon. Have
»ady double the number of fried rounds of bread,
ud put the mixture between them; mix a little
r..'ated cheese with butter and spread on the top of
i'!,ch sandwich and place in the oven to get very hot
For Six or Seven Persons. — ^ pint of cream ; 1 good table-
Loonful of dissolved gelatine; 2 ozs. of grated Parmesan
M.eese ; ^ pint of milk ; cayenne and salt to taste ; some
kpic jelly.
' ' Take quarter of a pint of cream, one good table-
fooonful of dissolved gelatine in milk, two of grated
Varmesan cheese, cayenne and salt to taste. Warm
he milk in which the gelatine is dissolved, add the
Zephyrs.
lO
SAVOURIES AND SWEETS.
and add the whisked cream ; pour into small moulc
and let it set. When cold turn them out and gamis^
the dish with aspic cut into dice.
Macaroni Cheese.
For Four or Five Persons. — 3 ozs. of macaroni ; 1 oz. olmr
flour ; I pint of milk ; 1 oz. of butter ; 3 tablespoonfuls
grated Parmesan ; cayenne and salt to taste.
Boil the macaroni till tender with an onion and!
some salt in the water, drain it well; make a thick]
white sauce and add the grated Parmesan cheese,
cayenne and salt to taste, butter a dish well, place a
layer of macaroni on it, then one of sauce, and so on
till you have sufficient. Sprinkle cheese on the top,
and put into the oven to brown.
Gherkin Toasts.
For Four Persons. — 5 squares of bread; 2 ozs. of Parme-
san cheese ; 8 gherkins ; 2 eggs ; cayenne and salt to taste.
some squares of bread, sprinkle Parmesan
on each ; chop some gherkins very fine, and
Pry
cheese
cover half the toast with them, and the other half
with the yolk of a hard-boiled egg passed through a
sieve ; season with salt and cayenne.
Fried Ramequins.
For Three Persons. — | lb. of Gloucester cheese; 1 oz. of
butter ; 2 eggs ; cayenne and salt to taste.
Grate quarter pound of cheese, melt one ounce of
butter ; when the butter is cool mix with it the whites
SAVOURIES AND SWEETS.
II
' two eggs whisked to a froth, lay buttered papers
iisf .a frying-pan, put shoes of bread on them and the
^ese on the top, fry them five minutes, and serve
om very hot.
Viscount Sandwiches.
F^or Eight to Ten Persons. — A tin loaf ; 6 ozs. of butter ;
rp. of anchovies ; 4 eggs ; 1 pint of consomme ; a few
igs of parsley for gamislung.
'ake a tin loaf of bread and cut some very thin
ces, spread them with butter and anchovies
luimded and passed through a sieve : stamp them
[it with a small round cutter, place some fiUeted
chovies upon them. Make a custard with the yolks
Iffour eggs and a quarter of a pint of'good consomme,
‘ sam it in a plain mould. When cooked leave it till
id, then turn out, cut into thin shces and stamp it
|tt with the same cutter as used for the bread, and
-ice a round of custard between the rounds of the
ad and anchovies. Serve on a napkin and garnish
Itth parsley.
Cr^me de Fromage.