colour, but not brown ; take a cupful of rice and let
it cook in the butter about five minutes, add a smallj
pinch of saffron. Take sufiicient stock to cook the
rice, fifteen or twenty minutes will cook it; wheni
cooked add neaidy the same quantity of grated chees^
as rice, and cook three minutes more, stirring the
cheese in well. Serve very hot.
Bombay Toast.
For Three Persons. — 1 oz. of anchovies ; 1 oz. of butter;
2 eggs ; 4 squares of fried bread ; cayenne to taste.
Take one ounce of anchovies, one ounce of butter,
and pass through a sieve ; melt it in a saucepan, and
as it melts add the beaten yolks of two eggs. Stir tdl
as thick as buttered eggs and serve on fried bread.
Potatoes au Gratin.
For Six Persons. — 8 potatoes; 1 gill of milk; 1 table-
spoonful of flour ; 1 egg ; a teacupful of grated cheese ; salt
and cayenne to taste ; 1 oz. of bread crumbs.
Slice some boiled potatoes and put a layer in a pie
dish, then spread a layer of thick white sauce with,
the yolk of an egg and cheese in it over the potatoes,
then another layer of potatoes tiU the dish is full.
Sprinkle the top with bread crumbs and cheese.
Bake about twenty minutes.
Golden Eggs.
b OR Four Persons. — 6 eggs; 1 oz. of bread crumbs;
butter for frying ; salt ; cayenne ; J pint of rich white
sauce ; a squeeze of lemon.
Hard boil some eggs, shell them and sprinkle them
with flour and salt ; beat up a raw egg and dip the
1/
SAVOURIES AND SWEETS.
'd-boiled ones in it, roH them in bread crumbs and
a good golden colour. Serve with white sauce.
Genoese Eggs.
'or Four Persons.— 3 eggs; 3 taWespoonfuls of rice •
iis. of butter ; 1 teaspoonful of chopped parsley ; pepper
1 . salt to taste✪ Risotto à la Milanaise ; 1 onion ; some slices of buttered toast.
Cwo or three hard-boiled eggs chopped very fine ;
F thoroughly with three tablespoonfuls of rice well
iiled, but each grain must be dry and separate.
iT.t into a stewpan with a bit of butter, a httle
')pped parsley, pepper, salt, and a httle onion;
Len quite hot serve on a shce of fried or buttered
ist.
Gascony Butter.
i'oR Four Persons. — 1 oz. of chopped parsley; 2 ozs. of
ihovies ; 2 ozs. of butter ; cayenne to taste.
Hake equal quantities of parsley picked and par-
iiled, of anchovies washed, boned, and pounded,
wo fresh butter ; mix the ingredients weU together,
(H cayenne, and pass all through a hair sieve ; shape
to httle baUs and garnish with parsley.
Eggs ^ I’Annecy.
il'oR Four Persons. — 6 eggs ; 1 oz. of butter ; 2 ozs. of
it-pped mushrooms (if tinned mushrooms are used, 1 table-
(■onful of mushroom ketchup must be added) ; 1 tablospoon-
- of chopped parsley ; half an onion ; 5 pieces of fried
i^ad.
IHard boil some eggs, put them into cold water, and
Ben sheU, cut them in half and take out the yolks,
lop them fine. Put a nice-sized piece of butter
bto a saucepan with some chopped mushrooms, then
c
SAVOURIES AND SWEETS.
add the yolks with some chopped parsley and a littleW'
onion. Stir all well together and add one or two ra-^^
eggs, according to the quantity. Serve on fried®^
toast. II
For Four Persons. — 6 potatoes ; 1 gill of cream ; cayenne |
and salt to taste ; 2 eggs. I ✪ Baked Potatoes with Cream and Eggs
Page 8 · 14 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
colour, but not brown ; take a cupful of rice and let it cook in the butter about five minutes, add a smallj pinch of saffron. Take sufiicient stock to cook the rice, fifteen or twenty minutes will cook it; wheni cooked add nearly the same quantity of grated cheese as rice, and cook three minutes more, stirring the cheese in well. Serve very hot.
Bombay Toast.
For Three Persons. — 1 oz. of anchovies ; 1 oz. of butter;
2 eggs ; 4 squares of fried bread ; cayenne to taste.
Take one ounce of anchovies, one ounce of butter, and pass through a sieve ; melt it in a saucepan, and as it melts add the beaten yolks of two eggs. Stir till as thick as buttered eggs and serve on fried bread.
Potatoes au Gratin.
For Six Persons. — 8 potatoes; 1 gill of milk; 1 tablespoonful of flour ; 1 egg ; a teacupful of grated cheese ; salt
and cayenne to taste ; 1 oz. of bread crumbs.
Slice some boiled potatoes and put a layer in a pie dish, then spread a layer of thick white sauce with, the yolk of an egg and cheese in it over the potatoes, then another layer of potatoes tiU the dish is full. Sprinkle the top with bread crumbs and cheese. Bake about twenty minutes.
Golden Eggs.
For Four Persons. — 6 eggs; 1 oz. of bread crumbs; butter for frying ; salt ; cayenne ; J pint of rich white sauce ; a squeeze of lemon.
Hard boil some eggs, shell them and sprinkle them with flour and salt ; beat up a raw egg and dip the
hard-boiled ones in it, roll them in bread crumbs till a good golden colour. Serve with white sauce.
Genoese Eggs.
For Four Persons.— 3 eggs; 3 tablespoonfuls of rice • 1 oz. of butter ; 1 teaspoonful of chopped parsley ; pepper
1 . salt to taste ; 1 onion ; some slices of buttered toast.
Two or three hard-boiled eggs chopped very fine ; mix thoroughly with three tablespoonfuls of rice well boiled, but each grain must be dry and separate. Put into a stewpan with a bit of butter, a little chopped parsley, pepper, salt, and a little onion; when quite hot serve on a shce of fried or buttered ist.
Gascony Butter.
For Four Persons. — 1 oz. of chopped parsley; 2 ozs. of anchovies ; 2 ozs. of butter ; cayenne to taste.
Take equal quantities of parsley picked and parboiled, of anchovies washed, boned, and pounded, and fresh butter ; mix the ingredients weU together, (H cayenne, and pass all through a hair sieve ; shape to httle baUs and garnish with parsley.
Eggs ^ I’Annecy.
For Four Persons. — 6 eggs ; 1 oz. of butter ; 2 ozs. of
chopped mushrooms (if tinned mushrooms are used, 1 table- spoonful of mushroom ketchup must be added) ; 1 tablospoon-
of chopped parsley ; half an onion ; 5 pieces of fried
bread.
Hard boil some eggs, put them into cold water, and then shell, cut them in half and take out the yolks, chop them fine. Put a nice-sized piece of butter into a saucepan with some chopped mushrooms, then
add the yolks with some chopped parsley and a littleW' onion. Stir all well together and add one or two raw eggs, according to the quantity. Serve on fried toast.
For Four Persons. — 6 potatoes ; 1 gill of cream ; cayenne | and salt to taste ; 2 eggs. I
Records on this page
Eggs à l'AnnecyStuffed PotatoesRisotto à la MilanaiseBombay ToastGascony ButterPotatoes au GratinGolden EggsGenoese EggsBaked Potatoes with Cream and EggsParmesan RiceOysters Fried in BatterTomato OmeletTomatoes au GratinTomato Toast